V. Acierno

Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS.

S. V. van Ruth, V. Acierno, L. D. de Jonge, 2020, Food research international.

PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins.

A. Caligiani, S. V. van Ruth, S. Kiani, 2019, Food chemistry.

EFFECTIVENESS OF VACUUM DEVICES FOR HOME STORAGE OF RAINBOW TROUTS FROM GAME FISHING LAKES.

F. Boscaino, Paola Saggese, R. Cozzolino, 2014 .

Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry

S. Ruth, P. Zomer, M. Alewijn, 2018 .

Factors contributing to the variation in the volatile composition of chocolate : Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing

F. Biasioli, S. Yener, S. V. Ruth, 2016 .

Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS.

M. Stieger, S. V. van Ruth, M. Alewijn, 2019, Talanta.