Silva D. Neiens - Concepedia

Author

Silva D. Neiens

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

Also Known As

S. D. Neiens, Silva D. Neiens, Silva Neiens

Publications

186

Citations

H-Index

Concepts

All Affiliations

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

About

Silva D. Neiens is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, medicine, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	108
2	Biochemistry	3	3	87
3	Natural Sciences	2	2	55
4	Health Sciences	1	1	24
5	Chemistry	1	1	38

Silva D. Neiens

Publications

186

Citations

H-Index

Page 1

	Year	Citations
Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin Simone Angeloni, Serena Scortichini, Dennis Fiorini, Molecules Nutraceutical IngredientFood AnalysisChemical CompositionSensory ScienceVolatile Fraction	2020	46
Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris Silva D. Neiens, Martin Steinhaus Journal of Agricultural and Food Chemistry Solvent ExtractionFlavoromicsBotanyChemical CompositionChemistry	2018	38
Molecular Background of a Moldy-Musty Off-Flavor in Cocoa Caterina Porcelli, Silva D. Neiens, Martin Steinhaus Journal of Agricultural and Food Chemistry	2021	26
Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers Silva D. Neiens, Martin Steinhaus Journal of Agricultural and Food Chemistry Food ChemistryHuell MelonFood FermentationFlavoromicsBiochemistry	2018	24
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof Lisa Ullrich, Silva D. Neiens, Tilo Hühn, Journal of Agricultural and Food Chemistry	2021	22
Aroma-active compounds in Spondias mombin L. fruit pulp Silva D. Neiens, Sabrina Geißlitz, Martin Steinhaus European Food Research and Technology Food ChemistryBiochemistryBotanyNatural SciencesAroma-active Compounds	2016	17
Impact of processing on important cocoa off-flavour compounds Daniela Füllemann, Silva D. Neiens, Martin Steinhaus European Food Research and Technology	2021	13

Page 1