Výsledky vyhledávání - "Samuel Heenan"

Akademický článek

Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat from Denmark

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

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Akademický článek

Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes

Autor: Mirthe Muilwijk, Samuel Heenan, Alex Koot, Saskia M. van Ruth

Publikováno v: Journal of Chemistry, Vol 2015 (2015)

Consumers have more and more interest in where and how their foods are produced. However, it is often challenging to discriminate products from different production locations and systems. The objective of this study was to examine fingerprinting of v

Externí odkaz: https://doaj.org/article/eea4df0a2a644c689b0218dde063a861

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Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands

Autor: Henk B.M. Koopmans, Samuel Heenan, Peter J.J. Verheijen, Leo F.J. van de Laak, Edoardo Capuano, Saskia M. van Ruth, Grishja van der Veer

Publikováno v: Journal of Food Composition and Analysis 31 (2013) 1
Journal of Food Composition and Analysis, 31(1), 129-136

This study reports and discusses the sodium content of a set of 1016 processed food samples collected in the Netherlands, which covered 10 food groups (cakes/pastries, chips/nuts, sauces, processed meat, conserves, snacks, ready-to-eat products, chee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f02af0ef78f6dcba3108579a05b6420
https://doi.org/10.1016/j.jfca.2013.04.004

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Applicability of PTR-MS in the quality control of saffron

Autor: Samuel Heenan, Nikolaos Nenadis, Maria Z. Tsimidou, Saskia M. van Ruth

Publikováno v: Food Chemistry, 196, 961-967
Food Chemistry 196 (2016)

The applicability of the emerging non-destructive technique, proton transfer reaction mass spectrometry (PTR-MS), was explored for the first time in the quality control of saffron. Monitoring of volatile organic compounds (VOCs) was achieved using a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14014dbdb9bf62ca357465e37ed00ee9
https://research.wur.nl/en/publications/applicability-of-ptr-ms-in-the-quality-control-of-saffron

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Impact of production location, production system, and variety on the volatile organic compounds fingerprints and sensory characteristics of tomatoes

Autor: Samuel Heenan, Mirthe Muilwijk, Alex Koot, Saskia M. van Ruth

Publikováno v: New journal of chemistry / Hindawi Publishing Corporation 2015 (2015)
Journal of Chemistry, 2015:981549. Hindawi Publishing Corporation
Muilwijk, M, Heenan, S, Koot, A & Van Ruth, S M 2015, ' Impact of production location, production system, and variety on the volatile organic compounds fingerprints and sensory characteristics of tomatoes ', Journal of Chemistry, vol. 2015, 981549 . https://doi.org/10.1155/2015/981549
Journal of Chemistry, Vol 2015 (2015)
New journal of chemistry / Hindawi Publishing Corporation, 2015

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab7ea95d7f68a9c3ac0c3611cdc53d16
https://research.wur.nl/en/publications/impact-of-production-location-production-system-and-variety-on-th

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Authentication of dried distilled grain with solubles (DDGS) by fatty acid and volatile profiling

Autor: Samuel Heenan, Alba Tres, Saskia M. van Ruth

Publikováno v: LWT-Food Science and Technology, 59(1), 215-221
Lebensmittel-Wissenschaft + [I.e. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire
LWT-Food Science and Technology 59 (2014) 1

Demand for ethanol substituted fuels from the utilisation of cereal based biofuel has resulted in an over production of dried distillers grains with solubles (DDGS) that are now readily available on the animal feed market. With this rapid emerging av

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b61908bd5a9d0f08d2d7e479c3b8abdc
https://research.wur.nl/en/publications/authentication-of-dried-distilled-grain-with-solubles-ddgs-by-fat

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Emerging flavour analysis methods for food authentication

Autor: S.M. van Ruth, Samuel Heenan

This chapter starts with an overview of established flavour analysis methods for assessing food authenticity. Secondly the advantages and disadvantages of each method in combination with their application are discussed. Thirdly an integration of emer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::551b1f3a056e52bc7481e1a48337630c
https://doi.org/10.1533/9780857098856.2.284

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Wild salmon authenticity can be predicted by 1H-NMR spectroscopy

Autor: Samuel Heenan, Arjen Lommen, Edoardo Capuano, M. Rozijn, Saskia M. van Ruth, Angela de la Dura

Publikováno v: Lipid Technology 24 (2012) 11
Lipid Technology, 24(11), 251-253

The combination of 1H NMR fingerprinting of muscle lipids from fresh and processed (frozen, canned and smoked) Atlantic salmon (Salmo salar) with supervised multivariate analysis was applied to differentiate wild and farmed fish. Soft Independent Mod

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc553656fcad1273ef93c57f936986c5
https://research.wur.nl/en/publications/wild-salmon-authenticity-can-be-predicted-by-1h-nmr-spectroscopy

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