M. Nagy-Gasztonyi

In vivo and in vitro model studies on noodles prepared with antioxidant-rich pseudocereals

Z. Naàr, A. Kiss, K. Takács, 2019, Journal of Food Measurement and Characterization.

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

M. Nagy-Gasztonyi, Z. Zalán, F. Hegyi, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Changes of potentially anti-nutritive components in Hungarian potatoes from organic and conventional farming

M. Nagy-Gasztonyi, Z. Polgar, Karen A. Simon, 2014 .

The Activities of Amylases and α-Amylase Inhibitor in Wide-range Herbicide Resistant Wheat Lines

J. Pauk, A. Nagy, M. Nagy-Gasztonyi, 2018 .

Liquid Chromatographic Analysis of Phenolic Compounds in Organically and Conventionally Grown Varieties of Sour Cherries

M. Nagy-Gasztonyi, D. Bánáti, H. Daood, 2010 .

EFFECT OF SHORT-TERM STORAGE ON WALNUT FRUIT QUALITY

M. Nagy-Gasztonyi, G. Bujdosó, M. Berki, 2015 .

INVESTIGATION OF ANTINUTRITIVE COMPONENTS IN HUNGARIAN POTATO CULTIVARS DEPENDING ON PRODUCTION TECHNOLOGY

M. Nagy-Gasztonyi, Z. Polgar, I. Wolf, 2014 .

Fatty acid composition, oxidative stability, and antioxidant properties of some hungarian and other persian walnut cultivars

M. Nagy-Gasztonyi, G. Bujdosó, M. Berki, 2016 .

Production of the mycelium of Shiitake (Lentinus edodes) mushroom and investigation of its bioactive compounds

M. Nagy-Gasztonyi, G. Vitányi, L. Lelik, 1997 .

Characterization of red beet and carrot with special emphasis on nitrate accumulation

M. Nagy-Gasztonyi, Á. Kardos-Neumann, M. Takács-Hájos, 2006 .