Pavez, C.;Steinhaus, M.;Casaubon, G.;Schieberle, P.;Agosin, E.
Identification, quantitation and sensory evaluation of methyl 2- and methyl 3-methylbutanoate in varietal red wines
Australian Journal of Grape and Wine Research
2015
21
189-193

Granvogl, Michael
Quantitation of Amines in Cereal Products - Thermal Processes are Able to Generate “Biogenic” Amines
Cereal Chemistry Journal
2015

Uselmann, Verena;Schieberle, Peter
Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy
J. Agric. Food Chem.
2015
63
1948-1956

Polster, Johannes;Schieberle, Peter
Structure–Odor Correlations in Homologous Series of Alkanethiols and Attempts To Predict Odor Thresholds by 3D-QSAR Studies
J. Agric. Food Chem.
2015
63
1419-1432

Schoenauer, Sebastian;Polster, Johannes;Schieberle, Peter
Influence of Structural Modification and Chirality on the Odor Potency and Odor Quality of Thiols
ACS Symposium Series
American Chemical Society (ACS)
2015

Frank, Stephanie;Koppmann, Thomas;Schieberle, Peter
Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips ( Q. robur )
ACS Symposium Series
American Chemical Society (ACS)
2015

Marcq, Pauline;Schieberle, Peter
Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach
J. Agric. Food Chem.
2015
63
19
4761-4770

Langos, Daniel;Granvogl, Michael;Meitinger, Michael;Schieberle, Peter
Development of stable isotope dilution assays for the quantitation of free phenolic acids in wheat and barley and malts produced thereof
Eur Food Res Technol
2015
241
637-645

Cordero, Chiara;Kiefl, Johannes;Schieberle, Peter;Reichenbach, Stephen E.;Bicchi, Carlo
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges
Anal Bioanal Chem
2014
407
169-191