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Marietta Fodor
Marietta Fodor
MATE, Élelmiszertudományi és Technológiai Intézet, Élelmiszerkémia- és Analitika Tanszék
Verified email at uni-mate.hu
Title
Cited by
Cited by
Year
Comparison of antioxidant capacity assays with chemometric methods
A Rácz, N Papp, E Balogh, M Fodor, K Héberger
Analytical Methods, 4216-4224, 2015
282015
Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique
M Fodor, A Woller, S Turza, T Szigedi
Journal of Food Engineering 107 (2), 195-199, 2011
272011
Application of combined thermoanalytical techniques in the investigation of cyclodextrin inclusion complexes
C Novák, Z Éhen, M Fodor, L Jicsinszky, J Orgoványi
Journal of thermal analysis and calorimetry 84 (3), 693-701, 2006
272006
Quantitative determination and classification of energy drinks using near-infrared spectroscopy
A Rácz, K Héberger, M Fodor
Analytical and bioanalytical chemistry 408 (23), 6403-6411, 2016
262016
Quantitative determination of coenzyme Q10 from dietary supplements by FT-NIR spectroscopy and statistical analysis
A Rácz, A Vass, H K, M Fodor
Analytical and Bioanalytical Chemistry, 2887 - 2898, 2015
252015
Comparison of classification methods with “n-class” receiver operating characteristic curves: A case study of energy drinks
A Rácz, D Bajusz, M Fodor, K Héberger
Chemometrics and Intelligent Laboratory Systems 151, 34-43, 2016
212016
Protein content determination in Brassica oleracea species using FT‐NIR technique and PLS regression
T Szigedi, J Lénárt, M Dernovics, S Turza, M Fodor
International journal of food science & technology 47 (2), 436-440, 2012
162012
Zirconium induced physiological alterations in wheat seedlings
M Fodor, A Hegedus, E Stefanovits-Banyai
Biologia plantarum 49 (4), 633-636, 2005
152005
Application of FT-NIR spectroscopy on the determination of the fat and protein contents of lyophilized cheeses
J Lénárt, T Szigedi, M Dernovics, M Fodor
Acta Alimentaria 41 (3), 351-362, 2012
102012
Investigation of cyclodextrin complexes of mandelic acid
C Novák, M Fodor, G Pokol, V Izvekov, J Sztatisz, MJ Arias, JM Ginés
Journal of thermal analysis and calorimetry 51 (3), 1039-1048, 1998
101998
Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques
E Benes, A Gere, M Fodor
Journal of Food Engineering 280, 109954, 2020
92020
Solid and liquid state investigations of mandelic acid cyclodextrin complexes
M Fodor, C Novák, R Rakosa, K Tomor, G Pokol, S Gal
Journal of Thermal Analysis and Calorimetry 48 (3), 515-525, 1997
91997
Development and comparison of regression models for the determination of quality parameters in margarine spread samples using NIR spectroscopy
A Rácz, M Fodor, K Héberger
Analytical Methods 10 (25), 3089-3099, 2018
82018
Effects of zirconium on the growth and photosynthetic pigment composition of Chlorella pyrenoidosa green algae
L Simon, M Fodor, I Pais
Journal of plant nutrition 24 (1), 159-174, 2001
82001
Fourier transform near-infrared spectroscopy to predict the gross energy content of food grade legumes
T Szigedi, M Fodor, D Pérez-Marin, A Garrido-Varo
Food Analytical Methods 6 (4), 1205-1211, 2013
72013
Quantitative determination of macro components and classification of some cultivated mushrooms using near‐infrared spectroscopy
E Mikola, A Geösel, É Stefanovits‐Bányai, M Fodor
Journal of Food Processing and Preservation 44 (7), e14540, 2020
62020
The effects of zirconium, a less known microelement, on basic fermentation characteristics and protein composition of saccharomyces cerevisiae
M Fodor, J Hegóczki, G Vereczkey
Acta Alimentaria 32 (4), 353-362, 2003
62003
Comprehensive chemometric classification of snack products based on their near infrared spectra
E Benes, D Bajusz, A Gere, M Fodor, A Rácz
LWT 133, 110130, 2020
52020
Potential of fourier transformed near-infrared (FT-NIR) spectroscopy for rapid analysis of elderberry (Sambucus nigra L.) fruits
V Csorba, M Fodor, S Kovács, M Tóth
Czech Journal of Food Sciences 37 (1), 21-28, 2019
52019
Determination of protein, lipid and sugar contents of bakery products by using fourier-transform near infrared spectroscopy
T Szigedi, M Dernovics, M Fodor
Acta alimentaria 40 (Supplement-1), 222-229, 2011
52011
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