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Peter Schieberle

D-Index & Metrics

Chemistry

D-Index
91
Citations
25510
World Ranking
2001
National Ranking
147

Peter Schieberle publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Peter Schieberle sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 343 publications — 72nd percentile

72% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Peter Schieberle D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Peter Schieberle sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 91 D-Index — 89th percentile

89% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Peter Schieberle is affiliated with the Technical University of Munich in Germany. Their research primarily spans the field of Agricultural and Biological Sciences, with a strong focus on Food Science and related subfields including Sensory Systems, Biochemistry, Animal Science and Zoology, and Pharmacology.

The research topics covered by Schieberle include:

  • Fermentation and Sensory Analysis
  • Olfactory and Sensory Function Studies
  • Phytochemicals and Antioxidant Activities
  • Meat and Animal Product Quality
  • Biochemical Analysis and Sensing Techniques
  • Advanced Chemical Sensor Technologies
  • Tea Polyphenols and Effects

Schieberle has contributed to a significant number of publications, frequently publishing in the following venues:

  • Journal of Agricultural and Food Chemistry (14 publications)
  • European Food Research and Technology (3 publications)
  • Chemie in unserer Zeit (1 publication)

Among the more recent papers authored or coauthored by Schieberle are:

  • "Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process," 2020, Journal of Agricultural and Food Chemistry
  • "Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms," 2020, Journal of Agricultural and Food Chemistry
  • "Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor," 2020, Journal of Agricultural and Food Chemistry
  • "Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves," 2020, European Food Research and Technology
  • "Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis," 2020, Journal of Agricultural and Food Chemistry

Schieberle frequently collaborates with other researchers. Frequent coauthors include:

  • Michael Granvogl (3 joint publications)
  • Stephanie Frank (3 joint publications)
  • Mario Flaig (2 joint publications)
  • Sally Chuanfen Qi (2 joint publications)
  • Guodong Wei (2 joint publications)

Best Publications

  • Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

    Wolfgang Engel;Wolfgang Bahr;P. Schieberle

  • Lehrbuch der Lebensmittelchemie

    Hans-Dieter Belitz;Werner Grosch

  • Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

    Unknown

  • Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology.

    Andreas Dunkel;Martin Steinhaus;Matthias Kotthoff;Bettina Nowak

  • Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

    Christian Schuh;Peter Schieberle

  • Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science

    Petra Steinhaus;Peter Schieberle

  • Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay

    Peter Schieberle;Werner Grosch

  • Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation

    Peter Schieberle;Werner Grosch

  • Primary odorants in popcorn

    Peter Schieberle

  • Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis

    Peter Schieberle;Werner Grosch

  • Changes in key aroma compounds of Criollo cocoa beans during roasting.

    Felix Frauendorfer;Peter Schieberle

  • New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors

    Unknown

  • Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.

    Helge T Fritsch;Peter Schieberle

  • Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.

    Andrea Buettner;Peter Schieberle

  • Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.

    Felix Frauendorfer;Peter Schieberle

  • Character Impact Odour Compounds of Different Kinds of Butter

    P. Schieberle;K. Gassenmeier;H. Guth;A. Sen

  • Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.

    Luigi Poisson;Peter Schieberle

  • Primary odorants of pale lager beer : differences to other beers and changes during storage

    Peter Schieberle

  • Evaluation of the key odorants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques.

    Thomas Hofmann;Peter Schieberle

  • Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden)

    Andrea Buettner;Peter Schieberle

  • Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion

    Peter Schieberle;Werner Grosch

  • Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.

    Michael Czerny;Peter Schieberle

  • Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.

    Andrea Buettner;Peter Schieberle

Frequent Co-Authors

Andrea Buettner
Andrea Buettner University of Erlangen-Nuremberg
Werner Grosch
Werner Grosch Ludwig-Maximilians-Universität München
Thomas Hofmann
Thomas Hofmann Technical University of Munich
Michael Rychlik
Michael Rychlik Technical University of Munich
Jörg Hinrichs
Jörg Hinrichs University of Hohenheim
Russell J. Molyneux
Russell J. Molyneux University of Hawaii at Hilo
Chiara Cordero
Chiara Cordero University of Turin
Carlo Bicchi
Carlo Bicchi University of Turin
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Uwe Claussen
Uwe Claussen Friedrich Schiller University Jena

External Links

Wikipedia of Peter Schieberle Personal website of Peter Schieberle

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