Sine Yener Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach (FEM) Biography Publications Institution JoVE Articles Sine Yener has not added a biography. If you are Sine Yener and would like to personalize this page please email our Author Liaison for assistance. Publications Rapid Non-invasive Quality Control of Semi-finished Products for the Food Industry by Direct Injection Mass Spectrometry Headspace Analysis: the Case of Milk Powder, Whey Powder and Anhydrous Milk Fat Journal of Mass Spectrometry : JMS. Sep, 2016 | Pubmed ID: 27628758 Monitoring Single Coffee Bean Roasting by Direct Volatile Compound Analysis with Proton Transfer Reaction Time-of-flight Mass Spectrometry Journal of Mass Spectrometry : JMS. Sep, 2016 | Pubmed ID: 27476633 Rapid and Direct Volatile Compound Profiling of Black and Green Teas (Camellia Sinensis) from Different Countries with PTR-ToF-MS Talanta. May, 2016 | Pubmed ID: 26992494 PTR-ToF-MS Characterisation of Roasted Coffees (C. Arabica) from Different Geographic Origins Journal of Mass Spectrometry : JMS. Sep, 2014 | Pubmed ID: 25230190 पीटीआर- ToF- एमएस एक स्वचालित नमूनाकरण प्रणाली और खाद्य अध्ययन के लिए तैयार डेटा विश्लेषण के साथ युग्मित: बायोप्रोसैस मॉनिटरिंग, स्क्रीनिंग और नाक-स्पेस विश्लेषण Vittorio Capozzi1,2,3, Sine Yener1,2,4, Iuliia Khomenko1,5, Brian Farneti1, Luca Cappellin1, Flavia Gasperi1, Matteo Scampicchio2, Franco Biasioli1 1Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), 2Faculty of Science and Technology, Free University of Bolzano, 3Department of Agriculture, Food and Environmental Sciences, University of Foggia, 4Institute of Analytical Chemistry & Radiochemistry, Leopold-Franzens Universität Innsbruck, 5Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universität Innsbruck Chemistry
पीटीआर- ToF- एमएस एक स्वचालित नमूनाकरण प्रणाली और खाद्य अध्ययन के लिए तैयार डेटा विश्लेषण के साथ युग्मित: बायोप्रोसैस मॉनिटरिंग, स्क्रीनिंग और नाक-स्पेस विश्लेषण Vittorio Capozzi1,2,3, Sine Yener1,2,4, Iuliia Khomenko1,5, Brian Farneti1, Luca Cappellin1, Flavia Gasperi1, Matteo Scampicchio2, Franco Biasioli1 1Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), 2Faculty of Science and Technology, Free University of Bolzano, 3Department of Agriculture, Food and Environmental Sciences, University of Foggia, 4Institute of Analytical Chemistry & Radiochemistry, Leopold-Franzens Universität Innsbruck, 5Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens Universität Innsbruck Chemistry
