Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Diána Nyitrainé Sárdy"'
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 76-83 (2020)
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application
Externí odkaz:
https://doaj.org/article/c4c7ff1ad97d492dbb1a0166b813ca4f
Autor:
Ágnes Diána Nyitrainé Sárdy, Márta Ladányi, Zsuzsanna Varga, Áron Pál Szövényi, Réka Matolcsi
Publikováno v:
Diversity, Vol 14, Iss 2, p 74 (2022)
Nuclear magnetic resonance (NMR) spectroscopy is an innovative method for wine analysis. Every grapevine variety has a unique structural formula, which can be considered as the genetic fingerprint of the plant. This specificity appears in the composi
Externí odkaz:
https://doaj.org/article/f835c9ff174a4b5794feb7d56ade5338
Autor:
GÁBOR, NIKLÉCZI, DIÁNA, NYITRAINÉ SÁRDY, ZSUZSANNA, VARGA, PÉTER, BODOR-PESTI, SÁNDOR, VÉRTES GÁBOR, ISTVÁN, FAZEKAS
Publikováno v:
Horticulture / Kertgazdaság; mar2024, Vol. 56 Issue 1, p55-63, 9p
Autor:
MIHÁLY, TURCSÁN, ERNŐ, SZEGEDI, KRISZTINA, OLÁH, RÓBERT, OLÁH, GIZELLA, JAHNKE, ZSUZSANNA, VARGA, TAMÁS, DEÁK, DIÁNA, NYITRAINÉ SÁRDY
Publikováno v:
Horticulture / Kertgazdaság; dec2023, Vol. 55 Issue 4, p33-45, 13p
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 76-83 (2020)
Food Technology and Biotechnology
Food Technology and Biotechnology
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::596ac2241789b24629d55df32bf27249
https://hrcak.srce.hr/file/345048
https://hrcak.srce.hr/file/345048
Autor:
Zsuzsanna Varga, Balázs Nagy, Réka Matolcsi, Nikolett Kellner, Diána Nyitrainé Sárdy, Áron Szövényi
Publikováno v:
Processes, Vol 9, Iss 155, p 155 (2021)
Processes
Volume 9
Issue 1
Processes
Volume 9
Issue 1
The aim of this study was to find out what kind of &ldquo
Bianca&rdquo
wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial produc
Bianca&rdquo
wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3331a5f56d51fac253d4b2d5b112a414
https://www.mdpi.com/2227-9717/9/1/155
https://www.mdpi.com/2227-9717/9/1/155
Autor:
ANNA, OLÁH, KRISZTINA, OLÁH, MIHÁLY, TURCSÁN, JÁNOS, LÁZÁR, RÓBERT, OLÁH, DIÁNA, NYITRAINÉ SÁRDY
Publikováno v:
Horticulture / Kertgazdaság; sep2022, Vol. 54 Issue 3, p25-31, 7p
Publikováno v:
Journal of Chemometrics. 34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ded3916a540e498ad8f8358798b04809
https://doi.org/10.1002/cem.3219
https://doi.org/10.1002/cem.3219
Autor:
Diána Nyitrainé Sárdy, István Fazekas, Attila Nagy, Márta Ladányi, Nikolett Kellner, Borbála Bálo, Balázs Nagy
Publikováno v:
Journal of Wine Research. 29:151-158
Viticultural practices as defoliation (DF) and cluster tipping (CT) (hereinafter referred to as the abbreviation) are often used for crop regulation to enhance quality. Reduced yield can be accompa...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93fb7ca77816e43ae17f3ea7262279dd
https://doi.org/10.1080/09571264.2018.1465902
https://doi.org/10.1080/09571264.2018.1465902
Publikováno v:
Horticulture / Kertgazdaság; Dec2021, Vol. 53 Issue 4, p20-31, 12p