R. Ohmacht

Comparative study on the carotenoid composition of the peel and the pulp of different citrus species

Attila Agócs, Véronika Nagy, Zoltán Szabó et al. · Innovative Food Science & Emerging Technologies · 2007 · 108 citations

Different Citrus Species, Carotenoid, Botany +6

A Validated HPLC Method for the Quantitative Analysis of Trans-Resveratrol and Trans-Piceid in Hungarian Wines

László Márk, Martin Pour Nikfardjam, Péter Avar et al. · Journal of Chromatographic Science · 2005 · 88 citations · Full text

Food Analysis, Polyphenolics, Food Chemistry +19

Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region

Martin Pour Nikfardjam, László Márk, Péter Avar et al. · Food Chemistry · 2005 · 86 citations

Food Chemistry, Red Wines, Hungarian Villány Region +7

Determination of products derived from trans-resveratrol UV photoisomerisation by means of HPLC–APCI-MS

Gergely Montskó, Martin Pour Nikfardjam, Zoltán Szabó et al. · Journal of Photochemistry and Photobiology A Chemistry · 2007 · 64 citations

Photochemistry, Biochemistry, Medicine +6

Enrichment of Amadori products derived from the nonenzymatic glycation of proteins using microscale boronate affinity chromatography

Anikó Takátsy, Katalin Böddi, Lívia Nagy et al. · Analytical Biochemistry · 2009 · 47 citations

Nonenzymatic Glycation, Biochemistry, Glycosylation +10