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personal data approved: 2015. IX. 25. | Publications |
2013
 from data base, 2014. V. 23. |
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
impact factor: 0.340*
language: English
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2013
from data base, 2014. V. 23. |
Gyorfi J, Geosel A, Kiss M, Nemes K, Csoka M, Korany K: Gas Chromatography-Mass Spectrometry Confirmation of the Sensory Scent Features of the Most Commonly Consumed Agaricus bisporus and Agaricus subrufescens Exhibiting Anticancerous Traits, JOURNAL OF MEDICINAL FOOD 16: (2) pp. 167-175.
type of document: Journal paper/Article
impact factor: 1.642*
language: English
DOI |
2013
from data base, 2014. V. 23. |
Mariann Csóka, Mária Amtmann, Katalin Nemes, Kornél Korány: Comparison of the aroma properties of red pepper (Capsicum annuum L.) varieties grown in Hungary, ACTA ALIMENTARIA 42: (2) pp. 143-157.
type of document: Journal paper/Article
impact factor: 0.475*
number of independent citations: 1
language: English
URL |
2011
from data base, 2014. V. 23. |
Kiss Mária, Csóka Mariann, Dr. Győrfi Júlia, Dr. Korány Kornél: Comparison of the fragrance constituents of Tuber aestivum and Tuber brumale gathered in Hungary, JOURNAL OF APPLIED BOTANY AND FOOD QUALITY-ANGEWANDTE BOTANIK -: (84) pp. 102-110.
type of document: Journal paper/Article
impact factor: 0.429
language: English
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2010
from data base, 2014. V. 23. |
Takacs L, Korany K, Vatai G: Process modelling in the production of low alcohol content wines by direct concentration and diafiltration using nanofriltartion membranes, ACTA ALIMENTARIA 39: (4) pp. 397-412.
type of document: Journal paper/Article
impact factor: 0.379
language: English
DOI |
2007
from data base, 2014. V. 23. |
Takacs L, Vatai G, Korany K: Production of alcohol free wine by pervaporation, JOURNAL OF FOOD ENGINEERING 78: (1) pp. 118-125.
type of document: Journal paper/Article
impact factor: 1.848
number of independent citations: 34
language: English
DOI |
2007
from data base, 2014. V. 23. |
Dušek K, Galambosi B, Hethelyi EB, Korany K, Karlová K: Morphological and chemical variations of sweet flag (Acorus calamus L.) in the Czech and Finnish gene bank collection, HORTICULTURAL SCIENCE (CZECH) 34: (1) pp. 17-25.
type of document: Journal paper/Article
number of independent citations: 4
language: English
|
2005
from data base, 2014. V. 23. |
Korány K, Amtmann M: A practical, theory-supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called "Hungarics", JOURNAL OF FOOD COMPOSITION AND ANALYSIS 18: (5) pp. 345-357.
type of document: Journal paper/Article
impact factor: 1.072
language: English
|
2002
from data base, 2014. V. 23. |
Kocsis N, Amtmann M, Mednyánszky Z, Korány K: GC-MS investigation of the aroma compounds of Hungarian red paprika (Capsicum annuum) cultivars, JOURNAL OF FOOD COMPOSITION AND ANALYSIS 15: (2) pp. 195-203.
type of document: Journal paper/Article
language: English
|
1997
from data base, 2014. V. 23. |
Korány K, Amtmann M: Gas chromatography/mass spectrometry measurements in the investigation of pepper aroma structures, RAPID COMMUNICATIONS IN MASS SPECTROMETRY 11: (6) pp. 686-690.
type of document: Journal paper/Article
impact factor: 2.390
language: English
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| | Number of independent citations to these publications: | 39 |
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