Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

Autor: Juodeikiene, Grazina
Matična publikacija: Food technology and biotechnology (2013)

The impact of novel fermented products containing extruded wheat material on the quality of wheat bread

Autor: Juodeikiene, Grazina
Matična publikacija: Food technology and biotechnology (2011)

The relationship between protein fractions of wheat gluten and the quality of ring-shaped rolls evaluated by the echolocation method

Autor: Jakubauskiene, Lina
Matična publikacija: Food technology and biotechnology (2005)

The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement

Autor: Bartkiene, Elena, Juodeikiene, Grazina, Zadeike, Daiva, Viskelis, Pranas, Urbonaviciene, Dalia
Matična publikacija: Food technology and biotechnology (2015)

Lactic Acid Fermentation of Tomato: Effects on cis/trans Lycopene Isomer Ratio, β-Carotene Mass Fraction and Formation of L(+)- and D(–)-Lactic Acid

Autor: Bartkiene, Elena
Matična publikacija: Food technology and biotechnology (2013)

Non-alcoholic beverages from fermented cereals with increased oligosaccharide content

Autor: Basinskiene, Loreta, Juodeikiene, Grazina, Vidmantiene, Daiva, Tenkanen, Maija, Makaravicius, Tomas, Bartkiene, Elena
Matična publikacija: Food technology and biotechnology (2016)

In vitro fermentative production of plant lignans from cereal products in relationship with constituents of non-starch polysaccharides

Autor: Bartkiene, Elena
Matična publikacija: Food technology and biotechnology (2012)