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International Journal of Food Sciences and Nutrition|January 11, 2012
Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough breadElena Bartkiene, Grazina Juodeikiene, Daiva VidmantieneFoods (Basel, Switzerland)|February 15, 2022
Bread Sourdough Lactic Acid Bacteria-Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and FeedElena Bartkiene, Fatih Özogul, João Miguel RochaFood Additives & Contaminants. Part B, Surveillance|March 1, 2018
Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic statesIrina Rozentale, Dzintars Zacs, Elena Bartkiene, et al.Food Additives & Contaminants. Part B, Surveillance|April 17, 2024
Mycotoxins and pyrrolizidine alkaloids in herbal dietary supplementsZane Berzina, Romans Pavlenko, Elena Bartkiene, et al.Critical Reviews in Food Science and Nutrition|November 30, 2021
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy productsHeena Sharma, Fatih Ozogul, Elena Bartkiene, et al.International Journal of Food Sciences and Nutrition|September 24, 2015
Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat breadDalia Cizeikiene, Grazina Juodeikiene, Elena Bartkiene, et al.Food Chemistry|July 5, 2016
The application of headspace gas chromatography coupled to tandem quadrupole mass spectrometry for the analysis of furan in baby food samplesIveta Pugajeva, Irina Rozentale, Arturs Viksna, et al.Journal of Food Protection|February 22, 2017
Efficacy of Ozonation Treatments of Smoked Fish for Reducing Its Benzo[a]pyrene Concentration and ToxicityIrina Rozentale, Janis Ancans, Elena Bartkiene, et al.Journal of the Science of Food and Agriculture|July 22, 2014
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya beanElena Bartkiene, Vita Krungleviciute, Grazina Juodeikiene, et al.Food Technology and Biotechnology|December 2, 2016
The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality ImprovementElena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, et al.Pageof 13