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Author:Siegmund, B.

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7 matching references were found.

Siegmund, B.; Derler, K.; Pfannhauser, W., Changes in the aroma of a strawberry drink during storage, J. Agric. Food Chem., 2001, 49, 7, 3244-3252, https://doi.org/10.1021/jf010116u . [all data]

Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W., Key odourants of pressure-cooked hen meat, Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3 . [all data]

Siegmund, B.; Murkovic, M., Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds), Food Chem., 2004, 84, 3, 367-374, https://doi.org/10.1016/S0308-8146(03)00241-3 . [all data]

Siegmund, B.; Derler, K.; Pfannhauser, W., Chemical and sensory effects of glass and laminated carton packages on fruit juice products. Still a controversial topic, Lebensm. Wiss. Technol., 2004, 37, 4, 481-488, https://doi.org/10.1016/j.lwt.2003.11.005 . [all data]

Zierler, B.; Siegmund, B.; Pfannhauser, W., Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction-gas chromatography-mass spectrometry, Anal. Chim. Acta., 2004, 520, 1-2, 3-11, https://doi.org/10.1016/j.aca.2004.03.084 . [all data]

Siegmund, B.; Pfannhauser, W., Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry, Z. Lebensm. Unters. Forsch. A, 1999, 208, 5-6, 336-341, https://doi.org/10.1007/s002170050426 . [all data]

Edris, A.E.; Murkovic, M.; Siegmund, B., Analytical, Nutritional and Clinical Methods. Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5-hydroxymethylfurfural (HMF), Food Chem., 2007, 104, 3, 1310-1314, https://doi.org/10.1016/j.foodchem.2006.10.033 . [all data]