Schieberle, Peter.
Schieberle, Peter, 1951-
Peter Schieberle
Schieberle, P. 1951-
Schieberle, P. (Peter), 1951-
VIAF ID: 232742125 (Personal)
Permalink: http://viaf.org/viaf/232742125
Preferred Forms
- 100 0 _ ‡a Peter Schieberle
- 200 _ | ‡a Schieberle ‡b Peter
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- 100 1 _ ‡a Schieberle, P. ‡d 1951-
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- 100 1 _ ‡a Schieberle, Peter
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- 100 1 _ ‡a Schieberle, Peter (sparse)
- 100 1 _ ‡a Schieberle, Peter
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- 100 1 _ ‡a Schieberle, Peter ‡d 1951-
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4xx's: Alternate Name Forms (12)
5xx's: Related Names (2)
Works
Title | Sources |
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Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values | |
Browned Flavors : Analysis, Formation, and Physiology | |
Caffeinated beverages, 2000: | |
Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening | |
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms | |
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests | |
Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach. | |
Characterization of the key odorants in olive oils responsible for rancid, musty, and fusty, muddy sediment off-flavors | |
Characterization of the major odor-active compounds in Thai durian | |
Charakterisierung agonistischer (geruchsaktiver und physiologisch aktiver) Verbindungen in Thymian, Oregano und Majoran | |
Chēmeia trophimōn 620 pinakes | |
Compilation of ordor thresholds, odor qualities and retention indices of key food odorants | |
Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach. | |
Food chemistry | |
Frontiers of flavour science [the proceedings of the Ninth Weurman Flavour Research Symposium, held in Freising, Germany on 22 - 25 June 1999] | |
Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine | |
Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments. | |
Lehrbuch der Lebensmittelchemie | |
The Maillard reaction : recent advances in food and biomedical sciences | |
Modellversuche zum Abbau von Linolsäurehydroperoxiden e. Beitr. zu Unters. über Sekundärreaktionen der Fettoxidation | |
Nature's chemical signatures in human olfaction: a foodborne perspective for future biotechnology. | |
New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice | |
Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation. | |
Produktion von flüchtigen Metaboliten durch Lactobacillus sakei in Modellfermentationen und in Rohwürsten | |
Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (<i>Zingiber officinale</i> Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments | |
Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-o | |
Quantitation of (R)- and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA). | |
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread | |
Química de los alimentos | |
Recent highlights in flavor chemistry & [and] biology : [the proceedings of the 8th Wartburg symposium on flavor chemistry and biology, held in Eisenach, Germany on 27 February - 2 March 2007] | |
Screening for Novel Mercaptans in 26 Fruits and 20 Wines Using a Thiol-Selective Isolation Procedure in Combination with Three Detection Methods | |
Structure/Odor Activity Studies on Aromatic Mercaptans and Their Cyclohexane Analogues Synthesized by Changing the Structural Motifs of Naturally Occurring Phenyl Alkanethiols | |
Structure-Odor Correlations in Homologous Series of Mercaptoalkanols. |