Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio orangesSEIDENECK, Regina; SCHIEBERLE, Peter.European food research & technology (Print). 2011, Vol 232, Num 6, pp 995-1005, issn 1438-2377, 11 p.Article

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution AnalysisPOISSON, Luigi; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 14, pp 5813-5819, issn 0021-8561, 7 p.Article

Compound identification : A journal of agricultural and food chemistry perspectiveMOLYNEUX, Russell J; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 12, pp 4625-4629, issn 0021-8561, 5 p.Article

Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milkCZERNY, Michael; SCHIEBERLE, Peter.European food research & technology (Print). 2007, Vol 225, Num 2, pp 215-223, issn 1438-2377, 9 p.Article

Identification and quantitation of key aroma compounds formed in maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid)ENGEL, Wolfgang; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 19, pp 5394-5399, issn 0021-8561Article

Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat breadRYCHLIK, Michael; SCHIEBERLE, Peter.European food research & technology (Print). 2001, Vol 212, Num 3, pp 274-278, issn 1438-2377Article

Exhaled odorant measurement (EXOM): A new approach to quantify the degree of in-mouth release of food aroma compoundsBUETTNER, Andrea; SCHIEBERLE, Peter.Lebensmittel - Wissenschaft + Technologie. 2000, Vol 33, Num 8, pp 553-559, issn 0023-6438Article

Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory SciencePOEHLMANN, Susan; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 12, pp 3023-3032, issn 0021-8561, 10 p.Article

Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science ConceptRUISINGER, Brigitte; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 17, pp 4186-4194, issn 0021-8561, 9 p.Article

Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory EvaluationKIEFL, Johannes; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 22, pp 5236-5244, issn 0021-8561, 9 p.Article

Development of Stable Isotope Dilution Assays for the Simultaneou Quantitation of Biogenic Amines and Polyamines in Foods by LC-MS MSMAYR, Christine M; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 12, pp 3026-3032, issn 0021-8561, 7 p.Article

Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrateAVERBECK, Melanie; SCHIEBERLE, Peter H.European food research & technology (Print). 2009, Vol 229, Num 4, pp 611-622, issn 1438-2377, 12 p.Article

Changes in Key Aroma Compounds of Criollo Cocoa Beans During RoastingFRAUENDORFER, Felix; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 10244-10251, issn 0021-8561, 8 p.Article

Identification of the key aroma compounds in cocoa powder based on molecular sensory correlationsFRAUENDORFER, Felix; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 15, pp 5521-5529, issn 0021-8561, 9 p.Article

Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakesSCHUH, Christian; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 22, pp 8699-8705, issn 0021-8561, 7 p.Article

Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studiesKIRCHHOFF, Eva; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 9, pp 4304-4311, issn 0021-8561Article

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom TissueGROSSHAUSER, Sonja; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 16, pp 3804-3813, issn 0021-8561, 10 p.Article

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination ExperimentsCHRISTLBAUER, Monika; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 24, pp 13122-13130, issn 0021-8561, 9 p.Article

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science ApproachesSÖLLNER, Kerstin; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 10, pp 4319-4327, issn 0021-8561, 9 p.Article

Quantification of 3-aminopropionamide in cocoa, coffee and cereal products : Correlation with acrylamide concentrations determined by an improved clean-up method for complex matricesGRANVOGL, Michael; SCHIEBERLE, Peter.European food research & technology (Print). 2007, Vol 225, Num 5-6, pp 857-863, issn 1438-2377, 7 p.Article

Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamideGRANVOGL, Michael; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 16, pp 5933-5938, issn 0021-8561, 6 p.Article

Role of the fermentation process in off-odorant formation in white pepper : On-site trial in ThailandSTEINHAUS, Martin; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 15, pp 6056-6060, issn 0021-8561, 5 p.Article

Das Aroma von Weizensauerteigen : Einfluss der Mehltype = Aroma of wheat sour dough: influence of flour gradeCZERNY, Michael; SCHIEBERLE, Peter.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 1, pp 18-22, issn 0367-4177Article

Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experimentsBUETTNER, Andrea; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 5, pp 2387-2394, issn 0021-8561Article

Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrateAVERBECK, Melanie; SCHIEBERLE, Peter.European food research & technology (Print). 2011, Vol 232, Num 1, pp 129-142, issn 1438-2377, 14 p.Article