 Print previewpersonal data approved: 2020. II. 14. | Publications |
2017
 from data base, 2018. IV. 04. |
Diána Nyitrai-Sárdy, Borbála Horváth, János Soós, Beáta Nyúl-Pühra, Miklós Kállay, Balázs Nagy: BIOGENIC AMINES AND SEROTONIN IN HUNGARIAN WINES PRODUCED WITH ORGANIC YEAST STARTERS, MITTEILUNGEN KLOSTERNEUBURG 67: pp. 113-118.
type of document: Journal paper/Article
language: English
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2017
from data base, 2018. IV. 04. |
Nyitrainé Sárdy Diána, Horváth Borbála, Nagy Balázs, Tar Tiborné, Németh Iván, Szendrei Gergő, Soós János: Folyékony tápanyag hatása a borok asszimilálható nitrogén-tartalmára, BORÁSZATI FÜZETEK 27: (1) pp. 27-29.
type of document: Journal paper/Article
language: Hungarian
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2017
from data base, 2018. IV. 04. |
Gyöngyi Németh, Zoltán Molnár, Péter Podmaniczky, Diána Nyitrainé Sárdy, Miklós Kállay, Attila Dunai, László Kocsis: TRANS-RESVERATROL CONTENT IN GRAPE CANE AND ROOT OF DIFFERENT SCION-ROOTSTOCK COMBINATIONS, MITTEILUNGEN KLOSTERNEUBURG 64: pp. 256-264.
type of document: Journal paper/Article
language: English
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2015
from data base, 2018. IV. 04. |
Guld Zs, Tima H., Nyitrainé Sárdy D., Kállay M.: Vörörsborok polifenol összetételének változása különböző tárolás során, BORÁSZATI FÜZETEK 26: (4) pp. 7-10.
type of document: Journal paper/Article
language: Hungarian
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2015
from data base, 2018. IV. 04. |
Nyitrainé Sárdy D: Különböző bioélesztők hatása Bianca borok kémiai összetételére, BORÁSZATI FÜZETEK 26: (2) pp. [1-3].
type of document: Journal paper/Article
language: Magyar és angol
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2014
from data base, 2018. IV. 04. |
Magyar Ildikó, Nyitrai-Sárdy Diána, Leskó Annamária, Pomázi Andrea, Kállay Miklós: Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts, INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 178: pp. 1-6.
type of document: Journal paper/Article
number of independent citations: 9
language: English
DOI |
2014
from data base, 2018. IV. 04. |
Leskó A, Nyitrai-Sárdy D, Kállay M, Balga I: The effect of yeast on the anthocyanin characteristics of fermented model solutions, ACTA ALIMENTARIA HUNGARICA 43: (2) pp. 232-238.
type of document: Journal paper/Article
language: English
DOI |
2014
from data base, 2018. IV. 04. |
D Nyitrai-Sárdy, B Nagy, M Kállay: Polyphenol content examination of Tokaj aszú wines, In: Szerk.: Borbála Bálo, Szerk.: Petra Majer, Szerk.: Gyula Váradi Xth International Terroir Congress 2014, Proceedings: Xe Congrès International des Terroirs Viticoles 2014 Vol. 1.. Budapest: Corvinus University of Budapest, 2014. p. -.
type of document: Part of book/Proceedings Paper
language: English
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2014
from data base, 2018. IV. 04. |
Diána Nyitrainé Sárdy, B Nagy , B Bálo, Gy D Bisztray, M Kállay: Bio yeast effect to polyphenoland simple phenoliccompounds content in Bianca wines, In: International Organisation of Vine, Wine (OIV) Book of abstracts: Southern Vitiviniculture, a Confluence of Knowledge and Nature: 37th World Congress of Vine and Wine, 12th General Assembly of the OIV. Mendoza: International Organisation of Vine and Wine (OIV), 2014. p. 122.
type of document: Part of book/Proceedings Paper
language: Angol; francia; német; olasz; spanyol
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2013
from data base, 2018. IV. 04. |
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
number of independent citations: 1
language: English
DOI |
| | Number of independent citations to these publications: | 10 |
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