Peter Schieberle

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 38

Top Topics

Mass Spectrometry

Artificial Intelligence

Gas Chromatography

Top Venues

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk. Journal of agricultural and food chemistry (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. Journal of agricultural and food chemistry 72 (19) (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk. Journal of agricultural and food chemistry 72 (19) (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk. Journal of agricultural and food chemistry 72 (19) (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. Journal of agricultural and food chemistry 72 (19) (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk. Journal of agricultural and food chemistry 72 (19) (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. Journal of agricultural and food chemistry (2024)
Philipp W Duensing, Jörg Hinrichs, Peter Schieberle
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach. Journal of agricultural and food chemistry 72 (19) (2024)
Stephanie Frank, Peter Schieberle
Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine. Journal of agricultural and food chemistry 70 (43) (2022)
Anna Dach, Peter Schieberle
Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach. Journal of agricultural and food chemistry 69 (5) (2021)
Anna Dach, Peter Schieberle
Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry. Journal of agricultural and food chemistry 69 (5) (2021)
Michaela Jonas, Peter Schieberle
Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage. Journal of agricultural and food chemistry 69 (17) (2021)
Pauline Marcq, Peter Schieberle
Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach. Journal of agricultural and food chemistry 69 (17) (2021)
Anja Neugebauer, Peter Schieberle, Michael Granvogl
Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils. Journal of agricultural and food chemistry (2021)
Philipp C Schmidberger, Peter Schieberle
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms. Journal of agricultural and food chemistry 68 (15) (2020)
Kristina Fricke, Peter Schieberle
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach. Journal of agricultural and food chemistry 68 (43) (2020)
Tanja Schaller, Peter Schieberle
Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis. Journal of agricultural and food chemistry 68 (51) (2020)
Anja Neugebauer, Michael Granvogl, Peter Schieberle
Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor. Journal of agricultural and food chemistry 68 (21) (2020)
Tanja Schaller, Peter Schieberle
Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments. Journal of agricultural and food chemistry 68 (51) (2020)
Mario Flaig, Sally Qi, Guodong Wei, Xiaogen Yang, Peter Schieberle
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process. Journal of agricultural and food chemistry 68 (18) (2020)
Sebastian Schoenauer, Peter Schieberle
Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept. Journal of agricultural and food chemistry 67 (25) (2019)
Anke R Boeswetter, Katharina Anne Scherf, Peter Schieberle, Peter Köhler
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread. Journal of agricultural and food chemistry 67 (10) (2019)
Sebastian Schoenauer, Alexandra Buergy, Johanna Kreissl, Peter Schieberle
Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols. Journal of agricultural and food chemistry 67 (9) (2019)
Luca Nicolotti, Veronika Mall, Peter Schieberle
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. Journal of agricultural and food chemistry 67 (14) (2019)
Buket Sahin, Peter Schieberle
Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept. Journal of agricultural and food chemistry 67 (10) (2019)
Sebastian Schoenauer, Peter Schieberle
Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods. Journal of agricultural and food chemistry 67 (16) (2019)
Anke R Rohleder, Katharina Anne Scherf, Peter Schieberle, Peter Köhler
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread. Journal of agricultural and food chemistry 67 (40) (2019)
Veronika Mall, Ines Sellami, Peter Schieberle
New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice. Journal of agricultural and food chemistry 66 (42) (2018)
Sebastian Schoenauer, Peter Schieberle
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. Journal of agricultural and food chemistry 66 (16) (2018)
Veronika Mall, Ines Sellami, Peter Schieberle
Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine. Journal of agricultural and food chemistry 66 (42) (2018)
Laura Franitza, Luca Nicolotti, Michael Granvogl, Peter Schieberle
Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach. Journal of agricultural and food chemistry 66 (11) (2018)
Ines Sellami, Veronika Mall, Peter Schieberle
Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage. Journal of agricultural and food chemistry 66 (28) (2018)
Thomas Frank Hofmann, Dietmar Krautwurst, Peter Schieberle
Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology. Journal of agricultural and food chemistry 66 (10) (2018)
Johanna Kreissl, Peter Schieberle
Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants. Journal of agricultural and food chemistry 65 (25) (2017)
Philipp C Schmidberger, Peter Schieberle
Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach. Journal of agricultural and food chemistry 65 (42) (2017)
Jessica Schütt, Peter Schieberle
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. Journal of agricultural and food chemistry 65 (48) (2017)
Johannes Polster, Peter Schieberle
Structure-Odor Correlations in Homologous Series of Mercaptoalkanols. Journal of agricultural and food chemistry 65 (21) (2017)
Veronika Mall, Peter Schieberle
Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments. Journal of agricultural and food chemistry 65 (13) (2017)