Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Rita Boerrigter-Eenling"'
Publikováno v:
Foods, Vol 4, Iss 3, Pp 359-375 (2015)
Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent
Externí odkaz:
https://doaj.org/article/a4a890faabf44ec8ad74e36465c71a43
Autor:
Yannick Weesepoel, Samuel Heenan, Rita Boerrigter-Eenling, Tjerk Venderink, Marco Blokland, Saskia van Ruth
Publikováno v:
CHIMIA, Vol 70, Iss 5 (2016)
Organic wheat retails at higher market prices than the conventionally grown counterparts. In view of fair competition and sustainable consumer confidence, the organic nature of organic wheat needs to be assured. Amongst other controls this requires a
Externí odkaz:
https://doaj.org/article/08b6bcb3307d482e9d8090ea34aa76e5
Autor:
Annemieke M. Pustjens, Rita Boerrigter-Eenling, Alex H. Koot, Maikel Rozijn, Saskia M. van Ruth
Publikováno v:
Foods, Vol 6, Iss 4, p 26 (2017)
In the Netherlands, butter is produced from milk originating from three different production systems: conventional, organic, and grass-fed cows. The aim of the current study was to characterize these types of butters, and pinpoint distinct compositio
Externí odkaz:
https://doaj.org/article/8d90ee386f6c4673b4c18df5976c2afb
Autor:
Simon A. Morley, Artem Krasnobaev, Guillaume ten Dam, Fang Peng, Stefan P.J. van Leeuwen, Nico W. van den Brink, Rita Boerrigter-Eenling, Lloyd S. Peck
Publikováno v:
Environmental science & technology, 54(5), 2763-2771
Environmental science & technology 54 (2020) 5
Environmental Science & Technology
Environmental science & technology 54 (2020) 5
Environmental Science & Technology
Pollutant levels in polar regions are gaining progressively more attention from the scientific community. This is especially so for pollutants that persist in the environment and can reach polar latitudes via a wide range of routes, such as some pers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1f0b9aa9c87945f994c4d0a6e43dc7d
https://research.wur.nl/en/publications/legacy-and-emerging-persistent-organic-pollutants-in-antarctic-be
https://research.wur.nl/en/publications/legacy-and-emerging-persistent-organic-pollutants-in-antarctic-be
Autor:
Artem Krasnobaev, Guillaume ten Dam, Rita Boerrigter-Eenling, Fang Peng, Stefan P.J. van Leeuwen, Simon A. Morley, Lloyd S. Peck, Nico W. van den Brink
Publikováno v:
Environmental Science & Technology
Pollutant levels in polar regions are gaining progressively more attention from the scientific community. This is especially so for pollutants that persist in the environment and can reach polar latitudes via a wide range of routes, such as some pers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e88ba7fc35984e732b83f9e7231a492a
http://europepmc.org/articles/PMC7853611
http://europepmc.org/articles/PMC7853611
Autor:
Alex Koot, Carolina Turnes Pasini Deolindo, Anastasios Koidis, Daniel Granato, Saskia M. van Ruth, Rita Boerrigter-Eenling, Vitor Rafael Alvarenga Brizola, Pablo Inocêncio Monteiro, Konstantia Georgouli, Jânio Sousa Santos
Publikováno v:
Monteiro, P I, Santos, J S, Alvarenga Brizola, V R, Pasini Deolindo, C T, Koot, A, Boerrigter-Eenling, R, van Ruth, S, Georgouli, K, Koidis, A & Granato, D 2018, ' Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study ', Food Control, vol. 91, pp. 276-283 . https://doi.org/10.1016/j.foodcont.2018.04.009
Food Control 91 (2018)
Food Control, 91, 276-283
Food Control 91 (2018)
Food Control, 91, 276-283
In this study, proton-transfer reaction mass spectrometry (PTR-MS) and near-infrared spectroscopy (NIRS) were compared for the authentication of geographical and farming system origins of Brazilian coffees. For this purpose, n = 19 organic (ORG) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e04615e693a283a391d63de459cce0df
https://pure.qub.ac.uk/en/publications/comparison-between-proton-transfer-reaction-mass-spectrometry-and-near-infrared-spectroscopy-for-the-authentication-of-brazilian-coffee-a-preliminary-chemometric-study(5b452d42-64bb-41a6-a0f6-2566274c9c45).html
https://pure.qub.ac.uk/en/publications/comparison-between-proton-transfer-reaction-mass-spectrometry-and-near-infrared-spectroscopy-for-the-authentication-of-brazilian-coffee-a-preliminary-chemometric-study(5b452d42-64bb-41a6-a0f6-2566274c9c45).html
Publikováno v:
Foods, Vol 4, Iss 3, Pp 359-375 (2015)
Foods 4 (2015) 3
Foods
Foods, 4(3), 359-375
Volume 4
Issue 3
Pages 359-375
Foods 4 (2015) 3
Foods
Foods, 4(3), 359-375
Volume 4
Issue 3
Pages 359-375
Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ecfe7fd7c1eea16bab11ddd4c306791
http://www.mdpi.com/2304-8158/4/3/359
http://www.mdpi.com/2304-8158/4/3/359
Publikováno v:
Thermochimica Acta, 603, 237-243
Thermochimica Acta 603 (2015)
Thermochimica Acta 603 (2015)
Extra virgin olive oil (EVOO) is an economically valuable product, due to its high quality and premium price. Therefore it is vulnerable for adulteration by means of the addition of cheaper vegetable oils. Differential scanning calorimetry (DSC) has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::615ac590671ab9b17784848b63dba207
https://doi.org/10.1016/j.tca.2014.11.030
https://doi.org/10.1016/j.tca.2014.11.030
Publikováno v:
Food Analytical Methods 8 (2015) 8
Food Analytical Methods, 8(8), 2125-2134
Food Analytical Methods, 8(8), 2125-2134
In the present study, near-infrared spectroscopy (NIRS) was explored as a fast and reliable screening method for the detection of adulteration of skim milk powder (SMP). Sixty genuine SMP were adulterated with acid whey (1–25 % w/w), starch (2 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aa3b3a36c0c52270331fb29d7d17607
https://doi.org/10.1007/s12161-015-0100-3
https://doi.org/10.1007/s12161-015-0100-3
Autor:
Edoardo Capuano, J. L. W. Rademaker, Adriana Sterian, Grishja van der Veer, Saskia M. van Ruth, Anjo Elgersma, Rita Boerrigter-Eenling
Publikováno v:
Food Chemistry, 164, 234-241
Food Chemistry 164 (2014)
Food Chemistry 164 (2014)
The present study investigated the use of fatty acid (FA) profiling in combination with chemometric modelling to verify claims for cow milk in terms of fresh grass feeding, pasture grazing and organic/biodynamic farming. The FA profile was determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44cb53197fbec2c08c77aeae2244fc77
https://doi.org/10.1016/j.foodchem.2014.05.011
https://doi.org/10.1016/j.foodchem.2014.05.011