From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

by Jing Yan, Martin Alewijn, Saskia M. van Ruth
Published 2020-05-01

Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques

by Gislene B. Oliveira, Martin Alewijn, Rita Boerrigter-Eenling, Saskia M. van Ruth
Published 2015-08-01