Research output per year
Research output per year
- 19 results
Search results
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2010
Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulation
Verginer, M., Müller, H., Siegmund, B., Leitner, E. & Berg, G., 2010, Biology of Plant-Microbe Interactions. 1 ed. St. Paul, Minn.: Internat. Soc. for Molecular Plant-Microbe Interactions, p. CD -CDResearch output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-review
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Maillard reactions in polyolefins?
Hopfer, H. & Leitner, E., 2010.Research output: Contribution to conference › Poster
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Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor
Verginer, M., Siegmund, B., Cardinale, M., Müller, H., Choi, Y., Miguez, C. B., Leitner, E. & Berg, G., 2010, In: FEMS Microbiology Ecology. 74, 1, p. 136-145Research output: Contribution to journal › Article › peer-review
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2008
Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Pöllinger-Zierler, B., Siegmund, B. & Leitner, E., 2008, Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit. Wien: ., p. 308-311Research output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-review
Open AccessFile -
Improving the flavour of strawberries on a natural way
Siegmund, B., poellinger-zierler, B., Bagdonaite, K., Verginer, M., Müller, H., Berg, G. & Leitner, E., 2008, Weurman Flavour Research Symposium. Zürich: ., p. 248-249Research output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-review
Open AccessFile -
2007
Growth Behavior of Off-Flavor Forming Microorganisms in Apple Juice
Siegmund, B. & Pöllinger-Zierler, B., 2007, In: Journal of Agricultural and Food Chemistry. 55, 16, p. 6692-6699Research output: Contribution to journal › Article › peer-review
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2006
Formation and determination of microbially-derived off-flavour in apple juice
Siegmund, B., Zierler, B. & Pfannhauser, W., 2006, Flavour Science: Recent Advances and Trends. Boulicaut, J-F., Berthold, M. R. & Horváth, T. (eds.). 1 ed. Amsterdam: Elsevier B.V., p. 277-280Research output: Chapter in Book/Report/Conference proceeding › Chapter
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Geruchsschwellenwerte mikrobiell hervorgerufener Fehlaromen in Apfelsäften
Pöllinger-Zierler, B. & Siegmund, B., 2006, Schadstoffe in Lebensmitteln und Futtermitteln. Wien: Gesellschaft Österreichischer Chemiker, p. 277-282Research output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-review
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Thermoacidophile Mikroorganismen in Lebensmitteln
Siegmund, B. & Pöllinger-Zierler, B., 2006, Schadstoffe in Lebensmitteln und Futtermitteln. Wien: Gesellschaft Österreichischer Chemiker, p. 170-174Research output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-review
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2004
Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)
Siegmund, B. & Murkovic, M., 2004, In: Food Chemistry. 84, 3, p. 367-374Research output: Contribution to journal › Article › peer-review
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Chemical and sensory effects of glass and laminatied carton packages on fruit juice products - still a controversial topic
Siegmund, B., Derler, K. & Pfannhauser, W., 2004, In: Lebensmittel-Wissenschaft und -Technologie. 37, p. 481-488Research output: Contribution to journal › Article › peer-review
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Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction-gas chromatography-mass spectrometry
Zierler, B., Siegmund, B. & Pfannhauser, W., 2004, In: Analytica Chimica Acta. 520, p. 3-11Research output: Contribution to journal › Article › peer-review
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"Frisch, saftig..." das Beste aus unserem Apfel? Fehlaromen in Apeflsäften hervorgerufen durch Mikroorganismen
Zierler, B., Siegmund, B., Leitner, E., Weinzierl, M. & Pfannhauser, W., 2004, Österreichische Lebensmittelchemiker Tage 2004, Sicherheit und Kontrolle im globalen Markt. ., p. 65-67Research output: Chapter in Book/Report/Conference proceeding › Conference paper › peer-review
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2003
Die Kombination analytischer und sensorischer Methoden zur Bestimmung geruchsaktiver Substanzen
Leitner, E., 2003Research output: Thesis › Habilitation
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The suitability of solid-phase microextraction (SPME) for the analysis of volatile compounds from fruit juices and nectars
Siegmund, B., Derler, K. & Pfannhauser, W., 2003, Flavour Reseach at the Dawn of the Twenty-first Century. Londres, Paris, New York: INtercept Publishers, p. 719-722Research output: Chapter in Book/Report/Conference proceeding › Chapter
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1999
Determination of Nicotine in Pharmaceutical Products and Dietary Sources
Leyden, D. E., Siegmund, B. & Leitner, E., 1999, Analytical Determination of Nicotine and Related Compounds and their Metabolites. 1 ed. Amsterdam: Elsevier B.V., p. 393-420Research output: Chapter in Book/Report/Conference proceeding › Chapter
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1998
Die elektronische Nase - Eine neue Technik in der Lebensmittelanalytik
Siegmund, B. & Pfannhauser, W., 1998, In: Die Ernährung . 22, 4, p. 154-157Research output: Contribution to journal › Article
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1997
5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine - an Aroma-active Compound Formed in Course of the Likens-Nickerson Extraction
Siegmund, B., Leitner, E., Mayer, I., Pfannhauser, W., Farkas, P., Sadecka, J. & Kovac, M., 1997, In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung / A. 205, p. 73-75Research output: Contribution to journal › Article › peer-review
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Key Odourants of Pressure-Cooked Hen Meat
Farkas, P., Sadecka, J., Kovac, M., Siegmund, B., Leitner, E. & Pfannhauser, W., 1997, In: Food Chemistry. 60, 4, p. 617-621Research output: Contribution to journal › Article › peer-review