@article{MTMT:34820001,
	title = {The Impact of Sour Cherry Juice (Prunus Cerasus) on Reducing Glucose Release During in Vitro Starch Digestion},
	url = {https://m2.mtmt.hu/api/publication/34820001},
	author = {Tormási , Judit and Benes, Eszter Luca and Matkovits, Anna and Abrankó, László},
	journal-iso = {SOC SCI RES NETW (SSRN)},
	journal = {SOCIAL SCIENCE RESEARCH NETWORK: SSRN},
	unique-id = {34820001},
	year = {2024},
	eissn = {1556-5068},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@{MTMT:34503458,
	title = {Modifications of Food Proteins to Biologically active Peptides by Enzymatic and Microbial routes},
	url = {https://m2.mtmt.hu/api/publication/34503458},
	author = {Koris, András and Csighy, Attila and Kenbon, Beyene Abdisa and Ashish, Sujay and Némethné Szerdahelyi, Emőke and Takács, Krisztina and Abrankó, László and Nath, Arijit},
	booktitle = {Műszaki Kémiai Napok 2023 Konferencia},
	unique-id = {34503458},
	year = {2023},
	pages = {n.a},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@{MTMT:34503315,
	title = {Yogurt from Lactosylated and Non-lactosylated Milk proteins by Enzymatic and Microbial fermentation – Physical and Biochemical perspectives},
	url = {https://m2.mtmt.hu/api/publication/34503315},
	author = {Nath, Arijit and Csighy, Attila and Kenbon, Beyene Abdisa and Ashish, Sujay and Mercy, Mukite Barasa and Albert, Krisztina and Némethné Szerdahelyi, Emőke and Takács, Krisztina and Kaszab, Tímea and Abrankó, László and Koris, András},
	booktitle = {Műszaki Kémiai Napok 2023 Konferencia},
	unique-id = {34503315},
	year = {2023},
	pages = {n.a},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@{MTMT:34425577,
	title = {Laktozilált és nem-laktozilált tejfehérjékből enzimatikus és mikrobiális fermentációval előállított joghurtok vizsgálata - fizikai és biokémiai szempontokból},
	url = {https://m2.mtmt.hu/api/publication/34425577},
	author = {Nath, Arijit and Csighy, Attila and Kenbon, Beyene Abdisa and Ashish, Sujay and Mercy, Mukite Barasa and Albert, Krisztina and Némethné Szerdahelyi, Emőke and Takács, Krisztina and Kaszab, Tímea and Abrankó, László and Koris, András},
	booktitle = {Műszaki Kémiai Napok 2023 Konferencia},
	unique-id = {34425577},
	year = {2023},
	pages = {14},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@{MTMT:34165718,
	title = {Bioaktív komponenseket tartalmazó élelmiszerek hatása a trigliceridek emészthetőségére és a fehérje emésztésre},
	url = {https://m2.mtmt.hu/api/publication/34165718},
	author = {Tormási , Judit and Abrankó, László},
	booktitle = {MKE 4. Nemzeti Konferencia 2023},
	unique-id = {34165718},
	year = {2023},
	pages = {n.a.},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@CONFERENCE{MTMT:34164069,
	title = {SOUR CHERRY (Prunus cerasus) JUICE DECREASES STARCH BIOACCESSIBILITY OF WHITE BREAD},
	url = {https://m2.mtmt.hu/api/publication/34164069},
	author = {Tormási , Judit and Benes, Eszter Luca and Abrankó, László},
	booktitle = {4th International Conference on Food Bioactives & Health (FBHC 2023)},
	unique-id = {34164069},
	year = {2023},
	pages = {272},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@{MTMT:34163934,
	title = {Élelmi fehérjék tápértékbecslése emésztésszimulációval},
	url = {https://m2.mtmt.hu/api/publication/34163934},
	author = {Tormási , Judit and Berki, Mária and Lengyelné Kónya, Éva and Tömösköziné Farkas, Rita and Abrankó, László},
	booktitle = {MKE 4. Nemzeti Konferencia 2023},
	unique-id = {34163934},
	year = {2023},
	pages = {Élelmi fehérjék},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@article{MTMT:34161862,
	title = {Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta},
	url = {https://m2.mtmt.hu/api/publication/34161862},
	author = {Tormási , Judit and Abrankó, László},
	doi = {10.1111/ijfs.16741},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {58},
	unique-id = {34161862},
	issn = {0950-5423},
	abstract = {Lipid digestibility of a high fat dairy product (sour cream (SC) containing milk fat) and its analogue (SCA; containing palm oil) was performed during in vitro digestion simulation using the Infogest method. Extent of lipolysis and fatty acid‐specific digestibility was determined using gastric lipase (GL) and pancreatic lipase (PL) or only PL. Milk fat from SC showed lower digestibility than palm oil from SCA and it was shown that GL has an important effect on short and medium chained fatty acids (SCFAs and MCFAs) however inhibition of GL is not the main cause of lowered lipid digestibility of SC. Structural analysis using fluorescent microscopy showed that the lower digestibility of milk fat is due to flocculation of globules, an effect not occurring with palm oil droplets. Moreover, lipid digestibility was evaluated in a real meal during co‐digestion simulations with cooked pasta. In this scenario, while lipid digestibility of SCA remained unchanged, extent of lipolysis of SC increased although only during digestion simulation using both enzymes (GL+PL). Results show that the flocculation protecting effect of pasta proteins during gastric digestion of SC. The proposed effect is underlined with the FA‐specific results showing an increase of GL‐preferred FAs, SCFAs and MCFAs.},
	year = {2023},
	eissn = {1365-2621},
	pages = {6330-6341},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@article{MTMT:33870774,
	title = {Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion—An In Vitro Co-Digestion Study with Real Foods},
	url = {https://m2.mtmt.hu/api/publication/33870774},
	author = {Tormási , Judit and Abrankó, László},
	doi = {10.3390/nu15102395},
	journal-iso = {NUTRIENTS},
	journal = {NUTRIENTS},
	volume = {15},
	unique-id = {33870774},
	abstract = {Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was examined using two test foods (cream and baked beef) with highly different fatty acid (FA) composition. Digestion simulations were performed either using both gastric and pancreatic lipase, or only with pancreatic lipase according to the Infogest protocol. Lipid digestibility was assessed based on the bioaccessible FAs. Results showed the triacylglycerols containing short- and medium-chain FAs (SCFA and MCFA) are non-preferred substrates for pancreatic lipase; however, this is not characteristic for GL. Our findings suggest that both GSP and BTB primarily affect the lipolysis of SCFAs and MCFAs, because the dispreference of pancreatic lipase towards these substrates was further enhanced as a result of co-digestion. Interestingly, GSP and BTB similarly resulted in significant decrease in lipolysis for cream (containing milk fat having a diverse FA profile), whereas they were ineffective in influencing the digestion of beef fat, having simpler FA profile. It highlights that the characteristics of the dietary fat source of a meal can be a key determinant on the observed extent of lipolysis when co-digested with foods with bioactive constituents.},
	year = {2023},
	eissn = {2072-6643},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}

@{MTMT:33249601,
	title = {Assessment of nutrient bioaccessibility by digestion simulation – a potential tool for functional food development},
	url = {https://m2.mtmt.hu/api/publication/33249601},
	author = {Tormási , Judit and Berki, Mária and Lengyelné Kónya, Éva and Tömösköziné Farkas, Rita and Nagy, Katalin and Abrankó, László},
	booktitle = {4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts},
	unique-id = {33249601},
	year = {2022},
	pages = {86-86},
	orcid-numbers = {Abrankó, László/0000-0002-0160-7280}
}