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Nikfardjam, Martin S. Pour
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1

Determination of products derived from trans-resveratrol UV..:

Montsko, Gergely ; Nikfardjam, Martin S. Pour ; Szabo, Zoltan...
Journal of Photochemistry and Photobiology A: Chemistry.  196 (2008)  1 - p. 44-50 , 2008
Link: https://doi.org/10.1016/..
 
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2

Investigation of Phenolic Components of Hungarian Wines:

Avar, Péter ; Nikfardjam, Martin S. Pour ; Kunsági-Máté, Sándor...
International Journal of Molecular Sciences.  8 (2007)  10 - p. 1028-1038 , 2007
Link: https://doi.org/10.3390/..
 
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3

Polyphenols, anthocyanins, and trans-resveratrol in red win..:

Nikfardjam, Martin S. Pour ; Márk, László ; Avar, Péter..
Food Chemistry.  98 (2006)  3 - p. 453-462 , 2006
Link: https://doi.org/10.1016/..
 
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4

Online Determination of Ergosterol in Naturally Contaminate..:

Porep, Jan U. ; Mrugala, Sarah ; Pour Nikfardjam, Martin S..
Food and Bioprocess Technology.  8 (2015)  7 - p. 1455-1464 , 2015
Link: https://doi.org/10.1007/..
 
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5

Investigation of Phenolic Components of Hungarian Wines:

Avar, Péter ; Pour Nikfardjam, Martin S ; Kunsági-Máté, Sándor...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3871841.  , 2007
Link: http://www.ncbi.nlm.nih...
 
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6

Investigation of Phenolic Components of Hungarian Wines:

László Márk ; Róbert Ohmacht ; Katalin Böddi...
http://www.mdpi.com/1422-0067/8/10/1028/.  , 2007
Link: https://doi.org/10.3390/..
 
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7

Investigation of Phenolic Components of Hungarian Wines:

Péter Avar ; Martin S. Pour Nikfardjam ; Sándor Kunsági-Máté...
Bioactives and Nutraceuticals.  , 2007
Link: https://doi.org/10.3390/..
 
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8

Prediction of sensory attributes in winemaking grapes by on..:

Gehlken, Jana ; Pour Nikfardjam, Martin ; Zörb, Christian
Analytical and Bioanalytical Chemistry.  415 (2023)  8 - p. 1515-1527 , 2023
Link: https://doi.org/10.1007/..
 
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9

Determination of aroma compounds in grape mash under condit..:

Gehlken, Jana ; Pour Nikfardjam, Martin ; Zörb, Christian
European Food Research and Technology.  248 (2022)  9 - p. 2325-2337 , 2022
Link: https://doi.org/10.1007/..
 
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10

The effect of temperature, pH, and ionic strength on color ..:

Czibulya, Zsuzsanna ; Horváth, Ibolya ; Kollár, László..
Tetrahedron.  71 (2015)  20 - p. 3027-3031 , 2015
Link: https://doi.org/10.1016/..
 
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11

Regulatory effects of exogenous gibberellic acid (GA3) on w..:

Teszlák, Péter ; Kocsis, Marianna ; Gaál, Krisztián.
Scientia Horticulturae.  159 (2013)  - p. 41-51 , 2013
Link: https://doi.org/10.1016/..
 
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12

Analysis and Sensory Evaluation of Gooseberry (Ribes uva cr..:

Hempfling, Katrin ; Fastowski, Oxana ; Kopp, Markus..
Journal of Agricultural and Food Chemistry.  61 (2013)  26 - p. 6240-6249 , 2013
Link: https://doi.org/10.1021/..
 
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13

The Effect of Temperature on the Color of Red Wines:

Czibulya, Zsuzsanna ; Kollár, László ; Pour Nikfardjam, Martin.
Journal of Food Science.  77 (2012)  8 - p. , 2012
Link: https://doi.org/10.1111/..
 
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14

Development of a headspace trap HRGC/MS method for the asse..:

Nikfardjam, Martin Pour ; Maier, Daniel
Food Chemistry.  126 (2011)  4 - p. 1926-1933 , 2011
Link: https://doi.org/10.1016/..
 
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15

Transformation of stacked π–π-stabilized malvidin-3-O-gluco..:

Kunsági-Máté, Sándor ; May, Bianca ; Tschiersch, Christopher...
Food Research International.  44 (2011)  1 - p. 23-27 , 2011
Link: https://doi.org/10.1016/..
 
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