B. Siegmund

Publications97
h-index14
Citations676
Highly Influential Citations35
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Determination of the nicotine content of various edible nightshades (Solanaceae) and their products and estimation of the associated dietary nicotine intake.
This investigation was initiated as a result of proposals in the literature that dietary nicotine intake could contribute to the level of nicotine metabolites in biological fluids such as salivary… Expand
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Odor thresholds of microbially induced off-flavor compounds in apple juice.
Microbially derived off-flavor is a major problem in apple juice production as it diminishes the sensory quality of the juice significantly. Fifteen relevant off-flavor compounds that are formed in… Expand
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Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction–gas chromatography–mass spectrometry
Abstract In apple juice the presence of off-flavour is one of the most frequent causes for consumers rejections and, consequently, represents an important problem to apple juice producers. In this… Expand
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Growth behavior of off-flavor-forming microorganisms in apple juice.
Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior,… Expand
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Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry
Abstract In the present study the changes of the volatile fraction of heat-treated chicken meat in the course of chill storage were observed by using different techniques. It was the aim of the study… Expand
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PAHs and Nitrated PAHs in Air of Five European Countries determined using SPMDs as passive samplers
The gas phase polycyclic aromatic hydrocarbons (PAHs) and nitro-PAHs in the atmosphere of five European countries (Austria, the Czech Republic, Poland, Slovakia and Sweden) were measured simultaneo… Expand
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Changes in the aroma of a strawberry drink during storage.
The flavor of a commercially available strawberry drink was investigated with special regard to the changes of the sensory properties during the shelf life of the product. The experiments were… Expand
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Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real-time PCR and its influence on the strawberry flavor.
Besides its influence on plant growth and health, plant-associated bacteria exert an impact on fruit quality. Methylotrophic bacteria can enhance the biosynthesis of strawberry flavor compounds,… Expand
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Key odourants of pressure-cooked hen meat
Abstract The volatile aroma compounds of pressure-cooked hen meat isolated by simultaneous distillation-extraction and extraction-high vacuum distillation were investigated by GC/MS and… Expand
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The contribution of dietary nicotine and dietary cotinine to salivary cotinine levels as a nicotine biomarker
Abstract Dietary nicotine, as a source of nicotine biomarkers such as salivary cotinine, has been a controversial topic, mainly because of limited published data on nicotine in foods. Recently, a… Expand
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