PUBLIKÁCIÓS JEGYZÉK Simonné Dr. habil. Sarkadi Livia

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1 PUBLIKÁCIÓS JEGYZÉK Simonné Dr. habil. Sarkadi Livia Nemzetközi folyóiratban megjelent idegen nyelvű cikkek 1. Simon Sarkadi, L., Galiba, G. (1988) Determination of putrescine and cadaverine in wheat callus by overpressured layer chromatography (OPLC). J. Planar Chromatography, 1(4), Galiba, G., Simon Sarkadi, L., Salgó, A., Kocsy, G. (1989) Genotype dependent adaptation of wheat varieties to water stress in vitro. Plant Physiology, 134, Khalil Osman, M., Simon Sarkadi, L. (1991) Biochemical studies of some non-conventional sources of protein. Part 5. Extraction and characterization of protein from fenugreek seed (Trigonella foenum L.). Nahrung, 35(3), Galiba, G., Simon Sarkadi, L., Kocsy, G., Salgo, A., Sutka, J. (1992) Possible chromosomal location of genes determining the osmoregulation of wheat. Theoretical and Applied Genetics, 85, El Adawy, T.A., Rahma, E.H., El Badawey, A.A., Gomaa, M.A., Lásztity, R., Sarkadi, L. (1994) Biochemical studies of some non-conventional sources of proteins Part.7. Effect of detoxification treatments on the nutritional quality of apricot kernels. Nahrung, 38(1), Simon Sarkadi, L., Holzapfel, W.H. (1994) Determination of biogenic amines in leafy vegetables by amino acid analyser. Z. Lebensmittel Untersuchung und Forschung, 198, Halász, A., Baráth, Á., Simon Sarkadi, L., Holzapfel, W.H. (1994) Biogenic amines and their production by microorganisms in food. A review. Trends in Food Science and Technology, 5, Simon Sarkadi, L., Holzapfel, W. H., Halász, A. (1994) Biogenic amine content and microbial contamination of leafy vegetables during storage at 5C. J. Food Biochemistry, 17(6), Simon Sarkadi, L., Holzapfel, W. H. (1995) Biogenic amines and microbial quality of sprouts. Z. Lebensmittel Untersuchung und Forschung, 200, Simon Sarkadi, L., Kovács, Á., Mincsovics, E. (1997) Determination of biogenic amines by personal OPLC. J. Planar Chromatography, 10, Kovács, Á., Simon Sarkadi, L., Mincsovics, E. (1998) Step-wise gradient separation and quantification of dansylated biogenic amines in vegetables using personal OPLC. J. Planar Chromatography, 11(1), (levelező szerző) 12. Kovács, Á., Ganzler, K., Simon Sarkadi, L. (1998) Microwave-assisted extraction of free amino acids from foods. Z. Lebensmittel Untersuchung und Forschung, 207,

2 13. Skowronek, F., Simon Sarkadi, L., Holzapfel, W. H.(1998) Hygienic status and biogenic amine content of mung bean sprouts. Z. Lebensmittel Untersuchung und Forschung, 207, (levelező szerző) 14. Gloria, M.B.A., Watson, B.T., Simon Sarkadi, L., Daeschel, M.A. (1998) Biogenic amines in Oregon Pinot Noir and Cabernet Sauvignon Wines. American Journal of Enology and Viticulture, 49(3), Kovács, Á., Simon Sarkadi, L., Ganzler, K. (1999) Determination of Biogenic amines by capillary electrophoresis. J. of Chromatography A, 836, (levelező szerző) 16. Simon Sarkadi, L., Salgó, A., Sebők, A. (2000) Food Safety Practices in Hungary. Advancing Food Safety. The Food Safety Journal, 3(16), Csomós, E., Simon Sarkadi, L., Kátay, Gy., Király Véghely, Zs., Diófási, L., Tyihák, E. (2000) Determination of biologically active compounds in wines using overpressured-layer Chromatography. Czech Journal of Food Sciences, 18, (levelező szerző) 18. Simon Sarkadi, L., Kocsy, G., Csomós, E., Jakab, T., Végh Z., (2001) OPLC Investigation of the Effect of Cold-hardening on the level of Polyamines in Wheat. J. Planar Chromatography, 14(5), Berecz, K., Simon Sarkadi, L., Ragasits, I., Hoffmann, S. (2001) Comparison of protein quality and mineral element concentrations in grain of spelt (Triticum spelta L.) and common wheat (Triticum aestivum L.). Archives Acker- Pfl. Boden, 47, Simon Sarkadi, L., Kovács, Á. (2002) Biogenic amine determination in food by different techniques. G.I.T. Laboratory Journal, 6(1), Leskó, K., Stefanovits Bányai, É., Simon Sarkadi, L. (2002) Effect of cadmium and magnesium on free amino acids, polyamines and peroxidase enzyme activity in wheat seedlings. Cereal Research Communications, 30 (Nos. 1-2), (levelező szerző) 22. Csomós, E., Heberger, K., Simon Sarkadi, L. (2002) Principal component analysis of biogenic amines and polyphenols in Hungarian wines. J. Agricultural Food Chemistry, 50 (13), Csomós, E., Simon Sarkadi, L. (2002) Characterisation of Tokaj wines based on free amino acids and biogenic amines using ion-exchange chromatography. Chromatographia Supplement, 56, S (levelező szerző) 24. Leskó, K., Stefanovits Bányai, É., Pais, I., Simon Sakadi, L. (2002) Effect of cadmium and titanium-ascorbate stress on biological active compounds in wheat seedlings. J. Plant Nutrition, 25 (11), (levelező szerző) 25. Simon Sarkadi, L., Csomós, E. (2002) Free amino acid and biogenic amine contents of Hungarian wines. Polish J. Food Nutrition Science, 11/52 SI 2, Heberger, K., Csomós, E., Simon Sarkadi, L. (2003) Principal component and Linear discriminant analyses of free amino acids and biogenic amines in Hungarian wines. J. Agricultural Food Chemistry, 51(27),

3 27. Simon Sarkadi, L., Szőke, E., Kerekes, A. (2004) Determination of Free Amino Acid and Biogenic Amine Contents of Hungarian Sparkling Wines. Czech Journal of Food Sciences, 22, Leskó, K., Simon Sakadi, L., Stefanovits-Bányai, É., Végh, Z., Galiba, G. (2004) OPLC analysis of the polyamines in wheat seedlings under cadmium stress. J. Planar Chromatography, 17, (levelező szerző) 29. Kocsy, G., Laurie, R., Szalai, G., Szilágyi, V., Simon Sarkadi, L., Galiba, G., Ronde, J.A. de (2005) Genetic manipulation of proline levels affects antioxidants in soybean subjected to simultaneous drought and heat stresses. Physiologia Plantarum, 124, Simon Sarkadi, L., Kocsy, G., Várhegyi, Á., Galiba, G., Ronde, J.A. de (2005) Genetic manipulation of proline accumulation influences the concentrations of other amino acids in soybean subjected to simultaneous drought and heat stress. J. Agricultural Food Chemistry, 53, Simon Sarkadi, L., Kocsy, G., Várhegyi, Á., Galiba, G., Ronde, J.A. de (2006) Stress-induced changes in the free amino acid composition in transgenic soybean plants having increased proline content. Biologia Plantarum, 50(4), Simon Sarkadi, L., Kocsy G., Várhegyi Á., Galiba G., Ronde, J.A. de (2006) Effect of drought stress at supraoptimal temperature on polyamine concentrations in transgenic soybean having increased proline levels. Z. Naturforschung, 61 C, Preininger, É., Pónyi, T., Sarkadi, L., Nyitrai, P., Gyurján, I. (2006) Long-living Azotobacter-Chlamydomonas association as a model system for plantmicrobe interactions. Symbiosis, 42(1), Simon Sarkadi, L., Kocsy G., Sebestyén Z., Galiba G. (2007) Deletions of chromosome 5A affect free amino acid and polyamine levels in wheat subjected to salt stress. Environmental and Experimental Botany, 60, Kocsy, G., Simon Sarkadi, L., Galiba, G., Ronde, J.A. de (2007) Review. Transformation of soybean and use of transgenic lines in basic and applied research. Transgenic Plant Journal, 1(1), (ISBN ) 36. Rabie, M., Simon Sarkadi, L., Siliha, H., El Seedy, S., El Badawy, A.A. (2009) Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage. Food Chemistry, 115, (levelező szerző) 37. Simon Sarkadi, L. (2009) Biogenic amines in vegetables. Ernaehrung/Nutrition, 33(5), Kovács, Z., Simon Sarkadi, L., Kocsy, G. (2010) Differential effects of abscisic acid, cold and osmotic stress on polyamine accumulation in wheat. Amino Acids, 38, (levelező szerző) 39. Kovács, Z., Simon Sarkadi, L., Sovány, Cs., Kirsch, K., Galiba, G., Kocsy, G. (2011) Differential effects of cold acclimation and abscisic acid on free amino acid composition in wheat. Plant Science, 180, Simon-Sarkadi, L., Pásztor-Huszár, K., Dalmadi, I., Kiskó, G. (2011) Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage. Food Research International. DOI information: /j.foodres

4 Magyarországi kiadású nemzetközi folyóiratban megjelent idegen nyelvű cikkek 1. Hidvégi, M., El Kady, A., Lásztity, R., Békés, F., Simon Sarkadi, L. (1984) Contributions to the nutritional characterization of fenugreek (Trigonella Foenum- Graecum L. 1753). Acta Alimentaria, 13(4), Khalil Osman, M., Simon Sarkadi, L. (1991) Extraction and isolation of protein from lupine (Lupinus termis L.) seeds. Periodica Polytechnica Ser. Chemical Engineering, 35(1,2), El Kady, A.A., Lásztity, R., Hidvégi, M., Khalil Osman, M., Simon Sarkadi, L. (1991) The biological value of maize-fenugreek flour mixture in some food products. Acta Alimentaria, 20(3,4), El Kady, A.A., El Hissewy, A.A., Simon Sarkadi, L. (1992) A correlation study between protein content and some physical traits of rice grain with the amino acids composition. Acta Alimentaria, 21(3,4), Lásztity, R., Lásztity, B., Hidvégi, M., Simon Sarkadi, L. (1992) Effect of fertilizers on the yield, protein content and amino acid composition of winter cereals. Periodica Polytechnica Ser. Chemical Engineering, 36(1), Bui Huy Khoi., Hidvégi, M., Lásztity, R., Salgó, A., Sarkadi, L. (1994) Untersuchung der Ernaehrungsbiologischen Qualitaet der Proteine von Vietnamischen Maissorten. Periodica Polytechnica Ser. Chemical Engineering, 38(3,4), Gémesné Juhász A., Simon Sarkadi L., Velich I., Varró P. (1995) The effect of non ionic osmotic stress on bean (Phaseolus vulgaris L.) callus cultures. Horticultural Science, 27(3,4), Lásztity, R., Tömösközi, S., Nagy, J., Bajkai, T., Sarkadi, L. (1995) Investigation of some functional and nutritive properties of cereal germ proteins. Periodica Polytechnica Ser. Chemical Engineering, 39(1), Simon Sarkadi, L., Galiba, G. (1996) Reflection of environmental stresses on the amino acid composition of wheat. Periodica Polytechnica Ser. Chemical Engineering, 40(1,2), Simon Sarkadi, L., Kocsy, G., Sebestyén, Z. (2002) Effect of salt stress on free amino acid and polyamine content in cereals. Acta Biologica Szegediensis, 46 (3,4), Leskó, K., Stefanovits-Bányai, É., Pais, I., Simon-Sarkadi, L. (2002) Effect of magnesium on free amino acid and poliamine content in wheat seedling exposed to cadmium stress. Acta Biologica Szegediensis, 46 (3,4), (levelező szerző) 12. Leskó, K., Simon Sarkadi, L. (2002) Effect of Cadmium Stress on Amino acid and Polyamine Content of Wheat Seedlings. Periodica Polytechnica Chemical Engineering, 46 (1-2) pp (levelező szerző) 13. Csomós, E., Simon Sarkadi, L. (2002) Determination of Biologically Active Compounds in Hungarian Wines. Periodica Polytechnica Chemical Engineering, 46 (1-2) pp (levelező szerző) 14. Simon Sarkadi, L., Gelencsér, É., Vida, A. (2003) 4

5 Immunoassay method for detection of histamine in foods. Acta Alimentaria, 32(1), (levelező szerző) 15. Szabóki Kovács, Z., Simon Sarkadi, L., Galiba, G., Kocsy, G. (2008) Effect of cold treatment on biogenic amine content in wheat. Acta Biologica Szegediensis, 52 (1), (levelező szerző) Magyar nyelvű folyóiratcikkek 1. El Kady, A., Lásztity, R., Örsi, F., Simonné Sarkadi, L. (1983) Kukoricafehérjék vizsgálata IV.: Különböző kukoricafajták aminosav összetétele. Gabonaipar, 30(3), El Kady, A., Hidvégi, M., Lásztity, R., Simonné Sarkadi, L. (1983) Kukoricafehérjék vizsgálata V.: A kukoricafehérjék emészthetősége és biológiai értéke. Gabonaipar, 30(3), El Kady, A., Lásztity, R., Hidvégi, M., Békés, F., Simonné Sarkadi, L. (1984) Kukoricafehérjék in vitro biológiai értéke néhány magyar fajtánál. Élelmiszervizsgálati Közlemények, 30(1,2), Lásztity, B., Simonné Sarkadi, L., Hidvégi, M. (1984) A NKP műtrágyázás hatása az őszi rozs és triticale szemtermésének néhány beltartalmi jellemzőjére. Agrokémia és Talajtan, 33(3,4), Simonné Sarkadi, L., Szerzö, Zs. (1985) Cisztein meghatározási módszerek tanulmányozása. Élelmiszervizsgálati Közlemények, 31(4), Sharobeem, S.F., Hidvégi, M., Simonné Sarkadi, L., Lásztity, R., Salgó, A. (1986) A kukorica mint fehérje és aminosav forrás. Élelmezési Ipar, 40(8), Sharobeem, S.F., Hidvégi, M., Lásztity, R., Simonné Sarkadi, L. (1987) Kukoricafehérjék vizsgálata I.: Kukoricák fehérjetartalma és aminosav összetétele. Élelmiszervizsgálati Közlemények, 33(1), Sharobeem, S.F., Hidvégi, M., Lásztity, R., Simonné Sarkadi, L. (1987) Kukoricafehérjék vizsgálata III.: Fehérjefrakciók aminosav összetétele. Élelmiszervizsgálati Közlemények, 33(4), Lásztity, R., Khalil Osman, M., Simonné Sarkadi, L. (1990) Gyümölcs- és zöldségalapú tápszerek fehérje dúsítása. Élelmezési Ipar, 44(9), Tömösközi, S., Lásztity, R., Nagy, J., Simonné Sarkadi, L., Fodor, K., Szabó, M.(1993) Nem konvencionális fehérjeforrások az emberi táplálkozásban II. Napraforgómag fehérjék vizsgálata. Élelmezési Ipar, 47( 5), Tömösközi, S., Lásztity, R., Nagy, J., Bacsuri, A., Boros, É., Sarkadi, L. (1993) Nem konvencionális fehérjeforrások az emberi táplálkozásban III. Tökmag fehérjéinek vizsgálata. Élelmezési Ipar, 47(7), Lásztity R., Gelencsér É., Sarkadi, L. (1995). Eredmények és gondok a hazai élelmiszerfehérje kutatásban. Élelmezési Ipar, 49(12), Lásztity R., Gelencsér É., Sarkadi, L. (1995). Élelmiszerfehérje kutatás eredményei és helyzete. Kémiai Közlemények, 81, Simonné Sarkadi, L., Baráth, Á., Hodosi, E. (1996) 5

6 A Biogén aminok keletkezésének vizsgálata sajtokban. Élelmezési Ipar, 50(2), Simonné Sarkadi, L., Czaltig Zs. (1996) Magyar borok aminosav és biogén amin tartalma. Magyar Szőlő- és Borgazdaság, 6(3), Kárpáti, M., Szentpétery Zs., Jolánkai, M., Varga, J., Örsi, F., Simonné Sarkadi, L. (1996) Az őszi búza tartalékfehérjéinek és aminosav-összetételének tanulmányozása a szemkialakulás során. Növénytermelés 45(3), Kovács, Á., Simonné Sarkadi, L., Mincsovics, E. (1997) Biogén aminok meghatározása túlnyomásos rétegkromatográfiás módszerrel. Élelmiszervizsgálati Közlemények, 43(2), (levelező szerző) 18. Kovács, Á., Simonné Sarkadi, L., Ganzler K. (1997) Szabad aminosavak extrakciója élelmiszerekből mikrohullámú technika alkalmazásával. Élelmezési Ipar, 51(12), (levelező szerző) 19. Simonné Sarkadi, L., Csomós E. (1999) Fehérborok szabad aminosav és biogén amin tartalma. Élelmezési Ipar, 53(4), Leskó K., Stefanovits Bányai É., Pais I., Simonné Sarkadi L. (2001) Kadmium és titán-aszkorbát okozta stressz hatása a búzanövények biológiailag aktív komponenseire. Növénytermelés 50(1), (levelező szerző) 21. Csomós E., Simonné Sarkadi, L. (2002) Különböző borok szabad aminosav tartalmának összehasonlító vizsgálata. Élelmezési Ipar, 55(9), (levelező szerző) 22. Sarkadi, L., Nékám, K., Szamosi, G. (2002) A hisztamin-intolerancia vizsgálati lehetőségei. Allergológia és Klinikai immunológia, 5(4), Csomós, E., Simonné Sarkadi, L. (2002) Különböző borok biogén amin tartalmának összehasonlító vizsgálata. Élelmezési Ipar, 56(10), (levelező szerző) 24. Sarkadi, L., Nékám, K. (2004) Táplálékallergiás és intoleranciás betegek diagnosztikus adatainak statisztikai értékelése. Allergológia és Klinikai Immunológia, 7, Salgó, A., Tömösközi, S., Merész, P., Sarkadi, L., Lásztity, R. (2006) A kukorica élelmiszer-technológiai minősítése. Élelmezési Ipar, 60(4), Simonné Sarkadi, L., Kiss, K. (2006) Sajtok összehasonlító vizsgálata aminosav tartalmuk alapján. Élelmezési Ipar, 60(5), Simonné Sarkadi, L., Kiss, K. (2006) Sajtok biogén amin tartalmának összehasonlító vizsgálata. Élelmezési Ipar, 60(6,7), Simonné Sarkadi, L. (2009) Beszámoló a 2. Európai Kémiai Kongresszus Élelmiszer Analitikai Szimpóziumáról (2nd EuCheMS Chemistry Congress, Food Analysis Symposium, szeptember , Torinó, Olaszország). Élelmiszervizsgálati Közlemények 29. Simonné Sarkadi, L. (2011) A biogén aminok szerepe az élelmiszerek minősítésében. Természet Világa, 142. évf. II. Különszám,

7 Nemzetközi konferencia kiadványban megjelent idegen nyelvű cikkek 1. Simon Sarkadi, L., Fatér, Zs., Kiss, I., Sharobeem, S. F. (1984) Investigation of amino acids in maize protein by overpressured layer chromatography. Proceedings of the International Symposion on TLC with Special Emphasis on Overpressured Layer Chromatography (OPLC), Szeged, Hungary, September 10-12, (ed. by Tyihák,E., Publ. by Labor MIM), pp Simon Sarkadi, L., Békés, F., Smied, I., Fatér, Zs. (1984) Investigation of wheat lipids by OPLC techniques. Proceedings of the International Symposion on TLC with Special Emphasis on Overpressured Layer Chromatography (OPLC), Szeged, Hungary, September 10-12, (ed. by Tyihák, E., Publ. by Labor MIM), pp Hebshi, E.M., Ember Kárpáti, M., Tömösközi, S., Simon Sarkadi, L. (1988) Technofunctional properties of some new protein soures. Proceedings of International Seminar on Functional Properties of Food Proteins, Budapest, Hungary, September 7-9, (ed. by Lásztity, R. and Ember Kárpáti, M.), pp Simon Sarkadi, L., Galiba, G., Salgó A., Sutka, J. (1993) Genetic basis of the osmoregulation in wheat. In: Gluten Proteins 1993, 5 th International Workshop on Gluten Proteins, Detmold, Germany, June 7-9, 1993, Published by Association of Cereal Research, Detmold, Germany, pp Varga, J., Kárpáti, M., Szentpétery, Zs., Jolánkai, M., Örsi, F., Simon Sarkadi, L. (1993) Formation of storage proteins of wheat during the development of grain. In: Gluten Proteins 1993, 5 th International Workshop on Gluten Proteins, Detmold, Germany, June 7-9, 1993, Publ. by Association of Cereal Research, Detmold, Germany, pp Lásztity, R., Tömösközi, S., Nagy, J., Bajkai, T., Sarkadi, L. (1994) Cereal germ proteins; isolation functional and nutritive properties. In: Proceedings of 94 International Symposium and Exhibition on new approaches in the production of food stuffs and intermediate products from cereal grains and oil seeds. Beijing, China, November 16-19, 1994, (ed. by Xie Guifang, Ma Zhongdeng) pp Simon Sarkadi, L., Hodosi, E. (1995) Determination of biogenic amines in food using amino acid analyzer. In: Proceedings of EURO FOOD CHEM VIII, Vienna, Austria, September 18-20, 1995, (ed. by G. Sonntag, W. Pfannhauser; ISBN X) pp Simon Sarkadi, L., Kovács, Á., Mincsovics, E. (1997) Determination of biogenic amines in food by OPLC. In: Proceedings of the 9 th International Symposium on Instrumental Planar Chromatography, Interlaken, Switzerland, April 9-11, 1997, pp Simon Sarkadi, L., Kovács, Á., Hodosi, E. (1997) Biogenic amine content of Hungarian foods. In: Proceedings of the EURO FOOD CHEM IX. Interlaken, Switzerland, September 24-26, 1997, (ed. by R. Amadó, R. Battaglia; ISBN ), Vol. 3, pp Simon Sarkadi, L., Kovács, Á., Fatér Zs. (1998) 7

8 OPLC Determination of Biogenic Amine Content in Hungarian Wines. In: Proceedings of the 10 th International Symposium on Instrumental Planar Chromatography, Visegrád, Hungary, May16-19, 1998, (ed. by Sz. Nyiredy, B. Szabady, R.E. Kaiser, A. Studer) pp Kovács, Á., Bauer, F., Simon Sarkadi, L. (1999) Quality of fermented sausages characterised by biogenic amine content and hygienic status. In: Proceedings of EURO FOOD CHEM X, Budapest, Hungary. September 22-24, 1999, (ed. by R. Lásztity, W. Pfannhauser, L. Simon Sarkadi, S. Tömösközi; ISBN ö; III) Vol. 3. pp (levelező szerző) 12. Csomós, E., Kátay, Gy., Király Véghely, Zs., Diófási, L., Simon Sarkadi, L., Tyihák, E. (2000) Determination of biologically active compounds in wines. In: Proceedings of the International Symposium on Planar Separations. Planar Chromatography 2000, Lillafüred, Hungary, June 24-26, 2000, pp (levelező szerző) 13. Leskó, K., Stefanovits Bányai, É., Pais, I. Simon Sarkadi, L (2000) Effect of cadmium and titanium-ascorbate stress on poliamine content of wheat seedlings. In: Proceedings of the 20 th Workshop Macro and Trace Elements (Ed. by Prof. Dr. Dr. h.c. Manfred Anke), Jena, Germany, December 1-2, 2000, pp (levelező szerző) 14. Leskó, K., Stefanovits Bányai, É., Pais, I., Simon Sarkadi, L. (2001): Change of free amino acids and peroxidase activity by cadmium and titanium ascorbate treatmants on wheat seedlings. In: Proceedings of the 9 th International Trace Elements Symposium on New perspectives in the research of hardly known trace elements and the importance of the interdisciplinary cooperation, Budapest, Hungary, Aug. 31.-Sept. 2. (Ed. by Prof. Dr. Istvan Pais) pp (levelező szerző) 15. Simon Sarkadi, L., Kocsy, G., Csomós, E., Jakab, T., Végh, Z. (2001) Investigation of the Effect of Cold-hardening on the level of Polyamines in Wheat by OPLC. In: Proceedings of the International Symposium on Planar Separations. Planar Chromatography 2001, Lillafüred, Hungary, June 23-25, 2001, pp Stefanovits Bányai, É., Simon Sarkadi, L., Leskó, K., Kerepesi, I., Sárdi, É., Pais, I. (2001) Effects of titanium-ascorbate on heavy metal induced stress-effects in plants.in: Proceedings Book of the 3 rd International Symposium on trace elements in human: New perspectives. Athens (Greece), 4-6 October, pp Simon Sarkadi, L., Kocsy, G., Csomós, E., Végh, Z., (2002) Effect of cold-hardening on polyamine levels in wheat. In: Proceedings of ICC Conference Novel raw materials, technologies and products. New challenge for the quality control. Budapest, Hungary, May 26-29, pp (ISBN CD-ROM, ed. By A. Salgó, S. Tömösközi and R. Lásztity, publ. By Budapest University of Technology and Economics) 18. Csomós, E., Simon Sarkadi, L. (2002) Porovnání ruznych typu vín na základe jejich obsahu biogenních aminu. In: Proceedings of III seminar o stanovení aminokyselin s mezinárodní úcastí. 13 June 2002, Brno, Czeck Republic. pp (levelező szerző) 8

9 19. Simon Sarkadi, L., Kocsy, G., Leskó, K., Várhegyi, Á., Végh, Z. (2003) Investigation of the Effect of Drought Stress on Polyamine Accumulation in Soybean by OPLC. Proceedings of Planar Chromatography 2003, Budapest, Hungary, June 21-23, pp Csomós, E., Simon-Sarkadi, L. (2003) Determination of free amino acids and biogenic amines in Hungarian wines. In: Proceedings of EURO FOOD CHEM XII, Brugge, Belgium. September 24-26, 2003, (ed. by T. Eklund, H. De Brabander, E. Daeseleire, I. Dirink, W. Ooghe; ISBN ) Vol. 1. pp (levelező szerző) 21. Simon Sarkadi, L., Leskó, K., Kocsy, G., Galiba, G., Végh, Z. (2005) Application of OPLC in plant stress research. In: Proceedings of the International Symposium on Instrumental Planar Chromatography, Siófok, Hungary, May 29-31, pp Simon Sarkadi, L., Kiss, K., Csapó, J., Pályi, Gy. (2005) Comparison of Parmesan cheeses on the basis of D and L amino acid content. In: Proceedings of Macromolecular and their degradation products in food. Physiological, analytical and technological aspects. EURO FOOD CHEM XIII. Hamburg, Germany, September 21-23, Vol. 1. pp (ISBN ) 23.Bellesia, F., Pinetti, A., Simon Sarkadi, L., Zucchi, C., Csapó, J., Weiner, B., Caglioti, L., Pályi, G. (2005) Migration Processes as Markers of Parmigiano-Reggiano Cheese Making and Ageing. In: Proceedings of Macromolecular and their degradation products in food. Physiological, analytical and technological aspects. EURO FOOD CHEM XIII. Hamburg, Germany, September 21-23, Vol. 2. pp (ISBN ) 24. Rabie, M., Simon Sarkadi, L., Baráth, Á. (2007) Reduction of biogenic amines in sauerkraut using selected lactic acid bacterial strains. In: Proceedings of Food quality, an issue of molecule based science. EURO FOOD CHEM XIV. Paris, France, August, Vol. 2. pp (levelező szerző) 25. Constantin, B., Dulf, F., Simon Sarkadi, L., Rabie, M., Tóth, Sz. ( 2007) Comparative analysis of biogenic amines and free amino acids in Romanian cheeses. In: Book of Symposium of Fifth Conference on Isotopic and Molecular Processes, PIM-2007, September 20-22, Cluj-Napoca, Romania. pp Simon Sarkadi, L. (2008) Biogenic amines in fruits, vegetables and wines. In: Tagungsband Östrreichise Lebensmittel Chemikertage, Pflanzliche lebensmittel-wein, Obst, gemüse- Qualitat und Sicherheit Mai 2008, Eisenstadt, Österreich. pp (ISBN ) 27. Mohamed Rabie, Livia Simon Sarkadi, Ahmed Adel El Badawy, Sohaer Elseedy, Hassan Siliha (2009) Effect of Gamma Irradiation on Biogenic Amine Formation in Egyptian Fermented Sausage During Storage. In: Book of Proceeding EuroFoodChem XV. Food for the Future, Copenhagen, Denmark, 5-8 July Vol. 1. pp (ISBN ) 9

10 Magyar nyelvű konferencia kiadványban megjelent magyar nyelvű cikk 1. Leskó, K., Hegedűs, A. Stefanovitsné Bányai, É., Simonné Sarkadi, L., Galiba, G. (2004) Antioxidáns enzimek aktivitásváltozása eltérő szárazságtűrésű búzanövényekben kadmiumstressz hatására. In: Proceedings of the 11 th Symposium on Analytical and Environmental Problems, Szeged, SZAB, szeptember 27. Szerkesztő, Galbács Z. (ISBN ) pp Szabóki Kovács, Z., Simon Sarkadi, L., Galiba, G., Kocsy, G. (2008) A hidegedzés okozta biogén amin tartalom változás búzában.changes in biogenic amine content caused by cold hardening in wheat. XIV. Nemzetközi Vegyészkonferencia, Kolozsvár, 2008 november (ISSN ) pp Külföldi folyóiratban megjelent előadás összefoglalók 1. Galiba, G., Simon Sarkadi, L., Salgó, A., Erdei, L., Kocsy, G., Sutka, J. (1990) Adaptation of wheat tissue cultures to water deficit and cold stress. Physiologia Plantarum, 79, A Simon Sarkadi, L., Galiba G. (1995) Involvement of amino acids in adaptation to different environmental stresses in wheat. Amino Acids, 9(1), Simon Sarkadi, L., Varga, J., Szentpétery, Zs. (1995) Formation of amino acids in wheat during grain ripening. Amino Acids, 9(1), Daeschel, M.A., Gloria, M.B.A., Simon Sarkadi, L. (1996) Occurence of biogenic amines in wines and approaches to control their formation. American J. of Enology Viticulture 47(3), Gémesné Juhász, A., Simon Sarkadi, L., Velich, I. Varro, P. (1997) Studies of non-ionic osmotic stress on bean (Phaseolus vulgaris L.) callus and seedlings cultures. Horticultural Biotechnology in vitro culture and Breeding. (ed. by Altman, A. and Ziv, M.). Proceedings of the 3 rd International ISHS Symposium on in vitro culture and horticultural breeding, Jerusalem, Israel, June 16-21, Acta Horticulturae, 447, Leskó, K., Simon Sarkadi, L., Stefanovits Bányai, É., Pais, I. (2000) Effects of cadmium and titanium ascorbate on free amino acids in wheat seedlings. 12 th Congress of the Federation of European Societies of Plant Physiology, Budapest, Aug , Plant Physiology and Biochemistry, 38, p. s Stefanovits Bányai É., Leskó, K., Simon-Sarkadi, L., Kiss, S.A., Sárdi, É. (2001) Effects of cadmium and magnesium on free amino acids in wheat seedlings. Magnesium Research 14(1/2), pp Fülöp, A.K., Hegyi, K., Donászi Ivanov, A., Sharek, P., Simon Sarkadi, L., Mocko, Gy., Horváth, B.V., Falus, A. (2004) Hepatic acute phase reaction in a histamine deficient animal model system. Incorporating Abstracts of the first International Conference on Basic and Clinical 10

11 Immunogenomics, 3-7 October 2004, Budapest, Hungary. Tissue Antigens, 64(4), pp Trézl, L., Jászay, Z., Hullán, L., Szarvas, T., Petneházy, I., Csiba, A., Sarkadi, L., Tõke, L. (2005) New concept in photosynthesis: rapid reduction of carbon dioxide to formic acid and to formaldehyde by glutathione and acetyl cystein via carbamate intermediate. FEBS Journal 272 (s1), J1-017P. 10. Pályi, Gy., Zucchi, C., Caglioti, L., Simon Sarkadi, L., Fujii, N. (2005) Chiral Homogenity and D-Amino acids. Viva Origino, 33(2), pp Kovács, Z., Simon-Sarkadi, L., Galiba, G., Kocsy, G. (2009) Influence of different abiotic stresses on the accumulation of polyamines. 11 th International Congress on Amino Acids, Peptides and Proteins, Vienna, Austria, August 3-7, Amino Acids, 37 (Suppl 1), pp. S Pásztor-Huszár, K., Simon, P., Dalmadi, I., Kiskó, G., Simon-Sarkadi, L. (2011) Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure. EuroFoodChem XVI., Gdansk, Poland, 6-8, July Polish Journal of Food and Nutrition Science, 61 (Suppl. 1), pp.80. Magyar folyóiratban megjelent előadás összefoglalók 1. Kovács, Á., Simonné Sarkadi, L., Mincsovics, E. (1997) Élelmiszerek biogén amin tartalmának meghatározása OPLC-vel. Magyar Kémikusok lapja, különszám 27.o. Tudományos könyvfejezetek 1. Sarkadi, L. (2004) Histamine in Food. In: Histamine Biology (Ed. A. Falus, Co-Eds N. Grosman, Zs. Darvas), SpringMed Publishing Ltd. Hungary and S.Karger AG Switzerland, 2004 (ISBN X and ISBN X), pp Simon Sarkadi, L. (2004) Occurrence of D-amino acids in food. In: Progress in Biological Chirality, (Eds. Pályi, G., Zucchi, C., Caglioti, L., Elsevier, Oxford (GB), (ISBN ), Chapter 28, pp Simon Sarkadi, L. (2009) Biogenic amines. In: Process-Induced Food Toxicants. Occurrence, Formation, Mitigation, and Health Risks (Eds. Richard H. Stadler and David R. Lineback, Whily, USA (ISBN ), pp Apotheker, J. Simon Sarkadi, L. (szerk.) (2011) European Women in Chemistry. Wiley VCH, Germany. (ISBN ) Tudományos cikkek szerkesztett kiadványokban 1. Lásztity, R., Békés, F., Hidvégi, M., Huszár, M., Merész, P., Örsi, F., Salgó, A., 11

12 Simonné Sarkadi, L., Smied, I., Varga, J., Zsigmond, A. (1983) Élelmiszer-fehérje kutatás a Biokémiai és Élelmiszertechnológiai Tanszéken. Az Egyetem 200 éves fennállásának alkalmából rendezett tudományos ülésszak előadásai március 8-9. (szerk. Liptay György, BME Vegyészmérnöki Kar, ISBN ) o. 2. Galiba, G., Simon Sarkadi, L., Békés, F., Erdei, L. (1985) Genotype specific changes in amino acid and polyamine of wheat tissue culture induced by osmotic stress. In: Proceedings of a Seminar in the CEC Programme of Research on Plant Protein Improvement, Gembloux, Belgium, September 3-5, (ed. by Semal, J., Publ. by Martinus Nijhoff, Dordrecht-Boston-Lancaster), pp Sharobeem, S. F., Lásztity, R., Hidvégi, M., Salgó, A., Simon Sarkadi, L. (1985) Amino acid content and in vitro protein quality of different corn varieties. In: Proceedings of International Association Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins. (ed. by Lásztity, R. and Hidvégi, M., Publ. by Reidel D., Dordrecht-Boston-Lancaster, Akadémiai Kiadó, Budapest), pp Lásztity, R., Abdel Samei, M.B., Simon Sarkadi, L. (1993) Biochemistry of legume fortification of cereals. Cereal Science and Technology. Impact on a changing Africa. The CSIR Pretoria, South Africa. (ed. by Taylor, J.R.N., Randall, P.G. and Viljoen, J.H.), pp Galiba, G., Sutka, J., Snape, J.W., Tuberosa, R., Quarrie, S.A., Sarkadi, L., Weisz, O. (1994) RFLP mapping of frost resistance (Fr1) gene in wheat and its association with stress induced osmolyte and abscisic acid accumulation. In: Proceedings of COST 814, Crop Development for the Cool and Wet Regions of Europe, Workshop on Crop Adaptation to Cool Climates, Hamburg, Germany, October 13-14, 1994, (ed. by K. Dörffling, B. Brettschneider, H. Tantau, K. Pithan; ISBN X) EC Publication, Luxembourg, pp Simon Sarkadi, L., Hodosi E. (1998) Formation of biogenic amine during cheese processing. In: COST 917 Biogenically active amines in food. Vol.II. Metabolic effects of biologically active amines in food. (ed. by S. Bardócz, A. White, Gy. Hajós; ISBN ) EC Publication, Luxembourg, pp Simon Sarkadi, L., Kovács, Á., Hodosi, E., Holzapfel, W. H. (1999). Biogenic amine content of foods and its relation to microbial activity and food quality. In: COST 917 Biogenically Active Amines in Food, Vol. III. Biologically active amines in food processing and amines produced by bacteria, and polyamines and tumour growth (ed. by S. Bardócz, J. Koninkx, M. Grillo, A. White; ISBN ) EC Publication, Luxembourg, pp Simon Sarkadi, L. (1999) Biogenic amines and their amino acid precursors in food. In: COST 917 Biogenically Active Amines in Food. Vol. IV. First general worshop (ed. by D.M.L. Morgan, A. White, F. Sánchez-Jiménez, S. Bardócz ; ISBN ) EC Publication, Luxembourg, pp Csomós, E., Simon Sarkadi, L., Király Véghely, Zs., Tyihák, E. (2001) 12

13 Characterisation of Hungarian wines on the basis of biologically active compounds. In: Biologically-active Phytochemicals in Food (ed.by W. Pfannhauser, G.R. Fenwick and S. Khokhar, publ. by the Royal Society of Chemistry, Cambridge, UK, (ISBN ), pp Simon Sarkadi, L., Kovács, Á. (2002) Comparative study of the techniques in the analysis of biogenic amines In: COST 917 Biogenically Active Amines in Food, Vol. VI. Biologically active amines: metabolism and physiology and Biologically active amines in food processing and production of biologically active amines by bacteria. (ed. by David M.L. Morgan, Timo Hirvi, Guy Dandrifosse, Patricia Deloyer and Ann White, (ISBN ) EC Publication, Luxembourg, pp Hegedűs A., Leskó K., Vajda K., Tóth E., Simon Sarkadi L., Stefanovits Bányai É., Pais I. (2003) Titán-aszkorbát hatása a kadmiumkezelt árpa (Hordeum vulgare L.) csíranövények antioxidáns védekező rendszerére (Effect of titanium on the antioxidant defense system of cadmium treated barley seedlings (Hordeum vulgare L.) In: Mikroelemek a táplálékláncban (Trace elements in the Food Chain) (szerk. Simon L., Szilágyi M.) Bessenyei György Könyvkiadó, Nyíregyháza, (ISBN ) pp Stefanovits Bányai É., Kerepesi I., Sárdi É., Simon Sarkadi L., Leskó K., Hegedűs A., Pais I. (2003) A titán-aszkorbát hatása a kadmium stressz okozta biokémiai változásokra búza (Triticum aestivum L.) csíranövényekben (Effect of titanium-ascorbate on biochemical changes of wheat seedlings (Triticum aestivum L.) during cadmium stress) In: Mikroelemek a táplálékláncban (Trace elements in the Food Chain) (szerk. Simon L., Szilágyi M.) Bessenyei György Könyvkiadó, Nyíregyháza, (ISBN ) pp Simon Sarkadi, L. (2005) Biogenic amines in fermented vegetables and dairy products. In: COST 917 Biogenically Active Amines in Food. Vol. VII. Biologically active amines in transgenic plants-polyamines and tumor growth-physiology and metabolism of biologically active amines-biologically active amines in food processing and amines produced by bacteria (ed. by David M.L. Morgan, Friedrich Bauer and Ann White, ISBN ) EC Publication, Luxembourg, pp Egyetemi tankönyvek 1. Sarkadi, L. (2007) Biokémia Mérnök Szemmel, Budapest, Typotex Kiadó (ISBN ), 356 o. Tankönyv-fejezetek 1. Tömösközi, S., Sarkadi, L., Lelik, L. (2000) Élelmiszer-analitika II. Élelmiszer-analitikus technikus szakképesítés tankönyve, Agrárszakoktatási Intézet, Budapest (ISBN ), össz 286 o.,

14 2. Lelik, L, Sarkadi, L., Tömösközi, S., (2002) Élelmiszer-analitika gyakorlat II. Élelmiszer-analitikus technikusok számára, Agrárszakoktatási Intézet, Budapest (ISBN ), össz 283 o., Simonné Sarkadi, L. (2006) Csapó J. Csapóné Kiss Zs. (szerk): Élelmiszer- és takarmányfehérjék minősítése. Egyetemi tankönyv. Mezőgazda Kiadó, Budapest (ISBN ), össz 451 o., Disszertációk 1. Simonné Sarkadi Livia (1986) A túlnyomásos rétegkromatográfia alkalmazásának lehetőségei a táplálék fehérjék aminosav össztételének tanulmányozásában. Műszaki doktori értekezés, BME. 2. Simonné Sarkadi Livia (1990) Egyes gabonafélék biokémiai jellemzése az aminosavak és származékaik analízise alapján. Kanditátusi értekezés, BME. 3. Simonné Sarkadi Livia (1999) Az aminosavösszetétel és a biogén aminok hatása az élelmiszerminőségre. Habilitációs tézisek, BME. 4. Simonné Sarkadi Livia (2009) A biogén aminok és a szabad aminosavak biokémiájával és élelmiszer-biztonsági szerepével kapcsolatos kutatások. MTA Doktori értekezés Intézeti jelentések 1. Simon Sarkadi, L., Lubecki, I., Holzapfel, W.H. (1992) Beziehung zwischen dem Gehalt an biogenen Aminen und dem mikroliellen Verderb von verpackten Fischsalat Relationship between the biogenic amine content and microbial spoilage of prepacked fresh salads. Jahresbericht 1992 Budesforschungsanstalt für Ernaehrung, Karlsruhe, Germany, pp Simon Sarkadi, L., Holzapfel, W.H. (1992) Untrsuchung über das Vorkommen von biogenen Aminen in Keimlingen Studies of the presence of biogenic amines in spruoted seeds. Jahresbericht 1992 Budesforschungsanstalt für Ernaehrung, Karlsruhe, Germany, pp Népszerűsítő cikkek 1. Simonné Sarkadi, L. (1997) Dietary Fibre Analysis (Book Review). J. of Planar Chromatograhy, 10, Simonné Sarkadi, L. (2006) Euro Food Chem XIII Konferencia. Élelmiszervizsgálati Közlemények, 52(1), Simonné Sarkadi, L. (2007) Kémia, élelmiszer és egészség. Természet világa, 138. évf., I. különszám,

15 Nemzetközi konferencia kiadványban megjelent idegen nyelvű előadás összefoglalók 1. Juhász, O., Sarkadi, L., Kozma, P. (1983) A comparative study of amino acids in grape berries by different liquid chromatografic methods. In: Proceedings of the IV. Danube Symposium on Chromatography, Batislava, Czechoslovakia, August 29- September 2, Lásztity, R., Sharobeem, S.F., Hidvégi, M., Simon Sarkadi, L. (1984) Amino acid composition and in vitro protein quality of maize proteins. In: Proceedings of the 11. Congress of ICC, Cereal products in the light of modern nutrition research, Vienna, Austria, June 6-8, Simon Sarkadi, L., Galiba, G. (1988) Determination of different polyamines in wheat callus by OPLC. In: Proceedings of the 2 nd International Conference on Biochemical Separations, Keszthely, Hungary, October 2-7, (ed. by Pick, J. and Vajda, J., ISBN ), pp Galiba, G., Simon Sarkadi, L., Salgó, A. (1988) Adaptation of wheat tissue cultures to osmotic stress. Abstracts of XVIIIth Congress of the Hungarian Biological Society, Keszthely, Hungary, June 29 - July 1, pp Galiba, G., Simon Sarkadi, L., Salgó, A., Kocsy, G. (1989) Genotype dependent adaptation of wheat varieties to osmotic stress in vitro. Proceedings of the Vth Scientific Symposium of Socialist Countries on Biotechnology, Balatonszéplak, Hungary, September 4-8, 1989, pp Galiba, G., Erdei, L., Sarkadi, L., Salgó, A., Kocsy, G., Sutka, J. (1990) Genotype dependent responses of wheat varieties to water and salt stresses in vitro. Proceedings of the VIIth International Congress on Plant Tissue and Cell Culture, Amsterdam, The Netherlands, June 24-29, Galiba, G., Simon Sarkadi, L., Salgó, A., Kocsy, G. (1990) Biochemical changes induced by osmotic stress in wheat calli. Abstracts: 20 th Meeting of the Federation of European Biochemical Societies, Budapest, Hungary, August 19-24, 1990, pp Galiba, G., Simon Sarkadi, L., Salgó, A., Erdei, L., Kocsy, G., Sutka, J. (1990) Adaptation of wheat tissue cultures to water deficit and cold stress. 7 th Congress of the Federation of European Societies of Plant Physiology, Umea, Sweden, August 5-10, Simon Sarkadi, L., Salgó, A., Galiba, G. (1991) Possible chromosomal location of genes determine the osmoregulation of wheat. Abstracts of the 14 th International Conference on Plant Growth Substances, Amsterdam, The Netherlands, July 21-26, 1991, pp Halász, A., Baráth, Á., Szentpétery, K., Simon Sarkadi, L. (1993) Factors affecting biogenic amine content of beer. In: Book of Abstracts Food Micro'93 15 th International Symposium, The International Committee on Food Microbiology and Hygiene, Bingen, Germany, August 31-September 3, 1993,pp Simon Sarkadi, L., Holzapfel, W.H. (1993) Microbial population and biogenic amine content of ready-to-use vegetables. In: Book of Abstracts Food Micro '93 15 th International Symposium, The International 15

16 Committee on Food Microbiology and Hygiene, Bingen, Germany, August 31- September 3, 1993, pp Skowronek, F., Simon Sarkadi, L., Lubecki, I., Holzapfel, W.H. (1993) Hygienic status and presence of biogenic amines in mungbean sprouts. In: Book of Abstracts Food Micro '93 15 th International Symposium, The International Committee on Food Microbiology and Hygiene, Bingen, Germany, August 31- September 3, 1993, pp Simon Sarkadi, L., Skowronek, F., Holzapfel, W.H. (1994) Biogenic amines of microbial origin in ready-to-use vegetables. In: Abstract Book IUSM Congresses '94 7 th International Congress of Bacteriology and Applied Microbiology Division, Prague, Czech Republic, July 3-8, 1994, pp Simon Sarkadi, L. (1994) Methods for detection and quantification of biogenic amines. In Abstract Book of Biogenic amines in foods and beverages Symposium, Oregon, USA, 31 May pp Simon Sarkadi, L. (1994) Biogenic amines in fresh vegetables. In Abstract Book of Biogenic amines in foods and beverages Symposium, Oregon, USA, 31 May pp Jeknic, Z., Simon Sarkadi, L., Daeschel, M.A. (1994) Characterization of Lactobacillus plantarum 31, a bacteriocinogenic strain with potential as a starter culture for malolactic fermentation of wine. In: Proceedings of the 94 th General Meeting of the American Society for Microbiology, Las Vegas, Nevada, USA, May 23-27, Simon Sarkadi, L., Baráth, Á., Hodosi, E. (1995) Determination of biogenic amines in cheese. In: Proceedings of 9 th World Congress of Food Science and Technology, Budapest, Hungary, July 30- August 4, 1995, pp Daeschel, M.A., Gloria, B.M., Simon Sarkadi, L., Watson, B.T. (1995) Approaches to control the formation of biogenic amines in wine. In: Proceedings of 9th World Congress of Food Science and Technology, Budapest, Hungary, July 30- August 4, 1995, pp Simon Sarkadi, L., Galiba G. (1995) Effect of drought and cold stresses on amino acid metabolism in wheat. In: Proceedings of Inter Drought 95 Conference, Montpellier, France, August 30- September 2, pp. V Galiba G., Nagy, Z., Simon Sarkadi, L., Sutka, J., Erdei, L. (1995) Differential adaptation to non-ionic and ionic osmotic conditions in wheat. In: Proceedings of Inter Drought 95 Conference, Montpellier, France, August 30- September 2, pp. VI Simon Sarkadi, L., Mincsovics, E. (1995) Determination of biogenic amines by personal OPLC. In: Proceedings of Balaton Conference on High Performance Separation Techniques, Siófok, Hungary, September 6-8, pp Simon Sarkadi, L., Galiba, G. (1996) Reflection of environmental stresses on the amino acid composition of wheat. In: Abstracts of 75 years of Cereal Chemistry and Food Quality Control, Jubilee Symposium of the Department of Biochemistry and Food Technology, Technical 16

17 University of Budapest, Hungary, June 17-18, 1996, (ed. by R. Lásztity, A. Salgó, S. Tömösközi; ISBN ) pp Simon Sarkadi, L., Kovács, Á., Hodosi, E., Czaltig, Zs. (1996) Biogenic amines in foods. In: Abstracts of 75 years of Cereal Chemistry and Food Quality Control, Jubilee Symposium of the Department of Biochemistry and Food Technology, Technical University of Budapest, Hungary, June 17-18, 1996, (ed. by R. Lásztity, A. Salgó, S. Tömösközi; ISBN ) pp Mincsovics, E., Simon Sarkadi, L., Kovács, Á. (1996) Application of personal OPLC in food research. In: Abstracts of 75 years of Cereal Chemistry and Food Quality Control, Jubilee Symposium of the Department of Biochemistry and Food Technology, Technical University of Budapest, Hungary, June 17-18, 1996, (ed. by R. Lásztity, A. Salgó, S. Tömösközi; ISBN ) pp Kárpáti, M., Varga, J., Örsi, F., Simon Sarkadi, L., Szentpétery, Zs. (1996) Formation of storage proteins and amino acids of wheat during grain development. In: Abstracts of 75 years of Cereal Chemistry and Food Quality Control, Jubilee Symposium of the Department of Biochemistry and Food Technology, Technical University of Budapest, Hungary, June 17-18, 1996, (ed. by R. Lásztity, A. Salgó, S. Tömösközi; ISBN ) pp Simon Sarkadi, L., Hodosi, E., Czaltig, Zs., Kovács, Á. (1996) Polyamines in Food. In: Proceedings of 1996 International Symposium on Polyamines, October 21-25, 1996, Shonan Village Center, Kanagawa, Japan, pp Daeschel, M.A., Gloria, M.B.A., Simon Sarkadi, L. (1996) Occurence of biogenic amines in wines and approaches to control their formation. In: Proceedings of the 47 th Annual Meeting of American Society for Enology and Viticulture, Reno, Nevada, USA, June 24-28, Simon Sarkadi, L., Hodosi, E. (1997) Formation of biogenic amine during cheese processing. In: Proceedings of COST nd Workshop, Physiology and metabolism of biologically active amines, Badacsonytomaj, Hungary, 28 May-1 June, Kovács Á., Simon Sarkadi L., Mincsovics E. (1997) Quantification of biogenic amines in vegetables by OPLC. In: Book of Abstracts, Balaton Symposium 97 on High-Performance Separation Methods, Siófok, Hungary, September 3-5, 1997, pp Kovács, Á., Simon Sarkadi, L., Mincsovics, E. (1998) Determination of histamine and tyramine in foods. In: Book of Abstracts of the International Workshop on Analytical, Chemical, and Biological Relevance of Heterocyclic Aromatic Amines, Graz, Austria, April 23-24, Kovács, Á., Simon Sarkadi, L., Ganzler, K. (1998) Determination of biogenic amines by capillary electrophoresis In: Book of Abstracts of 22 nd International Symposium on High Performance Liquid Phase Separations and Related Techniques, St. Louis, Missouri, USA, May 2-8, 1998, pp Simon Sarkadi, L., Kovács, Á., Mincsovics E. (1998) Automated OPLC method for the determination of biogenic amine in food In: Book of Abstracts of the 22 nd International Symposium on Chromatography, 17

18 Roma, September 13-18, 1998, pp Kovács, Á., Ganzler, K., Simon Sarkadi, L. (1998) Capillary electrophoretic determination of biogenic amines in food In: Book of Abstracts of the 22 nd International Symposium on Chromatography, Roma, September 13-18, 1998, pp Simon Sarkadi, L. (1998) Biogenic amines and their amino acid precursors in food In: Proceedings of COST 917 Biogenically Active Amines in Food, 5 th Worshop, 1rst General Worshop, Malaga, Spain, November 5-8, Berecz, K. Simon Sarkadi, L., Ragasits, I., (1999) Comparison of protein Quality and mineral element concentrations in grain of spelta (Triticum Spelta L.) and common (Triticum Aestivum L.) wheat. In: Abstracts Book of 6 th International Symposium on Soil and Plant Analysis, Brisbane Queensland, Australia, March, 1999, pp Kovács, Á., Bauer, F., Simon Sarkadi, L. (1999) Biogenic amines as quality parameter in heated meat products. In: Proceedings of COST 917 Biogenically Active Amines in Food 6 th Workshop, Biologically active amines in food processing, University of south Bohemia, Czech Republic, June 3-6, Kovács, Á., Simon Sarkadi, L., Ganzler, K., Mincsovics, E. (1999) Determination of Biogenic Amines in Foods by Different Methods (OPLC, CE and IC) In: Book of Abstracts Balaton Symposium 99 on High-performance separation methods, Siofok, Hungary, 1-3 September, Csomós, E., Kátay, Gy., Király Véghely, Zs., Diófási, L., Simon Sarkadi, L., Tyihák, E. (1999) Comparative study of biologically active compounds in Hungarian white and red wines. In: Proceedings of EURO FOOD CHEM X, Budapest, Hungary. September 22-24, 1999, (ed. by R. Lásztity, W. Pfannhauser, L. Simon Sarkadi, S. Tömösközi; ISBN ö; III) Vol. 3. pp Simon Sarkadi, L. (1999) Biogenic amines as food quality factors. In: Book of Abstracts of 10 th Wold Congress of Food Science and Technology, Sydney, Australia, October 3-8, pp Simon Sarkadi, L., Kovács, Á. (2000) Comparative study of the techniques in the analysis of biogenic amines COST 917 Biogenically Active Amines in Food, 8 th Worshop, Biologically active amines in food processing and amines produced by bacteria, Helsinki, Finland, September 7-10, Csomós, E., Kátay, Gy., Király Véghely, Zs., Diófási, L., Simon Sarkadi, L., Tyihák, E. (2000) Determination of biologically active compounds in wines using overpressured-layer Chromatography. In: Book of Abstracts of Chemical Reaction in Foods IV, Prague, Czech Republic, September 20-22, Stefanovits Bányai, É., Leskó, K., Kiss, S.A., Sárdi, É., Simon Sarkadi, L. (2000) Effect of cadmium and magnesium of free amino acids in wheat seedlings. In: Book of Abstracts of 9 th International Magnesium Symposium, Vichy, France, September 10-15, 2000, p Hoffmann, B., Galiba, G., Fehér, E. Sarkadi, L

19 Proline accumulation in cereals caused by osmotic and nutrient stresses. Xth International Coll. For the Optimization of Plant Nutrition, Kairo, Egyiprom, April Simon Sarkadi, L. (2001) Quantitative identification of biogenic amines in food by overpressured layer chromatography. In: Book of Abstracts of 11 th Wold Congress of Food Science and Technology, Seoul, Korea, April 22-27, pp Csomós, E., Simon Sarkadi, L. (2001) Characterisation of Tokaj Wines based on free Amino Acids and Biogenic amines using Ion-Exchange chromatography. Balaton Symposium 01 on High-performance Separation Methods, Siofok, Hungary, September 2-4, P Simon Sarkadi, L. (2001) Biogenic amines in vegetables and dairy products. In proceedings of COST 917 Biogenically Active Amines in Food. Final and general Worshop, Krems, Austria, October 10-14, Simon Sarkadi, L., Gelencsér, É. (2002) Novel screening method for detection of histamine in food. COST 922 Health Implication of Dietary Amines, 1rst Worshop, Aberdeen, UK, May 1-4, pp Simon Sarkadi, L., Kocsy, G., Csomós, E., Végh, Z., (2002) Effect of cold-hardening on polyamine levels in wheat. In: Proceedings of ICC Conference Novel raw materials, technologies and products. New challenge for the quality control. Budapest, Hungary, May 26-29, pp.102. (ISBN CD-ROM, ed. By A. Salgó, S. Tömösközi and R. Lásztity, publ. By Budapest University of Technology and Economics) 49. Simon Sarkadi, L., Csomós, E. (2002) Free amino acid and biogenic amine contents of Hungarian wines. In: Abstrcts of Eurofoodtox V Conference: Food Safety, a challenge for processing of food of plant origin. Olsztyn/Mierki, Poland, August 28-30, pp Csomós, E., Héberger, K., Simon Sarkadi, L. (2002) Principalcomponent analysis of biologically active compounds in Hungarian wines. In: Abstracts of Hungarian Chemometric Workshop (Kemometria 02), Tata, Hungary, September 29 October 1, (poster 3) 51. Zucchi, C., Bellesia, F., Pinetti, A., Simon Sarkadi, L., Weimer, B., Caglioti, L., Palyi, Gy. (2002) Featuring compounds of the greasy base of the parmesan cheese aroma. Organic Chemistry towards Interfaces. 3 rd Italian-Frech Meeting, Pisa, Italy, November P Simon Sarkadi. L., Csapó, J., Csomós, E. (2003) Characterisation of parmesan cheeses on the basis of D and L amino acid content. In Book of Abstracts 3 rd Interdisciplinary Symposium on Biological Chirality, April 30 May 4, 2003 Modena, Italy, pp Stefanovits Bányai, É., Kerepesi, I., Sárdi, É., Simon-Sarkadi, L., Leskó, K., Hegedűs, A., Pais I. (2003): A titán-aszkorbát hatása a kadmium stressz okozta biokémiai változásokra búza (Tritikum aestivum L.) csíranövényekben). Mikroelemek a táplálékláncban c. MTA ÉKB Mikroelem Munkabizottsági tudományos ülés, április Budapest/Nyíregyháza.pp

20 54. Simon Sarkadi, L. (2003) Comparison between different analytical methods to determine biogenic amines in food. COST 922 Health Implication of Dietary Amines, 1rst Worshop on Amines and Food Safety, Barcelona, Spain, May 25-27, pp Leskó, K., Fodor, M., Hegedűs, A., Stefanovits Bányai, É., Simon Sarkadi, L. (2003) Investigation of Zirconium Treated Wheat Seedlings by Amino Acid Analyser. 5 th Balaton Symposium on High-Performance Separation Methods, Siófok, Hungary, September 3-5, P Csomós, E., Héberger K., Simon Sarkadi, L. (2003) Comparative study of Hungarian white and red wines based on free amino acid and biogenic amine contents.advances in Chromatography and Electrophoresis Conferentia Chemometrica (ACE-CC) 2003, Budapest, Hungary, October 27-29, pp Simon Sarkadi, L., Gelencsér, É. (2004) Screening method for detection of histamine in food. In: Book of Abstracts of 9 th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy, Budapest, Hungary April, pp Fülöp, A.K., Pallinger, E., Inczefi Gonda, A., Simon Sarkadi, L., Mockó, Gy., Darvas, Zs., Falus, A. (2004) Tissue specific alteration of glucocorticoid receptor number in histamine free mice In: Book of Abstracts of 33 Annual Meeting, European Histamine Research Society, Düsseldorf/Köln, Germany, 28 April 2 May pp Simon Sarkadi, L., Csomós, E., Héberger, K. (2004) Comparative Study of Hungarian Wines Based on Biogenic Amine and Free Amino Acid Contents. In: Book of Abstracts of Symposium on Biogenic Amines and COST 922 Health Implication of Dietary Amines, Trento, Italy, May 22-26, pp Simon Sarkadi, L. Szőke, E., Kerekes, A. (2004) Free amino acid and biogenic amine pattern of Hungarian sparkling wines. In: Book of Abstracts of COST 922 Health Implication of Dietary Amines, Larnaca, Cyprus, October 21-24, pp Simon Sarkadi, L., Kiss, K., Csapó, J., Pályi, Gy. (2005) Biogenic amines and amino acids as quality factors for cheeses. COST 922 Health Implication of Dietary Amines, Vilnius, Lithuania, May 18-22, (publ. By Food Institue of Kaunas University of Technology, ISBN ) pp Pályi, Gy., Zucchi, C., Caglioti, L., Simon Sarkadi, L., Fujii, N. (2005) Chiral Homogenity and D-Amino acids. In: Book of program and Abstracts. ISOLAB 05, 30 th SSOEL-Japan Meeting, International symposium on origins of life and astrobiology, 27 June- 2 July, 2005, Niigata, Japan 63. Simon Sarkadi, L., Kiss, K. (2005) Biogenic amines and amino acids in heated meat products. COST 922 Health Implication of Dietary Amines, Coimbra, Portugal, November 3-6, pp Simon Sarkadi, L., Kiss, K. (2005) Determination of amino acids and biogenic amines in heated meat products. In: Book of Abstracts of 2 nd International Symposium on Recent Advances in Food Analysis. November 2-4, 2005, Prague, Czech Republic. (Ed. by J. Lojza, L. Václavik, T. Cajka), pp (ISBN ) 65. Simon Sarkadi, L. (2005) 20