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)

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)

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)