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Peter Schieberle

31PUBLICATIONS

6CO-AUTHORS

Food packaging, preservation and processingFlow analysisNatural products and bioactive compoundsPlant cell and molecular biologyMetabolomic chemistry

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Publications (31)

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|May 03, 2024

Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.

Philipp W Duensing, Jörg Hinrichs, Peter Schieberle

|May 03, 2024

Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.

Philipp W Duensing, Jörg Hinrichs, Peter Schieberle

|Oct 19, 2022

Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine.

Stephanie Frank, Peter Schieberle

|Dec 02, 2021

Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils.

Anja Neugebauer, Peter Schieberle, Michael Granvogl

|Apr 21, 2021

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (<i>Salvia officinalis</i> L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage.

Michaela Jonas, Peter Schieberle

|Apr 21, 2021

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach.

Pauline Marcq, Peter Schieberle

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Frequent Collaborators

4 joint publications

Veronika Mall

2 joint publications

Katharina A Scherf

2 joint publications

Peter Koehler

2 joint publications

Michael Granvogl

1 joint publications

Thomas Hofmann

1 joint publications

Stephanie Frank

Frequent Collaborators

4 joint publications

Veronika Mall

2 joint publications

Katharina A Scherf

2 joint publications

Peter Koehler

2 joint publications

Michael Granvogl

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