Ao.Univ.-Prof. Dipl.-Ing. Dr.techn. Erich Leitner
Book
2011
In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit. Proceedings of the 7th Symposium978-3-85125-166-1
2002
Acetaldehyd in PET-Flaschen, Analytische und sensorische Untersuchungen von Proben im Handel
Buchkapitel
2022
Sensory Evaluation to Identify Off-Flavor derived from Packaging MaterialNonfood Sensory Practices127-152
2018
Characterisation of the flavour of the old Austrian apple variety 'Ilzer Rose'Flavour Science135-138
Emissions of compost bedded pack barn for cattleFlavour Science415
2015
Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
Flavour characterisation of old apple varieties as a contribuin to preserve nmeadow orchards as typical cultural landscapesFlavour Science207-212
2014
The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
The processing of elder flowers (Sambucus nigra L.) as a major factor of influence for the sensory quality of elder flower productsCurrent Topics in Flavor Chemistry & Biology176-182
The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
2011
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesAdvances and Challenges in Flavour Chemistry & Biology328-332
2010
Furaneol(R) and Mesifuran in Strawberries - an Analytical ChallengeExpression of Multidisciplinary Flavour Science537-540
2009
Sensory Evaluation of Foods-ApplicationsSelected Topics on Food Science and Technology185-209
2001
Applications od Solid Phase Micro Extraction (SPME) in aroma compounds of agriculture and food productsRecent Resaerch Developments in Agricultural & Food Chemistry143-167
1999
Determination of Nicotine in Pharmaceutical Products and Dietary SourcesAnalytical Determination of Nicotine and Related Compounds and their Metabolites393-420
Proceedings
2018
Flavour Science
Beitrag in Fachzeitschrift
2023
One-dimensional and comprehensive two-dimensional gas chromatographic approaches for the characterization of post-consumer recycled plastic materials
2022
Transport of Organic Volatiles through Paper: Physics-Informed Neural Networks for Solving Inverse and Forward Problems
Combination of Multidimensional Instrumental Analysis and the Ames Test for the Toxicological Evaluation of Mineral Oil Aromatic Hydrocarbons
2021
Mineralölrückstände in Lebensmitteln
Mineralölrückstände in Lebensmitteln
Comparison of methods to simulate permeation through cellulose-based food contact materials
Investigating the Winemaking Potential of Enchantment, a New Vitis Hybrid Teinturier Cultivar
Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
The Interaction of Cellulose Thin Films With Small Organic Molecules—Comparability of Two Inherently Different Methods
How Different Carryover Pitch Extractive Components are Affecting Kraft Paper Strength
2020
Engineering of Saccharomyces cerevisiae for the production of (+)-ambrein
Sorption behavior of organic molecules on porous paper material
Rapid Separation and Quantitative Analysis of Complex Lipophilic Wood Pulp Extractive Mixtures Based on 2D Thin Layer Chromatography
Comparison of the Functional Barrier Properties of Chitosan Acetate Films with Conventionally Applied Polymers
Wine from fungus resistant grape varieties
2019
Characterization of natural polymers as functional barriers for cellulose-based packaging materials
Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets
Charakterisierung von Biopolymeren
2018
Whole-cell (+)-ambrein production in the yeast Pichia pastoris
Mineral oil residues in food
Application of Industrially Produced Chitosan in the Surface Treatment of Fibre-Based Material: Effect of Drying Method and Number of Coating Layers on Mechanical and Barrier Properties
MOSH and MOAH
2017
More than Honey: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches
Analytical determination of bisphenol A (BPA) and bisphenol analogues in paper products by GC-MS/MS
2016
Prime and boost aerosol exposure via fog machine or shisha smoke followed by cinnamon hypersensitivity and anaphylaxis to spiced food
Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
Enhancing cytochrome P450-mediated conversions in P. pastoris through RAD52 over-expression and optimizing the cultivation conditions
2015
Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
Characterisation of volatile compounds in Macedonian edible oils
Phosphatidylcholine supply to peroxisomes of the yeast Saccharomyces cerevisiae
Regulatory link between steryl ester formation and hydrolysis in the yeast Saccharomyces cerevisiae
Wenn es im Pelletlager stinkt
Over-expression of ICE2 stabilizes cytochrome P450 reductase levels in Saccharomyces cerevisiae and Pichia pastoris
Structure-based mechanism of oleate hydratase from Elizabethkingia meningoseptica
Comparing different gas chromatographic methods for the quantification of bisphenol A (BPA) trace levels in paper and cardboard products from the market
Lebensmittelverpackungen - Analytik von Mineralölkohlenwasserstoffen MOSH/MOAH
2014
The lipidome and proteome of microsomes from the methylotrophic yeast Pichia pastoris.
Charakterisierung von Aroma und Fehlaroma in Holzpellets
Isolation and characterization of the plasma membrane from the yeast Pichia pastoris.
Production of the sesquiterpenoid (+)-nootkatone by metabolic engineering of Pichia pastors
2013
Lipidome and proteome of lipid droplets from the methylotrophic yeast Pichia pastoris
A novel cholesterol-producing Pichia pastoris strain is an ideal host for functional expression of human Na,K-ATPase α3β1 isoform
Mehrdimensionale Gaschromatographie in der Geruchsanalytik
Chiral Hydroxylation at the Mononuclear Nonheme Fe(II) Center of 4-(S) Hydroxymandelate Synthase-A Structure-Activity Relationship Analysis
Inversion of Enantioselectivity of a Mononuclear Non-Heme Iron(II)-dependent Hydroxylase by Tuning the Interplay of Metal-Center Geometry and Protein Structure
A Method for GC–Olfactometry Panel Training
Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods
Schimmelgeruch in Früchten und Gemüse?
2012
Combining different analytical approaches to identify odor formation mechanisms in polyethylene and polypropylene
Musk strawberries: the flavour of a formerly famous fruit reassessed
Influence of squalene on lipid particle/droplet and membrane organization in the yeast Saccharomyces cerevisiae
Chemical and sensory characterisation of aroma of Viburnum opulus fruits by solid phase microextraction-gas chromatography-olfactometry
2011
Die Bedeutung von Methylobakterien für die Aromabildung von Erdbeeren
Exploring the catalytic potential of the 3-His mononuclear nonheme Fe(II) center: Discovery and characterization of an unprecedented maltol cleavage activity
Einfluß von Laubwandmanagement und Lesezeitpunkt auf Traubengesundheit, wesentliche Traubeninhaltsstoffe und die Stilistik von Sauvignon Blanc Weinen
A stable yeast strain efficiently producing cholesterol instead of ergosterol is functional for tryptophan uptake, but not weak organic acid resistance
Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry
2010
Effect of lipid particle biogenesis on the subcellular distribution of squalene in the yeast Saccharomyces cerevisiae
Comparison of Different Analytical Methods for Volatile and Odour-Active Substances in Polyolefins
Prediction of Rheological and Chemical Properties of Different Starches Used in the Paper Industry by Near Infrared Spectroscopy (NIRS)
Production of odor-active metabolites by grape-associated microorganisms
Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor
Oleate inhibits steryl ester synthesis and causes liposensitivity in the yeast. J. Biol. Chem. 285 (2010) 26832–26841
Analysis of 5-hydroxymethyl-2-furoic acid (HMFA) the main metabolite of alimentary 5-hydroxymethyl-2-furfural (HMF) with HPLC and GC in urine
Auswirkungen der Biodiversität von Hefen auf das Weinaroma
Production of Volatile Metabolites by Grape-Associated Microorganisms
2009
Lipid analysis of mitochondrial membranes from the yeast Pichia pastoris.
Quorum-sensing effects in the antagonistic rhizosphere bacterium Serratia plymuthica HRO-C48
Mobilization of steryl esters from lipid particles of the yeast Saccharomyces cerevisiae.
2008
Comparison of the content of volatile sulphur-containing compounds in Slovak beers by SPME method
Structural and Biochemical Properties of Lipid Particles from the Yeast Saccharomyces cerevisiae
2007
Die Stärke des Papiers
Lipid composition of peroxisomes from the yeast Pichia pastoris grown on different carbon sources
2005
Flux of sterol intermediates in a yeast strain deleted of the lanosterol C-14 demethylase Erg11p
YEH2/YLR020c encodes a novel steryl ester hydrolase of the yeast Saccharomyces cerevisiae
2002
A specific structural requirement for ergosterol in long-chain fatty acid synthesis mutants important for maintaining raft domains in yeast
2001
The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker
2000
Elo1p-dependent carboxy-terminal elongation of C14:19 to C16:111 fatty acids in Saccharomyces cerevisiae
Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage
Contribution of Are1p and Are2p to steryl ester synthesis in the yeast Saccharomyces cerevisiae
1999
PDR16 and PDR17, two homologous genes of Saccharomyces cerevisiae, affect lipid biosynthesis and resistance to multiple drugs
Determination of nicotine content of various edible in edible nightshades (Solanaceae) and their products and estimation of associated dietray nicotine intake
Development of a simple sample preparation technique for gas chromatographic-mass spectrometric determination of nicotine in edible nightshades (Solanaceae)
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
Key Odourants of Pressure-Cooked Hen Meat
1996
Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.).
1995
Zur Bestimmung des „Farbwertes" von Früchten und Beeren am Beispiel der Schwarzen Apfelbeere (Aronia melanocarpa)
Aromaextraktions Verdünnungsanalyse von gebratenem Lammfett
Tagungsbeitrag
2020
Influence of wood extractives on the performance of packaging papers
Progress in Paper Physics Seminar: Abstract book of the PPPS2020 seminar September 1-3, 2020 in Jyväskylä, Finland
2019
Einfluss des Erntezeitpunkts auf die Konzentration von Isobutylmethoxypyrazin von steirischen Mosten der Rebsorte Sauvignon
ALVA Tagungsbericht 2019
414-416
2018
Characterisation of Wines Produced from Fungus Resistant Grape Varieties
Flavour Science
511-514
2017
Production related Optimization of Wood Pellets Storage Properties
5th Central European Biomass Conference - Proceedings
2014
Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
Lebensmittelsicherheit
66-66
Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Book of Abstracts
116-116
Sensory Analysis of Woodpellets
Sensory and Consumer Science - Thinking out of the Box
35-35
Flavour characterisation of old apple varieties as a contribution to preserve meadow orchards as typical cultural landscapes
Book of Abstracts
28-28
2013
Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Lebensmittelsicherheit
64-65
Inline HSI food inspection and concentration measurements of pharmaceuticals – a report from an industrial environment
Optical Characterization of Materials
137-149
The processing of elder flowers as a major factor of influence for the sensory quality of elder flower products
Program&Abstract
39-40
2012
Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Haltbarkeit von Lebensmitteln
184-190
Vergleich des Blütenaromas verschiedener Holundersorten (sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Haltbarkeit von Lebensmitteln
222-227
Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
Haltbarkeit von Lebensmitteln
235-240
2011
The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
XIII Weurman Flavour Research Symposium - Book of Abstracts
189-190
Multivariate modelling of the freshness of cooked ham
Recent Advances in Food Analysis
273-273
Musk Strawberries-Formerly famous fruit reassesed
Weurman Flavour Research Symposium
252-253
The Flavour of Elderflower - Species Differentiation via Flavour Compounds
XIII Weurman Flavour Research Symposium - Book of Abstracts
235-236
2010
Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulation
Biology of Plant-Microbe Interactions
CD -CD
2,5-Dimethyl-4-Hydroxy-3(2H)-furanon (Furaneol(R)) als mehrdimensionale Schlüsselkomponente in Erdbeeren
(Kopie von) Wertbestimmende Inhaltsstoffe in Lebensmittelns
189-192
Analytical method for identification of odour-active compounds in polyolefins
Expression of Multidisciplinary Flavour Science
561-564
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Wartburg Symposium on Flavor Chemistry & Biology
61-63
2009
Derivatization of odor-active carbonyls in trace amounts for determination with GC and various detectors
Food for the Future - the contribution of chemistry to improvement of food quality
100-103
2008
Wein-assoziierte Mikroorganismen und deren Aromastoffproduktion
Pflanzliche Lebensmittel - Wein, Obst, Gemüse - Qualität und Sicherheit
351-352
Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit
308-311
Analytische Methoden zur Bestimmung flüchtiger Verbindungen in Wein
Tagungsband LMCH-Tage 2008
328-333
Geruchsaktive Verbindungen in Polyethylen - Eine analytische Herausforderung
Tagungsband Österreichische Lebensmittelchemietage 2008
359-364
Flüchtige und geruchsaktive Verbindungen in Gewürzen
Gewürze von Anis bis Zimt- Chemie, Technologie und Physiologie
30-38
Die Charakterisierung von Aromastoffen in Roséweinen aus der Blauen Wildbacherrebe
Tagungsband LMCH-Tage 2008
340-346
Furaneol and mesifurane in strawberries - an analytical challenge
Weurman Flavour Research Symposium
307-308
Bestimmung von Furaneol und Mesifuran in Erdbeeren
Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit
323-327
Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS
Tagungsband LMCH-Tage 2008
384-389
Improving the flavour of strawberries on a natural way
Weurman Flavour Research Symposium
248-249
Schlüsselverbindung der Rebsorten Blaufränkisch und Zweigelt
Tagungsband LMCH-Tage 2008
334-339
2005
Schadstoffbelastung von Fischen
Fisch und Wild als Lebensmittel
119-128
2004
Food Packaging-Properties and Interactions
2nd Central European Meeting 5th Croatian Congress OF FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS
121-123
Bestimmung von flüchtigen Verbindungen in Verpackungsmaterialien mittels Solid Phase Microextraction (SPME)
Österreichische Lebensmittelchemiker Tage 2004. Sicherheit und Kontrolle im globalen Markt
41-44
"Frisch, saftig..." das Beste aus unserem Apfel? Fehlaromen in Apeflsäften hervorgerufen durch Mikroorganismen
Österreichische Lebensmittelchemiker Tage 2004, Sicherheit und Kontrolle im globalen Markt
65-67
2001
Solid phase micro extraction applied to problems in food chemistry
ACS National Meeting
113-114
1998
Lipid composition of the plasma membrane and drug sensitivity are affected by deletion of two yeast SEC14 homologues
14th German Yeast Conference
1995
Qualitative and quantitative analysis of anthocyans in black chokeberries (Aronia melanocarpa Michx. Ell.) by TLC, HPLC and UV/VIS-spectrometry
Proceedings of the European Conference on Food Chemistry
512-516
Abschlussarbeit
2003
Die Kombination analytischer und sensorischer Methoden zur Bestimmung geruchsaktiver Substanzen
Technischer Bericht
2006
Grüne Bioraffinerie - Aufbereitung und Verwertung der Grasfaserfraktion
2000
Octyl- und Nonylphenol in Süßwasserfischen österreichischer Herkunft
1997
Phthalate in Süßwasserfischen österreichischer Herkunft
1995
Phthalate in Lebensmitteln
Sonstiger Beitrag
2022
A combined approach for toxicological evaluation of Mineral Oil Aromatic Hydrocarbons
Transport of organic volatiles through paper: physics-informed neural networks for solving inverse and forward problems
2019
Analyse von Mineralölrückstände in der komplexen Matrix "Lebensmittel"
Mineral Oil Residues in Food-Sample Preparation for Critical Matrices
Charakterisierung von Biopolymeren als Funktionelle Barrieren für Lebensmittelkontaktmaterialien
Evaluation of Biopolymers used as Functional Barriers against Mineral Oil Hydrocarbons Migration from Recycled Paper and Board
Characterization of Sauvignon Blanc Must from Different Origins
Impact of Foliar Grapevine Application of Inactive Dry Yeast on Aroma Profile of Chambourcin Wine
Einfluss des Erntezeitpunkts auf die Konzentration von Isobutylmethoxypyrazin von steirischen Mosten der Rebsorte Sauvignon
Influence of Harvest Time on the Concentration of Isobuyl-Methoxypyrazine of Styrian Sauvignon Blanc Must
Recombinant (+)-ambrein production: Saccharomyces cerevisiae vs. Pichia pastoris
Application of hydrates in industrial biocatalysts
2018
Whole-cell (+)-ambrein production in the yeast Pichia pastoris
Apple skin of old apple varieties as terpene factory
2017
Structure-based reaction mechanism of oleate hydratase from Elizabethkingia meningoseptica
Enhancing cytochrome P450-mediated conversions in P. pastoris
Apple Flavour Characterisation from Skin to Flesh - on the basis of the Old Apple Variety 'Ilzer Rose'
Application of hydratases for flavour and fragrance synthesis
Application of hydratases for flavor and fragrance synthesis
Enhancing cytochrome P450-mediated conversions in P. pastoris
Enhancing (+)-nootkatone production in Pichia pastoris and Saccharomyces cerevisiae through cytochrome P450-mediated conversions
Enhancing (+)-nootkatone production in P. pastoris and S. cerevisiae through CYP450-mediated conversions
Characterisation of Functional Barriers for Food Contact Materials
2016
Sterol-modified P. pastoris: Membrane Protein Expression and Cell Physiology
Enhancing cytochrome P450-mediated conversions in P. pastoris
Structure-based reaction mechanism of oleate hydratase from Elizabethkingia meningoseptica
MORE THAN HONEY – Investigations on volatiles from monovarietal honeys by using new analytical and sensory approaches
The Scent of Apples – A Non-Literary Investigation
2015
Analyse von Holzpellets: Duft oder Fehlaroma?
Mineralölverbindungen in Papier- und Kartonverpackungen für Lebensmittel
ON THE REACTION MECHANISM OF THE ELIZABETHKINGIA MENINGOSEPTICA OLEATE HYDRATASE
Characterization of Styrian wines produced from fungus resistant grapes varieties
Analysis if fatty acids in selected Macedonia edible oils
Strategien zur Identifizierung von geruchsaktiven NIAS in Lebensmittelkontaktmaterialien
Mineralölverbindungen in Papier- und Kartonverpackungen
Regulation of steryl ester metabolism in the yeast Saccharomyces cerevisiae
Quantitation of Sustained Release Morphine in Gastric Fluid
Vergleich unterschiedlicher Methoden zur Quantifizierung von Bisphenol A (BPA) in Papier und Kartonverpackungen
Closer Looking to Mineral Oil Hydrocarbons (MOH) in Paper Products
APPLYING CYTOCHROME P450 ENZYMES FOR FLAVOUR&FRAGRANCE BIOSYNTHESIS IN YEASTS
2014
Comparison of different methods for the determination of bisphenol A in paper based food packaging material
Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
Comparison of analytical methods for the determination of Bisphenol A in paper and cardboard
Analytical Comparison of the Determination of Bisphenol A in Paper for Food Packaging
Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Bisphenol A in Lebensmittel- und Hygieneverpackungen aus Papier
2013
Characterization of Pichia pastoris Golgi and plasma membrane.
Analytische Charakterisierung von pilzwiderstandsfähigen Rebsorten
Bestimmung von Bisphenol A (BPA) und Bisphenol A Diglycidyl Ether (BADGE) in Papier
Characterization of Pichia pastoris Golgi and plasma membrane
Inline Defect Detection and Measurement of Sugar Concentrations in Grapes using NIR Hyperspectral Imaging
2012
Pellet Rapid Test – characterisation of off-gassing of pellets
Vergleich des Blütenaromas verschiedener Holundersorten (Sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Comparison of in-tube extraction (ITEX) and headspace solid-phase microextraction (HS-SPME) of haloanisoles and halophenols in food samples
Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
2011
Improving the flavour of strawberries by the application of Methylobacterium extorquens DSM 21961
The Flavour of Elderflower - Species Differentiation via Flavour Compounds
Einfluss flüchtiger Schwefelverbindungen auf das Aroma von Weißweinen
Sortendifferenzierung vom Holunderblüten mittels sensorischer Methoden
Different ionization techniques for the analysis of volatile thiols in wine
Multivariate modelling of the freshness of cooked ham
Determination of off-odours in bologna type sausages caused by bacteria by SPME-GC-MS
The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
The analysis of volatile thiols in wine using comprehensive two-dimensional GC/MS
Spatially resolved measurement of oxygen transfer through natural and synthetic bottle closures
The determination of volatile thiols in wine using comprehensive two-dimensional GC/MS
Anwendung von 2 dimensionaler Gas Chromatography - Flugzeitmassenspektrometrie für die Analyse flüchtiger organischer Substanzen in Polymeren
Squalene - another storage lipid of the yeast
Einfluss von Laubwandmanagement und Lesezeitpunkt auf Traubengesundheit und -qualität bei steirischem Sauvignon Blanc.
2010
2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol®) als mehrdimensionaler Schlüsselaromakomponente in Erdbeeren
Maillard reactions in polyolefins?
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
MONITORING tHE SHELF LIFE OF THE EUROPEAN TRUFFLE, TUBER AESTIVUM, by SPME coupled to GC-O, GC-FPD/FID and GC-MS
Quantifizierung aromarelevanter Verbindungen in Weißwein mittels Festphasenmikroextraktion (SPME)
Die Rolle von Methylobakterien bei der Aromaproduktion in Erdbeeren
Influence of grape ripeness on the analytical and sensory properties of Styrian Sauvignon blanc
Squalene in Yeast and its Effect on Lipid Particle Biogenesis
Effect of Lipid Particle Biogenesis on the Subcellular Distribution of Squalene in the Yeast Saccharomyces cerevisiae
Aroma von Schilcher-Einfluß der Traubenreife
Auswirkungen der Biodiversität auf das Weinaroma
The oily truth: Oleate inhibits steryl ester synthesis and causes liposensitivity in the yeast
Using Comprehensive Two-Dimensional gas chromatography
2009
Quality assesment of truffles by aroma analysis using solid phase micro extraction (SPME) coupled to GC and multiple detection systems
PLANT-ASSOCIATED BACTERIA AND THEIR IMPACT ON FRUIT FLAVOR.
Prediction of the viscosity of different starches used in the paper industry by Near Infrared Spectroscopy
Enhancement of flavor production in strawberries by microbial inoculants
The Flavour of Strawberries - Can we Enhance it on a Natural Way?
Development of an effective agent to enhance flavor production in strawberries based on bacterial formulation
Analyzing variations in aroma patterns of truffles using solid phase micro extraction (SPME) coupled with GC and multiple detection systems
Aroma compounds found in rosé wines from the Austrian grape variety ´Blauer Wildbacher` (Schilcher)
Lipid Particles as a Storage Compartment for Squalene in the Yeast Saccharomyces cerevisiae
Impact of associated bacteria on flavour of grape and strawberry
Influence of grape ripeness and yeast strains on the analytical and sensory properties of Styrian Sauvignon blanc
Derivatization of odour-active carbonyls in trace amounts for determination with GC and various detectors
Comparison of different analytical methods for volatile and odour-active substances in polyolefins
Fatty Acid Lipotoxicity in the Yeast: To Store or not to store, this is the question
Those declared dead live longer: New insights into yeast lipotoxicity
Die Zusatzkomponente von GC-MS:Derivatisierung
2008
Biochemical and structural studies of lipid particle variants from yeast Saccharomyces cerevisiae
Schlüsselverbindung der Rebsorten Blaufränkisch und Zweigelt
Squalene storage and subcellular distribution in the yeast Saccharomyces cerevisiae
Charakterisierung und Identifiizierung von natürlichen Polymeren mit Hilfe der nahen Infrarot Spektroskopie
Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Improving the Flavour of Strawberries on a Natural way - Sensory and Instrumental-Analytical Investigations
Analytische Methoden zur Bestimmung flüchtiger Verbindungen in Wein
Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS
Die Charakterisierung von Aromastoffen in Roséweinen aus der Blauen Wildbacherrebe
Furaneol and Mesifurane in Strawberries - an Analytical Challenge
Bestimmung von Furaneol und Mesifuran in Erdbeeren
Improving the flavour of strawberries on a natural way
Characterisation of Starch used in the Paper Industry by Near Infrared Spectroscopy (NIRS)
Geruchsaktive Verbindungen in Polyethylen - Eine analytische Herausforderung
Analytical method for identifcation of odour-active compounds in polyolefins
Structural and Biochemical Properties of Lipid Particles from the Yeast Saccharomyces cerevisiae
Grape-associated microorganisms: their antagonistic potential towards plant pathogens and impact on wine aroma
Mikroorganismen am Wein: Analyse der Diversität und Aromaproduktion
Structural and biochemical properties of lipid particles/droplets from the yeast Saccharomyces cerevisiae
Structural and Biochemical Properties of Lipid Particles from the Yeast Saccharomyces cerevisiae
2007
Evaluation of odourous compounds in a polyethylene food packaging material by Simultaneous Water Distillation/Extraction (SDE) and Solid Phase Micro Extraction (SPME)
Microbial communities living in and on grapes and their impact on wine aroma
Characterization of Starch using Near Infrared Spectroscopy (NIRS) – a Rapid Method for the Food Industry
Identification and Determination of Off-Flavours in Water
Wein-assoziierte Mikroorganismen: Analyse der strukturellen Diversität und Funktion.
Characterisation of the autochthonous Austrian red wines from the grape varieties Blaufraenkisch and Zweigelt of the vintage 2004
Bestimmung des Lipidgehaltes von Stärke mit Hilfe der Nahen Infrarot Spektroskopie (NIR)- eine rasche Methode mit Potential zur on-line Implementierung
Charakterisierung von Stärke
Methodik zur Bestimmung geruchsaktiver Verbindungen in Polyolefinen
2006
Lipid composition of peroxisomal and mitochondrial membranes from the methylotrophic yeast Pichia pastoris
Lipid composition of peroxisomal and mitochondrial membranes from the methylotrophic yeast Pichia pastoris
Lipid composition of peroxisomal and mitochondrial membranes from the methylotrophic yeast Pichia pastoris
Characterization of peroxisomes from the methylotrophic yeast Pichia pastoris
Bestimmung von Vinylchlorid-Monomeren in PVC-Folien und darin verpackten Lebensmitteln
2005
Characterization of peroxisomes from the methylotrophic yeast Pichia pastoris
2004
Fehlaromen in Apfelsäften hervorgerufen durch Mikroorganismen
2003
Determination of off-flavours in apple juice caused by microorganisms using headspace SPME
2001
Determination of the nicotine content of avrious edible nioghtshades (Solanaceae) and their products and estimation of the associated dietary nicotine intake
2000
Changes in Composition of Volatile Aroma Compounds of Cooked Hen Meat during Storage
Nicotine in Foods - Development of an Analytical Technique using GC-MS
1998
Lipid composition of the plasma membrane and drug sensitivity are affected by deletion of two yeast SEC14 homologues
Ass.Prof. Dipl.-Ing. Dr.techn. Priv.-Doz. Barbara Siegmund
Book
2011
In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit. Proceedings of the 7th Symposium978-3-85125-166-1
Buchkapitel
2022
Sensory Evaluation to Identify Off-Flavor derived from Packaging MaterialNonfood Sensory Practices127-152
2018
Characterisation of the flavour of the old Austrian apple variety 'Ilzer Rose'Flavour Science135-138
Aronia melanocarpa - the Styrian 'super berry': a flavour charactertisation of black chokeberry juiceFlavour Science139-142
Identification of malodourous emissions of wood pellets during storageFlavour Science403-406
2015
Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
Biogenesis of aroma compounds – Flavour formation in fruits and vegetablesFlavour development, analysis and perception in food and beverages127-149
Flavour characterisation of old apple varieties as a contribuin to preserve nmeadow orchards as typical cultural landscapesFlavour Science207-212
2014
The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
The processing of elder flowers (Sambucus nigra L.) as a major factor of influence for the sensory quality of elder flower productsCurrent Topics in Flavor Chemistry & Biology176-182
The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
2011
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesAdvances and Challenges in Flavour Chemistry & Biology328-332
2010
Furaneol(R) and Mesifuran in Strawberries - an Analytical ChallengeExpression of Multidisciplinary Flavour Science537-540
2009
Sensory Evaluation of Foods-ApplicationsSelected Topics on Food Science and Technology185-209
2006
Formation and determination of microbially-derived off-flavour in apple juiceFlavour Science: Recent Advances and Trends277-280
2003
The suitability of solid-phase microextraction (SPME) for the analysis of volatile compounds from fruit juices and nectarsFlavour Reseach at the Dawn of the Twenty-first Century719-722
2000
Chill storage of cooked chicken meat - changes of the volatile fraction observed by the electronic nose in comparison to GC-MS and GC-olfactometryFrontiers in Flavour Science148-152
1999
Determination of Nicotine in Pharmaceutical Products and Dietary SourcesAnalytical Determination of Nicotine and Related Compounds and their Metabolites393-420
Proceedings
2018
Flavour Science
Beitrag in Fachzeitschrift
2023
A cross-cultural study on odor-elicited life stage-associations
Physicochemical Attributes, Volatile Profile and Sensory Quality of Organic Crimson Crisp Apples during On-Tree Maturation
Physicochemical Attributes, Aroma Profile, and Sensory Quality of Organic Crimson Crisp Apples after Storage
2022
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
Investigating New Sensory Methods Related to Taste Sensitivity, Preferences, and Diet of Mother-Infant Pairs and Their Relationship With Body Composition and Biomarkers: Protocol for an Explorative Study
2021
The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine
2020
The Impact of Ventilation during Postharvest Ripening on the Developmentof Flavour Compounds and Sensory Quality of Mangoes (Mangifera indicaL.) cv. Kent
2019
Interrelation of Volatile Organic Compounds and Sensory Properties of Alternative and Torrefied Wood Pellets
2017
More than Honey: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches
Smells like teen spirit: Associations between odours and stages of life – A preliminary study
2016
Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
2015
Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
Characterisation of volatile compounds in Macedonian edible oils
Das Aroma von alten Streuobstsorten
Wenn es im Pelletlager stinkt
2014
Charakterisierung von Aroma und Fehlaroma in Holzpellets
Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines
2013
Salzreduktion - Möglichkeiten und Grenzen
2012
Analytical Chemistry for Wine, Brandy and Spirits
2011
Die Bedeutung von Methylobakterien für die Aromabildung von Erdbeeren
Aromakomponenten in Holunderblüten
In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirits, 7th Symposium
2010
9th Wartburg Symposium on Flavor Chemistry and Biology
Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor
2008
Enzymatic Removal of Off-flavors from Apple Juice
2007
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)
Growth Behavior of Off-Flavor Forming Microorganisms in Apple Juice
2006
Odor thresholds of microbially induced off-flavor compounds in apple juice
2005
PAHs and Nitrated PAHs in Air of Five European Countries determined using SPMDs as passive samplers
2004
Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)
Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction-gas chromatography-mass spectrometry
Chemical and sensory effects of glass and laminatied carton packages on fruit juice products - still a controversial topic
2003
Sensitive method for the determination of nitrated polycyclic aromatic hydrocarbons in human diet
2001
The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker
2000
Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage
1999
Determination of nicotine content of various edible in edible nightshades (Solanaceae) and their products and estimation of associated dietray nicotine intake
Development of a simple sample preparation technique for gas chromatographic-mass spectrometric determination of nicotine in edible nightshades (Solanaceae)
1998
Die elektronische Nase - Eine neue Technik in der Lebensmittelanalytik
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
Key Odourants of Pressure-Cooked Hen Meat
1995
Aromaextraktions Verdünnungsanalyse von gebratenem Lammfett
Tagungsbeitrag
2023
Evaluation of the Harvest Regime for new Apple Cultivars via In-Depth Analysis of Volatiles
ANAKON 2023 Book of Abstracts
Odour active compounds in 'lupin-coffee' - formation and analysis
ANAKON 2023 - Book of Abstracts
242
2022
Der Einfluss der Nachreifebedingungen auf die sensorischen Eigenschaften von tropischen Früchten am Beispiel von Mangos (Mangifera indica L.)
„Makro- und Nanoplastik – vom Boden und Wasser auf den Teller ”
77-80
Wie man mit Aromaanalysen Ernte- und Lagerbedingungen von heimischem Obst und Gemüse evaluieren kann
„Makro- und Nanoplastik – vom Boden und Wasser auf den Teller ”
81-85
Hanföl – eine heimische Ölpflanze mit hohem Gehalt an omega-3-Fettsäuren und interessantem Aroma
„Makro- und Nanoplastik – vom Boden und Wasser auf den Teller ”
188-191
2021
Investigating the flavour development of scab-resistant Crimson Crisp apples
Proceedings of the 16th Weurman Flavour Research Symposium
Enzymatic release of flavour compounds from Heritage apple varieties
Proceedings of the 16th Weurman Flavour Research Symposium
An oenological approach to increase the consumer acceptability of black chokeberry (Aronia melanocarpa L.) juice
Proceedings of the 16th Weurman Flavour Research Symposium
2018
Das Aroma von lebensmitteln betrachtet aus verschiedenen Blickwinkeln
Österreichische Lebensmittelchemier Tage
19
Alte steirische Apfelsorten - die Sorte macht das Aroma
Österreichische Lebensmittelchemiker Tage 2018
20-21
2017
Production related Optimization of Wood Pellets Storage Properties
5th Central European Biomass Conference - Proceedings
New Insights into Fruit Cultivation and Processing based on Product Flavour
Chemical Reactions in Foods VIII
39
Der Einsatz von sensorischen und instrumenteller Aromastoff-Analytik zur Unterstützung der steirischen Obstwirtschaft
Bericht ALVA Tagung 2017
92
Der Duft von alten Apfelsorten
Bericht ALVA Jahrestagung 2017
403-405
2015
Mikrobielle Kontamination als Ursache für Fehlgerüche bei der Lagerung von Holzpellets
WSED
2014
Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
Lebensmittelsicherheit
66-66
Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Book of Abstracts
116-116
Sensory Analysis of Woodpellets
Sensory and Consumer Science - Thinking out of the Box
35-35
Flavour characterisation of old apple varieties as a contribution to preserve meadow orchards as typical cultural landscapes
Book of Abstracts
28-28
The Association between Odour and Age Groups
Sensory and Consumer Science - Thinking out of the Box
38-39
Die Vielfalt des Duftes von alten Apfelsorten untersucht mittels instrumenteller und sensorischer Methoden
Lebensmittelsicherheit
41-42
Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten
Lebensmittelsicherheit
62-63
2013
Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Lebensmittelsicherheit
64-65
Neue Apfelsorten vs. Streuobstsorten - Charakterisierung und Vergleich der sensorischen Eigenschaften von Frucht bis Saft
Aktuelles aus der Sensorikforschung
28-31
The processing of elder flowers as a major factor of influence for the sensory quality of elder flower products
Program&Abstract
39-40
2012
Industrial Production of Fruit Juices: Current Challenges for Food Research
International conference on new knowledge on cemical reactions during food processing and storage
48-48
Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Haltbarkeit von Lebensmitteln
184-190
Fehlaromen als Indikatoren für mikrobiellen Verderb von Lebensmitteln
Haltbarkeit von Lebensmitteln
38-46
Vergleich des Blütenaromas verschiedener Holundersorten (sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Haltbarkeit von Lebensmitteln
222-227
Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
Haltbarkeit von Lebensmitteln
235-240
Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten Lebensmitteln
Haltbarkeit von Lebensmitteln
177-178
Taste Party
Lebensmlauf der Sinne
29-30
2011
The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
XIII Weurman Flavour Research Symposium - Book of Abstracts
189-190
The Flavour of Elderflower - Species Differentiation via Flavour Compounds
XIII Weurman Flavour Research Symposium - Book of Abstracts
235-236
2010
Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulation
Biology of Plant-Microbe Interactions
CD -CD
Klassifizierung von Holunderblüten basierend auf ihren Aromakomponenten
Wertbestimmende Inhaltsstoffe in Lebensmitteln
186-188
Lebensmittelsensorik als essentielles Werkzeug in der Qualitätssicherung und Produktentwicklung
Wertbestimmende Inhaltsstoffe in Lebensmittelns
70-74
2,5-Dimethyl-4-Hydroxy-3(2H)-furanon (Furaneol(R)) als mehrdimensionale Schlüsselkomponente in Erdbeeren
(Kopie von) Wertbestimmende Inhaltsstoffe in Lebensmittelns
189-192
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Wartburg Symposium on Flavor Chemistry & Biology
61-63
2009
The Flavour of Strawberries - Can we Enhance it on a Natural Way?
Pangborn Sensory Science Symposium
P.1.1.157-P.1.1.157
2008
Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit
308-311
Furaneol and mesifurane in strawberries - an analytical challenge
Weurman Flavour Research Symposium
307-308
Bestimmung von Furaneol und Mesifuran in Erdbeeren
Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit
323-327
Improving the flavour of strawberries on a natural way
Weurman Flavour Research Symposium
248-249
2006
Thermoacidophile Mikroorganismen in Lebensmitteln
Schadstoffe in Lebensmitteln und Futtermitteln
170-174
Geruchsschwellenwerte mikrobiell hervorgerufener Fehlaromen in Apfelsäften
Schadstoffe in Lebensmitteln und Futtermitteln
277-282
2005
Kinder trinken gerne Apfelsaft – Fehlaromen beeinträchtigen den Genuss
ÖGE, GÖCh, VÖLB (Eds.), Tagungsband zur Jahrestagung 2005 Ernährung von Kindern – Lebensmittel für Kinder
88-89
Formation and Determination of Microbially Dervied Off-Flavour Compounds in Apple Juice
XI Weurman Flavour Research symposium - Book of Abstracts
P48-P48
2004
"Frisch, saftig..." das Beste aus unserem Apfel? Fehlaromen in Apeflsäften hervorgerufen durch Mikroorganismen
Österreichische Lebensmittelchemiker Tage 2004, Sicherheit und Kontrolle im globalen Markt
65-67
Abschlussarbeit
2008
Die sensorische Qualität von Fruchtsäften und -nektaren
1997
Untersuchung und Optimierung der Aromaeigenschaften eines Convenience-Food Produktes
1994
Untersuchungen zur Analyse von 1,3,5-Triazinen in Trinkwasser unter Verwendung von Festphasen-Extraktion und Hochleistungs-Flüssigkeits-Chromatographie
Sonstiger Beitrag
2023
Evaluation of the Harvest Regime for new Apple Cultivars via In-Depth Analysis of Volatiles
Odour active compounds in 'lupin-coffee' - formation and analysis
2022
Tailoring Apple Wine Flavour by Modification of the Fermentation Strategy
Talking Odors – Cross-cultural understanding of odor conceptual associations
Is the effect of familiarity on liking of odours region-specific?
2021
Investigating the Flavour Development of Scab-resistant Crimson Crisp Apples
An Enological Approach to Increase the Consumer Accepta¬bility of Black Chokeberry (Aronia melanocarpa L.) Juice
Enzymatic Release of Flavour Compounds from Heritage Apple Varieties
Impact of Saccharomyces and non-Saccharomyces yeasts on the volatile composition of Finnish black currants
Smells Like Teen Spirit - A Global Study on Age-related Associations of selected odours
2019
Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)
2018
Die Bildung von Maillard Produkten bei der Herstellung von Hanföl
Das Aroma der Apfelsorte Ilzer Rose in Abhängigkeit des Reifegrads
Charakterisierung flüchtiger Aromaverbindungen bei der Reifung von Mangos
Enzymatic release of flavour compounds from an old domestic apple variety (Malus domestica 'Ilzer Rose')
Apple skin of old apple varieties as terpene factory
2017
Der Duft von alten Apfelsorten
Apple Flavour Characterisation from Skin to Flesh - on the basis of the Old Apple Variety 'Ilzer Rose'
Aronia melanocarpa - the Styria 'Super-Berry' A Flabour Characterization of Black Chokeberry NFC Juice
Malodourous emissions of wood pellets during storage
2016
MORE THAN HONEY – Investigations on volatiles from monovarietal honeys by using new analytical and sensory approaches
Decoding the flavour of ‘Ilzer Rose’ - an old apple variety from the south-east of Austria
The Scent of Apples – A Non-Literary Investigation
Sensorische und analytische Charakterisierung von „Ilzer Rose“- eine typische alt-steirische Streuobstapfelsorte
Aronia melanocarpa – die steirische „Superbeere“ - Eine Aroma-Basischarakterisierung von Saft der schwarzen Apfelbeere
Der Geruch der Jugend? Eine Pilotstudie des Sensorik Netzwerks Österreich
Flavour as an Essential Quality Aspect of Foods
2015
Analyse von Holzpellets: Duft oder Fehlaroma?
Analysis if fatty acids in selected Macedonia edible oils
Smells like a teen spirit - Odour-age associations: a pilot study of the Austrian Sensory Network
Einfluss der klimatischen Bedingungen auf die Aromastoffe von sortenreinem Apfelsaft
2014
Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
Die Vielfalt des Duftes von alten Apfelsorten untersucht mittels instrumenteller und sensorischer Methoden
Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten
Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
2013
Sensorische Charakterisierung von steirischen Apfelsorten aus dem Streuobstbau
Sensorische Beurteilung von Non-Food-Produkten: Aroma und Fehlaroma von Holzpellets
Neue Apfelsorten vs. Streuobstsorten - Charakterisierung und Vergleich der sensorischen Eigenschaften von Frucht bis Saft
2012
Pellet Rapid Test – characterisation of off-gassing of pellets
Sensory Characteristics of Austrian PDO and PGI Products
Vergleich des Blütenaromas verschiedener Holundersorten (Sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten Lebensmitteln
Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
2011
Improving the flavour of strawberries by the application of Methylobacterium extorquens DSM 21961
The Flavour of Elderflower - Species Differentiation via Flavour Compounds
Sortendifferenzierung vom Holunderblüten mittels sensorischer Methoden
The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
2010
2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol®) als mehrdimensionaler Schlüsselaromakomponente in Erdbeeren
2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Klassifizierung von Holunderblüten basierend auf ihren Aromaprofilen
Die Rolle von Methylobakterien bei der Aromaproduktion in Erdbeeren
2009
PLANT-ASSOCIATED BACTERIA AND THEIR IMPACT ON FRUIT FLAVOR.
Enhancement of flavor production in strawberries by microbial inoculants
The Flavour of Strawberries - Can we Enhance it on a Natural Way?
Development of an effective agent to enhance flavor production in strawberries based on bacterial formulation
Impact of associated bacteria on flavour of grape and strawberry
2008
Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Improving the Flavour of Strawberries on a Natural way - Sensory and Instrumental-Analytical Investigations
Furaneol and Mesifurane in Strawberries - an Analytical Challenge
Bestimmung von Furaneol und Mesifuran in Erdbeeren
Improving the flavour of strawberries on a natural way
2006
Geruchsschwellenwerte mikrobiell hervorgerufener Fehlaromen in Apfelsaft
Mikroorganismen in Fruchtsäften - Auswirkungen und Gefahren
2005
Formation and Determination of Microbially Dervied Off-Flavour Compounds in Apple Juice
Determination of microbially induced off-flavour in apple juice
Kinder trinken gerne Apfelsaft - Fehlaromen beinträchtigen den genuss
2004
Fehlaromen in Apfelsäften hervorgerufen durch Mikroorganismen
2003
Determination of off-flavours in apple juice caused by microorganisms using headspace SPME
2002
Changes of the chemical composition during roasting of pumpkin seed oil
Flüchtige Verbindungen in Kürbiskernen - Veränderungen während des Röstprozesses
the suitability of solid-phase microextraction (SPME) for the analysis of volatile compounds from fruit juices or nectars
2001
PAH and Nitro-PAH in Austrian Diet
Chill storage of cooked chicken meat - Examination of the flavour compounds by GC-MS, GC olfactometry and electronic nose
Sensory Attribute of a Strawberry Drink - Changes Observed during Storage
PAH and Nitro-PAH in Austrian Diet
Determination of the nicotine content of avrious edible nioghtshades (Solanaceae) and their products and estimation of the associated dietary nicotine intake
2000
Changes in Composition of Volatile Aroma Compounds of Cooked Hen Meat during Storage
Nicotine in Foods - Development of an Analytical Technique using GC-MS
Analysis of Polycyclic Aromatic Hydrocarbons (PAH) and Nitro-PAH in Food samples
Cotinin in eßbaren Nachtschattengewächsen