Peter Schieberle

Overview

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

  1286
  Citations

• Lehrbuch der Lebensmittelchemie

  Hans-Dieter Belitz;Werner Grosch

  724
  Citations

• 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

  691
  Citations

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

  Andreas Dunkel;Martin Steinhaus;Matthias Kotthoff;Bettina Nowak

  632
  Citations

• 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

  492
  Citations

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

  Petra Steinhaus;Peter Schieberle

  355
  Citations

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

  Peter Schieberle;Werner Grosch

  331
  Citations

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

  Peter Schieberle;Werner Grosch

  312
  Citations

• Primary odorants in popcorn

  Peter Schieberle

  305
  Citations

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

  Peter Schieberle;Werner Grosch

  302
  Citations

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

  Felix Frauendorfer;Peter Schieberle

  291
  Citations

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

  Unknown

  263
  Citations

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

  Helge T Fritsch;Peter Schieberle

  258
  Citations

• 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

  258
  Citations

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

  Felix Frauendorfer;Peter Schieberle

  252
  Citations

• Character Impact Odour Compounds of Different Kinds of Butter

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

  245
  Citations

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

  Luigi Poisson;Peter Schieberle

  230
  Citations

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

  Peter Schieberle

  223
  Citations

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

  Thomas Hofmann;Peter Schieberle

  218
  Citations

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

  Andrea Buettner;Peter Schieberle

  215
  Citations

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

  Peter Schieberle;Werner Grosch

  210
  Citations

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

  Michael Czerny;Peter Schieberle

  199
  Citations

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

  Andrea Buettner;Peter Schieberle

  191
  Citations