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Journal of Food Science and Technology|July 4, 2015
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteriaArturas Stimbirys, Elena Bartkiene, Jurate Siugzdaite, et al.
Foods (Basel, Switzerland)|July 14, 2023
Changes in Lacto-Fermented Agaricus bisporus (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound FormationElena Bartkiene, Paulina Zarovaite, Vytaute Starkute, et al.
Foods (Basel, Switzerland)|August 12, 2022
Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of BeerMazvydas Matukas, Vytaute Starkute, Egle Zokaityte, et al.
Frontiers in Psychology|February 24, 2022
Specifics of the Emotional Response of Patients Suffering From Major Depressive Disorder to Imagined Basic Tastes of FoodLaura Jarutiene, Virginija Adomaitiene, Vesta Steibliene, et al.
Foods (Basel, Switzerland)|June 24, 2022
Biopreservation of Wild Edible Mushrooms (Boletus edulis, Cantharellus, and Rozites caperata) with Lactic Acid Bacteria Possessing Antimicrobial PropertiesElena Bartkiene, Egle Zokaityte, Vytaute Starkute, et al.
Frontiers in Nutrition|November 15, 2023
Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reductionElena Bartkiene, Giedre Kungiene, Vytaute Starkute, et al.
Foods (Basel, Switzerland)|April 27, 2024
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilacticiErnestas Mockus, Vytaute Starkute, Dovile Klupsaite, et al.
Molecules (Basel, Switzerland)|June 28, 2023
Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis MethodsDejan Dobrijević, Kristian Pastor, Nataša Nastić, et al.
International Journal of Food Sciences and Nutrition|July 11, 2017
Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feedElena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, et al.
Plants (Basel, Switzerland)|November 26, 2022
Combined Thermomechanical-Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) MaterialElena Bartkiene, Vytaute Starkute, Egle Zokaityte, et al.
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