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| 1 | 干辣椒风味物质气相色谱及质谱方法的研究显示文摘用嗅觉测量法-气相色谱联用(GC-O),火焰离子检测器-气相色谱联用(GC-FID),质谱-气相色谱联用(GC-MS)三种气相色谱检测方法和常压化学离子化飞行时间质谱(APCI-TOFMS),质子传递反应质谱(PTR-MS)两种直接质谱检测方法来比较测定干辣椒中的挥发性香味成分。干辣椒的挥发性香味成分的大体描述最后由感官评定来确定。三种较显著的风味分别是:辣椒味、煮熟蔬菜味和青草味。用气质联用顶空分析法共有63种挥发性香味成分被分离出来。而嗅觉测量法-气相色谱联用(GC-O)认为其中的11种成分决定了辣椒的香味活跃程度。在所有的方法中普遍认为:3-甲基正丁醛是最活跃的香味成份,其次是2-甲基正丁醛。确定挥发性香味成分的多少主要是受测定方法的影响。色谱方法之间有很强的相关性(ρ=0.946)。直接质谱法相关性不显著(ρ=0.613)。经过不同方法的分析,我们发现,用GC-MS,GC-FID和PTR-MS三种方法检测出的挥发性香味成分并没有显著的不同,显著性的差异主要存在于PCI-TOFMS法和其工艺的不同(P<0.01).(Int J Mass Spectrom223-224(2003)55-65) | Saskia van Ruth Elena Boscaini Dagmar Mayr Jonathan Pugh Maarten Posthumus 刘蓉 刘志敏 | 2007 | 辣椒杂志2007，，1： | 15 |
| 2 | Transcriptional Regulation of the Ambient Temperature Response by H2A.Z Nucleosomes and HSF1 Transcription Factors in Arabidopsis显示文摘 | Sandra Cortijo Varodom Charoensawan Anna Brestovitsky Ruth Buning Charles Ravarani Daniela Rhodes John van Noort Katja E. Jaeger Philip A. Wigge | 2017 | Molecular Plant2017，10，10： | 15 |
| 3 | Maternal mortality and severe maternal morbidity from acute fatty liver of pregnancy in the Netherlands显示文摘 | Ruth R. Dekker Joke M. Schutte Jelle Stekelenburg Joost J. Zwart Jos van Roosmalen | 2011 | European Journal of Obstetrics and Gynecology2011，，1： | 2 |
| 4 | <ce:link locator='fx1'/> Changes in food sources of dietary fat in response to an intensive low-fat dietary intervention: Early results from the Women’s Health Initiative显示文摘 | Ruth E. Patterson Alan Kristal Rebecca Rodabough Bette Caan Linda Lillington Yasmin Mossavar-Rahmani Michael S. Simon Linda Snetselaar Linda van Horn | 2003 | Journal of the American Dietetic Association2003，，4： | 1 |
| 5 | Influence of 13-1acto- globulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length 显示文摘 | VAN RUTH S M VILLENEUVE E | 2002 | Food Chemistry2002，79，2： | 1 |
| 6 | Pseudomyxoma peritonei : a review of 62 cases 显示文摘 | Van Ruth S Acherman YIZ Van de Vijver MJ | 2003 | Eur J Surg Oncol2003，29，8： | 1 |
| 7 | Gas chromatography/snitIing port analysis and sensory evaluation of commercially dried bell peppers(Capsicum annuum) after rehydration显示文摘 | Van Ruth S M Roozen J P | 1994 | Food Chemistry1994，51，： | 1 |
| 8 | Becker Betsy J Development of an Evidence -Based Exercise and Education Cancer Recovery Program 显示文摘 | Van Gerpen Ruth E | 2013 | Clin J Oncol Nurs2013，17，5： | 1 |
| 9 | Comparison of a new-generation sectorial addition multifocal intraocular lens and a diffractive apodized multifocal intraocular lens显示文摘 | Jan Willem van der Linden Mirjam van Velthoven Ivanka van der Meulen Carla Nieuwendaal Maarten Mourits Ruth Lapid-Gortzak | 2011 | Journal of Cataract & Refractive Surgery2011，，1： | 1 |
| 10 | Evaluation of three gas chromatography and two direct mass spectrometry techniques for aroma analysis of dried red bell peppers 显示文摘 | Van Ruth S Boscaini E Mayr D | 2003 | International Journal of Mass Spectrometry2003，，： | 1 |
| 11 | Gas chromatograpby-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano,Parmigiano Reggiano,and Grana Trentino cheeses显示文摘 | BOSCAINI E VAN RUTH S BIASIOLI G | 2003 | J Asric Food Chem2003，，51： | 1 |
| 12 | Toxicity of cytore- ductive surgery and hyperthermic in- traperitoneal chemotherapy 显示文摘 | Verwaal V J van Tinteren H Ruth S V Zoetmulder F A | 2004 | J Surg Oncol2004，85，2： | 1 |
| 13 | The proliferation and expansion of retinal stem cells require functional Pax6显示文摘 | Shunbin Xu Mary E. Sunderland Brenda L.K. Coles Angela Kam Tamara Holowacz Ruth Ashery-Padan Till Marquardt Roderick R. McInnes Derek van der Kooy | 2007 | Developmental Biology2007，，2： | 1 |
| 14 | Randomized trial of cytoreduction and hyperthermic intraperitoneal chemotherapy versus systemic chemotherapy and palliative surgery in patients with peritoneal carcinomatosis of colorectal cancer显示文摘 | Verwaal V J Van Ruth S De Bree E | | 0，，20： | 1 |
| 15 | Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls显示文摘 | David Machiels Louis Istasse Saskia M. van Ruth | 2003 | Food Chemistry2003，，3： | 1 |
| 16 | An overview of analytical methods for determining the geographical origin of food products显示文摘 | Dion M.A.M. Luykx Saskia M. van Ruth | 2007 | Food Chemistry2007，，2： | 1 |
| 17 | Randomized trial of cytoreduction and hyperthermic intraperitoneal chemotherapy versus systemic chemotherapy and palliative surgery in patients with peritoneal carcinomatosis of colorectal cancer 显示文摘 | Verwaal V J van Ruth S de Bree E | 2003 | J Clin Oncol2003，21，20： | 1 |
| 18 | Randomized trial of cytoreductive and hyperthemic intraperitoneal chemotherapy versus systemic chemotherapy and palliative surgery in patients with peritoneal carcinomatosis of colorectal cancer显示文摘 | Verwaal V J van Ruth S de Bree E | 2003 | J Clin Oncol2003，21，20： | 1 |
| 19 | Heat penetration in locally applied hyperthermia in the abdomen during intra-operative hyperthermic intraperitoneal chemotherapy 显示文摘 | van Ruth S Verwaal VJ Hart AA | 2003 | Anticancer Res2003，23，2： | 1 |
| 20 | Interac-tions between artificial saliva and 20 aroma compounds in waterand oil model system 显示文摘 | van Ruth Saskia M Grossmann I Geary M | 2001 | Journal of Agricultural and FoodChemistry2001，49，5： | 1 |
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