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Items where Author is "Kállay, M."
Group by: Item Type | No Grouping Jump to: Article Number of items: 7. ArticleGuld, Zs. and Rácz, A. and Tima, H. and Kállay, M. and Sárdy, D. (2019) Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary. Acta Alimentaria, 48 (3). pp. 349-357. ISSN 0139-3006 (print); 1588-2535 (online) Bene, Zs. and Kállay, M. (2019) Polyphenol Contents of Skin-Contact Fermented White Wines. Acta Alimentaria, 48 (4). pp. 515-524. ISSN 0139-3006 (print); 1588-2535 (online) Nagy, B. and Soós, J. and Horvath, B. and Kállay, M. and Nyúl-Pühra, B. and Nyitrai-Sárdy, D. (2017) The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations. Acta Alimentaria, 46 (1). pp. 109-115. ISSN 0139-3006 Demeter, O. and Fodor, E. A. and Kállay, M. and Mező, Gábor and Németh, K. and Kele, Péter (2016) A Double-Clicking Bis-Azide Fluorogenic Dye for Bioorthogonal Self-Labeling Peptide Tags. Chemistry, A European Journal, 22 (18). pp. 6382-6388. ISSN 0947-6539, ESSN: 1521-3765 Leskó, A. and Nyitrai-Sárdy, D. and Kállay, M. and Balga, I. (2014) The effect of yeast on the anthocyanin characteristics of fermented model solutions. Acta Alimentaria, 43 (2). pp. 232-238. ISSN 0139-3006 Leskó, A. and Kállay, M. (2011) Variations in the extractability of certain phenolic components in Vitis vinifera cv. ‘Blaufraenkisch’ clusters and wines as a function of vine load. Acta Alimentaria, 40 (Supple). pp. 91-100. ISSN 0139-3006 Leskó, A. and Kállay, M. and Nyúl-Pühra, B. and Nyitrai-Sárdy, D. (2011) The change of polyphenolic composition and tyrosol content of the wine as an effect of sur lie method. Acta Alimentaria, 40 (Supple). pp. 79-90. ISSN 0139-3006 |
