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Foods (Basel, Switzerland)|September 14, 2024
Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9, 614Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, et al.Life (Basel, Switzerland)|May 4, 2026
Effects of Fibrolytic Enzymes Alone or with Live Yeast on Rumen Microbiota and Fermentation During Grazing-to-Indoor Transition in Dairy CowsIgnas Šilinskas, Ilma Tapio, Ingrida Monkevičienė, et al.Frontiers in Veterinary Science|September 15, 2022
Different creep compound feed formulations for new born piglets: influence on growth performance and health parametersSarunas Badaras, Modestas Ruzauskas, Romas Gruzauskas, et al.Animals : an Open Access Journal From MDPI|September 29, 2020
The Influence of Essential Oils on Gut Microbial Profiles in PigsModestas Ruzauskas, Elena Bartkiene, Arunas Stankevicius, et al.Foods (Basel, Switzerland)|April 28, 2023
Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine ColostrumElena Bartkiene, Vytaute Starkute, Ieva Jomantaite, et al.Frontiers in Microbiology|December 26, 2022
Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough productionElena Bartkiene, Vytaute Starkute, Egle Zokaityte, et al.Toxins|January 20, 2023
Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-FermentationErnesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, et al.Journal of Dairy Science|December 23, 2019
Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin contentElena Bartkiene, Vita Lele, Vytaute Sakiene, et al.Journal of Dairy Science|May 7, 2018
The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrumElena Bartkiene, Vadims Bartkevics, Laura Elīna Ikkere, et al.Food Science & Nutrition|December 14, 2022
The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat breadElena Bartkiene, Vytaute Starkute, Konstantinas Katuskevicius, et al.Pageof 13