| Nature’s chemical signatures in human olfaction: a foodborne perspective for future biotechnology A Dunkel, M Steinhaus, M Kotthoff, B Nowak, D Krautwurst, P Schieberle, ... Angewandte Chemie International Edition 53 (28), 7124-7143, 2014 | 510 | 2014 |
| Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (Humulus lupulus L. Variety Spalter Select) Based on GC−Olfactometry and Odor … M Steinhaus, P Schieberle Journal of Agricultural and Food Chemistry 48 (5), 1776-1783, 2000 | 198 | 2000 |
| Odor-Active Constituents in Fresh Pineapple (Ananas comosus [L.] Merr.) by Quantitative and Sensory Evaluation Y Tokitomo, M Steinhaus, A Büttner, P Schieberle Bioscience, Biotechnology, and Biochemistry 69 (7), 1323-1330, 2005 | 190 | 2005 |
| Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests M Steinhaus, D Sinuco, J Polster, C Osorio, P Schieberle Journal of Agricultural and Food Chemistry 57 (7), 2882-2888, 2009 | 168 | 2009 |
| Quantitation of (R)-and (S)-linalool in beer using solid phase microextraction (SPME) in combination with a stable isotope dilution assay (SIDA) M Steinhaus, HT Fritsch, P Schieberle Journal of agricultural and food chemistry 51 (24), 7100-7105, 2003 | 167 | 2003 |
| Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis M Steinhaus, W Wilhelm, P Schieberle European Food Research and Technology 226, 45-55, 2007 | 148 | 2007 |
| Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis M Steinhaus, D Sinuco, J Polster, C Osorio, P Schieberle Journal of agricultural and food chemistry 56 (11), 4120-4127, 2008 | 135 | 2008 |
| Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi … JP Munafo Jr, J Didzbalis, RJ Schnell, P Schieberle, M Steinhaus Journal of agricultural and food chemistry 62 (20), 4544-4551, 2014 | 89 | 2014 |
| Characterization of the major odor-active compounds in Thai durian (Durio zibethinus L.‘Monthong’) by aroma extract dilution analysis and headspace gas chromatography–olfactometry JX Li, P Schieberle, M Steinhaus Journal of agricultural and food chemistry 60 (45), 11253-11262, 2012 | 88 | 2012 |
| Characterization of Odorants Causing an Atypical Aroma in White Pepper Powder (Piper nigrum L.) Based on Quantitative Measurements and Orthonasal … M Steinhaus, P Schieberle Journal of Agricultural and Food Chemistry 53 (15), 6049-6055, 2005 | 85 | 2005 |
| Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments JP Munafo Jr, J Didzbalis, RJ Schnell, M Steinhaus Journal of agricultural and food chemistry 64 (21), 4312-4318, 2016 | 73 | 2016 |
| Insights into the Key Compounds of Durian (Durio zibethinus L. ‘Monthong’) Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments JX Li, P Schieberle, M Steinhaus Journal of agricultural and food chemistry 65 (3), 639-647, 2017 | 51 | 2017 |
| Identification of novel aroma-active thiols in pan-roasted white sesame seeds H Tamura, A Fujita, M Steinhaus, E Takahisa, H Watanabe, P Schieberle Journal of agricultural and food chemistry 58 (12), 7368-7375, 2010 | 50 | 2010 |
| Transfer of the potent hop odorants linalool, geraniol and 4-methyl-4-sulfanyl-2-pentanone from hops into beer M Steinhaus, P Schieberle Proc. 31st EBC Congr, 1004-1011, 2007 | 46 | 2007 |
| Key odorants in Japanese roasted barley tea (Mugi-Cha)—differences between roasted barley tea prepared from naked barley and roasted barley tea prepared from hulled barley S Tatsu, Y Matsuo, K Nakahara, T Hofmann, M Steinhaus Journal of agricultural and food chemistry 68 (9), 2728-2737, 2020 | 44 | 2020 |
| Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops by a stable isotope dilution assay in combination with GC× GC-TOFMS: Method development and application to study … K Reglitz, M Steinhaus Journal of agricultural and food chemistry 65 (11), 2364-2372, 2017 | 44 | 2017 |
| Role of the fermentation process in off-odorant formation in white pepper: on-site trial in Thailand M Steinhaus, P Schieberle Journal of agricultural and food chemistry 53 (15), 6056-6060, 2005 | 41 | 2005 |
| Odor-active compounds in the special flavor hops Huell Melon and Polaris SD Neiens, M Steinhaus Journal of agricultural and food chemistry 66 (6), 1452-1460, 2018 | 40 | 2018 |
| Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis M Steinhaus Journal of agricultural and food chemistry 63 (16), 4060-4067, 2015 | 40 | 2015 |
| Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening DC Sinuco, M Steinhaus, P Schieberle, C Osorio European food research and technology 230, 859-864, 2010 | 39 | 2010 |
