Personal profile
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 14 Life Below Water
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Dive into the research topics where Peter Schieberle is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk
Duensing, P. W., Hinrichs, J. & Schieberle, P., 15 May 2024, In: Journal of agricultural and food chemistry. 72, 19, p. 11072-11079 8 p.Research output: Contribution to journal › Article › peer-review
Open Access14 Scopus citations -
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach
Duensing, P. W., Hinrichs, J. & Schieberle, P., 15 May 2024, In: Journal of agricultural and food chemistry. 72, 19, p. 11062-11071 10 p.Research output: Contribution to journal › Article › peer-review
Open Access16 Scopus citations -
Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine
Frank, S. & Schieberle, P., 2 Nov 2022, In: Journal of agricultural and food chemistry. 70, 43, p. 13979-13986 8 p.Research output: Contribution to journal › Article › peer-review
Open Access10 Scopus citations -
The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing
Granvogl, M. & Schieberle, P., Jan 2022, Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography. Cordero, C. E. I. (ed.). Elsevier B.V., p. 41-68 28 p. (Comprehensive Analytical Chemistry; vol. 96).Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
44 Scopus citations -
Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry
Dach, A. & Schieberle, P., 10 Feb 2021, In: Journal of agricultural and food chemistry. 69, 5, p. 1589-1597 9 p.Research output: Contribution to journal › Article › peer-review
15 Scopus citations