logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
P

Peter Schieberle

Leibniz Association

86H指数
414论文数
2.4W被引数
收录论文 197
发表时间
logo
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-03
err7
errOAAI
errDuensing, Philipp W.; Hinrichs, Jo''rg; Schieberle, Peter
err分享
err收藏
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-03
err4
errOAAI
errDuensing, Philipp W.; Hinrichs, Jorg; Schieberle, Peter
err分享
err收藏
Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2022-10-19
err5
errOAAI
errFrank, Stephanie; Schieberle, Peter
err分享
err收藏
Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-12-02
err16
PREAI
errNeugebauer, Anja; Schieberle, Peter; Granvogl, Michael
err分享
err收藏
Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximenez Sherry Wine by Application of the Sensomics Approach
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-04-21
err11
PREAI
errMarcq, Pauline; Schieberle, Peter
err分享
err收藏
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通过Sensomics方法表征园林圣草 (Salvia officinalis L.) 鲜叶中的关键香气化合物: 干燥和储存的影响以及与商业干圣草的比较
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-04-21
err21
PREAI
errJonas, Michaela; Schieberle, Peter
err分享
err收藏
Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-01-26
err19
PREAI
errDach, Anna; Schieberle, Peter
err分享
err收藏
Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-01-25
err12
PREAI
errDach, Anna; Schieberle, Peter
err分享
err收藏
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
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-12-10
err17
PREAI
errSchaller, Tanja; Schieberle, Peter
err分享
err收藏
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
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-12-10
err25
PREAI
errSchaller, Tanja; Schieberle, Peter
err分享
err收藏
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-10-16
err21
PREAI
errFricke, Kristina; Schieberle, Peter
err分享
err收藏
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutakeSing.)from Canada during pan-frying elucidated by application of the sensomics approach
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2020-09-16
err19
PREAI
errPueschel, Veronika A.; Schieberle, Peter
err分享
err收藏
Characterisation of the key aroma compounds in aLongjinggreen tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2020-08-05
err62
PREAI
errFlaig, Mario; Qi, Sally Chuanfen; Wei, Guodong; Yang, Xiaogen; Schieberle, Peter
err分享
err收藏
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
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-04-23
err61
PREAI
errNeugebauer, Anja; Granvogl, Michael; Schieberle, Peter
err分享
err收藏
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
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-04-06
err140
PREAI
errFlaig, Mario; Qi, Sally; Wei, Guodong; Yang, Xiaogen; Schieberle, Peter
err分享
err收藏
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-03-20
err62
PREAI
errSchmidberger, Philipp C.; Schieberle, Peter
err分享
err收藏
Model studies on benzene formation from benzaldehyde苯甲醛生成苯的模型研究
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2020-02-22
err3
PREAI
errFrank, Stephanie; Dunkel, Andreas; Schieberle, Peter
err分享
err收藏
Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2019-11-02
err4
PREAI
errSahin, Buket; Schieberle, Peter
err分享
err收藏
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-09-05
err14
PREAI
errRohleder, Anke R.; Scherf, Katharina A.; Schieberle, Peter; Koehler, Peter
err分享
err收藏
Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2019-06-05
err42
PREAI
errFrauendorfer, Felix; Schieberle, Peter
err分享
err收藏

研究方向

暂无研究方向
合作学者
合作期刊
T
Thomas Hummel
H 指数: 117 · 论文数: 1.5K
T
Thomas Hofmann
H 指数: 113 · 论文数: 1.9K
A
Andreas Fritsche
H 指数: 100 · 论文数: 1.2K
M
Michael G. Gänzle
H 指数: 89 · 论文数: 456
M
Martin Czerny
H 指数: 87 · 论文数: 829
查看更多