I. Magyar

582 total citations
17 papers, 460 citations indexed

About

I. Magyar is a scholar working on Food Science, Plant Science and Molecular Biology. According to data from OpenAlex, I. Magyar has authored 17 papers receiving a total of 460 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 9 papers in Plant Science and 8 papers in Molecular Biology. Recurrent topics in I. Magyar's work include Fermentation and Sensory Analysis (16 papers), Horticultural and Viticultural Research (9 papers) and Tea Polyphenols and Effects (3 papers). I. Magyar is often cited by papers focused on Fermentation and Sensory Analysis (16 papers), Horticultural and Viticultural Research (9 papers) and Tea Polyphenols and Effects (3 papers). I. Magyar collaborates with scholars based in Hungary and Slovakia. I. Magyar's co-authors include Tamás Tóth, József Felföldi, Zoltán Kovács, Zsanett Bodor, John‐Lewis Zinia Zaukuu, Anna Maráz, Keith Kardos, M. Tóth-Márkus and Zuzana Kozovská and has published in prestigious journals such as SHILAP Revista de lepidopterología, International Journal of Food Microbiology and Journal of Food Science.

In The Last Decade

I. Magyar

17 papers receiving 453 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
I. Magyar Hungary 10 384 275 121 76 59 17 460
Carmen Ancı́n Azpilicueta Spain 11 378 1.0× 236 0.9× 146 1.2× 117 1.5× 57 1.0× 19 458
Franco Battistutta Italy 13 439 1.1× 258 0.9× 92 0.8× 154 2.0× 36 0.6× 23 525
L. Castellari Italy 8 359 0.9× 272 1.0× 138 1.1× 74 1.0× 43 0.7× 18 448
Christine Mayr Marangon Italy 12 399 1.0× 256 0.9× 154 1.3× 162 2.1× 40 0.7× 23 527
Damien Steyer France 9 444 1.2× 371 1.3× 174 1.4× 107 1.4× 84 1.4× 19 611
M. Grossmann Germany 13 376 1.0× 274 1.0× 161 1.3× 82 1.1× 63 1.1× 24 515
Marta Dizy Spain 13 648 1.7× 355 1.3× 179 1.5× 177 2.3× 63 1.1× 19 766
Debra Inglis Canada 15 633 1.6× 360 1.3× 161 1.3× 183 2.4× 82 1.4× 29 717
C. A. Uthurry Spain 7 284 0.7× 164 0.6× 68 0.6× 79 1.0× 34 0.6× 10 331
Ana Jeromel Croatia 14 493 1.3× 356 1.3× 92 0.8× 211 2.8× 80 1.4× 61 540

Countries citing papers authored by I. Magyar

Since Specialization
Citations

This map shows the geographic impact of I. Magyar's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by I. Magyar with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites I. Magyar more than expected).

Fields of papers citing papers by I. Magyar

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by I. Magyar. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by I. Magyar. The network helps show where I. Magyar may publish in the future.

Co-authorship network of co-authors of I. Magyar

This figure shows the co-authorship network connecting the top 25 collaborators of I. Magyar. A scholar is included among the top collaborators of I. Magyar based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with I. Magyar. I. Magyar is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

17 of 17 papers shown
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Zaukuu, John‐Lewis Zinia, et al.. (2019). Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy. Journal of Food Science. 84(12). 3437–3444. 40 indexed citations
4.
Magyar, I., et al.. (2016). Botrytized wines – current perspectives. Dove Medical Press (Taylor and Francis Group). Volume 8. 29–39. 32 indexed citations
5.
Magyar, I., et al.. (2014). Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts. International Journal of Food Microbiology. 178. 1–6. 40 indexed citations
6.
Magyar, I., et al.. (2014). Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary. Acta Alimentaria. 43(3). 489–500. 6 indexed citations
7.
Kovács, Zoltán, et al.. (2014). Application of electronic tongue to discriminate white wines originated from different regions of Hungary. Acta Alimentaria. 43(Supplement 1). 132–139. 5 indexed citations
8.
Magyar, I.. (2011). Botrytized Wines. Advances in food and nutrition research. 63. 147–206. 47 indexed citations
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10.
Magyar, I., et al.. (2006). Morphological and taxonomic study on mycobiota of noble rotted grapes in the Tokaj wine district. Acta Alimentaria. 35(2). 237–246. 24 indexed citations
11.
Magyar, I., et al.. (2004). Characterization of yeast and mould biota of botrytized grapes in Tokaj wine region in the years 2000 and 2001. Acta Alimentaria. 33(3). 259–267. 17 indexed citations
12.
Tóth-Márkus, M., et al.. (2002). Study of Tokaji aszú wine flavour by solid phase microextraction method. Acta Alimentaria. 31(4). 343–354. 8 indexed citations
13.
Magyar, I., et al.. (2002). Study on the yeast and mould biota of the botrytized grapes in Tokaj region in two years. SHILAP Revista de lepidopterología. 8(3-4). 3 indexed citations
14.
Kozovská, Zuzana, et al.. (2001). Multidrug resistance as a dominant molecular marker in transformation of wine yeast. Journal of Biotechnology. 92(1). 27–35. 7 indexed citations
15.
Magyar, I., et al.. (1994). Effect of immibilized yeasts on the quality of bottle-fermented sparkling wine. Acta Alimentaria. 23(1). 9–23. 8 indexed citations
16.
Magyar, I., et al.. (1989). Biological Deacidification of Wine with Schizosaccharomyces pombe Entrapped in Ca-Alginate Gel. American Journal of Enology and Viticulture. 40(4). 233–240. 39 indexed citations
17.
Magyar, I., et al.. (1989). Biological Deacidification of Wine withSchizosaccharomyces pombeEntrapped in Ca-Alginate Gel. American Journal of Enology and Viticulture. 40(4). 233–240. 30 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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