Jean-Paul X Schirle-Keller

19922011

Research output per year

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Research Output

Identification of odor-impact compounds in red table wines produced from Frontenac grapes

Mansfield, A. K., Schirle-Keller, J-P. X. & Reineccius, G. A., Jun 2011, In : American Journal of Enology and Viticulture. 62, 2, p. 169-176 8 p.

Research output: Contribution to journalArticle

  • 12 Scopus citations

    Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS

    Pozo-Bayón, M. Á., Schirlé-Keller, J. P. & Reineccius, G. A., Jul 9 2008, In : Journal of agricultural and food chemistry. 56, 13, p. 5278-5284 7 p.

    Research output: Contribution to journalArticle

  • 17 Scopus citations

    The Loss of Aspartame during the Storage of Chewing Gum

    Schirle-Keller, J. P., Reineccius, G. A. & Hatchwell, L. C., Dec 1 1996, In : ACS Symposium Series. 633, p. 143-151 9 p.

    Research output: Contribution to journalArticle

  • 2 Scopus citations

    Flavor Interactions with Fat Replacers: Effect of Oil Level

    SCHIRLE‐KELLER, J. P., REINECCIUS, G. A. & HATCHWELL, L. C., Jul 1994, In : Journal of food science. 59, 4, p. 813-815 3 p.

    Research output: Contribution to journalArticle

  • 49 Scopus citations

    Interaction of Flavor Compounds with Microparticulated Proteins

    Schirle-Keller, J-P. X., CHANG, H. H. & Reineccius, G. A., Nov 1992, In : Journal of food science. 57, 6, p. 1448-1451 4 p.

    Research output: Contribution to journalArticle

  • 28 Scopus citations