| Comparison of antioxidant capacity assays with chemometric methods A Rácz, N Papp, E Balogh, M Fodor, K Héberger Analytical Methods, 4216-4224, 2015 | 28 | 2015 |
| 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 | 27 | 2011 |
| 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 | 27 | 2006 |
| 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 | 26 | 2016 |
| 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 | 25 | 2015 |
| 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 | 21 | 2016 |
| 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 | 16 | 2012 |
| Zirconium induced physiological alterations in wheat seedlings M Fodor, A Hegedus, E Stefanovits-Banyai Biologia plantarum 49 (4), 633-636, 2005 | 15 | 2005 |
| 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 | 10 | 2012 |
| 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 | 10 | 1998 |
| 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 | 9 | 2020 |
| 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 | 9 | 1997 |
| 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 | 8 | 2018 |
| 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 | 8 | 2001 |
| 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 | 7 | 2013 |
| 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 | 6 | 2020 |
| 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 | 6 | 2003 |
| 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 | 5 | 2020 |
| 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 | 5 | 2019 |
| 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 | 5 | 2011 |
Anita RáczResearch Centre for Natural Sciences, Budapest, HungaryVerified email at ttk.mta.hu
