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Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Journal of agricultural and food chemistry, 2017-04, Vol.65 (13), p.2776-2783

2017

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Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10244-10251

2008

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Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

Journal of agricultural and food chemistry, 2019-03, Vol.67 (10), p.2973-2979

2019

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Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Journal of agricultural and food chemistry, 2013-11, Vol.61 (47), p.11303-11311

2013

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Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science

Journal of agricultural and food chemistry, 2012-05, Vol.60 (20), p.5057-5064

2012

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Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

Journal of agricultural and food chemistry, 2014-06, Vol.62 (22), p.5020-5027

2014

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Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

Journal of agricultural and food chemistry, 2011-12, Vol.59 (24), p.13122-13130

2011

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Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

European food research & technology, 2019-09, Vol.245 (9), p.1907-1915

2019

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Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

Journal of agricultural and food chemistry, 2016-01, Vol.64 (3), p.627-636

2016

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Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept

Journal of agricultural and food chemistry, 2012-05, Vol.60 (17), p.4186-4194

2012

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Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

Journal of agricultural and food chemistry, 2018-07, Vol.66 (28), p.7428-7440

2018

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Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)An Approach To Use Artificial Intelligence in Determining Food Odor Codes

Journal of agricultural and food chemistry, 2019-04, Vol.67 (14), p.4011-4022

2019

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Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry

Analytical and bioanalytical chemistry, 2003-05, Vol.376 (2), p.149-156

2003

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Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

Journal of agricultural and food chemistry, 2001-09, Vol.49 (9), p.4304-4311

2001

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Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation

Bioscience, biotechnology, and biochemistry, 2005, Vol.69 (7), p.1323-1330

2005

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Insights into the Key Compounds of Durian (Durio zibethinus L. ‘Monthong’) Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments

Journal of agricultural and food chemistry, 2017-01, Vol.65 (3), p.639-647

2017

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Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay

European food research & technology, 2019-08, Vol.245 (8), p.1605-1610

2019

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Quantification of the Mycotoxin Patulin by a Stable Isotope Dilution Assay

Journal of agricultural and food chemistry, 1999-09, Vol.47 (9), p.3749-3755

1999

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Characterization and Quantification of Odor-Active Compounds in Unsaturated Fatty Acid/Conjugated Linoleic Acid (UFA/CLA)-Enriched Butter and in Conventional Butter during Storage and Induced Oxidation

Journal of agricultural and food chemistry, 2009-08, Vol.57 (16), p.7464-7472

2009

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Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

European food research & technology, 2020-12, Vol.246 (12), p.2411-2425

2020

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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-of-Flight Mass Spectrometry

Journal of agricultural and food chemistry, 2017-12, Vol.65 (48), p.10534-10541

2017

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Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping

Journal of agricultural and food chemistry, 1995-09, Vol.43 (9), p.2442-2448

Schieberle, Peter

1995

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Stable Isotope Dilution Assays of Alternariol and Alternariol Monomethyl Ether in Beverages

Journal of agricultural and food chemistry, 2009-06, Vol.57 (12), p.5152-5160

2009

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Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

European food research & technology, 2017, Vol.243 (1), p.69-79

2017

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Quantitation of S-Methylmethionine in Raw Vegetables and Green Malt by a Stable Isotope Dilution Assay Using LC-MS/MS: Comparison with Dimethyl Sulfide Formation after Heat Treatment

Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9091-9096

2009

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Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Characterization of the Key Odorants in Raw Italian Hazelnuts (Corylus avellana L. var. Tonda Romana) and Roasted Hazelnut Paste by Means of Molecular Sensory Science

Development of Stable Isotope Dilution Assays for the Quantitation of Amadori Compounds in Foods

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)An Approach To Use Artificial Intelligence in Determining Food Odor Codes

Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry

Determination of Key Aroma Compounds in the Crumb of a Three-Stage Sourdough Rye Bread by Stable Isotope Dilution Assays and Sensory Studies

Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation

Insights into the Key Compounds of Durian (Durio zibethinus L. ‘Monthong’) Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments

Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay

Quantification of the Mycotoxin Patulin by a Stable Isotope Dilution Assay

Characterization and Quantification of Odor-Active Compounds in Unsaturated Fatty Acid/Conjugated Linoleic Acid (UFA/CLA)-Enriched Butter and in Conventional Butter during Storage and Induced Oxidation

Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

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-of-Flight Mass Spectrometry

Quantitation of Important Roast-Smelling Odorants in Popcorn by Stable Isotope Dilution Assays and Model Studies on Flavor Formation during Popping

Stable Isotope Dilution Assays of Alternariol and Alternariol Monomethyl Ether in Beverages

Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

Quantitation of S-Methylmethionine in Raw Vegetables and Green Malt by a Stable Isotope Dilution Assay Using LC-MS/MS: Comparison with Dimethyl Sulfide Formation after Heat Treatment

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