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Foods (Basel, Switzerland)|June 10, 2023
Changes in the Physicochemical Properties of Chia (Elena Bartkiene, Arnoldas Rimsa, Egle Zokaityte, et al.
Foods (Basel, Switzerland)|August 12, 2023
The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.)Nimra Arshad, Saeed Akhtar, Tariq Ismail, et al.
Frontiers in Nutrition|May 1, 2023
Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formationErnestas Mockus, Egle Zokaityte, Vytaute Starkute, et al.
Food Science & Nutrition|June 15, 2022
Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storageDovile Klupsaite, Vilija Buckiuniene, Saulius Bliznikas, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|March 29, 2020
Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meatDovile Klupsaite, Vilija Buckiuniene, Sonata Sidlauskiene, et al.
Foods (Basel, Switzerland)|May 11, 2024
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality ImprovementJolita Klementaviciute, Paulina Zavistanaviciute, Dovile Klupsaite, et al.
Food Science & Nutrition|October 14, 2021
Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companiesElena Bartkiene, Vadims Bartkevics, Zane Berzina, et al.
Animals : an Open Access Journal From MDPI|March 3, 2021
A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic AcidsAgila Dauksiene, Modestas Ruzauskas, Romas Gruzauskas, et al.
Foods (Basel, Switzerland)|October 23, 2021
Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice ProductsElena Bartkiene, Egle Zokaityte, Paulina Zavistanaviciute, et al.
Food Science & Nutrition|January 30, 2020
Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29Elena Bartkiene, Erika Mozuriene, Vita Lele, et al.
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