Martin Pour Nikfardjam

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

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

Martin Pour Nikfardjam, Daniel Maier · Food Chemistry · 2010 · 69 citations

Food Chemistry, Food Authentication, Food Analysis +12

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

Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines

Sándor Kunsági‐Máté, Kornélia Szabó, Martin Pour Nikfardjam et al. · Journal of Biochemical and Biophysical Methods · 2006 · 44 citations

Food Chemistry, Red Wines, Glycobiology +3