Peter Schieberle

23.6k total citations · 3 hit papers
293 papers, 17.7k citations indexed

About

Peter Schieberle is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Peter Schieberle has authored 293 papers receiving a total of 17.7k indexed citations (citations by other indexed papers that have themselves been cited), including 182 papers in Food Science, 70 papers in Nutrition and Dietetics and 65 papers in Plant Science. Recurrent topics in Peter Schieberle's work include Fermentation and Sensory Analysis (142 papers), Advanced Chemical Sensor Technologies (60 papers) and Olfactory and Sensory Function Studies (50 papers). Peter Schieberle is often cited by papers focused on Fermentation and Sensory Analysis (142 papers), Advanced Chemical Sensor Technologies (60 papers) and Olfactory and Sensory Function Studies (50 papers). Peter Schieberle collaborates with scholars based in Germany, United States and Italy. Peter Schieberle's co-authors include Werner Grosch, Thomas Hofmann, Michael Granvogl, Martin Steinhaus, Andrea Buettner, Wolfgang Engel, Michael Rychlik, Martin Czerny, Christian Schuh and Åse Hansen and has published in prestigious journals such as Angewandte Chemie International Edition, American Journal of Clinical Nutrition and Analytical Biochemistry.

In The Last Decade

Peter Schieberle

293 papers receiving 17.0k citations

Hit Papers

Solvent assisted flavour evaporation - a new and versatil... 1999 2026 2008 2017 1999 2008 2014 250 500 750
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
    1999 809 citations Peter Schieberle et al. profile →
  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
    2008 589 citations Michael Granvogl, Peter Schieberle et al. profile →
  3. Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
    2014 422 citations Peter Schieberle, Thomas Hofmann et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Peter Schieberle Germany 76 11.0k 4.3k 4.1k 3.4k 3.3k 293 17.7k
Baoguo Sun China 70 9.0k 0.8× 2.3k 0.5× 4.0k 1.0× 3.3k 1.0× 2.2k 0.7× 639 19.5k
Werner Grosch Germany 65 6.8k 0.6× 2.5k 0.6× 2.9k 0.7× 3.0k 0.9× 1.9k 0.6× 223 12.5k
Mouming Zhao China 90 14.5k 1.3× 5.7k 1.3× 5.7k 1.4× 1.8k 0.5× 3.1k 1.0× 707 29.8k
Vicente Ferreira Spain 63 11.8k 1.1× 7.3k 1.7× 1.3k 0.3× 1.7k 0.5× 4.4k 1.3× 264 13.6k
Víctor de Freitas Portugal 75 8.6k 0.8× 5.1k 1.2× 3.2k 0.8× 1.0k 0.3× 8.7k 2.7× 445 18.5k
Juan Cacho Spain 57 9.2k 0.8× 5.9k 1.4× 815 0.2× 1.4k 0.4× 3.6k 1.1× 197 11.2k
Nuno Mateus Portugal 66 6.8k 0.6× 4.0k 0.9× 2.8k 0.7× 593 0.2× 6.9k 2.1× 336 14.6k
Dongxiao Sun‐Waterhouse China 63 4.5k 0.4× 2.1k 0.5× 2.7k 0.7× 817 0.2× 1.3k 0.4× 256 12.8k
Begoña Bartolomé Spain 62 5.7k 0.5× 3.2k 0.7× 2.4k 0.6× 770 0.2× 4.8k 1.5× 211 13.4k
Andreas Schieber Germany 66 6.3k 0.6× 4.9k 1.1× 2.5k 0.6× 597 0.2× 5.7k 1.8× 223 14.9k

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-authorship network of co-authors of Peter Schieberle

This figure shows the co-authorship network connecting the top 25 collaborators of Peter Schieberle. A scholar is included among the top collaborators of Peter Schieberle based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Peter Schieberle. Peter Schieberle is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Raczyk, Marianna, Dominik Kmiecik, Peter Schieberle, et al.. (2017). Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties. Food Research International. 97. 87–94. 21 indexed citations
2.
Andersen, Gaby, et al.. (2016). A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays. Journal of Chromatography B. 1036-1037. 1–9. 6 indexed citations
3.
Heilig, Andrej, et al.. (2016). Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach. Journal of Agricultural and Food Chemistry. 64(22). 4450–4470. 15 indexed citations
4.
Frank, Sabine, Katarzyna Linder, Louise Fritsche, et al.. (2013). Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans. American Journal of Clinical Nutrition. 98(5). 1360–1366. 12 indexed citations
5.
Granvogl, Michael, et al.. (2013). Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept. Journal of Agricultural and Food Chemistry. 61(40). 9583–9593. 63 indexed citations
6.
7.
Kreißl, Johanna, et al.. (2009). Quantitation ofS-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. Journal of Agricultural and Food Chemistry. 57(19). 9091–9096. 51 indexed citations
8.
Schleicher, Erwin, Veronika Somoza, & Peter Schieberle. (2008). The Maillard reaction : recent advances in food and biomedical sciences. 8 indexed citations
9.
Rychlik, Michael, et al.. (2005). Quantification of the mycotoxins patulin and ochratoxin A by stable isotope dilution assays. Mycotoxin Research. 21(4). 263–269. 2 indexed citations
10.
Kienzle, Ellen, et al.. (2005). Carry over (transfer) of feed‐borne acrylamide into eggs, muscle, serum, and faeces – a pilot study with Japanese quails (Coturnix coturnix japonica). Journal of Animal Physiology and Animal Nutrition. 89(3-6). 79–83. 7 indexed citations
11.
Freisleben, Achim, Peter Schieberle, & Michael Rychlik. (2003). Specific and Sensitive Quantification of Folate Vitamers in Foods by Stable Isotope Dilution Assays.. Analytical and Bioanalytical Chemistry. 149–156. 1 indexed citations
12.
Schieberle, Peter, Robert L. Fischer, & Thomas Hofmann. (2003). The carbohydrate modul labelling technique - a useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions.. 447–452. 11 indexed citations
13.
Schieberle, Peter & Thomas Hofmann. (2003). Die molekulare Welt des Lebensmittelgenusses: Auf den Geschmack gekommen. Chemie in unserer Zeit. 37(6). 388–401. 16 indexed citations
14.
15.
Adler‐Nissen, Jens, et al.. (2000). Primary odorants of naturally soiled laundry: Influence of lipase on the odour profile. Journal of Surfactants and Detergents. 2 indexed citations
16.
Schieberle, Peter, et al.. (1998). Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. Food / Nahrung. 42(6). 371–375. 92 indexed citations
17.
Schieberle, Peter. (1996). Intense aroma compounds : Useful tools to monitor the influence of processing and storage on bread aroma. 18. 237–244. 51 indexed citations
18.
Sen, A., Peter Schieberle, & Werner Grosch. (1991). Quantitative determination of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and its methyl ether using a stable isotope dilution assay. LWT. 24(4). 364–369. 19 indexed citations
19.
20.
Youngman, Richard J., et al.. (1983). The photodynamic generation of singlet molecular oxygen by the fungal phytotoxin, cercosporin. Photobiochemistry and photobiophysics.. 6(2). 109–119. 34 indexed citations

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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