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Pour Nikfardjam, Martin S
28
results:
Search for persons
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Format
Online (28)
Mediatypes
Articles (Online) (24)
OpenAccess-fulltext (3)
Thesis (Online) (1)
Languages
german (1)
english (27)
Sorted by: Relevance
Sorted by: Year
?
1
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/..
?
2
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/..
?
3
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/..
?
4
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/..
?
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...
?
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/..
?
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/..
?
8
The effect of the oxidation state of iron ions on the compe..:
Kunsági-Máté, S.
;
Stampel, E.
;
Kollár, L.
.
Food Research International. 41 (2008) 7 - p. 693-696 , 2008
Link:
https://doi.org/10.1016/..
?
9
Influence of variety and commercial yeast preparation on re..:
Pour Nikfardjam, M. S.
;
Pickering, G. J.
European Food Research and Technology. 227 (2008) 4 - p. 1077-1083 , 2008
Link:
https://doi.org/10.1007/..
?
10
Influence of variety and commercial yeast preparation on re..:
Pickering, G. J.
;
Pour Nikfardjam, M. S.
European Food Research and Technology. 227 (2007) 3 - p. 925-931 , 2007
Link:
https://doi.org/10.1007/..
?
11
Influence of grapevine flower treatment with gibberellic ac..:
Teszlák, Péter
;
Gaál, Krisztián
;
Pour Nikfardjam, Martin Shahin
Analytica Chimica Acta. 543 (2005) 1-2 - p. 275-281 , 2005
Link:
https://doi.org/10.1016/..
?
12
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/..
?
13
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/..
?
14
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/..
?
15
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/..
1-15