Ottó Dóka

Széchényi István Egyetem

H-index: 14

Europe-Hungary

Ottó Dóka, With an exceptional h-index of 14 and a recent h-index of 7 (since 2020), a distinguished researcher at Széchényi István Egyetem,

His recent articles reflect a diverse array of research interests and contributions to the field:

Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy

Effect of protein content on the thermal effusivity of foods

HPLC and direct photothermal techniques for quantification of β-carotene in sea buckthorn juices.

Title	Journal	Author(s)	Publication Date
Quantification of total polyphenol content in wine lees by conventional optical and photoacoustic spectroscopy	OENO One	Ottó Dóka Gitta Ficzek Gergely Simon Zsolt Zsófi Szabolcs Villangó ...	2023/5/25
Effect of protein content on the thermal effusivity of foods	Acta Alimentaria	G Szafner O Dóka N Gombkötő	2021/11/15
HPLC and direct photothermal techniques for quantification of β-carotene in sea buckthorn juices.		O Dóka M Máté D Székely I Jócsák G Ficzek ...	2021/10/19

H-index: 36

Eötvös Loránd Tudományegyetem

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