Peter Schieberle

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Martin Christlbauer, Monika Christlbauer, Anja Fischer et al. · European Food Research and Technology · 2008 · 699 citations

Agriculture, Food Science, Toxicology +17

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea:  Quantitative Differences between Tea Leaves and Infusion

Christian Schuh, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 393 citations

Agriculture, Enology, Food Science +17

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 381 citations

Agriculture, Chemical Engineering, Food Science +16

Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

Peter Schieberle, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 1997 · 336 citations

Agriculture, Food Science, Food Analysis +16