Online Determination of Ergosterol in Naturally Contaminated Grape Mashes Under Industrial Conditions at Wineries von Porep, Jan U., Mrugala, Sarah, Pour Nikfardjam, Martin S., Carle, Reinhold

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Die Kinetik der Degradationsprodukte der Ascorbinsäure in Modellweinlösungen von Heidrich, Anna, Endres, Alexandra, Martin, Pour Nikfardjam

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Near-infrared spectroscopy in process control and quality management of fruits and wine von Jana Gehlken, Martin Pour Nikfardjam, Melissa Kleb, Christian Zörb

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Analysis and Sensory Evaluation of Gooseberry (Ribes uva crispa L.) Volatiles von Hempfling, Katrin, Fastowski, Oxana, Kopp, Markus, Pour Nikfardjam, Martin, Engel, Karl-Heinz

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The effect of temperature, pH, and ionic strength on color stability of red wine von Czibulya, Zsuzsanna, Horváth, Ibolya, Kollár, László, Nikfardjam, Martin Pour, Kunsági-Máté, Sándor

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Investigation of Phenolic Components of Hungarian Wines von Avar, Péter, Nikfardjam, Martin S. Pour, Kunsági-Máté, Sándor, Montskó, Gergely, Szabó, Zoltán, Böddi, Katalin, Ohmacht, Róbert, Márk, László

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A Validated HPLC Method for the Quantitative Analysis of Trans-Resveratrol and Trans-Piceid in Hungarian Wines von Mark, Laszlo, Nikfardjam, Martin S. Pour, Avar, Peter, Ohmacht, Robert

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Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine von Tschiersch, Christopher, Nikfardjam, Martin Pour, Schmidt, Oliver, Schwack, Wolfgang

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4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg' region von Pour Nikfardjam, Martin, May, Bianca, Tschiersch, Christopher

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Development of a rapid method for determination of Ochratoxin A in grape mash and wine von Yulia, Efanova, Martin, Pour Nikfardjam

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The Effect of Temperature on the Color of Red Wines von Czibulya, Zsuzsanna, Kollár, László, Pour Nikfardjam, Martin, Kunsági-Máté, Sándor

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Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region von Nikfardjam, Martin S. Pour, Márk, László, Avar, Péter, Figler, Mária, Ohmacht, Robert

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Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds von Gehlken, Jana, Pour Nikfardjam, Martin, Zörb, Christian

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Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice von Nikfardjam, Martin Pour, Maier, Daniel

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Determination of aroma compounds in grape mash under conditions of tasting by on-line near-infrared spectroscopy von Gehlken, Jana, Pour Nikfardjam, Martin, Zörb, Christian

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Influence of grapevine flower treatment with gibberellic acid (GA 3) on polyphenol content of Vitis vinifera L. wine von Teszlák, Péter, Gaál, Krisztián, Pour Nikfardjam, Martin Shahin

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Regulatory effects of exogenous gibberellic acid (GA3) on water relations and CO2 assimilation among grapevine (Vitis vinifera L.) cultivars von Teszlák, Péter, Kocsis, Marianna, Gaál, Krisztián, Nikfardjam, Martin Pour

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Determination of products derived from trans-resveratrol UV photoisomerisation by means of HPLC–APCI-MS von Montsko, Gergely, Nikfardjam, Martin S. Pour, Szabo, Zoltan, Boddi, Katalin, Lorand, Tamas, Ohmacht, Robert, Mark, Laszlo

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Effect of Molecular Environment on the Formation Kinetics of Complexes of Malvidin-3-O-glucoside with Caffeic Acid and Catechin von Kunsági-Máté, Sándor, Kumar, Ashok, Sharma, Pratibha, Kollár, László, Nikfardjam, Martin Pour

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Entropy-driven complex formation of malvidin-3- O-glucoside with common polyphenols in ethanol–water binary solutions von Kunsági-Máté, Sándor, Ortmann, Erika, Kollár, László, Nikfardjam, Martin Pour

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