Peter Schieberle

Peter Schieberle's AcademicInfluence.com Rankings

Peter Schieberle

Chemistry

#2486

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#3402

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chemistry Degrees

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Chemistry

Peter Schieberle's Degrees

PhD Food Chemistry Technical University of Munich

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Peter Schieberle's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices (1999) (759)
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 (2008) (486)
Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. (2014) (338)
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects (2005) (309)
Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. (2006) (285)
Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. (1998) (266)
Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures (1997) (251)
New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors (1995) (218)
Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay (1987) (201)
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. (2007) (198)
Changes in key aroma compounds of Criollo cocoa beans during roasting. (2008) (190)
Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. (2001) (184)
Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis (1987) (178)
Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis (1990) (171)
Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses (1997) (171)
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. (2002) (168)
Primary odorants in popcorn (1991) (167)
Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formation. (2004) (161)
Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation (1991) (157)
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. (2006) (154)
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. (2005) (150)
Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques (1995) (145)
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation. (2002) (144)
Primary odorants of pale lager beer (1991) (143)
Character Impact Odour Compounds of Different Kinds of Butter (1993) (143)
Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion (1988) (139)
Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide. (2006) (134)
Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies. (2008) (130)
Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). (1999) (130)
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. (2007) (127)
Influence of processing on the generation of γ-aminobutyric acid in green coffee beans (2005) (123)
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. (2009) (122)
Fruits and Fruit Products (1999) (122)
Flavor of Cereal Products—A Review (1997) (119)
Quantitative model studies on the formation of aroma-active aldehydes and acids by strecker-type reactions. (2000) (119)
Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques (1998) (117)
Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation (2005) (115)
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments. (2001) (115)
Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. (2000) (112)
Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process (2002) (112)
Coffee, Tea, Cocoa (2004) (112)
Cereals and Cereal Products (2004) (112)
Quantitative determination of .beta.-damascenone in foods using a stable isotope dilution assay (1991) (110)
Formation of aroma-active strecker-aldehydes by a direct oxidative degradation of Amadori compounds. (2000) (110)
Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction. (2006) (106)
Model experiments about the formation of volatile carbonyl compounds (1981) (105)
Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA). (2003) (99)
Chemical interactions between odor-active thiols and melanoidins involved in the aroma staling of coffee beverages. (2002) (98)
Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping (1995) (98)
Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry (2003) (97)
Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins. (2010) (96)
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis. (2008) (95)
A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods. (2003) (93)
Characterization of alpha-terpineol as an anti-inflammatory component of orange juice by in vitro studies using oral buccal cells. (2007) (93)
Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. (2007) (92)
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis (2007) (92)
Potent aromatic compounds in the crumb of wheat bread (French-type) — influence of pre-ferments and studies on the formation of key odorants during dough processing (1995) (91)
Compound identification: a Journal of Agricultural and Food Chemistry perspective. (2007) (90)
Identification of the volatile flavour compounds of wheat bread crust — comparison with rye bread crust (1985) (90)
Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception (2000) (89)
Identification of Potent Aroma Compounds in Thermally Treated Mixtures of Glucose/Cysteine and Rhamnose/Cysteine Using Aroma Extract Dilution Techniques (1997) (89)
Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. (2001) (89)
The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust (1990) (88)
Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. (2008) (88)
Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds. (2011) (87)
Comparison of potent odorants in a filtered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA) (2002) (85)
Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages. (2001) (85)
2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine (1998) (85)
Odour-active compounds in moderately roasted sesame (1996) (85)
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. (2013) (82)
Quantification of the mycotoxin patulin by a stable isotope dilution assay. (1999) (81)
Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products. (2010) (81)
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges (2014) (81)
Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors (1996) (80)
Evaluation of the most odour-active compounds in the peel oil of clementines (citrus reticulata blanco cv. clementine) (2003) (79)
Quantification of ochratoxin A in foods by a stable isotope dilution assay using high-performance liquid chromatography-tandem mass spectrometry. (2004) (79)
Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates. (2003) (79)
Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages. (2009) (78)
Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation (1997) (77)
Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour (2003) (77)
Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. (1998) (76)
Amino Acids, Peptides, Proteins (2004) (75)
Sensomics analysis of key hazelnut odorants (Corylus avellana L. 'Tonda Gentile') using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC×GC-TOF-MS). (2013) (73)
Changes in the concentrations of potent crust odourants during storage of white bread (1992) (73)
Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread (2001) (72)
Potent odorants of rye bread crust-differences from the crumb and from wheat bread crust (1994) (72)
Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS. (2012) (71)
Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting. (2010) (69)
Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis (2003) (69)
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. (2009) (68)
Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis. (2014) (67)
Intense aroma compounds: Useful tools to monitor the influence of processing and storage on bread aroma (1996) (67)
Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation (2007) (66)
Primary odorants of laundry soiled with sweat/sebum: Influence of lipase on the odor profile (2000) (66)
Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds (2000) (65)
Comparison of folate quantification in foods by high-performance liquid chromatography-fluorescence detection to that by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry. (2003) (64)
Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties (2003) (64)
Quantitative Studies on the Formation of Key Odorants in Thermally Treated Yeast Extracts Using Stable Isotope Dilution Assays (1998) (63)
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. (2002) (62)
Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept. (2012) (60)
Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry. (2012) (60)
Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure. (1999) (60)
Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. (2013) (58)
The Carbon Module Labeling (CAMOLA) Technique: A Useful Tool for Identifying Transient Intermediates in the Formation of Maillard‐Type Target Molecules (2005) (57)
Changes in key odorants of raw coffee beans during storage under defined conditions. (2007) (54)
Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats (1994) (54)
Caffeinated beverages : health benefits, physiological effects, and chemistry (2000) (54)
Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate (2009) (54)
Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept. (2013) (53)
New insights into the formation of aroma-active strecker aldehydes from 3-oxazolines as transient intermediates. (2012) (52)
Gas chromatography-olfactometry : the state of the art (2001) (52)
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream. (2007) (52)
Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. (2005) (52)
Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds. (2005) (51)
Edible Fats and Oils (1999) (51)
Flavor contribution and formation of the intense roast-smelling odorants 2-propionyl-1-pyrroline and 2-propionyltetrahydropyridine in Maillard-type reactions (1998) (50)
Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach. (2017) (50)
Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. (2016) (50)
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products (2007) (49)
Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process (2008) (49)
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) (49)
New aspects on the formation and analysis of acrylamide. (2005) (47)
Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin (2000) (47)
Systematic studies on responses of metal-oxide sensor surfaces to straight chain alkanes, alcohols, aldehydes, ketones, acids and esters using the SOMMSA approach (2000) (47)
Analysis of the seasoning‐like flavour substances of a commercial lovage extract (Levisticum officinale Koch.) (1993) (47)
Syntheses of labeled vitamers of folic acid to be used as internal standards in stable isotope dilution assays. (2002) (47)
Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking (2002) (47)
Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science. (2012) (47)
Performance evaluation of non-targeted peak-based cross-sample analysis for comprehensive two-dimensional gas chromatography-mass spectrometry data and application to processed hazelnut profiling. (2012) (45)
Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate (2011) (44)
Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals. (2001) (43)
Decomposition of linoleic acid hydroperoxides (1981) (43)
Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. (2009) (43)
Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. (2008) (43)
Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation. (2013) (42)
Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. (2013) (42)
Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.) (2008) (40)
Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment. (2009) (40)
Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments. (2017) (40)
Comparison of important odorants in puff-pastries prepared with butter or margarine (1994) (39)
Formation of furaneol in heat-processed foods (1992) (39)
Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase. (2013) (38)
Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage. (2018) (38)
Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions (1998) (38)
Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay. (2004) (38)
Milk and Dairy Products (2004) (37)
Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis. (1999) (36)
Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach. (2016) (36)
HRGC separation of hydroperoxides formed during the photosensitized oxidation of (R)-(+)-limonene (1987) (35)
Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments. (2017) (35)
Targeted Metabolomics: a new section in the Journal of Agricultural and Food Chemistry. (2014) (35)
Potent odorants resulting from the peroxidation of lemon oil (1989) (35)
OR2M3: A Highly Specific and Narrowly Tuned Human Odorant Receptor for the Sensitive Detection of Onion Key Food Odorant 3-Mercapto-2-methylpentan-1-ol (2017) (35)
Quantitation of sensory-active and bioactive constituents of food: A Journal of Agricultural and Food Chemistry perspective. (2012) (34)
Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy. (2015) (34)
Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science. (2016) (34)
Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis). (2000) (34)
Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science. (2016) (34)
Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit. (2016) (34)
Detection of monohydroperoxides with unconjugated diene systems as minor products of the autoxidation of methyl linoleate (1981) (33)
High resolution gas chromatography/selective odorant measurement by multisensor array (HRGC/SOMSA): a useful approach to standardise multisensor arrays for use in the detection of key food odorants (1997) (33)
Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay (1991) (32)
Fractionation and reconstitution of wheat flour – effect on dough rheology and baking (2003) (32)
Development of two stable isotope dilution assays for the quantitation of acrolein in heat-processed fats. (2011) (32)
Development of stable isotope dilution assays for the quantitation of Amadori compounds in foods. (2014) (32)
Application of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processing (2001) (32)
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) (32)
Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments. (2011) (31)
Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting (2019) (30)
Structure-Odor Activity Studies on Monoterpenoid Mercaptans Synthesized by Changing the Structural Motifs of the Key Food Odorant 1-p-Menthene-8-thiol. (2016) (30)
Identification of novel aroma-active thiols in pan-roasted white sesame seeds. (2010) (30)
Decomposition of linoleic acid hydroperoxides by radicals (1979) (29)
Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts. (1999) (29)
Behaviour and hormonal status in healthy rats on a diet rich in Maillard reaction products with or without solvent extractable aroma compounds (2012) (28)
Isotope-labeling studies on the formation pathway of acrolein during heat processing of oils. (2014) (28)
Structure-odor correlations in homologous series of alkanethiols and attempts to predict odor thresholds by 3D-QSAR studies. (2015) (28)
Changes in Key Aroma Compounds during Natural Beer Aging (2002) (28)
Studies on the Formation and Stability of the Roast-Flavor Compound 2-Acetyl-2-thiazoline (1995) (28)
Identification of the key aroma compounds in dried fruits of Xylopia aethiopic (1999) (27)
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) (27)
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) (26)
Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes. (2019) (26)
Quantitation and Enantiomeric Ratios of Aroma Compounds Formed by an Ehrlich Degradation of l-Isoleucine in Fermented Foods. (2016) (26)
Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk (2007) (25)
Labeling Studies on the Formation Pathway of Nε‐Carboxymethyllysine in Maillard‐type Reactions (2005) (25)
Evolution of vitamin B2 biosynthesis: riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin (2005) (25)
On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt (2006) (25)
Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants. (2017) (25)
Development of a stable isotope dilution assay for the quantitation of glycidamide and its application to foods and model systems. (2008) (24)
Influence of water on the generation of Strecker aldehydes from dry processed foods (2009) (24)
Development of a stable isotope dilution assay for an accurate quantification of protein-bound N(epsilon)-(1-deoxy-D-fructos-1-yl)-L-lysine using a (13)C-labeled internal standard. (1999) (24)
Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. (2009) (24)
Comparison of sensitizers in the photooxidation of unsaturated fatty acids and their methyl esters (1984) (24)
Characterization of Key Odorants in Chocolate (1999) (24)
Food sources and biomolecular targets of tyramine (2018) (24)
Sugars, Sugar Alcohols and Honey (1999) (23)
Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures. (2005) (23)
Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach. (2015) (23)
Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges (2002) (22)
Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept. (2019) (22)
Role of the fermentation process in off-odorant formation in white pepper: on-site trial in Thailand. (2005) (22)
New aspects of coffee processing : How do the different post harvest treatments influence the formation of potential flavour precursors ? (2000) (21)
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread. (2019) (21)
Characterisation of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments (2009) (21)
MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES (1981) (21)
Changes in key odorants of sheep meat induced by cooking (2006) (21)
Determination of the Chemical Structure of the Intense Roasty, Popcorn-like Odorant 5-Acetyl-2,3-dihydro-1,4-thiazine (1995) (21)
Synthesis of 13C-labeled patulin [4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one] to be used as internal standard in a stable isotope dilution assay. (1998) (21)
Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods. (2019) (20)
Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry. (2017) (20)
Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening (2010) (20)
Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology. (2018) (19)
Structure-Odor Correlations in Homologous Series of Mercaptoalkanols. (2017) (19)
The carbohydrate modul labelling technique - a useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions. (2003) (18)
Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk (1997) (18)
Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values. (2011) (18)
Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties. (2017) (17)
Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis. (2016) (16)
Structure-Odor Correlations in Homologous Series of Mercapto Furans and Mercapto Thiophenes Synthesized by Changing the Structural Motifs of the Key Coffee Odorant Furan-2-ylmethanethiol. (2018) (16)
A study of oxygen isotope scrambling in the enzymic and non-enzymic oxidation of linoleic acid. (1981) (16)
Changes in the Concentrations of Key Fruit Odorants Induced by Mastication (2000) (16)
Studies on the Metallic Off-Flavour in Buttermilk: Identification of Potent Aroma Compounds (1996) (16)
Identification of the key odorants in raw French beans and changes during cooking (1998) (16)
Model studies on the precursors and formation of the metallic smelling (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk (1997) (16)
STUDIES ON INTERMEDIATES GENERATING THE FLAVOUR COMPOUNDS 2-METHYL-3-FURANTHIOL, 2-ACETYL-2-THIAZOLINE AND SOTOLON BY MAILLARD-TYPE REACTIONS (1996) (15)
Quantitation of Gingerols in Human Plasma by Newly Developed Stable Isotope Dilution Assays and Assessment of Their Immunomodulatory Potential. (2016) (15)
Formation of 2-Acetyl-l-pyrroline and Other Important Flavor Compounds in Wheat Bread Crust (1989) (15)
Studies on Bakers Yeast as Source of Maillard-Type Bread Flavour Compounds (1990) (15)
Influence of the Chain Length on the Aroma Properties of Homologous Epoxy—Aldehydes, Ketones, and Alcohols (2001) (15)
Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy. (2016) (15)
Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach. (2018) (14)
Quantitative analysis of important volatile flavour compounds in fresh and stored lemon oil/citric acid emulsions (1988) (14)
Influence of the chemical structure on odor qualities and odor thresholds in homologous series of alka-1,5-dien-3-ones, alk-1-en-3-ones, alka-1,5-dien-3-ols, and alk-1-en-3-ols. (2014) (14)
Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science. (2017) (13)
Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid). (2002) (13)
Model reactions on the stability of disulfides in heated foods (1995) (13)
Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans. (2013) (13)
Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach (2013) (12)
Characterization of 3,4-dihydroxy-3-hexen-2,5-dione as the first open-chain caramel-like smelling flavor compound (2001) (12)
Studies on Potent Aroma Compounds Generated in Maillard-Type Reactions Using the Odor-Activity-Value Concept (2000) (12)
Determination of ochratoxin A in food: comparison of a stable isotope dilution assay, liquid chromatography-fluorescence detection and an enzyme-linked immunosorbent assay (2011) (12)
Quantitation of the In-Mouth Release of Heteroatomic Odorants (2002) (12)
Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers (2014) (12)
Identification of the key odorants in processed ribose/cysteine Maillard mixtures by instrumental analysis and sensory studies (1996) (12)
Fish, Whales, Crustaceans, Mollusks (2004) (12)
Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept. (2019) (12)
Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges (2011) (12)
Photolysis of unsaturated fatty acid hydroperoxides. 4. Fatty acid products from the aerobic decomposition of methyl 13(S)-hydroperoxy-9(Z),11(E)-octadecadienoate dissolved in cyclohexane. (1988) (12)
Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA) (2001) (11)
Carry over (transfer) of feed-borne acrylamide into eggs, muscle, serum, and faeces - a pilot study with Japanese quails (Coturnix coturnix japonica). (2005) (11)
New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice. (2018) (11)
Key aroma compounds in apple juice-changes during juice concentration (2006) (11)
Photolysis of unsaturated fatty acid hydroperoxides. 2. Products from the anaerobic decomposition of methyl 13(S)-hydroperoxy-9(Z),11(E)-octadecadienoate dissolved in methanol (1985) (11)
Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp (2016) (11)
Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit (2013) (11)
Acetylformoin--an important progenitor of 4-hydroxy-2, 5-dimethyl-3 (2H)-furanone and 2-acetyltetrahydropyridine during thermal food processing (2001) (11)
New results on the formation of important maillard aroma compounds (2002) (10)
The Maillard reaction : recent advances in food and biomedical sciences (2008) (10)
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) (10)
Specific and Sensitive Quantification of Folate Vitamers in Foods by Stable Isotope Dilution Assays. (2003) (9)
Detection mechanisms of smoke compounds on homogenous semiconductor sensor films (2005) (9)
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. (2021) (9)
Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion (2006) (9)
Changes in roasted coffee aroma during storage - influence of the packaging. (2001) (9)
Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese (2015) (9)
Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols. (2019) (9)
Investigation of the Effect of Hot Air Drying of Wheat Gluten on Its Viscoelasticity and Baking Performance by a Systems Analytical Model (2002) (9)
An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale (2016) (8)
Identification, quantitation and sensory evaluation of methyl 2‐ and methyl 3‐methylbutanoate in varietal red wines (2015) (8)
Influence of High Hydrostatic Pressure on the Formation of Key Maillard-type Flavour Compounds from D-glucose and L-proline (2003) (8)
Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay (2019) (8)
Studies of Partial Amino Acid Sequences of γ-40k Secalins of Rye (2005) (8)
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. (2020) (8)
Structure determination of 4-methyl-3-thiazoline in roasted sesame flavour (1996) (8)
Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorant. (2002) (7)
High Resolution Gas Chromatography—Selective Odorant Measurement by Multisensor Array: A Useful Technique To Develop Tailor-Made Chemosensor Arrays for Food Flavor Analysis (1998) (7)
Development of stable isotope dilution assays for the quantitation of free phenolic acids in wheat and barley and malts produced thereof (2015) (7)
Characterization of the Odor-Active Constituents in Fresh and Processed Hops (varietySpalter Select) (2001) (7)
Influence of High Hydrostatic Pressure on the Formation of Non-enzymatic Browning Products Formed in Maillard-type Reactions (2003) (7)
Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach. (2021) (7)
Occurrence of 12-methyltridecanal in microorganisms and physiological samples isolated from beef. (2000) (7)
Important Odorants in Roasted White and Black Sesame Seeds (1994) (7)
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach (2020) (7)
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach. (2020) (7)
Discrimination between untoasted and toasted white bread. An application of the high resolution gas chromatography / selective odorant measurement by multisensor array (HRGC/SOMSA) (1998) (6)
Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach. (2016) (6)
Quantitative analyses of key odorants and their precursors reveal differences In the aroma of gluten-free rice bread compared to wheat bread. (2019) (6)
Synthesis, Structure, and Activity of Novel Glycoconjugates Exhibiting Umami Taste (2004) (6)
A sensitive and selective method for the quantitative determination of fatty acid tryptamides as shell indicators in cocoa products (1999) (6)
Flavor Contribution and Formation of Heterocyclic Oxygen-Containing Key Aroma Compounds in Thermally Processed Foods (2002) (6)
Influence of Melanoidins on the Aroma Staling of Coffee Beverage (2003) (6)
Development of Selective Chemosensors for the On-Line Monitoring of Coffee Roasting by SOMMSA and COTA Technology (2002) (5)
Biochemical Characterization of γ-75 k Secalins of Rye I. Amino Acid Sequences (2004) (5)
Changes in key odorants in beer during exposure to light. (2003) (5)
The Chemistry and Technology of Cocoa (2000) (5)
Instrumental analysis and sensory studies on the role of melanoidins in the aroma staling of coffee brew. (2001) (5)
Guidelines for unequivocal structural identification of compounds with biological activity of significance in food chemistry (IUPAC Technical Report) (2019) (5)
Identification of N7‐(1‐Carboxyethyl)‐Arginine, a Novel Posttranslational Protein Modification of Arginine Formed at High Hydrostatic Pressure (2005) (5)
Influence of high hydrostatic pressure on the formation of intense chromophores formed from pentoses and primary amino acids (2002) (5)
Tin oxide sensor element for the detection of organic compounds with hydroxy groupsPresented at the annual meeting of the Deutsche Bunsen-Gesellschaft fr Physikalische Chemie, Kiel, Germany, May 29?31, 2003. (2003) (5)
The Odor of Leather (2013) (5)
Influence of High Hydrostatic Pressure on the Formation of Maillard-Derived Key Odorants and Chromophores (2005) (4)
Facts and ‘artefacts’ in the flavour chemistry of onions (2006) (4)
PHOTOLYSIS OF UNSATURATED FATTY ACID HYDROPEROXIDES (1984) (4)
Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline—Glucose Mixtures (2005) (4)
Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils. (2021) (4)
Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach. (2021) (4)
Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough (2006) (4)
Characterization of Key Odorants in Dry-Heated Cysteine—Carbohydrate Mixtures: Comparison with Aqueous Reaction Systems (1998) (4)
Influence of Structural Modification and Chirality on the Odor Potency and Odor Quality of Thiols (2015) (3)
Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry. (2021) (3)
Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings (2019) (3)
Model studies on benzene formation from benzaldehyde (2020) (3)
Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine. (2018) (3)
The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing (2022) (3)
A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays. (2016) (3)
Correlation between the Concentrations of Two Oak Derived Key Odorants and the Intensity of a Woody-“Barrique-Type” Odor Note in Different Red Wines (2011) (3)
Characterization of novel, sulfur-containing Maillard flavor compounds (2002) (3)
Quantification of the mycotoxins patulin and ochratoxin A by stable isotope dilution assays (2005) (3)
Structure/odour relationships in homologous series of aroma-active allylalcohols and allylketones. (2003) (3)
On the Role of Amadori Rearrangement Products as Precursors of Aroma-Active Strecker Aldehydes in Cocoa (2016) (3)
The 9th International Symposium on the Maillard Reaction. Preface. (2008) (2)
Labeling studies on the formation pathway of Nepsilon-carboxymethyllysine in maillard-type reactions. (2005) (2)
Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions (2005) (2)
Browned Flavors: Analysis, Formation, and Physiology (2016) (2)
Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study (2015) (2)
Key food aroma compounds: important standards to develop selective chemosensor arrays for quality control (1997) (2)
The role of 3-methyl-2-butene-1-thiol in beer flavor. (2004) (2)
Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur ) (2015) (2)
Primary odorants of naturally soiled laundry: Influence of lipase on the odour profile (2000) (2)
Vegetables and Vegetable Products (1999) (2)
Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfelder Red Wine (2014) (2)
Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing (2014) (2)
Characterization of the Key Aroma Compounds in Rum Made from Sugar Cane Juice by Means of the Sensomics Approach (2019) (2)
Model studies on the reaction parameters governing the formation of disulphide bonds in LMW-type peptides by disulphide isomerase (DSI) (2000) (1)
Thermal Processing: More than Extending the Shelf Life of Foods (2007) (1)
New results on the formation pathways of aroma-active compounds by Strecker-type reactions (2000) (1)
Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine. (2022) (1)
Drinking Water, Mineral and Table Water (2004) (1)
Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils (2012) (1)
SENSORY EVALUATION OF COMMERCIAL APPLE JUICES AND RELATION TO SELECTED KEY AROMA COMPOUNDS (2010) (1)
Asparagine Concentration and Acrylamide Formation Potential in Wheat Flour as Affected by Sulfur Fertilization (2008) (1)
Influence of the carbohydrate moiety on the formation of odour-active aroma compounds in thermally processed Maillard systems containing cysteine (1996) (1)
Chapter 18. Posters (2007) (0)
Characterization of Key Aroma-Active Compounds in Raw and Roasted White Mustard Seeds (Sinapis albaL.) (2016) (0)
Stable Isotope Dilution Assay of Folates Revised 1 1 2 3 4 Specific and Sensitive Quantitation of Folate Vitamers in 5 Foods by Stable Isotope Dilution Assays Using High-6 Performance Liquid Chromatography-Tandem Mass 7 Spectrometry (0)
Decoding the unique peaty aroma of Islay scotch single malt whisky by means of the sensomics concept (2018) (0)
On the role of lipid derived aroma compounds in raw and cooked sheep meat (2003) (0)
Important Aroma Compounds in Salami and Correlations with Biogenic Amines (2014) (0)
Flavors and fragrances (2007) (0)
Identification of key aroma compounds in dried fruits of Xylopia Aethiopica using aroma extract dilution analysis (1998) (0)
Aroma Formation during Thermal Food Processing: Why do Thermally Treated Foods Smell Differently? (2009) (0)
Simultaneous real-time magnetic resonance imaging (MRI) and nose-space analysis by proton-transfer-reaction mass-spectrometry during eating (2003) (0)
On the Importance of Phenol Derivatives for the Peaty Aroma Attribute of Scotch Whiskies from Islay (2019) (0)
HRGC/Selective odorant measurement by multisensor array (SOMMSA) - A useful technique to develop tailor-made chemosensor arrays for food flavor analysi (1998) (0)
Nonruminant Nutrition Amino Acid and Protein Nutrition (2002) (0)
On the Role of Short-Chain Free Fatty Acids on a Cheese-like Off-Note in Stored Yoghurt (2006) (0)
On the significant influence of water on the formation mechanisms of 5-acetyl-3,4-dihydro-2H-1,4-thiazine (2018) (0)
The carbohydrate moiety as modifier of yields and formation pathways of key odorants generated in the presence of cysteine (2009) (0)
The odour activity value of aroma-active esters – An appropriate means to assess the aroma quality of apple juices (2018) (0)
Call for Abstracts The American Chemical Society International Chemical Science Chapter in Thailand (ACS ICSCT) and ACS Agricultural and Food Chemistry Division (ACS AGFD) invite you to participate in the 1 st ACS ICSCT Symposium on Agricultural and Food Chemistry (2014) (0)
Identification and functional expression of olfactory receptors specific for key food alkylpyrazines. (2003) (0)
Effect of texture and bread age on the availability of important wheat bread aroma compounds during consumption ( PTR-MS ) (2011) (0)
Aroma of fresh strawberries and changes during chewing (1998) (0)
Development of selective chemosensors for the on-line process monitoring of coffee roasting (2000) (0)
Development of a standardized sensor array for the control of baking or toasting processes based on high-resolution gas chromatography/selective odorant measruement by multisensor array (SOMMSA) (1997) (0)
Mechanisms of acrylamide and acrylamide adduct formation. (2013) (0)
Food Chemistry -4/E (2020) (0)
COMPOSITIONS D'ARÔME DE CHOCOLAT EN MIETTES (2017) (0)
Montien Riverside Hotel, Bangkok, Thailand Symposium Topics Food Bioactives and Health Food Safety Dairy Products Flavor Chemistry Preliminary List of Speakers (2014) (0)
Transfer of volatiles into the milk of cows fed on silage containing microencapsulated lemon oil (2009) (0)
Preface (2008) (0)
Cannabis Terpenes-Scientific Resources (2017) (0)

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What Schools Are Affiliated With Peter Schieberle?

Peter Schieberle is affiliated with the following schools:

University of Wuppertal
Kyushu University
Technical University of Munich