Hans-Dieter-Belitz-Institute for Cereal Grain Research

Publications Prof. Dr. Peter Schieberle (since 2005)

[2006] [2007] [2008] [2009] [2010] [2011]

2005

Fritsch H, Schieberle P (2005)
Brauerei Forum 3: 66-67. Bewertung von Hopfenaromastoffen in Pilsener-Bieren
Kienzle E, Ranz D, Thielen C, Jezussek M, Schieberle P (2005)
J Animal Physiol Animal Nutr 89:79-83. Carry over (transfer) of feed-borne acrylamide into eggs, muscle, serum, and faeces – a pilot study with Japanese quails (Coturnic coturnic japonica)
Bytof G, Knopp S-E, Schieberle P, Teuztsch I, Selmar D (2005)
Eur Food Technol 220:245-250. Influence of processing on the generation of γ-aminobutyric acid in green coffee beans
Hansen A, Schieberle P (2005)
Trends in Food Science & Technology 16:85-94. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
Czerny M, Schieberle P, Brandt M, Hammes W (2005)
Getreidetechnologie 59:15-19. Zum Aromapotential von Lactobaziellen in Weizenteigen
Balaban TS, Buettner A, Roussel C, Vanthuyne N, Schieberle P (2005)
Novel fragrant tetrahydropyrans and their olfactory properties. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofman T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 31-36
Boerger D, Buettner A, Schieberle P (2005)
Structure/odour correlations in homologous series of allylic ketones – An approach to predict odour thresholds based on molecular modeling. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofman T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 51-59
Steinhaus M, Schieberle P (2005)
Off-flavour formation during white pepper processing. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofman T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp197-204
Czerny M, Schieberle P (2005)
New aspects on the role of wheat flour and yeasts as key odorant sources for wheat breads. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofman T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 277-283
Christlbauer M, Granvogl M, Schieberle P (2005)
Development of a new stable isotope dilution assay for the quantitation of the intensely smelling onion odourant 3-mercapto-2-methylpentan-1-ol. In: State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium (Hofman T, Rothe M, Schieberle P, eds), Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie, ISBN 3-00-015809-X, pp 327-331
Hofmann T, Rothe M, Schieberle P (2005)
State-of-the-Art in Flavour Chemistry and Biology. Proceedings of the 7th Wartburg Symposium, Eisenach, Deutsche Forschungsanstalt für Lebensmittelchemie
Schieberle P, Köhler P, Granvogl M (2005)
New aspects on the formation and analysis of acrylamide. In: Chemistry and Safety of Acrylamid in Food (Friedman M, Mottram D, eds) Springer Verlag, ISBN 0065 2598, pp. 205-222
Fischer M, Haase I, Feicht R, Schramek N, Köhler P, Schieberle P, Bacher A (2005)
Biol Chem 386:317-428. Evolution of vitamin B2 biosynthesis: riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin
Fritsch H, Kaltner D, Steiner SH, Schieberle P, Back W (2005)
Brauwelt International 1:22-23. Unlocking the secret behind hop aroma in beer
Granvogl M, Köhler P, Schieberle P (2005)
Getreidetechnologie 59:85-90. Neue Entwicklungen in der Analytik von Acrylamid – Anwendungen zum Nachweis von Bildungsmechanismen
Tokitomo Y, Steinhaus M, Büttner A, Schieberle P (2005)
Biosci Biotechnol Biochem 69:1323-1330. Odor-active constituents in fresh Pineapple (Ananas cosmosus [L.] Merr.) by quantitative and sensory evaluation
Alt N, Schieberle P (2005)
Identification of N7-(1-caboxyethyl)-arginine a novel posttranslational protein modification of arginine formed at high hydrostatic pressure. In: The Maillard Reaction – Chemistry at the interfase of nutrition, aging, and disease (Baynes JW, Monnier VM, Ames JM, Thorpe SR, eds), Vol 1043, 29.08.-01.09.2004, Charleston, New York Academy of Sciences, New York, 2005, pp 55-57
Kasper M, Schieberle P (2005)
Labeling studies on the formation pathway of Ne-Carboxymethyllysine in Maillard-type reaction. In: The Maillard Reaction – Chemistry at the interfase of nutrition, aging, and disease (Baynes JW, Monnier VM, Ames JM, Thorpe SR, eds), Vol 1043, 29.08.-01.09.2004, Charleston, New York Academy of Sciences, New York, 2005, pp 59-62
Schieberle P (2005)
The Carbon Modul Labeling (CAMOLA) technique. A useful tool for identifying transient intermediates in the formation of Maillard-type target molecules. In: The Maillard Reaction – Chemistry at the interfase of nutrition, aging, and disease (Baynes JW, Monnier VM, Ames JM, Thorpe SR, eds), Vol 1043, 29.08.-01.09.2004, Charleston, New York Academy of Sciences, New York, 2005, pp 236-248

2006 [Top]

Rychlik M, Sax M, Schieberle P (2006)
Lebensm Wiss Technol 39:521-257. On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized youghurt
Schuh C, Schieberle P (2006)
J Agric Food Chem 54:916-924. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: Quantitative differences between tea leaves
Granvogl M, Bugan S, Schieberle P (2006)
J Agric Food Chem 54:1730-1739. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: New insichts into pathways of the Strecker reaction
Czerny M, Schieberle P (2006)
Labelling studies on pathways of amino acid related odorant generated by Saccharomyces cerevisiae in wheat bread dough. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 89-92
Schieberle P, Schuh C (2006)
Aroma compounds in black tea powders of different origins – changes induced by preparation of the infusion. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 151-154
Steinhaus M, Bogen J, Schieberle P (2006)
Key aroma compounds in apple juice – changes during juice concentration. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 189-192
Granvogl M, Schieberle P (2006)
Facts and 'artefacts' in the flavour chemistry of onions. In: Flavour Science: Recent Advances and Trends (Bredie WLP, Petersen MA, eds) Elsevier BV, pp 359-363
Pohlmann U, Schieberle P, Sill H-J, Weigl M (2006)
Giesserei-Praxis 5:143-154. Emission measurement. Comparison of commercial cold-box-systems
Rota V, Schieberle P (2006)
Changes in key odorants of sheep meat induced by cooking. In: ACS Symposium Series 920:73-83
Granvogl M, Schieberle P (2006)
J Agric Food Chem 54:5933-5938. Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide
Frauendorfer F, Schieberle P (2006)
J Agric Food Chem 54: 5521-5529. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations
Czerny M, Brandt MJ, Hammes WP, Schieberle P (2006)
Getreidetechnologie 60:351-356. Ferulasäure – ein potenter Aromastoffvorläufer im Sauerteig

2007 [Top]

Vermeulen N, Czerny M, Gänzle MG, Schieberle P, Vogel RF (2007)
J Cereal Sci 45:78-87. Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
Hofmann T, Schieberle P (2007)
Thermal Processing: More than extending the shelf life of foods. In: Thermal Processing of Food: Potential Health Benefits and Risks (Eisenbrand G, Engel H-H, Grunow W, Hartwig A, Knorr D, Knudsen I, Schlatter J, Schreier P, Steinberg P, Vieths S) Deutsche Forschungsgemeinschaft, Wiley-VCH Verlag, Weinheim, ISBN 978-3-527-31909-1, pp 26-49
Czerny M, Schieberle P (2007)
Eur Food Res Technol 225:215-223. Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk
Köhler P, Granvogl M, Wieser H, von Tucher S, Schieberle P (2007)
Getreidetechnologie 61:223-227. Acrylamid-Bildungspotenzial von Getreidemehlen in Abhängigkeit von der Schwefeldüngung
Granvogl M, Schieberle P (2007)
Eur Food Res Technol 225:857-863. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
Granvogl M, Wieser H, Koehler P, Von Tucher S, Schieberle P (2007)
J Agric Food Chem 55:4271-4277. Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking
Molyneux RJ, Schieberle P (2007)
J Agric Food Chem 55:4625-4629. Compound identification: A journal of agricultural and food chemistry perspective
Greger V, Schieberle P (2007)
J Agric Food Chem 55:5221-5228. Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept
Steinhaus P, Schieberle P (2007)
J Agric Food Chem 55:6262-6269. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science
Held S, Schieberle P, Somoza V (2007)
J Agric Food Chem 55:8040-8046. Characterization of a-termineol as an anti-inflammatory component of orange juice by in vitro studies using oral buccal cells
Steinhaus M, Wilhelm W, Schieberle P (2007)
Eur Food Res Technol 226:45-55. Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis
Scheidig C, Czerny M, Schieberle P (2007)
J Agric Food Chem 55:5768-5776. Changes in key odorants of raw coffee beans during storage under defined conditions
Schlutt B, Moran N, Schieberle P, Hofmann T (2007)
J Agric Food Chem 55: 9634-9645. Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream
Steinhaus M, Schieberle P (2007)
Lebensmittelchemie 61: 147-148. Der Einfluss progressiver Verfahren der Rohkaffeeaufbereitung auf den Gehalt der charakteristischen Kaffeefehlaromastoffe Ethyl-2- und Ethyl-3-methylbutanoat
Steinhaus M, Schieberle P (2007)
Transfer of the potent hop odorants linalool, geraniol and 4-methyl-4-sulfanyl-2-pentanone from hops into beer. In: European Brewery Convention. Proceedings of the 31st EBC Congress, Venice, 31: 112-119

2008 [Top]

Breidbach T, Schieberle P (2008)
Structure/odor relationships in homologous series of esters. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 71-75
Buettner A, Otto S, Beer A, Mestres M, Schieberle P, Hummel T (2008)
Food Chem 108: 1234-1246. Dynamics or retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process
Buhr K, Buettner A, Schieberle P (2008)
Troubleshooting proton transfer reaction-mass spectrometry. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 185-190
Chetschik I, Granvogl M, Schieberle P (2008)
J Agric Food Chem 56: 10237-10243. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof
Czerny M, Schieberle P (2008)
Identification of intense odorants in leather produced by different tanning systems. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 351-355
Czerny M, Christlbauer Ma, Christlbauer Mo, Fischer A, Granvogl M, Hammer M, Hartl C, Moran Hernandez N, Schieberle P (2008)
Eur Food Res Technol 228: 265-273. Re-investigation on odor thresholds of key food aroma compounds and development of an aroma language based on odor qualities of defined aqueous odorant solutions
Fischer A, Grab W, Schieberle P (2008)
Eur Food Res Technol 227: 735-744. Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. Microcarpa Hassk.)
Frauendorfer F, Schieberle P (2008)
J Agric Food Chem 56: 10244-10251. Changes in key aroma compounds of Criollo cocoa beans during roasting
Granvogl M, Koehler P, Latzer L, Schieberle P (2008)
J Agric Food Chem 56: 6087-6092. Development of a stable isotope dilution assay for the quantitation of glycidamide and its application to foods and model systems
Granvogl M, Schieberle P (2008)
Development of a new stable isotope dilution assay for the quantification of the onion odorant methyl propyl trisulphide. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 169-175
Held S, Schieberle P, Somoza V (2008)
Identification of α-terpineol as an anti-inflammatory component of orange juice by in vitro and ex vivo studies. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 239-244
Poisson L, Schieberle P (2008)
J Agric Food Chem 56: 5813-5819. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis
Poisson L, Schieberle P (2008)
J Agric Food Chem 56: 5820-5826. Characterization of the key aroma compounds in an American Bourbon whisky by quantitative measurements, aroma recombination and omission studies
Schieberle P (2008)
Von der Kakaobohne zur Schokolade: Steuerung des Aromaprofils durch Prozesstechnologie und Rezeptur. In: „Von der Idee zum Projekt – vom Projekt in die Praxis“, Dokumentation der 66. FEI-Jahrestagung 2008, Forschungskreis der Ernährungsindustrie e.V., Bonn, Bonner Universitätsbuchdruckerei, S. 25-42
Schuh C, Schmid K, Schieberle P (2008)
Aroma active compounds in a green tea infusion (Darjeeling) - comparison with odorants of a black tea beverage. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 117-122
Steinhaus M, Bogen J, Schieberle P (2008)
From apple to juice - changes in key aroma compounds during processing. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, ISBN 3-9807686-7-8, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 123-128
Steinhaus M, Schieberle P (2008)
Focus on Pepper 3: 23-33. Off-flavours in pepper production - molecular background, formation and prevention
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2008)
J Agric Food Chem 56: 4120-4127. Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis
The Maillard Reaction. Recent Advances in Food and Biomedical Sciences (2008)
Analysis of the New York Academy of Sciences, Vol 1126 (Schleicher E, Somoza V, Schieberle P, eds) Blackwell Publishing, Boston, Massachusetts

2009 [Top]

Asam S, Konitzer K, Schieberle P, Rychlik M (2009)
J Agric Food Chem 57: 5152-5160. Stale isotope dilution assays of alternariol and alternariol monomethyl ether in beverages
Averbeck M, Schieberle P (2009)
Eur Food Res Technol 229: 611-622. Characterization of the key aroma compounds in a freshly reconstituted orange juice from concentrate
Christlbauer M, Schieberle P (2009)
J Agric Food Chem 57: 9114-9122. Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis
Fischer A, Schieberle P (2009)
Eur Food Res Technol 229: 319-328. Characterization of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. Var. microcarpa Hassk.) by aroma reconstitution experiments
Mallia S, Escher F, Budois S, Schieberle P, Schlichterle-Cerny H (2009)
J Agric Food Chem 57: 7464-7472. Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriches butter and in conventional butter during storage and induced oxidation
Scherb J, Kreissl J, Haupt S, Schieberle P (2009)
J Agric Food Chem 57: 9091-9096. 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
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2009)
J Agric Food Chem 57: 2882-2888. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

2010 [Top]

Buhr K, Köhlnhofer B, Heilig A, Hinrichs J, Schieberle P (2010)
Behaviour of selected flavour compounds in dairy matrices: stability and release. In: Expression of Multidisciplinary Flavour Science. Proceedings of the 12^th Weurman Symposium (Blank I, Wüst M, Yeretzian C, eds) Interlaken, Switzerland, 2008, pp 165-168
Buhr K, Pammer C, Schieberle P (2010)
Eur Food Res Technol 230: 375-381. Influence of water on the generation of Strecker aldehydes from dry processed foods
Burdack-Freitag A, Schieberle P (2010)
J Agric Food Chem 58: 6351-6359. Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. var. Tonda Romana) induced by roasting
Chetschik I, Granvogl M, Schieberle P (2010)
J Agric Food Chem 58: 11018-11026. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products
Cordero C, Liberto E, Bicchi C, Rubiolo P, Schieberle P, Reichenbach SE, Tao Q (2010)
J Chromatogr A 1217: 5848-5858. Profiling food volatiles by comprehensive two-dimensional gas chromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins
Granvogl M, Schieberle P (2010)
Quantification of dimethyl tetrasulphide in onions by a newly developed stable isotope dilution assay. In: Expression of Multidisciplinary Flavour Science. Proceedings of the 12th Weurman Symposium (Blank I, Wüst M, Yeretzian C, eds) Interlaken, Switzerland, 2008, pp 455-458
Mallia S. Escher F, Hartl C, Schieberle P (2010)
Odour-active compounds of UFA/CLA enriched butter and conventional butter during storage. In: Expression of Multidisciplinary Flavour Science. Proceedings of the 12th Weurman Symposium (Blank I, Wüst M, Yeretzian C, eds) Interlaken, Switzerland, 2008, pp 207-210
Sinuco DC, Steinhaus M, Osorio C, Schieberle P (2010)
Characterization of the key aroma compounds in Colombian white guavas (Psidium guajava L.). In: Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, Proceedings of the 12th International Flavor Conference, 4^th George Charalambous Memorial Symposium (Ho, C-T, ed) Skiathos, Greece, 25.-29.05.2009, pp 185-188
Sinuco DC, Steinhaus M, Schieberle P, Osorio C (2010)
Eur Food Res Technol 230: 859-864. Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening
Steinhaus M, Baer S, Schieberle P (2010)
Sensory evaluation of commercial apple juices and relation to selected key aroma compounds. In: Expression of Multidisciplinary Flavour Science. Proceedings of the 12th Weurman Symposium (Blank I, Wüst M, Yeretzian C, eds) Interlaken, Switzerland, 2008, pp 76-79
Steinhaus M, Sinuco DC, Polster J, Osorio C, Schieberle P (2010)
The aroma of guavas – key aroma compounds and influence of tissue disruption. In: Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, Proceedings of the 12^th International Flavor Conference, 4th George Charalambous Memorial Symposium (Ho, C-T, ed) Skiathos, Greece, 25.-29.05.2009, pp 189-194
Tamura H, Fujita A, Steinhaus M, Takahisa E, Watanabe H, Schieberle P (2010)
J Agric Food Chem 58: 7368-7375. Identification of novel aroma-active thiols in pan-roasted white sesame seeds

2011 [Top]

Averbeck M, Schieberle P (2011)
Eur Food Res Technol 232: 129-142. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate
Ehrnhöfer M, Held S, Schieberle P, Somoza V (2011)
Bioactivity of selected volatile compounds. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 97-105
Ewert A, Granvogl M, Schieberle P (2011)
J Agric Food Chem 59: 3582-3589. Development of two stable isotope dilution assays for the quantitation of acrolein in heat-processed fats
Frank S, Wollmann N, Schieberle P, Hofmann T (2011)
J Agric Food Chem 59: 8866-8874. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds
Granvogl M, Schieberle P (2011)
Strecker amines – A novel class of flavor compounds. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 432-435
Kotthoff M, Schieberle P, Krautwurst D (2011)
Human olfactory receptors for thiol key food odorants. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 28-32
Kreissl JK, Schieberle P (2011)
Changes in tomato aroma compounds by thermal processing. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 173-178
Polster J, Schieberle P (2011)
Structure/odor relationships in homologous series of primary, secondary and tertiary thiols. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 69-74
Seideneck R, Schieberle P (2011)
Eur Food Res Technol 232: 995-2005. Comparison of the key aroma compounds in hand-squeezed and unpasteurized, commercial NFC juices prepared from Brazil Pera Rio oranges
Steinhaus M, Schieberle P (2011)
New car odor: a minimization strategy based on key odorants in odorous key components. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 337-340
Tamura H, Fujita A, Steinhaus M, Takahisa E, Watanabe H, Schieberle P (2011)
J Agric Food Chem 59: 10211-10218. Assessment of the aroma impact of major odor-active thiols in pan-roasted white sesame seeds by calculation of odor activity values
Tamura H, Schieberle P, Steinhaus M, Fujita A (2011)
Identification and quantification of novel thiols in roasted white sesame seeds. In: Advances and Challenges in Flavor Chemistry & Biology, Proceedings of the 9^th Wartburg Symposium, Eisenach, (Hofmann T, Meyerhof W, Schieberle P, eds) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, ISBN 3-938896-38-9, pp 140-145

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