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Expert ID: 720719 North Carolina, USA

Expert in Mass Spectrometry, HPLC/MS, Ion Trap MS, LC/MS/MS in Environmental, Food, Proteomic, and Pharmaceutical Analysis

Expert has been hired by law firms as an expert witness in the area of analytical chemistry. He has worked with 15 law firms in his career, with some of the cases going over multiple years. This experience includes: •…

Expert ID: 729431 United Kingdom

Expert in Metabolomics, Mass Spectrometry and Plant Pathology

Expert has developed expertise in metabolic reprogramming during susceptible and resistant interactions of Magnaporthe grisea with host plants, Brachypodium distachyon and rice as well as abiotic stress resistance in plants such as drought or cold tolerance. Such systems present many…

Expert ID: 735249 Florida, USA

Expert in Microelectronic components materials and reliability

Expert has 31 years of experience (the most recent 12 years in the position of Senior Scientist responsible for company analytical laboratories) at three companies manufacturing advanced semiconductor devices for military, aerospace, medical device, and other applications, and an additional…

Expert ID: 730003 Mauritius

Expert in Organic Chemistry, Chromatography, Spectroscopy, Pesticide Analysis, Sugar Cane and Editing

Expert. Expert is an expert in organic chemistry. While working on his projects, he synthesized various organic molecules. His project on the production of bio-plastics from sugarcane biomass attracted a research grant of € 934,500 from the European Union to…

Expert ID: 724956 France

Expert in Nanomanufacturing Processes

Expert has 20 + years of experience in technical and business aspects of nanomanufacturing. He has been involved in the implementation of thin film technologies in various devices such as semiconductors, sensors, magnetic recording heads, displays (OLEDS,TFT),HB-LED, photovoltaics (CIGS,..) EUV…

Expert ID: 721326 Canada

Expert in Maillard Reaction; Flavor Analysis

MAILLARD REACTION; NON-ENZYMATIC BROWNING; REACTION FLAVOR. Expert has studied the interaction of amino acids or proteins with reducing sugars which results in a prominent chemical reaction that occurs during thermal processing of foods. This reaction, known as Maillard or browning…

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