Sine Yener

Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

Mathilde Charles, Andrea Romano, Sine Yener et al. · Food Research International · 2014 · 84 citations · Full text

Electronic Tongue, Cognitive Science, Dynamic Sensory Method +9

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS

Sine Yener, José Antonio Sánchez-López, Pablo M. Granitto et al. · Talanta · 2016 · 72 citations · Full text

Food Chemistry, Bioassay-guided Isolation, Medicine +12

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

Valentina Acierno, Sine Yener, Martin Alewijn et al. · Food Research International · 2016 · 68 citations

Food Chemistry, Cocoa Beans, Volatile Composition +3

PTR‐ToF‐MS characterisation of roasted coffees (<i>C. arabica</i>) from different geographic origins

Sine Yener, Andrea Romano, Luca Cappellin et al. · Journal of Mass Spectrometry · 2014 · 48 citations

Ptr‐tof‐ms Characterisation, Food Analysis, Metabolomic Profiling +20

Seasonal variation in fatty acid and triacylglycerol composition of bovine milk fat

Sara Pacheco-Pappenheim, Sine Yener, J.M.L. Heck et al. · Journal of Dairy Science · 2021 · 41 citations · Full text