Peter Schieberle | Scholar Profiles and Rankings

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Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach (journal article) Duensing, Philipp W. \| Hinrichs, Jörg \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 72, issue 19, pages 11062-11071 (2024). 10.1021/acs.jafc.4c01813 Cite \| Source
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk (journal article) Duensing, Philipp W. \| Hinrichs, Jörg \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 72, issue 19, pages 11072-11079 (2024). 10.1021/acs.jafc.4c01814 Cited by (1) \| Cite \| Source
Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine (journal article) Frank, Stephanie \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 70, issue 43, pages 13979-13986 (2022). 10.1021/acs.jafc.2c06234 Cited by (3) \| Cite \| Source
The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing (book chapter) In Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography Granvogl, Michael \| Schieberle, Peter Elsevier (2022) 10.1016/bs.coac.2021.10.002 Cited by (11) \| Cite \| Source
Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils (journal article) Neugebauer, Anja \| Schieberle, Peter \| Granvogl, Michael Journal of Agricultural and Food Chemistry, volume 69, issue 49, pages 14878-14892 (2021). 10.1021/acs.jafc.1c02228 Cited by (12) \| Cite \| Source
Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage ( Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage (journal article) Jonas, Michaela \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 69, issue 17, pages 5113-5124 (2021). 10.1021/acs.jafc.1c01275 Cited by (15) \| Cite \| Source
Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach (journal article) Marcq, Pauline \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 69, issue 17, pages 5125-5133 (2021). 10.1021/acs.jafc.1c01348 Cited by (9) \| Cite \| Source
Characterization of the Key Aroma Compounds in a Freshly Prepared Oat ( Avena sativa L.) Pastry by Application of the Sensomics Approach (journal article) Dach, Anna \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 69, issue 5, pages 1578-1588 (2021). 10.1021/acs.jafc.0c07498 Cited by (15) \| Cite \| Source
Changes in the Concentrations of Key Aroma Compounds in Oat ( Avena sativa ) Flour during Manufacturing of Oat Pastry (journal article) Dach, Anna \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 69, issue 5, pages 1589-1597 (2021). 10.1021/acs.jafc.0c07499 Cited by (7) \| Cite \| Source
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach (journal article) Pueschel, Veronika A. \| Schieberle, Peter European Food Research and Technology, volume 247, issue 1, pages 51-65 (2021). 10.1007/s00217-020-03606-9 Cited by (15) \| Cite \| Source
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 (journal article) Schaller, Tanja \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 68, issue 51, pages 15292-15300 (2020). 10.1021/acs.jafc.0c06731 Cited by (22) \| Cite \| Source
Quantitation of Key Aroma Compounds in Fresh, Raw Ginger ( Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments (journal article) Schaller, Tanja \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 68, issue 51, pages 15284-15291 (2020). 10.1021/acs.jafc.0c06733 Cited by (13) \| Cite \| Source
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 (journal article) Flaig, Mario \| Qi, Sally Chuanfen \| Wei, Guodong \| Yang, Xiaogen \| Schieberle, Peter European Food Research and Technology, volume 246, issue 12, pages 2411-2425 (2020). 10.1007/s00217-020-03584-y Cited by (42) \| Cite \| Source
Untersuchungen zur Bildung von Benzol aus Benzaldehyd (journal article) Frank, Stephanie \| Schieberle, Peter Chemie in unserer Zeit, volume 54, issue 6, pages 397-401 (2020). 10.1002/ciuz.202000042 Cite \| Source
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach (journal article) Fricke, Kristina \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 68, issue 43, pages 12086-12095 (2020). 10.1021/acs.jafc.0c05787 Cited by (16) \| Cite \| Source
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 (journal article) Neugebauer, Anja \| Granvogl, Michael \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 68, issue 21, pages 5927-5937 (2020). 10.1021/acs.jafc.0c01674 Cited by (51) \| Cite \| Source
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 (journal article) Flaig, Mario \| Qi, Sally \| Wei, Guodong \| Yang, Xiaogen \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 68, issue 18, pages 5168-5179 (2020). 10.1021/acs.jafc.0c01300 Cited by (110) \| Cite \| Source
Model studies on benzene formation from benzaldehyde (journal article) Frank, Stephanie \| Dunkel, Andreas \| Schieberle, Peter European Food Research and Technology, volume 246, issue 5, pages 901-908 (2020). 10.1007/s00217-020-03455-6 Cited by (3) \| Cite \| Source
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms ( Lentinula edodes ) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms (journal article) Schmidberger, Philipp C. \| Schieberle, Peter Journal of Agricultural and Food Chemistry, volume 68, issue 15, pages 4493-4506 (2020). 10.1021/acs.jafc.0c01101 Cited by (50) \| Cite \| Source
Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings (journal article) Sahin, Buket \| Schieberle, Peter European Food Research and Technology, volume 246, issue 1, pages 1-11 (2020). 10.1007/s00217-019-03389-8 Cited by (5) \| Cite \| Source