Peter Schieberle
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German food chemist
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Chemistry
Peter Schieberle's Degrees
- PhD Food Chemistry Technical University of Munich
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(Suggest an Edit or Addition)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:
