Alex Koot

Geographical origin classification of olive oils by PTR-MS

Nooshin Araghipour, Jennifer Colineau, Alex Koot et al. · Food Chemistry · 2007 · 105 citations

Olive Oils, Food Authentication, Botany +1

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

Alice Cartoni Mancinelli, Erika Silletti, Simona Mattioli et al. · Poultry Science · 2020 · 77 citations · Full text

Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA

Saskia M. van Ruth, Beatríz Villegas, Wilma M. Akkermans et al. · Food Chemistry · 2008 · 72 citations · Full text

Food Chemistry, Volatile Compositions, Lipid Analysis +6

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis

Tiago Bianchi, Yannick Weesepoel, Alex Koot et al. · Food Research International · 2017 · 68 citations · Full text

Food Chemistry, Commercial Peach, Biochemistry +9

Authentication of organic and conventional eggs by carotenoid profiling

Saskia M. van Ruth, Martin Alewijn, Karyne M. Rogers et al. · Food Chemistry · 2010 · 65 citations · Full text