Katarína Furdíková

Author

Katarína Furdíková

Slovak University of Technology in Bratislava ORCID

Also Known As

Furdíková Katarína, Katarína FURDÍKOVÁ, Katarína Furdíková

Publications

330

Citations

H-Index

Concepts

All Affiliations

Slovak University of Technology in Bratislava Czech Academy of Sciences, Institute of Biotechnology Czech Academy of Sciences, Institute of Analytical Chemistry Universidade Federal do Rio Grande do Sul

About

Katarína Furdíková is an author at Slovak University of Technology in Bratislava specializing in health sciences, food chemistry, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	181
2	Medicine	4	4	125
3	Biochemistry	2	2	35
4	Engineering	1	1	22
5	Natural Sciences	1	1	12

Katarína Furdíková

Publications

294

Citations

H-Index

Page 1

	Year	Citations
Influence of yeast strain on aromatic profile of Gewürztraminer wine Katarína Furdíková, Makyšová Katarína, Katarína Ďurčanská, LWT Food ChemistryBiosynthesisFood FermentationTanninBiotechnology	2014	55
Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine Katarína Furdíková, Makyšová Katarína, Ivan Špánik Czech Journal of Food Sciences Food ChemistryFood FermentationFlavoromicsVolatile CompoundsMedicine	2017	29
Comparison of Different Categories of Slovak Tokaj Wines in Terms of Profiles of Volatile Organic Compounds Katarína Furdíková, Andrea Machyňáková, Tereza Drtilová, Molecules	2020	29
Potential of non-<i>Saccharomyces</i>yeast to produce non-alcoholic beer Peter Vaštík, Zuzana Rosenbergová, Katarína Furdíková, FEMS Yeast Research Aromatic ProfileIndustrial MycologyBiomanufacturingNon-alcoholic BeerFood Fermentation	2022	23
Volatile fingerprinting of the plum brandies produced from different fruit varieties Olga Vyviurska, František Matura, Katarína Furdíková, Journal of Food Science and Technology BiologyFood ChemistryFood AuthenticityFood AuthenticationPlum Brandies	2017	22
Comparison of volatiles in noble-rotten and healthy grape berries of Tokaj Katarína Furdíková, Andrea Machyňáková, Tereza Drtilová, LWT Food ChemistryBotanyHealthy Grape BerriesRipeningPost-harvest Physiology	2019	22
Wine authentication: Current progress and state of the art Nemanja Koljančić, Katarína Furdíková, A. A. Gomes, Trends in Food Science & Technology Wine AuthenticationEngineeringInformation SecurityIdentity-based SecurityAuthentication Access Control	2024	22
Enantiomer composition of chiral compounds present in traditional Slovak Tokaj wines Liudmyla Khvalbota, Andrea Machyňáková, Justína Čuchorová, Journal of Food Composition and Analysis Organic ChemistryEnantiomer CompositionChiral CompoundsEnantioselective Synthesis	2020	21
Volatile composition and enantioselective analysis of chiral terpenoids in Tokaj varietal wines Katarína Furdíková, Liudmyla Khvalbota, Andrea Machyňáková, Journal of Chromatography B Food ChemistryVolatile CompositionTokaj Varietal WinesChiral TerpenoidsChemical Composition	2021	21
Slovak Tokaj wines classification with respect to geographical origin by means of one class approaches A. A. Gomes, Liudmyla Khvalbota, Andrea Machyňáková, Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy Geographical OriginClass ApproachesSlovak TokajWine Tasting	2021	20

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