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Peter Schieberle | doi.page

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Peter Schieberle

Technical University of Munich(DE)

Publications by Year

Research Areas

Fermentation and Sensory Analysis, Advanced Chemical Sensor Technologies, Biochemical Analysis and Sensing Techniques, Olfactory and Sensory Function Studies, Phytochemicals and Antioxidant Activities

Most-Cited Works

→ Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices(1999)968 cited
→ 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)687 cited
→ Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology(2014)534 cited
→ Lehrbuch der Lebensmittelchemie(2001)466 cited
→ Food Chemistry(2004)394 cited
→ Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion(2006)391 cited

→ Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects(2005)

373 cited

→ Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures(1997)333 cited

Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.(1998)

→ Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science(2007)278 cited