Melina Amor, Ariane Pessentheiner, Barbara Siegmund, Gerhard Sommer, Maria Haas and Walther Nagler MetSy - Ein iMoox Kurs zum besseren Verständnis des metabolischen Syndroms
Maria J. Cantalejo, Maite Aldaya, Carlos Vilches, Isabel Navarlaz, Michael Murkovic, Barbara Siegmund, Lena Pfeiffer, Sami Ghnimi, Sghaier Chriki, Julie Dunne, Catherine Barry-Ryan, Cormac McMahon, Sabrina Tomasi, Annapia Ferrara, Alessio Cavicchi and Fabrizia Toccoli Methodisches Handbuch zur Nachhaltigkeit von Lebensmitteln durch Service-Learning
Maria J. Cantalejo, Maite Aldaya, Carlos Vilches, Isabel Navarlaz, Michael Murkovic, Barbara Siegmund, Lena Pfeiffer, Sami Ghnimi, Sghaier Chriki, Julie Dunne, Catherine Barry-Ryan, Cormac McMahon, Sabrina Tomasi, Annapia Ferrara, Alessio Cavicchi and Fabrizia Toccoli Manual metodológico sobre sostenibilidad alimentaria a través del Aprendizaje-servicio978-3-85125-990-2
Maria J. Cantalejo, Maite Aldaya, Carlos Vilches, Isabel Navarlaz, Michael Murkovic, Barbara Siegmund, Lena Pfeiffer, Sami Ghnimi, Sghaier Chriki, Julie Dunne, Catherine Barry-Ryan, Cormac McMahon, Alessio Cavicchi, Annapia Ferrara, Sabrina Tomasi and Fabrizia Toccoli Manuel méthodologique sur la durabilité alimentaire par le biais de l’apprentissage par le service978-3-85125-716-8
Maria J. Cantalejo, Maite Aldaya, Carlos Vilches, Isabel Navarlaz, Michael Murkovic, Barbara Siegmund, Lena Pfeiffer, Sami Ghnimi, Sghaier Chriki, Julie Dunne, Catherine Barry-Ryan, Cormac McMahon, Alessio Cavicchi, Annapia Ferrara, Sabrina Tomasi and Fabrizia Toccoli Manuale metodologico sulla sostenibilità agroalimentare attraverso il Service-learning
Maria J. Cantalejo, Maite Aldaya, Carlos Vilches, Isabel Navarlaz, Michael Murkovic, Barbara Siegmund, Lena Pfeiffer, Sami Ghnimi, Sghaier Chriki, Julie Dunne, Catherine Barry-Ryan, Cormac McMahon, Sabrina Tomasi, Annapia Ferrara, Alessio Cavicchi and Fabrizia Toccoli Methodological Handbook in Food Sustainability through Service-learning978-3-85125-988-9
Barbara Siegmund Have you heard of 'lupin coffee'? A sensory investigation of ‚lupin coffee’ flavour formation in the course of the roasting process
Zeineb Nhouchi, Irene Bacle, Monica Borgogno, Lise Dreyfuss, Marc Lavarde, Anne-Marie Pensé-L'Heritier, Lauren Rogers, Liz Sheehan and Barbara Siegmund Challenges related to how sensory parameters of beyond food products are measured as they are experienced throughout the day
Barbara Siegmund, Sabrina Stranig, Dorothea Leis and Erich Leitner Cork-taint in Garlic?
Barbara Siegmund Sensory Evaluation as Essential Technique for the Determination of Off-Flavours in Foods11th International Symposium on Recent Advances in Food Analysis - Book of Abstracts132
Jakob Scheibelreiter, Michaela Wildbacher, Isabel Niederkofler, Sofie Schandl, Klementina Yakova, Katha Pühringer, Julia Andronache, Stefanie Dobrovolny, Ruppert Hochegger, Thomas Rühmer, Barbara Siegmund and Margit Cichna-Markl Species and Cultivar Differentiation by DNA Barcoding coupled to High Resolution melting Analysis to Detect Food Adulteration11th Symposium on Recent Advances in Food Analysis - Book of Abstracts155