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Martin Pour Nikfardjam

Observed names: M NIKFARDJAM, M. Pour Nikfardjam, M. S. P. Nikfardjam, M. S. Pour Nikfardjam, M.S. Pour Nikfardjam, Martin P. Nikfardjam, Martin S. Pour Nikfardjam, Martin S. Pour-Nikfardjam, Martin Shahin Pour Nikfardjam, Pour Nikfardjam Martin, Pour Nikfardjam, Martin
ORCID: 0000-0001-5055-3496
Observed ORCID: 0000-0001-5055-3496
OpenAlex ID: A5065209844
A Validated HPLC Method for the Quantitative Analysis of Trans-Resveratrol and Trans-Piceid in Hungarian Wines
2005 · L. Mark, M. S. P. Nikfardjam, et al. · Journal of Chromatographic Science · 92
Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region
2005 · Martin S. Pour Nikfardjam, László Márk, et al. · Food Chemistry · 91
Determination of products derived from trans-resveratrol UV photoisomerisation by means of HPLC–APCI-MS
2007 · Gergely Montsko, Martin S. Pour Nikfardjam, et al. · Journal of Photochemistry and Photobiology A Chemistry · 71
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
2010 · Martin Pour Nikfardjam, Daniel Maier · Food Chemistry · 70
Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine
2010 · Christopher Tschiersch, Martin Pour Nikfardjam, et al. · European Food Research and Technology · 52
Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines
2006 · Sándor Kunsági-Máté, Kornélia Szabó, et al. · Journal of Biochemical and Biophysical Methods · 46
Resveratrol-derivatives and antioxidative capacity in wines made from grapes
2005 · M NIKFARDJAM, G LASZLO, et al. · Food Chemistry · 43
Investigation of Phenolic Components of Hungarian Wines
2007 · Péter Avar, Martin S. Pour Nikfardjam, et al. · International Journal of Molecular Sciences · 34
Regulatory effects of exogenous gibberellic acid (GA3) on water relations and CO2 assimilation among grapevine (Vitis vinifera L.) cultivars
2013 · Péter Teszlák, Marianna Kocsis, et al. · Scientia Horticulturae · 32
4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg’ region
2009 · Martin Pour Nikfardjam, Bianca May, et al. · European Food Research and Technology · 32
Influence of grapevine flower treatment with gibberellic acid (GA3) on polyphenol content of Vitis vinifera L. wine
2005 · Péter Teszlák, Krisztián Gaál, et al. · Analytica Chimica Acta · 31
Implementation of an on-line near infrared/visible (NIR/VIS) spectrometer for rapid quality assessment of grapes upon receival at wineries
2015 · J.U. Porep, A. Mattes, et al. · Australian Journal of Grape and Wine Research · 30
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The effect of temperature, pH, and ionic strength on color stability of red wine
2015 · Zsuzsanna Czibulya, Ibolya Horváth, et al. · Tetrahedron · 24
A New RP-HPLC Method for Analysis of Polyphenols, Anthocyanins, and Indole-3-Acetic Acid in Wine
2008 · Daniel P.M. Bonerz, Martin S. Pour Nikfardjam, et al. · American Journal of Enology and Viticulture · 24
Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds
2023 · Jana Gehlken, Martin Pour Nikfardjam, et al. · Analytical and Bioanalytical Chemistry · 21
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The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid
2008 · S. Kunsági-Máté, E. Stampel, et al. · Food Research International · 21
Entropy-driven complex formation of malvidin-3-O-glucoside with common polyphenols in ethanol–water binary solutions
2007 · Sándor Kunsági-Máté, Erika Ortmann, et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 21
Effect of the Solvatation Shell Exchange on the Formation of Malvidin- 3-O-Glucoside−Ellagic Acid Complexes
2007 · Sándor Kunsági-Máté, Erika Ortmann, et al. · The Journal of Physical Chemistry B · 21
Analysis and Sensory Evaluation of Gooseberry (Ribes uva crispa L.) Volatiles
2013 · Katrin Hempfling, Oxana Fastowski, et al. · Journal of Agricultural and Food Chemistry · 20
Transformation of stacked π–π-stabilized malvidin-3-O-glucoside — Catechin complexes towards polymeric structures followed by anisotropy decay study
2010 · Sándor Kunsági-Máté, Bianca May, et al. · Food Research International · 17
Effect of Molecular Environment on the Formation Kinetics of Complexes of Malvidin-3-O-glucoside with Caffeic Acid and Catechin
2009 · Sándor Kunsági-Máté, Ashok Kumar, et al. · The Journal of Physical Chemistry B · 16
Effect of ferrous and ferric ions on copigmentation in model solutions
2008 · Sándor Kunsági-Máté, Erika Ortmann, et al. · Journal of Molecular Structure · 15
Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition
2008 · M. S. Pour Nikfardjam, G. J. Pickering · European Food Research and Technology · 15
Online Determination of Ergosterol in Naturally Contaminated Grape Mashes Under Industrial Conditions at Wineries
2015 · Jan U. Porep, Sarah Mrugala, et al. · Food and Bioprocess Technology · 14
Determination of aroma compounds in grape mash under conditions of tasting by on-line near-infrared spectroscopy
2022 · Jana Gehlken, Martin Pour Nikfardjam, et al. · European Food Research and Technology · 12
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Works count: 53
Citation count: 932
H-index: 19
I10-index: 27
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