HDBI

Hans-Dieter-Belitz-Institute for Cereal Grain Research


Publications Prof. Dr. Peter Schieberle

1995 - 2015 (pdf)  

2016

  • Franitza L, Granvogl M, Schieberle P (2016)
    Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach. J Agric Food Chem 64, 637-645
  • Heilig A, Heimpel K, Sonne A, Schieberle P, Hinrichs J (2016)
    An approach to adapt aroma in fat-​free yoghurt systems: Modelling and transfer to pilot scale. Int Dairy J, DOI:10.1016/j.idairyj.2016.01.011
  • Matheis K, Granvogl M, Schieberle P (2016)
    Quantitation and enantiomeric ratios of aroma compounds formed by an Ehrlich degradation of L-​isoleucine in fermented foods. J Agric Food Chem 64, 646-652
  • Pollner G, Schieberle P (2016)
    Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the sensomics approach. J Agric Food Chem 64, 627-636

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