World's Best Scientists 2026 revealed!
Andreas Schieber

Andreas Schieber

D-Index & Metrics

Chemistry

D-Index
81
Citations
23296
World Ranking
3252
National Ranking
241

Biology and Biochemistry

D-Index
81
Citations
23593
World Ranking
3899
National Ranking
288

Overview

Andreas Schieber is affiliated with the University of Bonn in Germany and has contributed extensively to research within Agricultural and Biological Sciences, Medicine, and Biochemistry, Genetics and Molecular Biology. Their work also spans several subfields, including Food Science, Biochemistry, Plant Science, Molecular Biology, and Biotechnology.

The primary topics covered in their research include:

  • Phytochemicals and Antioxidant Activities
  • Fermentation and Sensory Analysis
  • Biochemical and biochemical processes
  • Essential Oils and Antimicrobial Activity
  • Horticultural and Viticultural Research
  • Plant biochemistry and biosynthesis
  • Antioxidant Activity and Oxidative Stress

Their frequent coauthors include:

  • Fabian Weber
  • Maike Passon
  • Matthias Wüst
  • Saskia Tsiaparas
  • Lea Mehren

Schieber has published multiple articles in a variety of scientific journals. Notable publication venues for their work are:

  • Lebensmittelchemie
  • Molecules
  • Current Research in Food Science
  • Food Research International
  • Food Chemistry

Among recent papers authored or coauthored by Andreas Schieber are:

  • Volatile Phenols-Important Contributors to the Aroma of Plant-Derived Foods, 2020, published in Molecules
  • Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying, 2020, published in Current Research in Food Science
  • Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health, 2021, published in Molecular Nutrition & Food Research
  • Pecan (Carya illinoinensis (Wagenh.) K. Koch) Nut Shell as an Accessible Polyphenol Source for Active Packaging and Food Colorant Stabilization, 2020, published in ACS Sustainable Chemistry & Engineering
  • Effects of structural differences on the antibacterial activity of biflavonoids from fruits of the Brazilian peppertree (Schinus terebinthifolius Raddi), 2020, published in Food Research International

Best Publications

  • By-products of plant food processing as a source of functional compounds — recent developments

    A Schieber;F.C Stintzing;R Carle

  • Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.

    Dietmar Kammerer;Achim Claus;Reinhold Carle;Andreas Schieber

  • Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography.

    Andreas Schieber;Petra Keller;Reinhold Carle

  • Taraxacum--a review on its phytochemical and pharmacological profile.

    Katrin Schütz;Reinhold Carle;Andreas Schieber

  • Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review.

    Cindy J. Zhao;Andreas Schieber;Michael G. Gänzle

  • Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

    Thorsten Maier;Andreas Schieber;Andreas Schieber;Dietmar R. Kammerer;Reinhold Carle

  • Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

    S.M.R. Ribeiro;L.C.A. Barbosa;J.H. Queiroz;M. Knödler

  • Utilization of mango peels as a source of pectin and polyphenolics

    Nicolai Berardini;Matthias Knödler;Andreas Schieber;Reinhold Carle

  • Screening of Mango (Mangifera indica L.) Cultivars for Their Contents of Flavonol O- and Xanthone C-Glycosides, Anthocyanins, and Pectin

    Nicolai Berardini;Ramona Fezer;Jürgen Conrad;Uwe Beifuss

  • Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria.

    A.F. Sánchez-Maldonado;A. Schieber;M.G. Gänzle

  • Evaluation of colour properties and chemical quality parameters of cactus juices

    Florian C. Stintzing;Andreas Schieber;Reinhold Carle

  • Phytochemical and nutritional significance of cactus pear

    Florian C. Stintzing;Andreas Schieber;Reinhold Carle

  • A new process for the combined recovery of pectin and phenolic compounds from apple pomace

    Andreas Schieber;Petra Hilt;Petra Streker;Hans-Ulrich Endreß

  • Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose

    Florian C Stintzing;Andreas Schieber;Reinhold Carle

  • Conventional and alternative processes for spice production – a review

    Ute Schweiggert;Reinhold Carle;Andreas Schieber

  • Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).

    Katrin Schütz;Dietmar Kammerer;Reinhold Carle;Andreas Schieber

  • Occurrence of carotenoid cis-isomers in food : Technological, analytical, and nutritional implications

    Andreas Schieber;Reinhold Carle

  • Acrylamide in cereal products: A review

    Achim Claus;Reinhold Carle;Andreas Schieber

  • Identification of flavonol and xanthone glycosides from mango (Mangifera indica L. Cv. "Tommy Atkins") peels by high-performance liquid chromatography-electrospray ionization mass spectrometry.

    Andreas Schieber;Nicolai Berardini;Reinhold Carle

  • Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

    Louise Svensson;Bonno Sekwati-Monang;Daise Lopes Lutz;Andreas Schieber

  • Identification of Betalains from Yellow Beet (Beta vulgaris L.) and Cactus Pear [Opuntia ficus-indica (L.) Mill.] by High-Performance Liquid Chromatography−Electrospray Ionization Mass Spectrometry

    Florian C. Stintzing;and Andreas Schieber;Reinhold Carle

Frequent Co-Authors

Reinhold Carle
Reinhold Carle University of Hohenheim
Dietmar R. Kammerer
Dietmar R. Kammerer University of Hohenheim
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Jürgen Conrad
Jürgen Conrad University of Hohenheim
Uwe Beifuss
Uwe Beifuss University of Hohenheim
Hans Brückner
Hans Brückner University of Giessen
Jianping Wu
Jianping Wu University of Alberta
Gaetano Pandino
Gaetano Pandino University of Catania
Giovanni Mauromicale
Giovanni Mauromicale University of Catania
Sara Lombardo
Sara Lombardo University of Catania

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