Concepedia

Raphaela Schiebelbein

RS

2

Publications

47

Citations

2

H-Index

2021

Active since

Affiliations

University of Hohenheim(Current)

Raphaela Schiebelbein is an author at University of Hohenheim specializing in health sciences, food fermentation, and food microbiology.

Top concepts

HealthFood FermentationFood SafetyMicrobiologyFood ChemistryFood TechnologyFood MicrobiologyEnvironmental Engineering

Publications per year

2021–2022

2

Publications

2

Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products

Ann‐Kathrin Nedele, Raphaela Schiebelbein, Alessa Bär et al. · Food Research International · 2021 · 33 citations

Food Chemistry, Green Odor, Food Fermentation +5

Characterization of cheesy odor formed during fermentation of soy drink with Agrocybe aegerita

Ann‐Kathrin Nedele, Alessa Bär, Nicole Mayer et al. · Food Chemistry · 2022 · 14 citations

Food Fermentation, Soy Drink, Food Analysis +7

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