Karl J. Siebert

Chemometric analysis of proteolysis during ripening of Ragusano cheese.

K. Siebert, G. Licitra, V. Fallico, 2004, Journal of dairy science.

Modeling bovine serum albumin binding of flavor compounds (alcohols, aldehydes, esters, and ketones) as a function of molecular properties.

K. Siebert, Y. Tan, Karl J. Siebert, 2007, Journal of food science.