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Barbara Siegmund

Assoc.Prof. Dipl.-Ing. Dr.techn.

19942019
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Research Output 1994 2019

Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets

Pöllinger-Zierler, B., Sedlmayer, I., Reinisch, C., Hofbauer, H., Schmidl, C., Haslinger, W., Kolb, L. P., Wopienka, E., Leitner, E. & Siegmund, B., 2019, In : Energy & fuels.

Research output: Contribution to journalArticleResearchpeer-review

Alte steirische Apfelsorten - die Sorte macht das Aroma

Tauber, I., Innerhofer, G. & Siegmund, B., 2018, Österreichische Lebensmittelchemiker Tage 2018: Zusatzstoffe. Murkovic, M. (ed.). Gesellschaft Österreichischer Chemiker, p. 20-21

Research output: Chapter in Book/Report/Conference proceedingConference contributionResearchpeer-review

Apple skin of old apple varieties as terpene factory

Tauber, I., Innerhofer, G., Leitner, E. & Siegmund, B., 2018

Research output: Contribution to conferencePosterResearchpeer-review

Aronia melanocarpa - the Styrian 'super berry': a flavour charactertisation of black chokeberry juice

Robert, S. & Siegmund, B., 2018, Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. Siegmund, B. & Leitner, E. (eds.). Verlag der Technischen Universität Graz, p. 139-142

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Open Access

Characterisation of the flavour of the old Austrian apple variety 'Ilzer Rose'

Tauber, I., Innerhofer, G., Leitner, E. & Siegmund, B., 2018, Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. Siegmund, B. & Leitner, E. (eds.). Verlag der Technischen Universität Graz, p. 135-138

Research output: Chapter in Book/Report/Conference proceedingChapterResearchpeer-review

Open Access

Activities 2006 2019

Hempseed Oil - A Plant Oil with a high w-3-Fatty Acid Content and Interesting Flavour Properties

Barbara Siegmund (Speaker)
22 May 2019

Activity: Talk or presentationTalk at conference or symposiumScience to science

Das Aroma von Lebensmitteln - Von der Einzelsubstanz zur multimodalen Wahrnehmung

Barbara Siegmund (Speaker)
18 Mar 2019

Activity: Talk or presentationInvited talk at conference or symposiumScience to science

Flavour Analysis and Sensory Evaluation as Tools to Understand the Flavour of Food

Barbara Siegmund (Speaker)
14 Mar 201815 Mar 2018

Activity: Talk or presentationInvited talk at conference or symposiumScience to science

Member of the PhD assessment committee

Barbara Siegmund (Agent)
3 May 2018

Activity: Examination or supervisionExternal examination

Universitätskurs "Grundlagen der Lebensmittelsensorik"

Barbara Siegmund (Organiser), Erich Leitner (Organiser)
24 May 2018

Activity: Participation in or organisation ofWorkshop, seminar or course (Participation in/Organisation of)

Prizes

Best Poster Award - Österreichische Lebensmittelchemiker Tage

Barbara Siegmund (Recipient) & Georg Innerhofer (Recipient), 21 May 2010

Prize: Prizes / Medals / Awards

Peter Czedik-Eysenberg Preis

Barbara Siegmund (Recipient), 1999

Prize: Prizes / Medals / Awards

Projects 1997 2014

Gas Chromatography and Sensory Analysis

Wagner, F., Hager, S., Eckhard, P., Hopfer, H., Pöllinger-Zierler, B., Leitner, E., Schrampf, E., Haar, N., Koraimann, C. & Siegmund, B.

1/01/98 → …

Project: Research areaResearch Area

Sensory attributes of fruits juices

Siegmund, B.

1/01/9928/02/03

Project: Research project