@article{MTMT:34687219,
	title = {Jegyzőkönyv},
	url = {https://m2.mtmt.hu/api/publication/34687219},
	author = {Mika, László Tamás and Simonné Sarkadi, Livia},
	journal-iso = {MAGY KEM LAP},
	journal = {MAGYAR KÉMIKUSOK LAPJA},
	volume = {78},
	unique-id = {34687219},
	issn = {0025-0163},
	year = {2023},
	eissn = {1588-1199},
	pages = {202-205}
}

@CONFERENCE{MTMT:34430653,
	title = {The effect of mother's health on breast milk fatty acid composition},
	url = {https://m2.mtmt.hu/api/publication/34430653},
	author = {Simonné Sarkadi, Livia and Miaomiao, Zhang and Üveges, Márta and Oksana, Matsyura and Réka, Vass and Sandor, Vari},
	booktitle = {Book of Abstracts},
	unique-id = {34430653},
	year = {2023},
	pages = {64}
}

@{MTMT:34430614,
	title = {Changes in the free amino acid content of sausages due to high hydrostatic pressure treatment},
	url = {https://m2.mtmt.hu/api/publication/34430614},
	author = {Gashi, A and Kenesei, György and Mednyánszky, Zsuzsanna and Simonné Sarkadi, Livia},
	booktitle = {Book of Abstract- 4th Young Researchers' International Conference on Chemistry and Chemical Engineering (YRICCCE IV)},
	unique-id = {34430614},
	year = {2023},
	pages = {38}
}

@{MTMT:34430607,
	title = {Determination of fatty acid composition in breast milk},
	url = {https://m2.mtmt.hu/api/publication/34430607},
	author = {Zhang, M and Üveges, Márta and Tormási , Judit and Benes, Eszter Luca and Simonné Sarkadi, Livia and Vass, R and Vari, S G},
	booktitle = {Book of Abstract- 4th Young Researchers' International Conference on Chemistry and Chemical Engineering (YRICCCE IV)},
	unique-id = {34430607},
	year = {2023},
	pages = {82-83}
}

@article{MTMT:34430417,
	title = {Amino acid and fatty acid composition of soft cheeses},
	url = {https://m2.mtmt.hu/api/publication/34430417},
	author = {Berisha, K and Mednyánszky, Zsuzsanna and Bytyci, H and Simonné Sarkadi, Livia},
	journal-iso = {EC Nutrition},
	journal = {EC Nutrition},
	volume = {18},
	unique-id = {34430417},
	year = {2023},
	pages = {1-12}
}

@{MTMT:34147708,
	title = {Determination of protein quality of beef sausage},
	url = {https://m2.mtmt.hu/api/publication/34147708},
	author = {Berisha, Kaltrina and Mednyánszky, Zsuzsanna and Hysen, BYTYÇI and Simonné Sarkadi, Livia},
	booktitle = {Book of Abstract- 4th Young Researchers' International Conference on Chemistry and Chemical Engineering (YRICCCE IV)},
	unique-id = {34147708},
	year = {2023},
	pages = {34}
}

@{MTMT:34147670,
	title = {Effect of High Hydrostatic Pressure on Free Amino Acid and Biogenic Amines in Sausages During Storage},
	url = {https://m2.mtmt.hu/api/publication/34147670},
	author = {Albert, Gashi and Berisha, Kaltrina and Dr. György, Kenesei and Mednyánszky, Zsuzsanna and Simonné Sarkadi, Livia},
	booktitle = {Book of Abstract/XXII Congress EuroFoodChem},
	unique-id = {34147670},
	year = {2023},
	pages = {239}
}

@article{MTMT:34130793,
	title = {Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition},
	url = {https://m2.mtmt.hu/api/publication/34130793},
	author = {Berisha, Kaltrina and Gashi, A. and Mednyánszky, Zsuzsanna and Bytyqi, H. and Simonné Sarkadi, Livia},
	doi = {10.1556/066.2023.00071},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {52},
	unique-id = {34130793},
	issn = {0139-3006},
	abstract = {The aim of this study was to assess the nutritional quality of homemade beef sausages by examining the amino acid, biogenic amine, and fatty acid composition. The most abundant amino acids were Ala (15.56%), Leu (13.28%), Gly (8.64%), Pro (8.41%), Ser (8.26%), and Val (7.65%). The essential amino acids accounted for 44.30% of total amino acids. Apart from the protein building amino acids, the free amino acid content was relatively high, accounting for 10% of total amino acid content. The average biogenic amine concentration in the sausage samples was low (1.69 mg kg −1 ). Saturated fatty acids accounted for 59.10% of total fatty acids, followed by monounsaturated (38.63%) and polyunsaturated fatty acids (2.27%). The fatty acid profile was dominated by oleic (C18:1, 34.37%) and palmitic (C16:0, 30.24%) acids, and short-chain fatty acids were also present, which may have a positive impact on gut health. The results show that beef sausages have a high nutritional value and are a good source of essential amino acids, free amino acids, and fatty acids that are important for human health.},
	year = {2023},
	eissn = {1588-2535},
	pages = {439-448}
}

@{MTMT:34069610,
	title = {Eltérő laktációs időszakból származó anyatej minták zsírsav-profil vizsgálata},
	url = {https://m2.mtmt.hu/api/publication/34069610},
	author = {Üveges, Márta and Zhang, Miaomiao and Simonné Sarkadi, Livia and Tormási , Judit and Benes, Eszter Luca and Vass, Réka Anna and Vari, G. Sándor},
	booktitle = {MKE 4. Nemzeti Konferencia 2023},
	unique-id = {34069610},
	year = {2023},
	pages = {87}
}

@{MTMT:33812343,
	title = {Nutrition value of different sausages based on their biogenic amine content},
	url = {https://m2.mtmt.hu/api/publication/33812343},
	author = {Gashi, A. and Simonné Sarkadi, Livia and Kenesei, György and Mednyánszky, Zsuzsanna},
	booktitle = {Táplálkozástudományi kutatások XI. PhD konferencia},
	unique-id = {33812343},
	year = {2023},
	pages = {18}
}