Iuliia khomenko
Tecnologa
Gruppo di Ricerca "Qualità Sensoriale"
Dipartimento di Qualità Alimentare e Nutrizione
Centro Ricerca e Innovazione
Fondazione Edmund Mach (FEM) - Via E. Mach 1, 38010 San Michele all'Adige (TN)
Stanza PRC 6125
Tel. +39 0461 615 189
E-mail iuliia.khomenko@fmach.it
Biografia
Iuliia ha iniziato a lavorare nel gruppo di ricerca Qualità Sensoriale nel febbraio 2013 come dottoranda e dal 2016 ha continuato come tecnologa. Nel 2019 ha conseguito il dottorato di ricerca presso l'Università di Innsbruck (Austria) dal titolo "Food volatilomics by Proton Transfer Reaction-Time of Flight-Mass Spectrometry". Si occupa di analisi di composti organici volatili (VOC) valutati dalla spettrometria di massa del tempo di reazione del trasferimento di protoni (PTR-TOF-MS)
Attività di Ricerca
Iniezione diretta - spettrometria di massa
Volatilomica alimentare
Volatilomica microbica
Composti organici volatili ambientali e vegetali
Studio della percezione del sapore e del rilascio del sapore in analisi in vivo
Studio del rilascio di COV durante la lavorazione degli alimenti
Pubblicazioni Selezionate
Pedrotti M., Khomenko I., Fontana M., Somenzi M., Falchero L., Arveda M., Cappellin L., Fogliano V., Biasioli F. “The Good, the Bad and the Aged: predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining”, 2020. International Dairy Journal (accepted) Link
Farneti, B.; Ajelli, .M.; Grisenti, M.; Martinatti, P.; Emanuelli, F.; Khomenko, I.; Biasioli, F.; Giongo, L. (2019). Qualità dei piccoli frutti. Dove, come e... quando?. In: 6a Giornata tecnica piccoli frutti: San Michele all'Adige, 27 febbraio 2019 (editor(s) Pantezzi, T.). San Michele all'Adige (TN): Fondazione Edmund Mach. (ATTI DELLE GIORNATE TECNICHE): 5-6 Link
Yépez, A.; Russo, P.; Spano, G.; Khomenko, I.; Biasioli, F.; Capozzi, V.; Aznar, R. (2019). In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. FOOD MICROBIOLOGY, 77: 61-68 Link
Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani C.; Gasperi, F.; Taoukis, P.; Soukoulis, C. (2019) - Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. FOOD AND BIOPROCESS TECHNOLOGY, 12: 665-680 Link
Capuano, R.; Khomenko, I.; Grasso, F.; Messina, V.; Olivieri, A.; Cappellin, L.; Paolesse, R.; Catini, A.; Ponzi, M.; Biasioli, F.; Di Natale, C. (2019). Simultaneous Proton Transfer Reaction-Mass Spectrometry and electronic nose study of the volatile compounds released by Plasmodium falciparum infected red blood cells in vitro. SCIENTIFIC REPORTS, 9 (1): 12360 Link
Papurello, D.; Boschetti, A.; Silvestri, S.; Khomenko, I.; Biasioli, F. (2018). Real-time monitoring of removal of trace compounds with PTR-MS: biochar experimental investigation. RENEWABLE ENERGY, 125: 344-355 Link
Pedrotti, M.; Khomenko, I.; Cappellin, L.; Fontana, M.; Somenzi, M.; Falchero, L.; Arveda, M.; Fogliano, V.; Biasioli, F. (2018). Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging. JOURNAL OF MASS SPECTROMETRY, 53 (9): 753-762 Link
Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Bernal, J.; Gómez, M.; Biasioli, F. (2018). Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS. JOURNAL OF MASS SPECTROMETRY, 53 (9): 893-902 Link
Farneti, B.; Di Guardo, M.; Khomenko, I.; Cappellin, L.; Biasioli, F.; Velasco, R.; Costa, F. (2017). Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture. JOURNAL OF EXPERIMENTAL BOTANY, 68 (7): 1467-1478 Link
Capozzi, V.; Yener, S.; Khomenko, I.; Farneti, B.; Cappellin, L.; Gasperi, F.; Scampicchio, M.; Biasioli, F. (2017). PTR-ToF-MS coupled with an automated sampling system and tailored data analysis for food studies: bioprocess monitoring, screening and nose-space analysis. JOURNAL OF VISUALIZED EXPERIMENTS, 123 Link
Khomenko, I.; Stefanini, I.; Cappellin, L.; Cappelletti, V.; Franceschi, P.; Cavalieri, D.; Märk, T.D.; Biasioli, F. (2017). Non-invasive real time monitoring of yeast volatilome by PTRToF-MS. METABOLOMICS, 13 (10) Link
Farneti, B.; Khomenko, I.; Grisenti, M.; Ajelli, M.; Betta, E.; Algarra Alarcon, A.; Cappellin, L.; Aprea, E.; Gasperi, F.; Biasioli, F.; Giongo, L. (2017). Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques. FRONTIERS IN PLANT SCIENCE, 8 Link
Bremer, P.; Richter, T.; Eyres, G.; Silcock, P.; Khomenko, I.; Biasioli, F. (2017). Beer and its flavour: how advanced volatile analysis couple with sensory evaluation will improve beer flavour.CHROM+FOOD FORUM, 9: 14-15
Giacomuzzi, V.; Cappellin, L.; Nones, S.; Khomenko, I.; Biasioli, F.; Knight, A.; Angeli, S. (2017). Diel rhythms in the volatile emission of apple and grape foliage. PHYTOCHEMISTRY, 138: 104-115 Link
Farneti, B.; Yener, S.; Khomenko, I.; Cappellin, L.; Biasioli, F. (2016). The application of Proton Transfer Reaction Mass Spectrometry to the analysis of foods. In: Reference Module in Food Science: Elsevier. ISBN: 9780081005965 Link
Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. (2016). Rapid non-invasive quality control of semifinished 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, 51 (9): 782-791 Link
Giacomuzzi, V.; Cappellin, L.; Khomenko, I.; Biasioli, F.; Schütz, S.; Tasin, M.; Knight, A.; Angeli, S. (2016). Emission of volatile compounds from apple plants infested with Pandemis heparana larvae, antennal response of conspecific adults and preliminary field trial. JOURNAL OF CHEMICAL ECOLOGY, 42 (12): 1265-1280 Link
Farneti, B.; Busatto, N.; Khomenko, I.; Cappellin, L.; Gutierrez, S.; Spinelli, F.; Velasco, R.; Biasioli, F.; Costa, G.; Costa, F. (2015). Untargeted metabolomics investigation of volatile compounds involved in the development of apple superficial scald by PTR-ToF–MS. METABOLOMICS, 11 (2): 341-349 Link
Cappellin, L.; Farneti, B.; Di Guardo, M.; Busatto, N.; Khomenko, I.; Romano, A.; Velasco, R.; Costa, G.; Biasioli, F.; Costa, F. (2015). QTL analysis coupled with PTR-ToF-MS and candidate gene-based association mapping validate the role of Md-AAT1 as a major gene in the control of flavor in apple fruit. PLANT MOLECULAR BIOLOGY REPORTER, 33 (2): 239-252 Link
Farneti, B.; Khomenko, I.; Cappellin, L.; Ting, V.; Romano, A.; Biasioli, F.; Costa, G.; Costa, F. (2015). Comprehensive VOC profiling of an apple germplasm collection by PTR-ToF-MS. METABOLOMICS, 11 (4): 838-850 Link
Farneti, B.; Khomenko, I.; Cappellin, L.; Ting, V.; Costa, G.; Biasioli, F.; Costa, F. (2015). Dynamic volatile organic compound fingerprinting of apple fruit during processing. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 63 (1): 21-28 Link
Farneti, B.; Busatto, N.; Gutierrez, S.; Spinell, F.; Costa, G.; Khomenko, I.; Cappellin, L.; Biasioli, F.; Costa, F. (2015). Detection of α-Farnesene and 6-Methyl-5-hepten-2-one involved in the development of apple superficial scald by PTR-ToF-MS. ACTA HORTICULTURAE, 1079: 365-372 Link
Benozzi, E.; Romano, A.; Capozzi, V.; Makhoul, S.; Cappellin, L.; Khomenko, I.; Aprea, E.; Scampicchio, M.; Spano, G.; Märk, T.D.; Gasperi, F.; Biasioli, F. (2015). Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. FOOD RESEARCH INTERNATIONAL, 76 (3): 682-688 Link
Pedrotti M., Khomenko I., Fontana M., Somenzi M., Falchero L., Arveda M., Cappellin L., Fogliano V., Biasioli F. “The Good, the Bad and the Aged: predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining”, 2020. International Dairy Journal (accepted) Link
Farneti, B.; Ajelli, .M.; Grisenti, M.; Martinatti, P.; Emanuelli, F.; Khomenko, I.; Biasioli, F.; Giongo, L. (2019). Qualità dei piccoli frutti. Dove, come e... quando?. In: 6a Giornata tecnica piccoli frutti: San Michele all'Adige, 27 febbraio 2019 (editor(s) Pantezzi, T.). San Michele all'Adige (TN): Fondazione Edmund Mach. (ATTI DELLE GIORNATE TECNICHE): 5-6 Link
Yépez, A.; Russo, P.; Spano, G.; Khomenko, I.; Biasioli, F.; Capozzi, V.; Aznar, R. (2019). In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. FOOD MICROBIOLOGY, 77: 61-68 Link
Tsevdou, M.; Aprea, E.; Betta, E.; Khomenko, I.; Molitor, D.; Biasioli, F.; Gaiani C.; Gasperi, F.; Taoukis, P.; Soukoulis, C. (2019) - Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. FOOD AND BIOPROCESS TECHNOLOGY, 12: 665-680 Link
Capuano, R.; Khomenko, I.; Grasso, F.; Messina, V.; Olivieri, A.; Cappellin, L.; Paolesse, R.; Catini, A.; Ponzi, M.; Biasioli, F.; Di Natale, C. (2019). Simultaneous Proton Transfer Reaction-Mass Spectrometry and electronic nose study of the volatile compounds released by Plasmodium falciparum infected red blood cells in vitro. SCIENTIFIC REPORTS, 9 (1): 12360 Link
Papurello, D.; Boschetti, A.; Silvestri, S.; Khomenko, I.; Biasioli, F. (2018). Real-time monitoring of removal of trace compounds with PTR-MS: biochar experimental investigation. RENEWABLE ENERGY, 125: 344-355 Link
Pedrotti, M.; Khomenko, I.; Cappellin, L.; Fontana, M.; Somenzi, M.; Falchero, L.; Arveda, M.; Fogliano, V.; Biasioli, F. (2018). Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging. JOURNAL OF MASS SPECTROMETRY, 53 (9): 753-762 Link
Pico, J.; Khomenko, I.; Capozzi, V.; Navarini, L.; Bernal, J.; Gómez, M.; Biasioli, F. (2018). Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC- PTR-ToF-MS. JOURNAL OF MASS SPECTROMETRY, 53 (9): 893-902 Link
Farneti, B.; Di Guardo, M.; Khomenko, I.; Cappellin, L.; Biasioli, F.; Velasco, R.; Costa, F. (2017). Genome-wide association study unravels the genetic control of the apple volatilome and its interplay with fruit texture. JOURNAL OF EXPERIMENTAL BOTANY, 68 (7): 1467-1478 Link
Capozzi, V.; Yener, S.; Khomenko, I.; Farneti, B.; Cappellin, L.; Gasperi, F.; Scampicchio, M.; Biasioli, F. (2017). PTR-ToF-MS coupled with an automated sampling system and tailored data analysis for food studies: bioprocess monitoring, screening and nose-space analysis. JOURNAL OF VISUALIZED EXPERIMENTS, 123 Link
Khomenko, I.; Stefanini, I.; Cappellin, L.; Cappelletti, V.; Franceschi, P.; Cavalieri, D.; Märk, T.D.; Biasioli, F. (2017). Non-invasive real time monitoring of yeast volatilome by PTRToF-MS. METABOLOMICS, 13 (10) Link
Farneti, B.; Khomenko, I.; Grisenti, M.; Ajelli, M.; Betta, E.; Algarra Alarcon, A.; Cappellin, L.; Aprea, E.; Gasperi, F.; Biasioli, F.; Giongo, L. (2017). Exploring blueberry aroma complexity by chromatographic and direct-injection spectrometric techniques. FRONTIERS IN PLANT SCIENCE, 8 Link
Bremer, P.; Richter, T.; Eyres, G.; Silcock, P.; Khomenko, I.; Biasioli, F. (2017). Beer and its flavour: how advanced volatile analysis couple with sensory evaluation will improve beer flavour.CHROM+FOOD FORUM, 9: 14-15
Giacomuzzi, V.; Cappellin, L.; Nones, S.; Khomenko, I.; Biasioli, F.; Knight, A.; Angeli, S. (2017). Diel rhythms in the volatile emission of apple and grape foliage. PHYTOCHEMISTRY, 138: 104-115 Link
Farneti, B.; Yener, S.; Khomenko, I.; Cappellin, L.; Biasioli, F. (2016). The application of Proton Transfer Reaction Mass Spectrometry to the analysis of foods. In: Reference Module in Food Science: Elsevier. ISBN: 9780081005965 Link
Makhoul, S.; Yener, S.; Khomenko, I.; Capozzi, V.; Cappellin, L.; Aprea, E.; Scampicchio, M.; Gasperi, F.; Biasioli, F. (2016). Rapid non-invasive quality control of semifinished 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, 51 (9): 782-791 Link
Giacomuzzi, V.; Cappellin, L.; Khomenko, I.; Biasioli, F.; Schütz, S.; Tasin, M.; Knight, A.; Angeli, S. (2016). Emission of volatile compounds from apple plants infested with Pandemis heparana larvae, antennal response of conspecific adults and preliminary field trial. JOURNAL OF CHEMICAL ECOLOGY, 42 (12): 1265-1280 Link
Farneti, B.; Busatto, N.; Khomenko, I.; Cappellin, L.; Gutierrez, S.; Spinelli, F.; Velasco, R.; Biasioli, F.; Costa, G.; Costa, F. (2015). Untargeted metabolomics investigation of volatile compounds involved in the development of apple superficial scald by PTR-ToF–MS. METABOLOMICS, 11 (2): 341-349 Link
Cappellin, L.; Farneti, B.; Di Guardo, M.; Busatto, N.; Khomenko, I.; Romano, A.; Velasco, R.; Costa, G.; Biasioli, F.; Costa, F. (2015). QTL analysis coupled with PTR-ToF-MS and candidate gene-based association mapping validate the role of Md-AAT1 as a major gene in the control of flavor in apple fruit. PLANT MOLECULAR BIOLOGY REPORTER, 33 (2): 239-252 Link
Farneti, B.; Khomenko, I.; Cappellin, L.; Ting, V.; Romano, A.; Biasioli, F.; Costa, G.; Costa, F. (2015). Comprehensive VOC profiling of an apple germplasm collection by PTR-ToF-MS. METABOLOMICS, 11 (4): 838-850 Link
Farneti, B.; Khomenko, I.; Cappellin, L.; Ting, V.; Costa, G.; Biasioli, F.; Costa, F. (2015). Dynamic volatile organic compound fingerprinting of apple fruit during processing. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, 63 (1): 21-28 Link
Farneti, B.; Busatto, N.; Gutierrez, S.; Spinell, F.; Costa, G.; Khomenko, I.; Cappellin, L.; Biasioli, F.; Costa, F. (2015). Detection of α-Farnesene and 6-Methyl-5-hepten-2-one involved in the development of apple superficial scald by PTR-ToF-MS. ACTA HORTICULTURAE, 1079: 365-372 Link
Benozzi, E.; Romano, A.; Capozzi, V.; Makhoul, S.; Cappellin, L.; Khomenko, I.; Aprea, E.; Scampicchio, M.; Spano, G.; Märk, T.D.; Gasperi, F.; Biasioli, F. (2015). Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. FOOD RESEARCH INTERNATIONAL, 76 (3): 682-688 Link
C O N T A T T I
C O N T A T T I
Il Laboratorio Sensoriale si trova al piano terra del Palazzo della Ricerca e della Conoscenza (PRC) del Centro Ricerca e Innovazione (CRI) presso la Fondazione Edmund Mach (FEM).
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
