Peter Schieberle

23.6k citations

293 papers · 17.7k indexed · 3 hit papers · h-index 76

Impact in

Food Science top 0.01%
- Fermentation and Sensory Analysis
Biochemistry top 0.05%
- Phytochemicals and Antioxidant Activities

Papers in ⓘ

Food Science 182
- Fermentation and Sensory Analysis 142
Nutrition and Dietetics 70
- Biochemical Analysis and Sensing Techniques 49

Co-authors: Werner Grosch (34 shared papers)Thomas Hofmann (45 shared papers)Michael Granvogl (28 shared papers)Martin Steinhaus (20 shared papers)Andrea Buettner (10 shared papers)Wolfgang Engel (6 shared papers)Michael Rychlik (13 shared papers)Martin Czerny (10 shared papers)
Journals: Journal of Agricultural and Food Chemistry (149 papers)European Food Research and Technology (45 papers)Cereal Chemistry (8 papers)LWT (6 papers)Annals of the New York Academy of Sciences (5 papers)
Partner nations: Germany United States Italy

In The Last Decade

Peter Schieberle

293 papers receiving 17.0k citations

Hit Papers

align trajectories log scale

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology 2014 · 422 citations

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if any of the following hold:

it has ≥500 total citations;
it reaches ≥1.5× the top-1% citation threshold for papers in the same subfield and year (the threshold is the minimum needed to enter the top 1%, not the average within it);
it reaches the top citation threshold in at least one of its specific research topics.

2014 Angewandte Chemie International Edition
2008 European Food Research and Technology
1999 European Food Research and Technology

Peers

Countries citing papers authored by Peter Schieberle

Since Specialization

Citations

This map shows the geographic impact of Peter Schieberle's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Peter Schieberle with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Peter Schieberle more than expected).

Fields of papers citing papers by Peter Schieberle

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Peter Schieberle. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Peter Schieberle. The network helps show where Peter Schieberle may publish in the future.

Co-authors

The 25 scholars most cited alongside Peter Schieberle, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Peter Schieberle Line = papers co-authored together Peter Schieberle links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 293 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices European Food Research and Technology ·Wolfgang Engel, Wolfgang Bahr, Peter Schieberle Hit paper breakdown →	1999	809
2	Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions European Food Research and Technology ·Martin Czerny, Martin Christlbauer, Monika Christlbauer, Anja Fischer, Michael Granvogl, Michaela Hammer, Cornelia Hartl, Noelia Moran Hernandez, Peter Schieberle Hit paper breakdown →	2008	589
3	Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology Angewandte Chemie International Edition ·Andreas Dunkel, Martin Steinhaus, Matthias Kotthoff, Bettina Nowak, Dietmar Krautwurst, Peter Schieberle, Thomas Hofmann Hit paper breakdown →	2014	422
4	Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion Journal of Agricultural and Food Chemistry ·Christian Schuh, Peter Schieberle	2006	339
5	Food Chemistry H.-D. Belitz, W. Grosch, Peter Schieberle	2004	320
6	Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects Trends in Food Science & Technology ·Åse Hansen, Peter Schieberle	2005	295
7	Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. Michael Rychlik, Peter Schieberle, Werner Grosch	1998	280
8	Lehrbuch der Lebensmittelchemie Springer-Lehrbuch ·Hans‐Dieter Belitz, Werner Grosch, Peter Schieberle	2001	269
9	Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures Journal of Agricultural and Food Chemistry ·Peter Schieberle, Thomas Hofmann	1997	257
10	Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science Journal of Agricultural and Food Chemistry ·Petra Steinhaus, Peter Schieberle	2007	243
11	Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting Journal of Agricultural and Food Chemistry ·Felix Frauendorfer, Peter Schieberle	2008	204
12	Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation European Food Research and Technology ·Peter Schieberle, Werner Grosch	1991	200
13	Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay Journal of Agricultural and Food Chemistry ·Peter Schieberle, Werner Grosch	1987	190
14	Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis European Food Research and Technology ·Peter Schieberle, Werner Grosch	1987	186
15	Primary odorants in popcorn Journal of Agricultural and Food Chemistry ·Peter Schieberle	1991	183
16	Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations Journal of Agricultural and Food Chemistry ·Felix Frauendorfer, Peter Schieberle	2006	175
17	Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments Journal of Agricultural and Food Chemistry ·Andrea Buettner, Peter Schieberle	2001	168
18	Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses Journal of Agricultural and Food Chemistry ·Petra Schnermann, Peter Schieberle	1997	157
19	Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses Journal of Agricultural and Food Chemistry ·Magnus Jezussek, Bienvenido O. Juliano, Peter Schieberle	2002	154
20	Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies Journal of Agricultural and Food Chemistry ·Luigi Poisson, Peter Schieberle	2008	152

About Peter Schieberle

Peter Schieberle is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Biomedical Engineering and Sensory Systems, having authored 293 papers that have together received 17.7k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (142 papers), Advanced Chemical Sensor Technologies (60 papers), Olfactory and Sensory Function Studies (50 papers), Biochemical Analysis and Sensing Techniques (49 papers), Phytochemicals and Antioxidant Activities (44 papers), Meat and Animal Product Quality (30 papers), Biochemical and biochemical processes (26 papers) and Analytical Chemistry and Chromatography (25 papers). The work is most often cited by research in Food Science (11.0k citations), Biochemistry (3.3k citations), Sensory Systems (1.7k citations), Nutrition and Dietetics (4.1k citations) and Animal Science and Zoology (2.6k citations). Peter Schieberle has collaborated with scholars based in Germany, United States and Italy. Frequent co-authors include Werner Grosch, Thomas Hofmann, Michael Granvogl, Martin Steinhaus, Andrea Buettner, Wolfgang Engel, Michael Rychlik, Martin Czerny, Christian Schuh and Åse Hansen. Their work appears in journals such as Journal of Agricultural and Food Chemistry, European Food Research and Technology, Cereal Chemistry, LWT and Annals of the New York Academy of Sciences.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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