Diána Nyitrainé Sárdy

Magyar Agrár- és Élettudományi Egyetem — Hungary

Agricultural and Biological Sciences · Life Sciences

3h-index62citations4works0.02yr avg
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Research Topics

Fermentation and Sensory Analysis(4), Horticultural and Viticultural Research(2), Sensory Analysis and Statistical Methods(2), Phytochemicals and Antioxidant Activities(1), Meat and Animal Product Quality(1)

Publications4 total

Role of Yeast in Wine Fermentation Processes
2020
Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species <i>Saccharomyces cerevisiae</i>, <i>S. uvarum</i> and <i>Starmerella bacillaris</i>
Food Technology and Biotechnology·2020· 30 citedOpen Access
Comparison of sensory evaluation techniques for Hungarian wines
Journal of Chemometrics·2020· 24 citedOpen Access
Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary
Acta Alimentaria·2019· 8 citedOpen Access

Frequent Co-authors

Nikolett Kellner(2), Anita Rácz(2), Borbála Oláhné-Horváth(1), I. Magyar(1), Zsuzsanna Guld(1), Attila Gere(1), Zs. Guld(1), Helga Tima(1), M. Kállay(1), B. Nagy(1), Zsuzsanna Varga(1), Réka Matolcsy(1), Áron Pál Szövényi(1)