Désirée Schneider

Relationship between pungency and food components – A comparison of chemical and sensory evaluations

Désirée Schneider, Ingrid Seuß‐Baum, Elmar Schlich · Food Quality and Preference · 2014 · 34 citations

Food Chemistry, Nutrition, Sensory Science (Food Sensory Science) +11

Studies on percutaneous penetration of chemicals – Impact of storage conditions for excised human skin

Kathrin Dennerlein, Désirée Schneider, Thomas Göen et al. · Toxicology in Vitro · 2012 · 31 citations

Excised Human Skin, Storage Conditions, Cutaneous Biology +10

In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations

Mathias Kaiser, Benedikt Kirsch, H. Häuser et al. · PLoS ONE · 2015 · 31 citations · Full text

Nanomedicine, Health Beneficial, Engineering +11

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Sabrina Eib, Désirée Schneider, Oliver Hensel et al. · Journal of Food Science · 2020 · 22 citations · Full text

Comparison between Chemical Senses Thresholds for Capsaicin and Dihydrocapsaicin in Aqueous Solutions and Identification of the Area of Burning Sensation

Désirée Schneider, I. SeuB-Baum, Elmar Schlich · Advance Journal of Food Science and Technology · 2014 · 19 citations · Full text