TY  - JOUR
AU  - Mika, László Tamás
AU  - Simonné Sarkadi, Livia
TI  - Jegyzőkönyv
JF  - MAGYAR KÉMIKUSOK LAPJA
J2  - MAGY KEM LAP
VL  - 78
PY  - 2023
IS  - 7-8
SP  - 202
EP  - 205
PG  - 4
SN  - 0025-0163
UR  - https://m2.mtmt.hu/api/publication/34687219
ID  - 34687219
LA  - Hungarian
DB  - MTMT
ER  - 

TY  - CONF
AU  - Simonné Sarkadi, Livia
AU  - Miaomiao, Zhang
AU  - Üveges, Márta
AU  - Oksana, Matsyura
AU  - Réka, Vass
AU  - Sandor, Vari
TI  - The effect of mother's health on breast milk fatty acid composition
T2  - Book of Abstracts
PY  - 2023
SP  - 64
UR  - https://m2.mtmt.hu/api/publication/34430653
ID  - 34430653
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Gashi, A
AU  - Kenesei, György
AU  - Mednyánszky, Zsuzsanna
AU  - Simonné Sarkadi, Livia
TI  - Changes in the free amino acid content of sausages due to high hydrostatic pressure treatment
T2  - Book of Abstract- 4th Young Researchers' International Conference on Chemistry and Chemical Engineering (YRICCCE IV)
PB  - Hungarian Chemical Society
CY  - Budapest
SN  - 9786156018168
PY  - 2023
SP  - 38
UR  - https://m2.mtmt.hu/api/publication/34430614
ID  - 34430614
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Zhang, M
AU  - Üveges, Márta
AU  - Tormási , Judit
AU  - Benes, Eszter Luca
AU  - Simonné Sarkadi, Livia
AU  - Vass, R
AU  - Vari, S G
TI  - Determination of fatty acid composition in breast milk
T2  - Book of Abstract- 4th Young Researchers' International Conference on Chemistry and Chemical Engineering (YRICCCE IV)
PB  - Hungarian Chemical Society
CY  - Budapest
SN  - 9786156018168
PY  - 2023
SP  - 82
EP  - 83
PG  - 2
UR  - https://m2.mtmt.hu/api/publication/34430607
ID  - 34430607
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Berisha, K
AU  - Mednyánszky, Zsuzsanna
AU  - Bytyci, H
AU  - Simonné Sarkadi, Livia
TI  - Amino acid and fatty acid composition of soft cheeses
JF  - EC Nutrition
J2  - EC Nutrition
VL  - 18
PY  - 2023
IS  - 9
SP  - 1
EP  - 12
PG  - 12
UR  - https://m2.mtmt.hu/api/publication/34430417
ID  - 34430417
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Berisha, Kaltrina
AU  - Mednyánszky, Zsuzsanna
AU  - Hysen, BYTYÇI
AU  - Simonné Sarkadi, Livia
TI  - Determination of protein quality of beef sausage
T2  - Book of Abstract- 4th Young Researchers' International Conference on Chemistry and Chemical Engineering (YRICCCE IV)
PB  - Hungarian Chemical Society
CY  - Budapest
SN  - 9786156018168
PY  - 2023
SP  - 34
UR  - https://m2.mtmt.hu/api/publication/34147708
ID  - 34147708
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Albert, Gashi
AU  - Berisha, Kaltrina
AU  - Dr. György, Kenesei
AU  - Mednyánszky, Zsuzsanna
AU  - Simonné Sarkadi, Livia
TI  - Effect of High Hydrostatic Pressure on Free Amino Acid and Biogenic Amines in Sausages During Storage
T2  - Book of Abstract/XXII Congress EuroFoodChem
PB  - Federation of European Chemical Societies (FECS)
CY  - Belgrád
SN  - 9788671320832
PY  - 2023
SP  - 239
UR  - https://m2.mtmt.hu/api/publication/34147670
ID  - 34147670
N1  - Poszter
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Berisha, Kaltrina
AU  - Gashi, A.
AU  - Mednyánszky, Zsuzsanna
AU  - Bytyqi, H.
AU  - Simonné Sarkadi, Livia
TI  - Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition
JF  - ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE
J2  - ACTA ALIMENT
VL  - 52
PY  - 2023
IS  - 3
SP  - 439
EP  - 448
PG  - 10
SN  - 0139-3006
DO  - 10.1556/066.2023.00071
UR  - https://m2.mtmt.hu/api/publication/34130793
ID  - 34130793
AB  - 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.
LA  - English
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Üveges, Márta
AU  - Zhang, Miaomiao
AU  - Simonné Sarkadi, Livia
AU  - Tormási , Judit
AU  - Benes, Eszter Luca
AU  - Vass, Réka Anna
AU  - Vari, G. Sándor
TI  - Eltérő laktációs időszakból származó anyatej minták zsírsav-profil vizsgálata
T2  - MKE 4. Nemzeti Konferencia 2023
PB  - Magyar Kémikusok Egyesülete (MKE)
CY  - Eger
SN  - 9786156018182
PY  - 2023
SP  - 87
UR  - https://m2.mtmt.hu/api/publication/34069610
ID  - 34069610
LA  - Hungarian
DB  - MTMT
ER  - 

TY  - CHAP
AU  - Gashi, A.
AU  - Simonné Sarkadi, Livia
AU  - Kenesei, György
AU  - Mednyánszky, Zsuzsanna
ED  - Biró, Lajos
ED  - Gelencsér, Éva
ED  - Lugasi, Andrea
ED  - Rurik, Imre
ED  - Simonné, Sarkadi Lívia
TI  - Nutrition value of different sausages based on their biogenic amine content
T2  - Táplálkozástudományi kutatások XI. PhD konferencia
PB  - Magyar Táplálkozástudományi Társaság
CY  - Budapest
SN  - 9786155606144
PY  - 2023
SP  - 18
UR  - https://m2.mtmt.hu/api/publication/33812343
ID  - 33812343
LA  - English
DB  - MTMT
ER  -