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Molecules (Basel, Switzerland)|July 30, 2025
Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin-Glutenin Complex and Gelling PropertiesDaiva Zadeike, Renata Zvirdauskiene, Loreta BasinskieneFoods (Basel, Switzerland)|January 20, 2021
Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite BreadDalia Cizeikiene, Ieva Gaide, Loreta BasinskieneFoods (Basel, Switzerland)|August 12, 2022
Technological Properties and Composition of Enzymatically Modified Cranberry PomaceJolita Jagelaviciute, Loreta Basinskiene, Dalia Cizeikiene, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 10, 2023
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread MakingJolita Jagelaviciute, Guste Staniulyte, Dalia Cizeikiene, et al.Journal of the Science of Food and Agriculture|July 12, 2011
Benefits of β-xylanase for wheat biomass conversion to bioethanolGrazina Juodeikiene, Loreta Basinskiene, Daiva Vidmantiene, et al.Gels (Basel, Switzerland)|October 25, 2024
Exploring Calcium Alginate-Based Gels for Encapsulation of <i>Lacticaseibacillus paracasei</i> to Enhance Stability in Functional BreadmakingDaiva Zadeike, Zydrune Gaizauskaite, Loreta Basinskiene, et al.Polymers|May 11, 2024
Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet PulpZydrune Gaizauskaite, Renata Zvirdauskiene, Mantas Svazas, et al.Food Technology and Biotechnology|December 2, 2016
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide ContentLoreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, et al.Pageof 1