Judit Remenyik

Anthocyanin composition, antioxidant efficiency, and α-amylase inhibitor activity of different Hungarian sour cherry varieties (Prunus cerasus L.)

Judit Homoki, Andrea Nemes, Erika Fazekas et al. · Food Chemistry · 2015 · 114 citations · Full text

Food Chemistry, α-Amylase Inhibitor Activity, Botany +6

Effect of Anthocyanin-Rich Tart Cherry Extract on Inflammatory Mediators and Adipokines Involved in Type 2 Diabetes in a High Fat Diet Induced Obesity Mouse Model

Andrea Nemes, Judit Homoki, Rita Kiss et al. · Nutrients · 2019 · 61 citations · Full text

Nutrition, Glucose Tolerance, Experimental Nutrition +19

Effect of Carotenoids, Oligosaccharides and Anthocyanins on Growth Performance, Immunological Parameters and Intestinal Morphology in Broiler Chickens Challenged with Escherichia coli Lipopolysaccharide

Brigitta Csernus, Sándor Bíró, L. Babinszky et al. · Animals · 2020 · 56 citations · Full text

Action pattern and subsite mapping of <i>Bacillus licheniformis</i> α‐amylase (BLA) with modified maltooligosaccharide substrates

Lili Kandra, Gyöngyi Gyémánt, Judit Remenyik et al. · FEBS Letters · 2002 · 52 citations

Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Andrea Nemes, Erzsébet Szöllősi, László Stündl et al. · Molecules · 2018 · 50 citations · Full text

Hungarian Sour Cherry, Botany, Polyphenolics +18