| How to objectively determine the color of beer? D Koren, B Hegyesné Vecseri, G Kun-Farkas, A Urbin, A Nyitrai, L Sipos Journal of food science and technology 57, 1183-1189, 2020 | 68 | 2020 |
| Study of antioxidant activity during the malting and brewing process D Koren, S Kun, B Hegyesné Vecseri, G Kun-Farkas Journal of food science and technology 56, 3801-3809, 2019 | 60 | 2019 |
| Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit F Fejzullahu, Z Kiss, G Kun-Farkas, S Kun Foods 10 (6), 1336, 2021 | 18 | 2021 |
| Folic acid content and antioxidant activity of different types of beers available in Hungarian retail D Koren, C Orbán, N Galló, S Kun, B Vecseri-Hegyes, G Kun-Farkas Journal of food science and technology 54, 1158-1167, 2017 | 18 | 2017 |
| Quantitative Analysis of Flavor Volatiles in Beer Using Headspace Solid-Phase Microextraction and Gas Chromatography–Flame Ionization Detection (HS-SPME-GC-FID) F Liu, G Kun-Farkas, Z Kiss Journal of the American Society of Brewing Chemists 73 (3), 261-265, 2015 | 13 | 2015 |
| Experiences with laboratory and pilot plant preparation of millet and buckwheat beer A Sebestyén, Z Kiss, B Vecseri-Hegyes, G Kun-Farkas, Á Hoschke Acta Alimentaria 42 (Supplement-1), 81-89, 2013 | 13 | 2013 |
| Optimization of malting and mashing processes for the production of gluten-free beers ZS Kiss, B Vecseri-Hegyes, G Kun-Farkas, Á Hoschke Acta alimentaria 40 (Supplement-1), 67-78, 2011 | 13 | 2011 |
| Comparison of supervised learning statistical methods for classifying commercial beers and identifying patterns D Koren, L Lőrincz, S Kovács, G Kun‐Farkas, B Vecseriné Hegyes, ... Journal of Chemometrics 34 (4), e3216, 2020 | 11 | 2020 |
| Interaction of Saccharomyces and non -Saccharomyces yeast strains in an alcoholic fermentation process G Farkas, JM Rezessy-Szabo, F Zakany, A Hoschke Acta Alimentaria 34 (1), 81-90, 2005 | 11 | 2005 |
| Technological factors influencing buffering capacity of wort F Liu, G Kun-Farkas, Z Kiss Journal of the American Society of Brewing Chemists 73 (3), 236-239, 2015 | 10 | 2015 |
| Simple HPLC method for determining the glycerol content of beer X Han, F Liu, G Kun-Farkas, Z Kiss Journal of the American Society of Brewing Chemists 73 (4), 314-317, 2015 | 9 | 2015 |
| Evolution of folate content during barley malt production D Koren, B Hegyesné Vecseri, G Kun-Farkas Acta Alimentaria, 2021 | 5 | 2021 |
| Elaboration of the Technology for the Production of Bierbrand in a Pilot Plant B Vecseri‐Hegyes, G Farkas, R Utassy, I Panyik Journal of the Institute of Brewing 111 (1), 11-19, 2005 | 3 | 2005 |
| Monitoring of Chemical Changes in Red Lentil Seeds During the Germination Process I Szedljak, A Kovács, G Kun-Farkas, B Bernhardt, S Králik, ... Hungarian Journal of Industry and Chemistry, 37-42, 2018 | 2 | 2018 |
| Effect of lactic acid bacteria in combination with yeast on fermentation of wort Á Joó, S Kun, G Kun-Farkas Acta Alimentaria 42 (Supplement-1), 27-36, 2013 | 1 | 2013 |
| Optimization of technological processes for gluten-free beer production Z Kiss, B Vecseri-Hegyes, G Kun-Farkas, A Hoschke | 1 | 2011 |
| Evolution of Folate Content During Wort Production D Koren, BH Vecseri, G Kun-Farkas Acta Alimentaria 49 (4), 433-440, 2020 | | 2020 |
| The Heritage of Traditional Superior Beers from the Visegrad Group Countries J Fiala, D Šmogrovičová, G Kun-Farkas, E Kordialik-Bogacka, J Vinopal KVASNY PRUMYSL 63 (2), 46–51-46–51, 2017 | | 2017 |
| Experiences with laboratory and pilot plant preparation of millet and buckwheat beer à Hoschke, B Vecseri-Hegyes, G Kun-Farkas, Z Kiss Acta alimentaria, 2013 | | 2013 |
| Új technológiai lehetőségek alkoholszegény sörök előállítására G Farkas Budapesti Corvinus Egyetem, 2007 | | 2007 |
