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Researcher · Leibniz-Institute for Food Systems Biology at the Technical University of Munich · Germany

Peter Schieberle

Peter Schieberle publishes mostly in Food Science, Plant Science and Nutrition and Dietetics, on topics such as Fermentation and Sensory Analysis, Advanced Chemical Sensor Technologies and Biochemical Analysis and Sensing Techniques.

ORCID 0000-0003-4153-2727 OpenAlex
World rank
#49,588
of 7,710,434 ranked researchers
Rank in Germany
#2,838
of 364,343
Works
416
Citations
24k
Citations per work
58.8
h-index
88
i10-index 290Top 0.1% in Food Science
Peter Schieberle

What does Peter Schieberle research?

Peter Schieberle's work is mostly in Agricultural and Biological Sciences (36%), Nursing (9%), Engineering (7%).

Life Sciences: 193 works · 46.4% of their workAgricultural and Biological Sciences: 150 works · 36.0% of their workFood Science: 110 works · 26.5% of their workPlant Science: 40 works · 9.5% of their workBiochemistry, Genetics and Molecular Biology: 23 works · 5.5% of their workMolecular Biology: 23 works · 5.5% of their workNeuroscience: 20 works · 4.9% of their workSensory Systems: 20 works · 4.9% of their workEverything else: 159 works · 38.3% of their workHealth Sciences: 36 works · 8.6% of their workNursing: 36 works · 8.6% of their workNutrition and Dietetics: 36 works · 8.6% of their workPhysical Sciences: 28 works · 6.7% of their workEngineering: 28 works · 6.7% of their workBiomedical Engineering: 28 works · 6.7% of their workTHEIR WORKPeter Schieberle416works
Life Sciences46%Physical Sciences7%Health Sciences9%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences15036.0%
    2. Biochemistry, Genetics and Molecular Biology235.5%
    3. Neuroscience204.9%
  2. Everything else15938.3%
    1. Nursing368.6%
    1. Engineering286.7%
  1. 1Food Science26% of their works
  2. 2Plant Science10% of their works
  3. 3Nutrition and Dietetics9% of their works
  4. 4Biomedical Engineering7% of their works
  5. 5Molecular Biology6% of their works
  6. 6Sensory Systems5% of their works

Research topics

Which keywords describe Peter Schieberle's research?

The keywords of their largest research topics: Polyphenols, Aroma Compounds, Fermentation, Microbial Modulation, Wine Yeasts, Antioxidants, Breath Analysis and Electronic Nose.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most. The words come from the keyword list OpenAlex gives each topic, not from the text of the papers, so a word can appear that none of the papers uses.

All 20 words, with their numbers
  1. Polyphenols2252 topics
  2. Aroma Compounds2092 topics
  3. Fermentation2092 topics
  4. Microbial Modulation1751 topic
  5. Wine Yeasts1751 topic
  6. Antioxidants932 topics
  7. Breath Analysis741 topic
  8. Electronic Nose741 topic
  9. Sweet Taste631 topic
  10. Taste Receptors631 topic
  11. COVID-19561 topic
  12. Olfactory Dysfunction561 topic
  13. Free Radicals501 topic
  14. Oxidative Stress501 topic
  15. Meat Quality431 topic
  16. Protein Oxidation431 topic
  17. Biotechnological Production401 topic
  18. Vanillin401 topic
  19. Gamma-Aminobutyric Acid341 topic
  20. Metabolism341 topic

Where does Peter Schieberle work?

Peter Schieberle's main affiliation in the publication record is Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany.

How many publications and citations does Peter Schieberle have?

OpenAlex counts 416 works and 24,461 citations for Peter Schieberle, an h-index of 88, ranking #49,588 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised citation excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

Discussion

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