Ao.Univ.-Prof. Dipl.-Ing. Dr.techn. Erich Leitner

Book
2011
Barbara Siegmund, Helmar Wiltsche and Erich Leitner In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit. Proceedings of the 7th Symposium
2006
Michael Mandl, Niv Graf, Angela Thaller, Herbert Böchzelt, Hans Schnitzer, Erich Leitner and Michael Narodoslawsky Grüne Bioraffinerie - Aufbereitung und Verwertung der Grasfaserfraktion
2002
Erich Leitner Acetaldehyd in PET-Flaschen, Analytische und sensorische Untersuchungen von Proben im Handel
2000
Erich Leitner, Nina Haar and Werner Pfannhauser Octyl- und Nonylphenol in Süßwasserfischen österreichischer Herkunft
1997
Erich Leitner Phthalate in Süßwasserfischen österreichischer Herkunft
1995
Erich Leitner, Harald Siegl and Werner Pfannhauser Phthalate in Lebensmitteln
Book Chapter
2015
Iris Ragger, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund Flavour characterisation of old apple varieties as a contribuin to preserve nmeadow orchards as typical cultural landscapesFlavour Science207-212
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
2014
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
Barbara Siegmund, Georg Innerhofer, Nicole Pabi, Dian Fedl and Erich Leitner 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
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
2011
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesAdvances and Challenges in Flavour Chemistry & Biology328-332
2010
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol(R) and Mesifuran in Strawberries - an Analytical ChallengeExpression of Multidisciplinary Flavour Science537-540
2009
Erich Leitner and Barbara Siegmund Sensory Evaluation of Foods-ApplicationsSelected Topics on Food Science and Technology185-209
2001
Leopold Jirowetz, Erich Leitner and Gerhard Buchbauer Applications od Solid Phase Micro Extraction (SPME) in aroma compounds of agriculture and food productsRecent Resaerch Developments in Agricultural & Food Chemistry143-167
1999
Donald E. Leyden, Barbara Siegmund and Erich Leitner Determination of Nicotine in Pharmaceutical Products and Dietary SourcesAnalytical Determination of Nicotine and Related Compounds and their Metabolites393-420
Journal Article
2018
Erich Leitner and Andrea Walzl Mineral oil residues in food
Andrea Walzl and Erich Leitner MOSH and MOAH
Sandra Moser, Gernot Strohmeier, Erich Leitner, Thomas J Plocek, Koenraad Vanhessche and Harald Pichler Whole-cell (+)-ambrein production in the yeast Pichia pastoris
2017
Barbara Siegmund, Katharina Urdl, Andrea Jurek and Erich Leitner More than Honey: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches
A. Jurek and E. Leitner Analytical determination of bisphenol A (BPA) and bisphenol analogues in paper products by GC-MS/MS
2016
Tamara Wriessnegger, Sandra Moser, Anita Emmerstorfer-Augustin, Erich Leitner, Monika Müller, Iwona Kaluzna, Martin Schürmann, Mink Daniel and Harald Pichler Enhancing cytochrome P450-mediated conversions in P. pastoris through RAD52 over-expression and optimizing the cultivation conditions
Sara Corral, Erich Leitner, Barbara Siegmund and Monica Flores Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
Erika Jensen-Jarolim, Franziska Roth-Walter, Erich Leitner, Stefan Buchleitner, Harald Vogelsang and Tamar Kinaciyan Prime and boost aerosol exposure via fog machine or shisha smoke followed by cinnamon hypersensitivity and anaphylaxis to spiced food
2015
Violeta Ivanova-Petropulos, Sasa Mitrev, Erich Leitner, Ernst Lankmayr, Barbara Siegmund and Trajce Stafilov Characterisation of volatile compounds in Macedonian edible oils
Violeta Ivanova-Petropulos, Sasa Mitrev, Trajce Stafilov, Natalija Markova, Erich Leitner, Ernst Lankmayr and Barbara Siegmund Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
Andrea Jurek and Erich Leitner Lebensmittelverpackungen - Analytik von Mineralölkohlenwasserstoffen MOSH/MOAH
Andrea Jurek and Erich Leitner Comparing different gas chromatographic methods for the quantification of bisphenol A (BPA) trace levels in paper and cardboard products from the market
Matthias Engleder, Tea Pavkov-Keller, Anita Emmerstorfer, Hromic Altijana, Sabine Schrempf, Georg Steinkellner, Tamara Wriessnegger, Erich Leitner, Gernot Strohmeier, Iwona Kaluzna, Mink Daniel, Schürmann Martin, Silvia Wallner, Peter Macheroux, Karl Gruber and Harald Pichler Structure-based mechanism of oleate hydratase from Elizabethkingia meningoseptica
Anita Emmerstorfer, Miriam Wimmer-Teubenbacher, Tamara Wriessnegger, Erich Leitner, Monika Müller, Iwona Kaluzna, Martin Schürmann, Daniel Mink, Günther Zellnig, Helmut Schwab and Harald Pichler Over-expression of ICE2 stabilizes cytochrome P450 reductase levels in Saccharomyces cerevisiae and Pichia pastoris
Barbara Pöllinger-Zierler, Irene Sedlmayer, Barbara Siegmund, Erich Leitner and Elisabeth Wopienka Wenn es im Pelletlager stinkt
Birgit Ploier, Martina Korber, Claudia Schmidt, Barbara Koch, Erich Leitner and Günther Daum Regulatory link between steryl ester formation and hydrolysis in the yeast Saccharomyces cerevisiae
Vid Vojko Flis, Ariane Fankl, Claudia Ramprecht, Günther Zellnig, Erich Leitner, Albin Hermetter and Günther Daum Phosphatidylcholine supply to peroxisomes of the yeast Saccharomyces cerevisiae
2014
Lisa Klug, Pablo Tarazona, Clemens Gruber, Karlheinz Grillitsch, Brigitte Gasser, M. Trötzmüller, Harald Köfeler, Erich Leitner, Ivo Feussner, Diethard Mattanovich, Friedrich Altmann and Günther Daum The lipidome and proteome of microsomes from the methylotrophic yeast Pichia pastoris.
Tamara Wriessnegger, Peter Andreas Augustin, Matthias Engleder, Erich Leitner, Monika Müller, Iwona Kaluzna, Martin Schürmann, Daniel Mink, Günther Zellnig, Helmut Schwab and Harald Pichler Production of the sesquiterpenoid (+)-nootkatone by metabolic engineering of Pichia pastors
Karlheinz Grillitsch, Pablo Tarazona, Lisa Klug, Tamara Wriessnegger, Günther Zellnig, Erich Leitner, Ivo Feussner and Günther Daum Isolation and characterization of the plasma membrane from the yeast Pichia pastoris.
Barbara Pöllinger-Zierler, Carina Reinisch, Barbara Siegmund, Erich Leitner and Irene Schmutzer-Roseneder Charakterisierung von Aroma und Fehlaroma in Holzpellets
2013
Erich Leitner Schimmelgeruch in Früchten und Gemüse?
Vilma Kraujalytė, Erich Leitner and Rimantas Venskutonis Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods
Erich Leitner Mehrdimensionale Gaschromatographie in der Geruchsanalytik
Kristel Vene, S. Seisonen, K. Koppel, Erich Leitner and T. Paalme A Method for GC–Olfactometry Panel Training
Cristiana Maria Loredana Di Giuro, Cornelia Konstantinovics, Uwe Rinner, Christina Nowikow, Erich Leitner and Grit Daniela Straganz Chiral Hydroxylation at the Mononuclear Nonheme Fe(II) Center of 4-(S) Hydroxymandelate Synthase-A Structure-Activity Relationship Analysis
Melanie Hirz, Gerald Richter, Erich Leitner, Tamara Wriessnegger and Harald Pichler A novel cholesterol-producing Pichia pastoris strain is an ideal host for functional expression of human Na,K-ATPase α3β1 isoform
Vasyl Ivashov, Karlheinz Grillitsch, Harald Köfeler, Erich Leitner, Dominic Bäumlisberger, Michael Karas and Günther Daum Lipidome and proteome of lipid droplets from the methylotrophic yeast Pichia pastoris
Sarah Pratter, Cornelia Konstantinovics, Cristiana Maria Loredana Di Giuro, Erich Leitner, Devesh Kumar, Sam P. de Visser, Grit Daniela Straganz and Gideon Grogan Inversion of Enantioselectivity of a Mononuclear Non-Heme Iron(II)-dependent Hydroxylase by Tuning the Interplay of Metal-Center Geometry and Protein Structure
2012
Miroslava Spanova, Dagmar Zweytick, Karl Lohner, Lisa Klug, Erich Leitner, Albin Hermetter and Günther Daum Influence of squalene on lipid particle/droplet and membrane organization in the yeast Saccharomyces cerevisiae
Jan Petka, Erich Leitner and Baskaran Parameswaran Musk strawberries: the flavour of a formerly famous fruit reassessed
Helene Hopfer, Nina Haar, Wolfgang Stockreiter, Christian Sauer and Erich Leitner Combining different analytical approaches to identify odor formation mechanisms in polyethylene and polypropylene
Rimantas Venskutonis, Erich Leitner and Vilma Kraujalytė Chemical and sensory characterisation of aroma of Viburnum opulus fruits by solid phase microextraction-gas chromatography-olfactometry
2011
Kristel Kaseleht, Erich Leitner and T Paalmea Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry
Wolfgang Renner, Erich Leitner and Reinhard Eder Einfluß von Laubwandmanagement und Lesezeitpunkt auf Traubengesundheit, wesentliche Traubeninhaltsstoffe und die Stilistik von Sauvignon Blanc Weinen
Barbara Siegmund, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Die Bedeutung von Methylobakterien für die Aromabildung von Erdbeeren
Cleiton M Souza, Tatjana M Schwabe, Harald Pichler, Birgit Ploier, Erich Leitner, Xue Li Guan, Markus W Wenk, Isabelle Riezman and Howard Riezman A stable yeast strain efficiently producing cholesterol instead of ergosterol is functional for tryptophan uptake, but not weak organic acid resistance
Cristiana Maria Loredana Di Giuro, Daniela Buongiorno, Erich Leitner and Grit Daniela Straganz Exploring the catalytic potential of the 3-His mononuclear nonheme Fe(II) center: Discovery and characterization of an unprecedented maltol cleavage activity
2010
Markus Verginer, Erich Leitner and Gabriele Berg Production of Volatile Metabolites by Grape-Associated Microorganisms
Markus Verginer, Barbara Siegmund, Massimiliano Cardinale, Henry Müller, Young Choi, Carlos B. Miguez, Erich Leitner and Gabriele Berg Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor
Eva Schrampf and Erich Leitner Prediction of Rheological and Chemical Properties of Different Starches Used in the Paper Industry by Near Infrared Spectroscopy (NIRS)
Andrea Jurek and Erich Leitner Auswirkungen der Biodiversität von Hefen auf das Weinaroma
Markus Verginer, Erich Leitner and Gabriele Berg Production of odor-active metabolites by grape-associated microorganisms
Daniela Jöbstl, Trine Husoy, Jan Alexander, Thomas Bjellaas, Erich Leitner and Michael Murkovic Analysis of 5-hydroxymethyl-2-furoic acid (HMFA) the main metabolite of alimentary 5-hydroxymethyl-2-furfural (HMF) with HPLC and GC in urine
Helene Hopfer, Christian Sauer, Nina Haar and Erich Leitner Comparison of Different Analytical Methods for Volatile and Odour-Active Substances in Polyolefins
Miroslava Spanova, Tibor Czabany, Günther Zellnig, Erich Leitner, Ivan Hapala and Günther Daum Effect of lipid particle biogenesis on the subcellular distribution of squalene in the yeast Saccharomyces cerevisiae
Melanie Connerth, Tibor Czabany, Andrea Wagner, Günther Zellnig, Erich Leitner, Ernst Steyrer and Günther Daum Oleate inhibits steryl ester synthesis and causes liposensitivity in the yeast. J. Biol. Chem. 285 (2010) 26832–26841
2009
Tamara Wriessnegger, Erich Leitner, Maria Regina Belegratis, Elisabeth Ingolic and Günther Daum Lipid analysis of mitochondrial membranes from the yeast Pichia pastoris.
Henry Müller, C. Westendorf, Erich Leitner, L. Chernin, K. Riedel, Stephan Schmidt, L. Eberl and Gabriele Berg Quorum-sensing effects in the antagonistic rhizosphere bacterium Serratia plymuthica HRO-C48
Andrea Wagner, Karlheinz Grillitsch, Erich Leitner and Günther Daum Mobilization of steryl esters from lipid particles of the yeast Saccharomyces cerevisiae.
2008
Tibor Czabany, Andrea Wagner, Dagmar Zweytick, Karl Lohner, Erich Leitner, Elisabeth Ingolic and Günther Daum Structural and Biochemical Properties of Lipid Particles from the Yeast Saccharomyces cerevisiae
Martin Sulak, Daniela Smogrovicova and Erich Leitner Comparison of the content of volatile sulphur-containing compounds in Slovak beers by SPME method
2007
Tamara Wriessnegger, Georg Gübitz, Erich Leitner, Elisabeth Ingolic, James Cregg, Bernard J. de la Cruz and Günther Daum Lipid composition of peroxisomes from the yeast Pichia pastoris grown on different carbon sources
Eva Schrampf and Erich Leitner Die Stärke des Papiers
2005
René G. Ott, Karin Athenstaedt, Claudia Hrastnik, Erich Leitner, Helmut Bergler and Günther Daum Flux of sterol intermediates in a yeast strain deleted of the lanosterol C-14 demethylase Erg11p
Heidemarie Müllner, Guenter Deutsch, Erich Leitner, Elisabeth Ingolic and Günther Daum YEH2/YLR020c encodes a novel steryl ester hydrolase of the yeast Saccharomyces cerevisiae
2002
Marlis Eisenkolb, Christoph Zenzmaier, Erich Leitner and Roger Schneiter A specific structural requirement for ergosterol in long-chain fatty acid synthesis mutants important for maintaining raft domains in yeast
2001
Barbara Siegmund, Don Leyden, Edith Zikulnig, Erich Leitner, Michael Murkovic, Werner Pfannhauser and Helmut Reif The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker
2000
Roger Schneiter, Verena Tatzer, Gabriela Gogg-Fassolter, Erich Leitner and Sepp-Dieter Kohlwein Elo1p-dependent carboxy-terminal elongation of C14:19 to C16:111 fatty acids in Saccharomyces cerevisiae
Dagmar Zweytick, Erich Leitner, Sepp-Dieter Kohlwein, Chunjiang Yu, Jonathan Rothblatt and Günther Daum Contribution of Are1p and Are2p to steryl ester synthesis in the yeast Saccharomyces cerevisiae
Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner and Werner Pfannhauser Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage
1999
H. Bart Van den Hazel, Harald Pichler, Maria Adelaide do Valle Matta, Erich Leitner, Andre Goffeau and Günther Daum PDR16 and PDR17, two homologous genes of Saccharomyces cerevisiae, affect lipid biosynthesis and resistance to multiple drugs
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Development of a simple sample preparation technique for gas chromatographic-mass spectrometric determination of nicotine in edible nightshades (Solanaceae)
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Determination of nicotine content of various edible in edible nightshades (Solanaceae) and their products and estimation of associated dietray nicotine intake
1997
Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner and Werner Pfannhauser Key Odourants of Pressure-Cooked Hen Meat
Barbara Siegmund, Erich Leitner, Ingo Mayer, Werner Pfannhauser, Pavel Farkas, Jana Sadecka and Milan Kovac 5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine - an Aroma-active Compound Formed in Course of the Likens-Nickerson Extraction
1996
Michael Murkovic, Andrea Hillebrand, Johanna Winkler, Erich Leitner and Werner Pfannhauser Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.).
1995
Alfred Strigl, Erich Leitner and Werner Pfannhauser Zur Bestimmung des „Farbwertes" von Früchten und Beeren am Beispiel der Schwarzen Apfelbeere (Aronia melanocarpa)
Barbara Siegmund, Erich Leitner, Ingo Mayer and Werner Pfannhauser Aromaextraktions Verdünnungsanalyse von gebratenem Lammfett
Conference/Workshop Article
2017
Waltraud Emhofer, Irene Sedlmayer, Elisabeth Wopienka, Christian Pointner, Alexander Weissinger, Christoph Schmiedl, Walter Haslinger, Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Wilfried Pichler, Richard Götzl and Martin Weigl Production related Optimization of Wood Pellets Storage Properties 5th Central European Biomass Conference - Proceedings
2014
Iris Ragger, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund Flavour characterisation of old apple varieties as a contribution to preserve meadow orchards as typical cultural landscapes Book of Abstracts 28-28
Carina Reinisch, Barbara Pöllinger-Zierler, Erich Leitner and Barbara Siegmund Sensory Analysis of Woodpellets Sensory and Consumer Science - Thinking out of the Box 35-35
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages Book of Abstracts 116-116
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets Lebensmittelsicherheit 66-66
2013
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup Lebensmittelsicherheit 64-65
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner The processing of elder flowers as a major factor of influence for the sensory quality of elder flower products Program&Abstract 39-40
Matthias Kerschhaggl, Wolfgang Märzinger, Erich Leitner, Nina Haar, Matthias Zangl, Matthias Jeindl and Peter Kerschhaggl Inline HSI food inspection and concentration measurements of pharmaceuticals – a report from an industrial environment Optical Characterization of Materials 137-149
2012
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen Haltbarkeit von Lebensmitteln 235-240
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik Haltbarkeit von Lebensmitteln 222-227
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden Haltbarkeit von Lebensmitteln 184-190
2011
Eva Schrampf and Erich Leitner Multivariate modelling of the freshness of cooked ham Recent Advances in Food Analysis 273-273
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS XIII Weurman Flavour Research Symposium - Book of Abstracts 189-190
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour Compounds XIII Weurman Flavour Research Symposium - Book of Abstracts 235-236
Jan Petka, Erich Leitner and Baskaran Parameswaran Musk Strawberries-Formerly famous fruit reassesed Weurman Flavour Research Symposium 252-253
2010
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries Wartburg Symposium on Flavor Chemistry & Biology 61-63
Helene Hopfer, Nina Haar and Erich Leitner Analytical method for identification of odour-active compounds in polyolefins Expression of Multidisciplinary Flavour Science 561-564
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-Hydroxy-3(2H)-furanon (Furaneol(R)) als mehrdimensionale Schlüsselkomponente in Erdbeeren (Kopie von) Wertbestimmende Inhaltsstoffe in Lebensmittelns 189-192
Markus Verginer, Henry Müller, Barbara Siegmund, Erich Leitner and Gabriele Berg Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulation Biology of Plant-Microbe Interactions CD -CD
2009
Helene Hopfer, Nina Haar, Claudia Koraimann and Erich Leitner 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
Markus Verginer, Erich Leitner and Gabriele Berg Wein-assoziierte Mikroorganismen und deren Aromastoffproduktion Pflanzliche Lebensmittel - Wein, Obst, Gemüse - Qualität und Sicherheit 351-352
Beate Hintz, Susanne Laubenbacher and Erich Leitner Schlüsselverbindung der Rebsorten Blaufränkisch und Zweigelt Tagungsband LMCH-Tage 2008 334-339
Barbara Siegmund, barbara poellinger-zierler, Kristina Bagdonaite, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Improving the flavour of strawberries on a natural way Weurman Flavour Research Symposium 248-249
Kristel Kaseleht and Erich Leitner 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
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Bestimmung von Furaneol und Mesifuran in Erdbeeren Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit 323-327
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol and mesifurane in strawberries - an analytical challenge Weurman Flavour Research Symposium 307-308
Lisa-Maria Zefferer and Erich Leitner Die Charakterisierung von Aromastoffen in Roséweinen aus der Blauen Wildbacherrebe Tagungsband LMCH-Tage 2008 340-346
Erich Leitner Flüchtige und geruchsaktive Verbindungen in Gewürzen Gewürze von Anis bis Zimt- Chemie, Technologie und Physiologie 30-38
Helene Hopfer, Nina Haar and Erich Leitner Geruchsaktive Verbindungen in Polyethylen - Eine analytische Herausforderung Tagungsband Österreichische Lebensmittelchemietage 2008 359-364
Susanne Laubenbacher, Beate Hintz and Erich Leitner Analytische Methoden zur Bestimmung flüchtiger Verbindungen in Wein Tagungsband LMCH-Tage 2008 328-333
Barbara Pöllinger-Zierler, Barbara Siegmund and Erich Leitner Die Komplexität des Erdbeeraromas in der sensorischen Prüfung Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit 308-311
2005
Erich Leitner Schadstoffbelastung von Fischen Fisch und Wild als Lebensmittel 119-128
2004
Barbara Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl and Werner Pfannhauser "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
Erich Leitner Bestimmung von flüchtigen Verbindungen in Verpackungsmaterialien mittels Solid Phase Microextraction (SPME) Österreichische Lebensmittelchemiker Tage 2004. Sicherheit und Kontrolle im globalen Markt 41-44
Erich Leitner Food Packaging-Properties and Interactions 2nd Central European Meeting 5th Croatian Congress OF FOOD TECHNOLOGISTS, BIOTECHNOLOGISTS AND NUTRITIONISTS 121-123
2001
Franz Repnegg, Erich Leitner and Werner Pfannhauser Solid phase micro extraction applied to problems in food chemistry ACS National Meeting 113-114
1998
Harald Pichler, H. Bart Van den Hazel, Maria Adelaide Do Valle Matta, Erich Leitner, Andre Goffeau and Günther Daum Lipid composition of the plasma membrane and drug sensitivity are affected by deletion of two yeast SEC14 homologues 14th German Yeast Conference
1995
Alfred Strigl, Erich Leitner and Werner Pfannhauser 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
Thesis
2003
Erich Leitner Die Kombination analytischer und sensorischer Methoden zur Bestimmung geruchsaktiver Substanzen
Other Article
2018
Sandra Moser, Gernot A Strohmeier, Erich Leitner, Thomas J Plocek, Koenraad Vanhessche and Harald Pichler Whole-cell (+)-ambrein production in the yeast Pichia pastoris
2017
Sandra Moser, Tamara Wriessnegger, Anita Emmerstorfer-Augustin, Erich Leitner, Monika Müller, Iwona Kaluzna, Martin Schürmann, Mink Daniel and Harald Pichler Enhancing cytochrome P450-mediated conversions in P. pastoris
Matthias Engleder, Tea Pavkov-Keller, Anita Emmerstorfer, Altijana Hromic, Sabine Schrempf, Georg Steinkellner, Tamara Wriessnegger, Erich Leitner, Gernot Strohmeier, Iwona Kaluzna, Mink Daniel, Martin Schürmann, Silvia Wallner, Peter Macheroux, Harald Pichler and Karl Gruber Application of hydratases for flavor and fragrance synthesis
Matthias Engleder, Tea Pavkov-Keller, Anita Emmerstorfer, Hromic Altijana, Sabine Schrempf, Georg Steinkellner, Tamara Wriessnegger, Erich Leitner, Gernot Strohmeier, Iwona Kaluzna, Daniel Mink, Martin Schürmann, Silvia Wallner, Peter Macheroux, Karl Gruber and Harald Pichler Application of hydratases for flavour and fragrance synthesis
Sandra Moser, Tamara Wriessnegger, Anita Emmerstorfer-Augustin, Erich Leitner, Monika Müller, Iwona Kaluzna, Schürmann Martin and Mink Daniel Enhancing cytochrome P450-mediated conversions in P. pastoris
Matthias Engleder, Tea Pavkov-Keller, Anita Emmerstorfer-Augustin, Altijana Hromic, Sabine Schrempf, Georg Steinkellner, Tamara Wriessnegger, Erich Leitner, Gernot Strohmeier, Iwona Kaluzna, Mink Daniel, Schürmann Martin, Silvia Wallner, Peter Macheroux, Karl Gruber and Harald Pichler Structure-based reaction mechanism of oleate hydratase from Elizabethkingia meningoseptica
Iris Tauber, Georg Innerhofer, Erich Leitner and Barbara Siegmund Apple Flavour Characterisation from Skin to Flesh - on the basis of the Old Apple Variety 'Ilzer Rose'
Sandra Moser, Tamara Wriessnegger, Anita Emmerstorfer-Augustin, Miriam Wimmer-Teubenbacher, Erich Leitner, Matthias Engleder, Monika Müller, Mink Daniel, Martin Schurmann and Harald Pichler Enhancing (+)-nootkatone production in P. pastoris and S. cerevisiae through CYP450-mediated conversions
Sandra Moser, Tamara Wriessnegger, Anita Emmerstorfer-Augustin, Miriam Wimmer-Teubenbacher, Erich Leitner, Matthias Engleder, Monika Müller, Martin Schürmann, Harald Pichler and Mink Daniel Enhancing (+)-nootkatone production in Pichia pastoris and Saccharomyces cerevisiae through cytochrome P450-mediated conversions
2016
Iris Tauber, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Scent of Apples – A Non-Literary Investigation
Barbara Siegmund, Katharina Urdl and Erich Leitner MORE THAN HONEY – Investigations on volatiles from monovarietal honeys by using new analytical and sensory approaches
Matthias Engleder, Tea Pavkov-Keller, Anita Emmerstorfer-Augustin, Hromic Altijana, Sabine Schrempf, Georg Steinkellner, Tamara Wriessnegger, Erich Leitner, Gernot Strohmeier, Iwona Kaluzna, Mink Daniel, Martin Schurmann, Silvia Wallner, Peter Macheroux, Karl Gruber and Harald Pichler Structure-based reaction mechanism of oleate hydratase from Elizabethkingia meningoseptica
Sandra Moser, Tamara Wriessnegger, Anita Emmerstorfer, Erich Leitner, Monika Müller, Iwona Kaluzna, Martin Schurmann, Mink Daniel and Harald Pichler Enhancing cytochrome P450-mediated conversions in P. pastoris
Melanie Hirz, Gerald Richter, Tamara Wriessnegger, Günther Zellnig, Erich Leitner and Harald Pichler Sterol-modified P. pastoris: Membrane Protein Expression and Cell Physiology
2015
Tamara Wriessnegger, Anita Emmerstorfer, Sandra Moser, Miriam Wimmer-Teubenbacher, Peter Andreas Augustin, Matthias Engleder, Erich Leitner, Günther Zellnig, Monika Müller, Iwona Kaluzna, Daniel Mink, Martin Schürmann, Helmut Schwab and Harald Pichler APPLYING CYTOCHROME P450 ENZYMES FOR FLAVOUR&FRAGRANCE BIOSYNTHESIS IN YEASTS
Matthias Engleder, Tea Pavkov-Keller, Anita Emmerstorfer, Altijana Hromic, Sabine Schrempf, Georg Steinkellner, Tamara Wriessnegger, Erich Leitner, Gernot Strohmeier, Iwona Kaluzna, Daniel Mink, Martin Schürmann, Silvia Wallner, Peter Macheroux, Karl Gruber and Harald Pichler ON THE REACTION MECHANISM OF THE ELIZABETHKINGIA MENINGOSEPTICA OLEATE HYDRATASE
Andrea Jurek and Erich Leitner Mineralölverbindungen in Papier- und Kartonverpackungen
Brigitte Jaksa and Erich Leitner Strategien zur Identifizierung von geruchsaktiven NIAS in Lebensmittelkontaktmaterialien
Andrea Jurek and Erich Leitner Mineralölverbindungen in Papier- und Kartonverpackungen für Lebensmittel
Tatiana Del-Solar, Uli Englich, Michael Hodgman, Michael Holland, Susan Wojcik, William D Grant, Erich Leitner and Claudia Koraimann Quantitation of Sustained Release Morphine in Gastric Fluid
Andrea Jurek and Erich Leitner Closer Looking to Mineral Oil Hydrocarbons (MOH) in Paper Products
Wilfried Banko, Barbara Siegmund, Erich Leitner, Carina Reinisch and Barbara Pöllinger-Zierler Analyse von Holzpellets: Duft oder Fehlaroma?
Martina Korber, Birgit Ploier, Claudia Schmidt, Barbara Koch, Erich Leitner and Günther Daum Regulation of steryl ester metabolism in the yeast Saccharomyces cerevisiae
Violeta Ivanova-Petropulos, Sasa Mitrev, Erich Leitner, Ernst Lankmayr, Barbara Siegmund and Trajce Stafilov Analysis if fatty acids in selected Macedonia edible oils
Andrea Jurek and Erich Leitner Vergleich unterschiedlicher Methoden zur Quantifizierung von Bisphenol A (BPA) in Papier und Kartonverpackungen
Wolfgang Renner, Claudia Koraimann and Erich Leitner Characterization of Styrian wines produced from fungus resistant grapes varieties
2014
Andrea Jurek and Erich Leitner Comparison of analytical methods for the determination of Bisphenol A in paper and cardboard
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
Andrea Jurek and Erich Leitner Analytical Comparison of the Determination of Bisphenol A in Paper for Food Packaging
Andrea Jurek and Erich Leitner Comparison of different methods for the determination of bisphenol A in paper based food packaging material
Andrea Jurek and Erich Leitner Bisphenol A in Lebensmittel- und Hygieneverpackungen aus Papier
2013
Karlheinz Grillitsch, Andreas Grutsch, Günther Zellnig, Erich Leitner and Günther Daum Characterization of Pichia pastoris Golgi and plasma membrane
Andrea Jurek and Erich Leitner Bestimmung von Bisphenol A (BPA) und Bisphenol A Diglycidyl Ether (BADGE) in Papier
Nicole Pabi, W. Renner, C. Koraimann and Erich Leitner Analytische Charakterisierung von pilzwiderstandsfähigen Rebsorten
Erich Leitner, Matthias Kerschhaggl, Matthias Jeindl, Wolfgang Märzinger and Nina Haar Inline Defect Detection and Measurement of Sugar Concentrations in Grapes using NIR Hyperspectral Imaging
Karlheinz Grillitsch, Andreas Grutsch, Günther Zellnig, Erich Leitner and Günther Daum Characterization of Pichia pastoris Golgi and plasma membrane.
2012
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (Sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellet Rapid Test – characterisation of off-gassing of pellets
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
Eva Schrampf and Erich Leitner Comparison of in-tube extraction (ITEX) and headspace solid-phase microextraction (HS-SPME) of haloanisoles and halophenols in food samples
2011
Lisa-Maria Zefferer and Erich Leitner Different ionization techniques for the analysis of volatile thiols in wine
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Sortendifferenzierung vom Holunderblüten mittels sensorischer Methoden
Torsten Mayr, Birgit Ungerböck and Erich Leitner Spatially resolved measurement of oxygen transfer through natural and synthetic bottle closures
Miroslava Spanova, Dagmar Zweytick, Karl Lohner, Erich Leitner, Albin Hermetter and Günther Daum Squalene - another storage lipid of the yeast
Lisa-Maria Zefferer and Erich Leitner The analysis of volatile thiols in wine using comprehensive two-dimensional GC/MS
Lisa-Maria Zefferer and Erich Leitner Einfluss flüchtiger Schwefelverbindungen auf das Aroma von Weißweinen
Markus Verginer, Henry Müller, Erich Leitner, Barbara Siegmund and Gabriele Berg Improving the flavour of strawberries by the application of Methylobacterium extorquens DSM 21961
Christian Sauer, Jens Reussner, Andreas Fuchs and Erich Leitner Anwendung von 2 dimensionaler Gas Chromatography - Flugzeitmassenspektrometrie für die Analyse flüchtiger organischer Substanzen in Polymeren
Lisa-Maria Zefferer and Erich Leitner The determination of volatile thiols in wine using comprehensive two-dimensional GC/MS
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
Eva Schrampf and Erich Leitner Determination of off-odours in bologna type sausages caused by bacteria by SPME-GC-MS
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour Compounds
Eva Schrampf and Erich Leitner Multivariate modelling of the freshness of cooked ham
Wolfgang Renner and Erich Leitner Einfluss von Laubwandmanagement und Lesezeitpunkt auf Traubengesundheit und -qualität bei steirischem Sauvignon Blanc.
2010
Eva Schrampf and Erich Leitner MONITORING tHE SHELF LIFE OF THE EUROPEAN TRUFFLE, TUBER AESTIVUM, by SPME coupled to GC-O, GC-FPD/FID and GC-MS
Erich Leitner and Andra Jurek Auswirkungen der Biodiversität auf das Weinaroma
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol®) als mehrdimensionaler Schlüsselaromakomponente in Erdbeeren
Helene Hopfer and Erich Leitner Maillard reactions in polyolefins?
Erich Leitner and Wolfgang Renner Aroma von Schilcher-Einfluß der Traubenreife
Markus Verginer, Barbara Siegmund, Henry Müller, Erich Leitner and Gabriele Berg Die Rolle von Methylobakterien bei der Aromaproduktion in Erdbeeren
Miroslava Spanova, Tibor Czabany, Günther Zellnig, Erich Leitner, Ivan Hapala and Günther Daum Effect of Lipid Particle Biogenesis on the Subcellular Distribution of Squalene in the Yeast Saccharomyces cerevisiae
Christian Sauer, Andreas Fuchs, Jens Reussner and Erich Leitner Using Comprehensive Two-Dimensional gas chromatography
Erich Leitner and Lisa-Maria Zefferer Quantifizierung aromarelevanter Verbindungen in Weißwein mittels Festphasenmikroextraktion (SPME)
Miroslava Spanova, Tibor Czabany, Günther Zellnig, Dagmar Zweytick, Karl Lohner, Erich Leitner, Ivan Hapala and Günther Daum Squalene in Yeast and its Effect on Lipid Particle Biogenesis
Erich Leitner and Wolfgang Renner Influence of grape ripeness on the analytical and sensory properties of Styrian Sauvignon blanc
Melanie Connerth, Tibor Czabany, Andrea Wagner, Günther Zellnig, Erich Leitner, Ernst Steyrer and Günther Daum The oily truth: Oleate inhibits steryl ester synthesis and causes liposensitivity in the yeast
2009
Gabriele Berg, Markus Verginer, Barbara Siegmund and Erich Leitner Impact of associated bacteria on flavour of grape and strawberry
Miroslava Spanova, Tibor Czabany, Günther Zellnig, Erich Leitner, Ivan Hapala and Günther Daum Lipid Particles as a Storage Compartment for Squalene in the Yeast Saccharomyces cerevisiae
Markus Verginer, Henry Müller, Barbara Siegmund, Barbara Pöllinger-Zierler, Kristina Bagdonaite, Erich Leitner and Gabriele Berg Enhancement of flavor production in strawberries by microbial inoculants
Eva Schrampf and Erich Leitner Prediction of the viscosity of different starches used in the paper industry by Near Infrared Spectroscopy
Erich Leitner, Lisa-Maria Zefferer and Beate Hintz Aroma compounds found in rosé wines from the Austrian grape variety ´Blauer Wildbacher` (Schilcher)
Eva Schrampf, Erich Leitner, Alfred Urban and Massimiliano Cardinale Analyzing variations in aroma patterns of truffles using solid phase micro extraction (SPME) coupled with GC and multiple detection systems
Melanie Connerth, Tibor Czabany, Andrea Wagner, Günther Zellnig, Erich Leitner, Ernst Steyrer and Günther Daum Fatty Acid Lipotoxicity in the Yeast: To Store or not to store, this is the question
Erich Leitner and Helene Hopfer Die Zusatzkomponente von GC-MS:Derivatisierung
Gabriele Berg, Markus Verginer, Barbara Siegmund and Erich Leitner PLANT-ASSOCIATED BACTERIA AND THEIR IMPACT ON FRUIT FLAVOR.
Melanie Connerth, Tibor Czabany, Günther Zellnig, Erich Leitner and Günther Daum Those declared dead live longer: New insights into yeast lipotoxicity
Markus Verginer, Henry Müller, Barbara Siegmund, Erich Leitner and Gabriele Berg Development of an effective agent to enhance flavor production in strawberries based on bacterial formulation
Eva Schrampf and Erich Leitner Quality assesment of truffles by aroma analysis using solid phase micro extraction (SPME) coupled to GC and multiple detection systems
Helene Hopfer, Nina Haar, Christian Sauer and Erich Leitner Comparison of different analytical methods for volatile and odour-active substances in polyolefins
Barbara Siegmund, Barbara Pöllinger-Zierler, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner The Flavour of Strawberries - Can we Enhance it on a Natural Way?
Helene Hopfer, Nina Haar, Claudia Koraimann and Erich Leitner Derivatization of odour-active carbonyls in trace amounts for determination with GC and various detectors
Erich Leitner and Wolfgang Renner Influence of grape ripeness and yeast strains on the analytical and sensory properties of Styrian Sauvignon blanc
2008
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol and Mesifurane in Strawberries - an Analytical Challenge
Lisa-Maria Zefferer and Erich Leitner Die Charakterisierung von Aromastoffen in Roséweinen aus der Blauen Wildbacherrebe
Barbara Siegmund, Barbara Pöllinger-Zierler, Kristina Bagdonaite, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Improving the Flavour of Strawberries on a Natural way - Sensory and Instrumental-Analytical Investigations
Kristel Kaseleht and Erich Leitner Optimization of the Automated SPME Method for the Analysis of Volatile Compounds in Traditional Estonian Food (Kama and Kvass) using GC/MS
Helene Hopfer, Nina Haar and Erich Leitner Geruchsaktive Verbindungen in Polyethylen - Eine analytische Herausforderung
Beate Hintz, Susanne Laubenbacher and Erich Leitner Schlüsselverbindung der Rebsorten Blaufränkisch und Zweigelt
Barbara Pöllinger-Zierler, Barbara Siegmund and Erich Leitner Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Markus Verginer, Erich Leitner and Gabriele Berg Mikroorganismen am Wein: Analyse der Diversität und Aromaproduktion
Susanne Laubenbacher, Beate Hintz and Erich Leitner Analytische Methoden zur Bestimmung flüchtiger Verbindungen in Wein
Florian Schmid, Markus Verginer, Erich Leitner and Gabriele Berg Grape-associated microorganisms: their antagonistic potential towards plant pathogens and impact on wine aroma
Tibor Czabany, Andrea Wagner, Dagmar Zweytick, Karl Lohner, Erich Leitner, Elisabeth Ingolic and Günther Daum Biochemical and structural studies of lipid particle variants from yeast Saccharomyces cerevisiae
Eva Schrampf, Claudia Koraimann and Erich Leitner Charakterisierung und Identifiizierung von natürlichen Polymeren mit Hilfe der nahen Infrarot Spektroskopie
Miroslava Spanova, Tibor Czabany, Erich Leitner, Ivan Hapala and Günther Daum Squalene storage and subcellular distribution in the yeast Saccharomyces cerevisiae
Eva Schrampf and Erich Leitner Characterisation of Starch used in the Paper Industry by Near Infrared Spectroscopy (NIRS)
Markus Verginer, Barbara Siegmund, Barbara Pöllinger-Zierler, Kristina Bagdonaite, Erich Leitner and Gabriele Berg Improving the flavour of strawberries on a natural way
Kristina Bagdonaite, Barbara Siegmund and Erich Leitner Bestimmung von Furaneol und Mesifuran in Erdbeeren
Tibor Czabany, Andrea Wagner, Dagmar Zweytick, Karl Lohner, Erich Leitner, Elisabeth Ingolic and Günther Daum Structural and Biochemical Properties of Lipid Particles from the Yeast Saccharomyces cerevisiae
Helene Hopfer, Nina Haar and Erich Leitner Analytical method for identifcation of odour-active compounds in polyolefins
Tibor Czabany, Andrea Wagner, Dagmar Zweytick, Karl Lohner, Erich Leitner, Elisabeth Ingolic and Günther Daum Structural and Biochemical Properties of Lipid Particles from the Yeast Saccharomyces cerevisiae
Günther Daum, Tibor Czabany, Andrea Wagner, Dagmar Zweytick, Karl Lohner, Erich Leitner and Elisabeth Ingolic Structural and biochemical properties of lipid particles/droplets from the yeast Saccharomyces cerevisiae
2007
Helene Hopfer and Erich Leitner Methodik zur Bestimmung geruchsaktiver Verbindungen in Polyolefinen
Eva Schrampf and Erich Leitner Charakterisierung von Stärke
Helene Hopfer and Erich Leitner Evaluation of odourous compounds in a polyethylene food packaging material by Simultaneous Water Distillation/Extraction (SDE) and Solid Phase Micro Extraction (SPME)
Helene Hopfer and Erich Leitner Identification and Determination of Off-Flavours in Water
Markus Verginer, Erich Leitner, Gerit Moser and Gabriele Berg Microbial communities living in and on grapes and their impact on wine aroma
Eva Schrampf and Erich Leitner Bestimmung des Lipidgehaltes von Stärke mit Hilfe der Nahen Infrarot Spektroskopie (NIR)- eine rasche Methode mit Potential zur on-line Implementierung
Eva Schrampf, Erich Leitner and Claudia Koraimann Characterization of Starch using Near Infrared Spectroscopy (NIRS) – a Rapid Method for the Food Industry
Erich Leitner and Gerwin Meixner Characterisation of the autochthonous Austrian red wines from the grape varieties Blaufraenkisch and Zweigelt of the vintage 2004
Florian Schmid, Markus Verginer, Erich Leitner and Gabriele Berg Wein-assoziierte Mikroorganismen: Analyse der strukturellen Diversität und Funktion.
2006
Günther Daum, Tamara Wriessnegger, Georg Gübitz, Erich Leitner and Elisabeth Ingolic Lipid composition of peroxisomal and mitochondrial membranes from the methylotrophic yeast Pichia pastoris
Tamara Wriessnegger, Georg Gübitz, Erich Leitner, Elisabeth Ingolic and Günther Daum Lipid composition of peroxisomal and mitochondrial membranes from the methylotrophic yeast Pichia pastoris
Tamara Wriessnegger, Georg Gübitz, Erich Leitner, Elisabeth Ingolic and Günther Daum Lipid composition of peroxisomal and mitochondrial membranes from the methylotrophic yeast Pichia pastoris
Claudia Messner, Erich Leitner and Werner Pfannhauser Bestimmung von Vinylchlorid-Monomeren in PVC-Folien und darin verpackten Lebensmitteln
Tamara Wriessnegger, Georg Gübitz, Erich Leitner, Elisabeth Ingolic and Günther Daum Characterization of peroxisomes from the methylotrophic yeast Pichia pastoris
2005
Tamara Wriessnegger, Georg Gübitz, Erich Leitner, Elisabeth Ingolic and Günther Daum Characterization of peroxisomes from the methylotrophic yeast Pichia pastoris
2004
Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl and Werner Pfannhauser Fehlaromen in Apfelsäften hervorgerufen durch Mikroorganismen
2003
Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl and Werner Pfannhauser Determination of off-flavours in apple juice caused by microorganisms using headspace SPME
2001
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Determination of the nicotine content of avrious edible nioghtshades (Solanaceae) and their products and estimation of the associated dietary nicotine intake
2000
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Nicotine in Foods - Development of an Analytical Technique using GC-MS
Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner and Werner Pfannhauser Changes in Composition of Volatile Aroma Compounds of Cooked Hen Meat during Storage
1998
Hans Bart Van den Hazel, Harald Pichler, Maria Adelaide Do Valle Matta, Erich Leitner, Andre Goffeau and Günther Daum 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
Barbara Siegmund, Helmar Wiltsche and Erich Leitner In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit. Proceedings of the 7th Symposium
Book Chapter
2015
Iris Ragger, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund Flavour characterisation of old apple varieties as a contribuin to preserve nmeadow orchards as typical cultural landscapesFlavour Science207-212
Barbara Siegmund Biogenesis of aroma compounds – Flavour formation in fruits and vegetablesFlavour development, analysis and perception in food and beverages127-149
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulfur and nitrogen compounds produced during the processing of dry fermented sausagesFlavour Science403-406
2014
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavor Investigated by GC-MS and Comprehensive GC × GC-qMSFlavour Science141-145
Barbara Siegmund, Georg Innerhofer, Nicole Pabi, Dian Fedl and Erich Leitner 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
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavor of Elderflower – Species Differentiation via Flavor CompoundsFlavour Science95-99
2011
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberriesAdvances and Challenges in Flavour Chemistry & Biology328-332
2010
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol(R) and Mesifuran in Strawberries - an Analytical ChallengeExpression of Multidisciplinary Flavour Science537-540
2009
Erich Leitner and Barbara Siegmund Sensory Evaluation of Foods-ApplicationsSelected Topics on Food Science and Technology185-209
2006
Barbara Siegmund, Barbara Zierler and Werner Pfannhauser Formation and determination of microbially-derived off-flavour in apple juiceFlavour Science: Recent Advances and Trends277-280
2003
Barbara Siegmund, Karin Derler and Werner Pfannhauser 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
Barbara Siegmund and Werner Pfannhauser 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
Donald E. Leyden, Barbara Siegmund and Erich Leitner Determination of Nicotine in Pharmaceutical Products and Dietary SourcesAnalytical Determination of Nicotine and Related Compounds and their Metabolites393-420
Journal Article
2017
Barbara Siegmund, Katharina Urdl, Andrea Jurek and Erich Leitner More than Honey: Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches
Lukas Danner, Martin Wendelin, Elisabeth Buchinger, Eva Derndorfer, Dorota Majchrzak, Elisabeth Maunz, Barbara Siegmund and Klaus Dürrschmid Smells like teen spirit: Associations between odours and stages of life – A preliminary study
2016
Sara Corral, Erich Leitner, Barbara Siegmund and Monica Flores Determination of sulphur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
2015
Violeta Ivanova-Petropulos, Sasa Mitrev, Erich Leitner, Ernst Lankmayr, Barbara Siegmund and Trajce Stafilov Characterisation of volatile compounds in Macedonian edible oils
Violeta Ivanova-Petropulos, Sasa Mitrev, Trajce Stafilov, Natalija Markova, Erich Leitner, Ernst Lankmayr and Barbara Siegmund Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
Barbara Pöllinger-Zierler, Irene Sedlmayer, Barbara Siegmund, Erich Leitner and Elisabeth Wopienka Wenn es im Pelletlager stinkt
Barbara Siegmund Das Aroma von alten Streuobstsorten
2014
Violeta Ivanova Petropulos, Elena Bogeva, Trajče Stafilov, Marina Stefova, Barbara Siegmund, Nicole Pabi and Ernst Lankmayr Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines
Barbara Pöllinger-Zierler, Carina Reinisch, Barbara Siegmund, Erich Leitner and Irene Schmutzer-Roseneder Charakterisierung von Aroma und Fehlaroma in Holzpellets
2013
Barbara Siegmund Salzreduktion - Möglichkeiten und Grenzen
2012
Barbara Siegmund Analytical Chemistry for Wine, Brandy and Spirits
2011
Barbara Siegmund In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirits, 7th Symposium
Barbara Siegmund, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Die Bedeutung von Methylobakterien für die Aromabildung von Erdbeeren
Georg Innerhofer and Barbara Siegmund Aromakomponenten in Holunderblüten
2010
Markus Verginer, Barbara Siegmund, Massimiliano Cardinale, Henry Müller, Young Choi, Carlos B. Miguez, Erich Leitner and Gabriele Berg Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real time PCR and its influence on strawberry flavor
Barbara Siegmund 9th Wartburg Symposium on Flavor Chemistry and Biology
2008
Marc Schroeder, Barbara Pöllinger-Zierler, Nina Aichernig, Barbara Siegmund and Georg Gübitz Enzymatic Removal of Off-flavors from Apple Juice
2007
Barbara Siegmund and Barbara Pöllinger-Zierler Growth Behavior of Off-Flavor Forming Microorganisms in Apple Juice
A.E. Edris, Michael Murkovic and Barbara Siegmund 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)
2006
Barbara Siegmund and Barbara Pöllinger-Zierler Odor thresholds of microbially induced off-flavor compounds in apple juice
2005
Hanna Söderström, Jana Hajslova, Vladimir Kocourek, Barbara Siegmund, Anton Kocan, M.W. Obiedzinski, Mats Tysklind and Per-Anders Bergqvist PAHs and Nitrated PAHs in Air of Five European Countries determined using SPMDs as passive samplers
2004
Barbara Siegmund and Michael Murkovic Changes in Chemical Composition of Pumpkin Seeds during the Roasting Process for Production of Pumpkin Seed Oil (Part 2: Volatile Compounds)
Barbara Siegmund, Karin Derler and Werner Pfannhauser Chemical and sensory effects of glass and laminatied carton packages on fruit juice products - still a controversial topic
Barbara Zierler, Barbara Siegmund and Werner Pfannhauser Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction-gas chromatography-mass spectrometry
2003
Barbara Siegmund, Richard Weiss and Werner Pfannhauser Sensitive method for the determination of nitrated polycyclic aromatic hydrocarbons in human diet
2001
Barbara Siegmund, Don Leyden, Edith Zikulnig, Erich Leitner, Michael Murkovic, Werner Pfannhauser and Helmut Reif The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker
2000
Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner and Werner Pfannhauser Changes in Composition of Volatile Aroma Active Compounds of Cooked Hen Meat during its Storage
1999
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Development of a simple sample preparation technique for gas chromatographic-mass spectrometric determination of nicotine in edible nightshades (Solanaceae)
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Determination of nicotine content of various edible in edible nightshades (Solanaceae) and their products and estimation of associated dietray nicotine intake
1998
Barbara Siegmund and Werner Pfannhauser Die elektronische Nase - Eine neue Technik in der Lebensmittelanalytik
1997
Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner and Werner Pfannhauser Key Odourants of Pressure-Cooked Hen Meat
Barbara Siegmund, Erich Leitner, Ingo Mayer, Werner Pfannhauser, Pavel Farkas, Jana Sadecka and Milan Kovac 5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine - an Aroma-active Compound Formed in Course of the Likens-Nickerson Extraction
1995
Barbara Siegmund, Erich Leitner, Ingo Mayer and Werner Pfannhauser Aromaextraktions Verdünnungsanalyse von gebratenem Lammfett
Conference/Workshop Article
2017
Barbara Siegmund New Insights into Fruit Cultivation and Processing based on Product Flavour Chemical Reactions in Foods VIII 39
Waltraud Emhofer, Irene Sedlmayer, Elisabeth Wopienka, Christian Pointner, Alexander Weissinger, Christoph Schmiedl, Walter Haslinger, Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Wilfried Pichler, Richard Götzl and Martin Weigl Production related Optimization of Wood Pellets Storage Properties 5th Central European Biomass Conference - Proceedings
Iris Tauber, Georg Innerhofer and Barbara Siegmund Der Duft von alten Apfelsorten Bericht ALVA Jahrestagung 2017 403-405
Barbara Siegmund, Georg Thünauer and Georg Innerhofer Der Einsatz von sensorischen und instrumenteller Aromastoff-Analytik zur Unterstützung der steirischen Obstwirtschaft Bericht ALVA Tagung 2017 92
2015
Barbara Pöllinger-Zierler, Irene Sedlmayer, Carina Reinisch, Barbara Siegmund, Elisabeth Wopienka, Christian Pointner and Walter Haslinger Mikrobielle Kontamination als Ursache für Fehlgerüche bei der Lagerung von Holzpellets WSED
2014
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten Lebensmittelsicherheit 62-63
Ulrike Heil and Barbara Siegmund Die Vielfalt des Duftes von alten Apfelsorten untersucht mittels instrumenteller und sensorischer Methoden Lebensmittelsicherheit 41-42
Elisabeth Buchinger, Eva Derndorfer, Klaus Dürrschmid, Dorota Majchrzak, Barbara Siegmund, Lukas Danner and Martin Wendelin The Association between Odour and Age Groups Sensory and Consumer Science - Thinking out of the Box 38-39
Iris Ragger, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund Flavour characterisation of old apple varieties as a contribution to preserve meadow orchards as typical cultural landscapes Book of Abstracts 28-28
Carina Reinisch, Barbara Pöllinger-Zierler, Erich Leitner and Barbara Siegmund Sensory Analysis of Woodpellets Sensory and Consumer Science - Thinking out of the Box 35-35
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages Book of Abstracts 116-116
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets Lebensmittelsicherheit 66-66
2013
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup Lebensmittelsicherheit 64-65
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner The processing of elder flowers as a major factor of influence for the sensory quality of elder flower products Program&Abstract 39-40
Iris Ragger and Barbara Siegmund Neue Apfelsorten vs. Streuobstsorten - Charakterisierung und Vergleich der sensorischen Eigenschaften von Frucht bis Saft Aktuelles aus der Sensorikforschung 28-31
2012
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Barbara Siegmund and Martin Wendelin Taste Party Lebensmlauf der Sinne 29-30
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten Lebensmitteln Haltbarkeit von Lebensmitteln 177-178
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen Haltbarkeit von Lebensmitteln 235-240
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik Haltbarkeit von Lebensmitteln 222-227
Barbara Siegmund Fehlaromen als Indikatoren für mikrobiellen Verderb von Lebensmitteln Haltbarkeit von Lebensmitteln 38-46
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden Haltbarkeit von Lebensmitteln 184-190
Barbara Siegmund 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
2011
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS XIII Weurman Flavour Research Symposium - Book of Abstracts 189-190
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour Compounds XIII Weurman Flavour Research Symposium - Book of Abstracts 235-236
2010
Barbara Siegmund and Georg Innerhofer Klassifizierung von Holunderblüten basierend auf ihren Aromakomponenten Wertbestimmende Inhaltsstoffe in Lebensmitteln 186-188
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries Wartburg Symposium on Flavor Chemistry & Biology 61-63
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-Hydroxy-3(2H)-furanon (Furaneol(R)) als mehrdimensionale Schlüsselkomponente in Erdbeeren (Kopie von) Wertbestimmende Inhaltsstoffe in Lebensmittelns 189-192
Markus Verginer, Henry Müller, Barbara Siegmund, Erich Leitner and Gabriele Berg Development of an effective agent to enhance flavor production in strawberries based on a bacterial formulation Biology of Plant-Microbe Interactions CD -CD
Barbara Siegmund Lebensmittelsensorik als essentielles Werkzeug in der Qualitätssicherung und Produktentwicklung Wertbestimmende Inhaltsstoffe in Lebensmittelns 70-74
2009
Barbara Siegmund 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
Barbara Siegmund, barbara poellinger-zierler, Kristina Bagdonaite, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Improving the flavour of strawberries on a natural way Weurman Flavour Research Symposium 248-249
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Bestimmung von Furaneol und Mesifuran in Erdbeeren Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit 323-327
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol and mesifurane in strawberries - an analytical challenge Weurman Flavour Research Symposium 307-308
Barbara Pöllinger-Zierler, Barbara Siegmund and Erich Leitner Die Komplexität des Erdbeeraromas in der sensorischen Prüfung Pflanzliche Lebensmittel - Wein, Gemüse, Obst - Qualität und Sicherheit 308-311
2006
Barbara Siegmund and Barbara Pöllinger-Zierler Thermoacidophile Mikroorganismen in Lebensmitteln Schadstoffe in Lebensmitteln und Futtermitteln 170-174
Barbara Pöllinger-Zierler and Barbara Siegmund Geruchsschwellenwerte mikrobiell hervorgerufener Fehlaromen in Apfelsäften Schadstoffe in Lebensmitteln und Futtermitteln 277-282
2005
Barbara Siegmund and Barbara Poellinger-Zierler Kinder trinken gerne Apfelsaft – Fehlaromen beeinträchtigen den Genuss ÖGE, GÖCh, VÖLB (Eds.), Tagungsband zur Jahrestagung 2005 Ernährung von Kindern – Lebensmittel für Kinder 88-89
Barbara Siegmund, Barbara Pöllinger-Zierler and Werner Pfannhauser Formation and Determination of Microbially Dervied Off-Flavour Compounds in Apple Juice XI Weurman Flavour Research symposium - Book of Abstracts P48-P48
2004
Barbara Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl and Werner Pfannhauser "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
Thesis
2008
Barbara Siegmund Die sensorische Qualität von Fruchtsäften und -nektaren
1997
Barbara Siegmund Untersuchung und Optimierung der Aromaeigenschaften eines Convenience-Food Produktes
1994
Barbara Siegmund Untersuchungen zur Analyse von 1,3,5-Triazinen in Trinkwasser unter Verwendung von Festphasen-Extraktion und Hochleistungs-Flüssigkeits-Chromatographie
Other Article
2018
Thomas Lehner and Barbara Siegmund Charakterisierung flüchtiger Aromaverbindungen bei der Reifung von Mangos
Martina Bloder, Iris Tauber and Barbara Siegmund Das Aroma der Apfelsorte Ilzer Rose in Abhängigkeit des Reifegrads
Daria Christine Winkler and Barbara Siegmund Die Bildung von Maillard Produkten bei der Herstellung von Hanföl
2017
Iris Tauber, Georg Innerhofer and Barbara Siegmund Der Duft von alten Apfelsorten
Barbara Pöllinger-Zierler, Irene Sedlmayer, Elisabeth Wopienka and Barbara Siegmund Malodourous emissions of wood pellets during storage
Susanne Robert and Barbara Siegmund Aronia melanocarpa - the Styria 'Super-Berry' A Flabour Characterization of Black Chokeberry NFC Juice
Iris Tauber, Georg Innerhofer, Erich Leitner and Barbara Siegmund Apple Flavour Characterisation from Skin to Flesh - on the basis of the Old Apple Variety 'Ilzer Rose'
2016
Barbara Siegmund Flavour as an Essential Quality Aspect of Foods
Martin Wendelin, Lukas Danner, Elisabeth Buchinger, Eva Derndorfer, Dorota Majchrzak, Klaus Dürrschmid and Barbara Siegmund Der Geruch der Jugend? Eine Pilotstudie des Sensorik Netzwerks Österreich
Susanne Robert and Barbara Siegmund Aronia melanocarpa – die steirische „Superbeere“ - Eine Aroma-Basischarakterisierung von Saft der schwarzen Apfelbeere
Iris Tauber, Georg Innerhofer and Barbara Siegmund Sensorische und analytische Charakterisierung von „Ilzer Rose“- eine typische alt-steirische Streuobstapfelsorte
Iris Tauber, Ulrike Heil, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Scent of Apples – A Non-Literary Investigation
Iris Tauber, Georg Innerhofer and Barbara Siegmund Decoding the flavour of ‘Ilzer Rose’ - an old apple variety from the south-east of Austria
Barbara Siegmund, Katharina Urdl and Erich Leitner MORE THAN HONEY – Investigations on volatiles from monovarietal honeys by using new analytical and sensory approaches
2015
Wilfried Banko, Barbara Siegmund, Erich Leitner, Carina Reinisch and Barbara Pöllinger-Zierler Analyse von Holzpellets: Duft oder Fehlaroma?
Violeta Ivanova-Petropulos, Sasa Mitrev, Erich Leitner, Ernst Lankmayr, Barbara Siegmund and Trajce Stafilov Analysis if fatty acids in selected Macedonia edible oils
Kulmer Sandra, Ulrike Heil, Georg Innerhofer and Barbara Siegmund Einfluss der klimatischen Bedingungen auf die Aromastoffe von sortenreinem Apfelsaft
Martin Wendelin, Lukas Danner, Elisabeth Buchinger, Dorota Majchrzak, Barbara Siegmund and Klaus Dürrschmid Smells like a teen spirit - Odour-age associations: a pilot study of the Austrian Sensory Network
2014
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von sortenreinen Apfesäften aus steirischen Streuobstsorten
Sara Corral, Monica Flores, Barbara Siegmund and Erich Leitner Volatile sulphur and nitrogen compounds produced during the processing of dry fermented sausages
Ulrike Heil and Barbara Siegmund Die Vielfalt des Duftes von alten Apfelsorten untersucht mittels instrumenteller und sensorischer Methoden
Barbara Siegmund, Nicole Pabi, Georg Innerhofer and Erich Leitner Die Verarbeitung von Holunderblüten als kritischer Schritt in Hinblick auf die sensorische Qualität von Holunderblütensirup
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellets unter der Lupe: Vergleich von Holz- und Nicht-HolzPellets
2013
Carina Reinisch, Barbara Pöllinger-Zierler and Barbara Siegmund Sensorische Beurteilung von Non-Food-Produkten: Aroma und Fehlaroma von Holzpellets
Iris Ragger and Barbara Siegmund Neue Apfelsorten vs. Streuobstsorten - Charakterisierung und Vergleich der sensorischen Eigenschaften von Frucht bis Saft
Iris Ragger and Barbara Siegmund Sensorische Charakterisierung von steirischen Apfelsorten aus dem Streuobstbau
2012
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Vergleich des Blütenaromas verschiedener Holundersorten (Sambucus nigra) mit verschiedenen Techniken der Aromastoffanalytik
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Pellet Rapid Test – characterisation of off-gassing of pellets
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Sensory Characteristics of Austrian PDO and PGI Products
Barbara Pöllinger-Zierler, Waltraud Emhofer, Barbara Siegmund, Erich Leitner and Walter Haslinger Differenzierung von Holzpellets anhand ihrer flüchtigen Verbindungen
Elisabeth Buchinger, Eva Derndorfer, Sabrina Norckauer, Martin Wendelin and Barbara Siegmund Charakterisierung der sensorischen Eigenschaften von ursprunggeschützten Lebensmitteln
Dian Fedl, Nicole Pabi, Erich Leitner and Barbara Siegmund Quantifizierung aromarelevanter Holunderblüteninhaltsstoffe mittels unterschiedlicher gaschromatographischer Methoden
2011
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund Sortendifferenzierung vom Holunderblüten mittels sensorischer Methoden
Markus Verginer, Henry Müller, Erich Leitner, Barbara Siegmund and Gabriele Berg Improving the flavour of strawberries by the application of Methylobacterium extorquens DSM 21961
Barbara Siegmund and Erich Leitner The Effect of Methylobacteria Application on Strawberry Flavour investigated by GC x GC-qMS
Nicole Pabi, Georg Innerhofer, Erich Leitner and Barbara Siegmund The Flavour of Elderflower - Species Differentiation via Flavour Compounds
2010
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanone as a multidimensional key flavour compound in strawberries
Barbara Siegmund, Katrin Berger and Erich Leitner 2,5-Dimethyl-4-hydroxy-3(2H)-furanon (Furaneol®) als mehrdimensionaler Schlüsselaromakomponente in Erdbeeren
Markus Verginer, Barbara Siegmund, Henry Müller, Erich Leitner and Gabriele Berg Die Rolle von Methylobakterien bei der Aromaproduktion in Erdbeeren
Barbara Siegmund and Georg Innerhofer Klassifizierung von Holunderblüten basierend auf ihren Aromaprofilen
2009
Gabriele Berg, Markus Verginer, Barbara Siegmund and Erich Leitner Impact of associated bacteria on flavour of grape and strawberry
Markus Verginer, Henry Müller, Barbara Siegmund, Barbara Pöllinger-Zierler, Kristina Bagdonaite, Erich Leitner and Gabriele Berg Enhancement of flavor production in strawberries by microbial inoculants
Gabriele Berg, Markus Verginer, Barbara Siegmund and Erich Leitner PLANT-ASSOCIATED BACTERIA AND THEIR IMPACT ON FRUIT FLAVOR.
Markus Verginer, Henry Müller, Barbara Siegmund, Erich Leitner and Gabriele Berg Development of an effective agent to enhance flavor production in strawberries based on bacterial formulation
Barbara Siegmund, Barbara Pöllinger-Zierler, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner The Flavour of Strawberries - Can we Enhance it on a Natural Way?
2008
Barbara Siegmund, Kristina Bagdonaite and Erich Leitner Furaneol and Mesifurane in Strawberries - an Analytical Challenge
Barbara Siegmund, Barbara Pöllinger-Zierler, Kristina Bagdonaite, Markus Verginer, Henry Müller, Gabriele Berg and Erich Leitner Improving the Flavour of Strawberries on a Natural way - Sensory and Instrumental-Analytical Investigations
Barbara Pöllinger-Zierler, Barbara Siegmund and Erich Leitner Die Komplexität des Erdbeeraromas in der sensorischen Prüfung
Markus Verginer, Barbara Siegmund, Barbara Pöllinger-Zierler, Kristina Bagdonaite, Erich Leitner and Gabriele Berg Improving the flavour of strawberries on a natural way
Kristina Bagdonaite, Barbara Siegmund and Erich Leitner Bestimmung von Furaneol und Mesifuran in Erdbeeren
2006
Barbara Siegmund and Barbara Pöllinger-Zierler Mikroorganismen in Fruchtsäften - Auswirkungen und Gefahren
Barbara Pöllinger-Zierler and Barbara Siegmund Geruchsschwellenwerte mikrobiell hervorgerufener Fehlaromen in Apfelsaft
2005
Barbara Siegmund, Barbara Pöllinger-Zierler and Werner Pfannhauser Determination of microbially induced off-flavour in apple juice
Barbara Siegmund, Barbara Pöllinger-Zierler and Werner Pfannhauser Formation and Determination of Microbially Dervied Off-Flavour Compounds in Apple Juice
Barbara Siegmund, Barbara Pöllinger-Zierler and Werner Pfannhauser Kinder trinken gerne Apfelsaft - Fehlaromen beinträchtigen den genuss
2004
Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl and Werner Pfannhauser Fehlaromen in Apfelsäften hervorgerufen durch Mikroorganismen
2003
Barbara Pöllinger-Zierler, Barbara Siegmund, Erich Leitner, Markus Weinzierl and Werner Pfannhauser Determination of off-flavours in apple juice caused by microorganisms using headspace SPME
2002
Barbara Siegmund, Karin Derler and Werner Pfannhauser the suitability of solid-phase microextraction (SPME) for the analysis of volatile compounds from fruit juices or nectars
Michael Murkovic, Barbara Siegmund, Gerhard Sontag and V Piironen Changes of the chemical composition during roasting of pumpkin seed oil
Barbara Siegmund and Michael Murkovic Flüchtige Verbindungen in Kürbiskernen - Veränderungen während des Röstprozesses
2001
Richard Weiss, Barbara Siegmund and Werner Pfannhauser PAH and Nitro-PAH in Austrian Diet
Richard Weiss, Barbara Siegmund and Werner Pfannhauser PAH and Nitro-PAH in Austrian Diet
Barbara Siegmund and Werner Pfannhauser Chill storage of cooked chicken meat - Examination of the flavour compounds by GC-MS, GC olfactometry and electronic nose
Barbara Siegmund, Karin Derler and Werner Pfannhauser Sensory Attribute of a Strawberry Drink - Changes Observed during Storage
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Determination of the nicotine content of avrious edible nioghtshades (Solanaceae) and their products and estimation of the associated dietary nicotine intake
2000
Barbara Siegmund, Erich Leitner and Werner Pfannhauser Nicotine in Foods - Development of an Analytical Technique using GC-MS
Richard Weiss, Barbara Siegmund and Werner Pfannhauser Analysis of Polycyclic Aromatic Hydrocarbons (PAH) and Nitro-PAH in Food samples
Pavel Farkas, Jana Sadecka, Milan Kovac, Barbara Siegmund, Erich Leitner and Werner Pfannhauser Changes in Composition of Volatile Aroma Compounds of Cooked Hen Meat during Storage
Edith Zikulnig, Barbara Siegmund, Michael Murkovic and Werner Pfannhauser Cotinin in eßbaren Nachtschattengewächsen