Print preview VALIDITY EXPIRED personal data approved: 2015. IX. 25. Publications |
2013
from data base, 2014. V. 23. |
Mariann Csóka, Mária Amtmann, Diána Nyitrainé Sardy, Miklós Kállay, Kornél Korány: GC-MS Description of the primary aroma structure of two kadarka wines considered indigenous in Hungary, JOURNAL OF APPLIED BOTANY AND FOOD QUALITY-ANGEWANDTE BOTANIK 86: (15) pp. 104-112. type of document: Journal paper/Article impact factor: 0.340* language: English
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2013
from data base, 2014. V. 23. |
Gyorfi J, Geosel A, Kiss M, Nemes K, Csoka M, Korany K: Gas Chromatography-Mass Spectrometry Confirmation of the Sensory Scent Features of the Most Commonly Consumed Agaricus bisporus and Agaricus subrufescens Exhibiting Anticancerous Traits, JOURNAL OF MEDICINAL FOOD 16: (2) pp. 167-175. type of document: Journal paper/Article impact factor: 1.642* language: English DOI |
2013
from data base, 2014. V. 23. |
Mariann Csóka, Mária Amtmann, Katalin Nemes, Kornél Korány: Comparison of the aroma properties of red pepper (Capsicum annuum L.) varieties grown in Hungary, ACTA ALIMENTARIA 42: (2) pp. 143-157. type of document: Journal paper/Article impact factor: 0.475* number of independent citations: 1 language: English URL |
2011
from data base, 2014. V. 23. |
Kiss Mária, Csóka Mariann, Dr. Győrfi Júlia, Dr. Korány Kornél: Comparison of the fragrance constituents of Tuber aestivum and Tuber brumale gathered in Hungary, JOURNAL OF APPLIED BOTANY AND FOOD QUALITY-ANGEWANDTE BOTANIK -: (84) pp. 102-110. type of document: Journal paper/Article impact factor: 0.429 language: English
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2010
from data base, 2014. V. 23. |
Takacs L, Korany K, Vatai G: Process modelling in the production of low alcohol content wines by direct concentration and diafiltration using nanofriltartion membranes, ACTA ALIMENTARIA 39: (4) pp. 397-412. type of document: Journal paper/Article impact factor: 0.379 language: English DOI |
2007
from data base, 2014. V. 23. |
Takacs L, Vatai G, Korany K: Production of alcohol free wine by pervaporation, JOURNAL OF FOOD ENGINEERING 78: (1) pp. 118-125. type of document: Journal paper/Article impact factor: 1.848 number of independent citations: 34 language: English DOI |
2007
from data base, 2014. V. 23. |
Dušek K, Galambosi B, Hethelyi EB, Korany K, Karlová K: Morphological and chemical variations of sweet flag (Acorus calamus L.) in the Czech and Finnish gene bank collection, HORTICULTURAL SCIENCE (CZECH) 34: (1) pp. 17-25. type of document: Journal paper/Article number of independent citations: 4 language: English
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2005
from data base, 2014. V. 23. |
Korány K, Amtmann M: A practical, theory-supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called "Hungarics", JOURNAL OF FOOD COMPOSITION AND ANALYSIS 18: (5) pp. 345-357. type of document: Journal paper/Article impact factor: 1.072 language: English
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2002
from data base, 2014. V. 23. |
Kocsis N, Amtmann M, Mednyánszky Z, Korány K: GC-MS investigation of the aroma compounds of Hungarian red paprika (Capsicum annuum) cultivars, JOURNAL OF FOOD COMPOSITION AND ANALYSIS 15: (2) pp. 195-203. type of document: Journal paper/Article language: English
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1997
from data base, 2014. V. 23. |
Korány K, Amtmann M: Gas chromatography/mass spectrometry measurements in the investigation of pepper aroma structures, RAPID COMMUNICATIONS IN MASS SPECTROMETRY 11: (6) pp. 686-690. type of document: Journal paper/Article impact factor: 2.390 language: English
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| Number of independent citations to these publications: | 39 |
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