Karin Sebald - Concepedia

Author

Karin Sebald

Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Also Known As

K. Sebald, Karin Sebald

Publications

235

Citations

H-Index

Concepts

All Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich Technical University of Munich University of Vienna University of Hohenheim Karlsruhe Institute of Technology

About

Karin Sebald is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in health sciences, medicine, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	110
2	Medicine	4	4	94
3	Biochemistry	2	2	29
4	Engineering	1	1	11
5	Allergy	1	1	17

Karin Sebald

Publications

235

Citations

H-Index

Page 1

	Year	Citations
Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods Karin Sebald, Andreas Dunkel, Johannes Schäfer, Journal of Agricultural and Food Chemistry	2018	49
Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion <i>via</i> Bitter Taste Receptors TAS2R16 and TAS2R38 Phil Richter, Karin Sebald, Konrad Fischer, Journal of Agricultural and Food Chemistry	2022	36
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception Melanie Koehler, Julia Benthin, Sanjai Karanth, Nature Food BiologyAtomic Force MicroscopyElectronic TongueBiophysical InvestigationsFlavoromics	2024	35
Application of 2D-HPLC/Taste Dilution Analysis on Taste Compounds in Aniseed (<i>Pimpinella anisum</i> L.) Stephen Pickrahn, Karin Sebald, Thomas Hofmann Journal of Agricultural and Food Chemistry FlavoromicsFood AnalysisTaste CompoundsSensory Science (Early Childhood Education)Organic Chemistry	2014	24
Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion–Mass Spectrometry Karin Sebald, Andreas Dunkel, Thomas Hofmann Journal of Agricultural and Food Chemistry	2019	23
A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture Johannes Schäfer, Karin Sebald, Andreas Dunkel, International Dairy Journal NutritionAcid Whey ProductionPilot Scale ManufactureFood EngineeringFood Processing	2019	22
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread Gerold Felix Rebholz, Karin Sebald, Sebastian Dirndorfer, European Food Research and Technology Residual ActivityFood FermentationIn Vitro FermentationBiochemistrySugar Formation	2020	18
Gastric digestion of the sweet-tasting plant protein thaumatin releases bitter peptides that reduce H. pylori induced pro-inflammatory IL-17A release via the TAS2R16 bitter taste receptor Phil Richter, Karin Sebald, Konrad Fischer, Food Chemistry InflammationFood FunctionAllergyMicrobial PathogensMucosal Immunology	2024	17
Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread Gerold Felix Rebholz, Karin Sebald, Sebastian Dirndorfer, European Food Research and Technology Wheat BreadEngineeringGlycobiologyPolysaccharideGrain Quality	2021	11

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