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

Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science conceptGREGER, Veronika; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 13, pp 5221-5228, issn 0021-8561, 8 p.Article

Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholdsSTEINHAUS, Martin; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 15, pp 6049-6055, issn 0021-8561, 7 p.Article

Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperaturesALT, Nadja; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 14, pp 5789-5797, issn 0021-8561, 9 p.Article

Structural determination and odor characterization of N-(2-mercaptoethyl)-1,3-thiazolidine, a new intense popcorn-like-smelling odorantENGEL, Wolfgang; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 19, pp 5391-5393, issn 0021-8561Article

Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enalsBUETTNER, Andrea; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 8, pp 3881-3884, issn 0021-8561Article

Formation of aroma-active strecker-aldehydes by a direct oxidative degradation of Amadori compoundsHOFMANN, Thomas; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 9, pp 4301-4305, issn 0021-8561Article

Model Studies on the Key Aroma Compounds Formed by an Oxidative Degradation of ω-3 Fatty Acids Initiated by either Copper(II) Ions or LipoxygenaseHAMMER, Michaela; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 46, pp 10891-10900, issn 0021-8561, 10 p.Article

Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory ScienceBURDACK-FREITAG, Andrea; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 20, pp 5057-5064, issn 0021-8561, 8 p.Article

Quantitation of Sensory-Active and Bioactive Constituents of Food: A Journal of Agricultural and Food Chemistry PerspectiveSCHIEBERLE, Peter; MOLYNEUX, Russell J.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 10, pp 2404-2408, issn 0021-8561, 5 p.Article