B. Siegmund, Die sensorische Qualität von Fruchtsäften und Ânektaren, Habilitationsschrift, TU Graz, 2008
M. Schroeder, B. Pöllinger-Zierler, N. Aichernig, B. Siegmund, G. M. Guebitz, Enzymatic Removal of Off-Flavours from Apple Juice, Journal of Agricultural and Food Chemistry, 2008, 56, 2484-2489.
B. Siegmund*, B. Pöllinger-Zierler, Growth Behavior of Off-Flavor Forming Microorganisms in Apple Juice, Journal of Agricultural and Food Chemistry, 2007, 55 (16), 6692-6699.
A. E. Edris, M. Murkovic, B. 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), Food Chemistry, 2007, 104, 1310-1314.
B. Siegmund*, B. Pöllinger-Zierler, Odour Thresholds of Microbially Induced Off-Flavour Compounds in Apple Juice, Journal of Agricultural and Food Chemistry, 2006, 54 (16), 5984-5989.
B. Siegmund*, B. Zierler, W. Pfannhauser, Formation and determination of microbially derived off-flavour in apple juice, in W.L.P. Bredie, M.A. Petersen (Eds.) Developments in Food Science 43, Flavour Science  Recent Advances and Trends, Elsevier Science, Amsterdam, The Netherlands, 2006, ISBN-13: 978-0-444-52742-4,pp. 277-280.
