Peter Schieberle
Impact in
- Food Science top 0.01%
- Fermentation and Sensory Analysis
- Biochemistry top 0.02%
- Phytochemicals and Antioxidant Activities
Papers in
- Food Science 224
- Fermentation and Sensory Analysis 168
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- Biochemical Analysis and Sensing Techniques 59
- Co-authors
- Werner Grosch (63 shared papers)Thomas Hofmann (59 shared papers)Michael Granvogl (33 shared papers)Martin Steinhaus (23 shared papers)Andrea Buettner (14 shared papers)Wolfgang Engel (6 shared papers)Michael Rychlik (13 shared papers)Hans‐Dieter Belitz (26 shared papers)
- Journals
- Journal of Agricultural and Food Chemistry (149 papers)European Food Research and Technology (45 papers)Food Chemistry (24 papers)Cereal Chemistry (8 papers)LWT (6 papers)
- Partner nations
- GermanyUnited StatesItaly
In The Last Decade
Peter Schieberle
366 papers receiving 19.6k citations
Peter Schieberle's Hit Papers
Peers
Comparison fields: 5 of 166
- Food Science 12.5k
- Biochemistry 3.6k
- Sensory Systems 2.0k
- Nutrition and Dietetics 4.9k
- Animal Science and Zoology 2.9k
Countries citing papers authored by Peter Schieberle
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
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.
All Works
Showing the 20 most-cited of 369 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 Hit paper breakdown → | 1999 | 873 |
| 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 Hit paper breakdown → | 2008 | 619 |
| 3 | Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology Hit paper breakdown → | 2014 | 450 |
| 4 | 2006 | 357 | |
| 5 | 2004 | 348 | |
| 6 | 2005 | 329 | |
| 7 | 2001 | 296 | |
| 8 | Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. | 1998 | 293 |
| 9 | 1997 | 285 | |
| 10 | 2007 | 253 | |
| 11 | 1995 | 239 | |
| 12 | 1987 | 219 | |
| 13 | 1991 | 215 | |
| 14 | 2008 | 214 | |
| 15 | 1987 | 207 | |
| 16 | 1991 | 204 | |
| 17 | 2006 | 185 | |
| 18 | 2001 | 181 | |
| 19 | 1997 | 173 | |
| 20 | 1993 | 170 |
About Peter Schieberle
Peter Schieberle is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Biomedical Engineering and Sensory Systems, having authored 369 papers that have together received 20.7k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (168 papers), Advanced Chemical Sensor Technologies (69 papers), Biochemical Analysis and Sensing Techniques (59 papers), Olfactory and Sensory Function Studies (55 papers), Phytochemicals and Antioxidant Activities (49 papers), Meat and Animal Product Quality (39 papers), Biochemical and biochemical processes (35 papers) and GABA and Rice Research (31 papers). The work is most often cited by research in Food Science (12.5k citations), Biochemistry (3.6k citations), Sensory Systems (2.0k citations), Nutrition and Dietetics (4.9k citations) and Animal Science and Zoology (2.9k 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, Hans‐Dieter Belitz, Christian Schuh and Åse Hansen. Their work appears in journals such as Journal of Agricultural and Food Chemistry, European Food Research and Technology, Food Chemistry, Cereal Chemistry and LWT.
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.