Gerd Kobal is affiliated with the University of Erlangen-Nuremberg in Germany. Their research work spans multiple fields including Neuroscience, Nursing, and Engineering.
Their subfields of study include Sensory Systems, Nutrition and Dietetics, and Biomedical Engineering.
The main topics explored in their work cover Olfactory and Sensory Function Studies, Biochemical Analysis and Sensing Techniques, and Advanced Chemical Sensor Technologies.
Gerd Kobal has published research in the journal Food Chemistry. One notable paper is titled The multi-faceted food odorant 4-methylphenol selectively activates evolutionary conserved receptor OR9Q2, published in 2023.
Frequent collaborators in their research projects include Franziska Haag, Tim Frey, Sandra Hoffmann, Johanna Kreißl, and Jörg Stein.
Thomas Hummel;B. Sekinger;S. R. Wolf;E. Pauli
T. Hummel;G. Kobal;H. Gudziol;Alan Mackay-Sim
G. Kobal;L. Klimek;M. Wolfensberger;H. Gudziol
G Kobal;T Hummel;B Sekinger;S Barz
J O'Doherty;E T Rolls;S Francis;R Bowtell
C Mueller;S Kallert;B Renner;K Stiassny
Thomas Hummel;Kati Rosenheim;Claus-Günther Konnerth;Gerd Kobal
Gerd Kobal;Cornelia Hummel
H. O. Handwerker;G. Kobal
Donald A. Leopold;Thomas Hummel;James E. Schwob;Seok Chen Hong
G. Kobal;S. Van Toller;T. Hummel
Gerd Kobal
Unknown
T. Hummel;R. Gollisch;G. Wildt;G. Kobal
G Kobal
A. Livermore;T. Hummel;G. Kobal
S. Barz;T. Hummel;E. Pauli;M. Majer
T Hummel;S Barz;E Pauli;G Kobal
Juha Huttunen;Gerd Kobal;Elina Kaukoranta;Riitta Hari
T. Hummel;S. Barz;J. Lötsch;S. Roscher
Riitta Hari;Karin Portin;Birgit Kettenmann;Veikko Jousmäki
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