Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Search Results
7 results
Filters applied: . Clear all
Results are displayed in a computed author sort order.
The Results By Year timeline is not available.
Page 1
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content.
Food Technol Biotechnol. 2016 Mar;54(1):36-44. doi: 10.17113/ftb.54.01.16.4106.
Food Technol Biotechnol. 2016.
PMID: 27904391
Free PMC article.
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
Stimbirys A, Bartkiene E, Siugzdaite J, Augeniene D, Vidmantiene D, Juodeikiene G, Maruska A, Stankevicius M, Cizeikiene D.
Stimbirys A, et al. Among authors: vidmantiene d.
J Food Sci Technol. 2015 Jul;52(7):4306-14. doi: 10.1007/s13197-014-1328-4. Epub 2014 Jul 2.
J Food Sci Technol. 2015.
PMID: 26139895
Free PMC article.
Item in Clipboard
Benefits of β-xylanase for wheat biomass conversion to bioethanol.
Juodeikiene G, Basinskiene L, Vidmantiene D, Makaravicius T, Bartkiene E.
Juodeikiene G, et al. Among authors: vidmantiene d.
J Sci Food Agric. 2012 Jan 15;92(1):84-91. doi: 10.1002/jsfa.4545. Epub 2011 Jul 11.
J Sci Food Agric. 2012.
PMID: 21744360
Item in Clipboard
Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
Bartkiene E, Juodeikiene G, Vidmantiene D.
Bartkiene E, et al. Among authors: vidmantiene d.
Int J Food Sci Nutr. 2012 Sep;63(6):722-9. doi: 10.3109/09637486.2011.649248. Epub 2012 Jan 9.
Int J Food Sci Nutr. 2012.
PMID: 22229277
Item in Clipboard
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
Bartkiene E, Jakobsone I, Juodeikiene G, Vidmantiene D, Pugajeva I, Bartkevics V.
Bartkiene E, et al. Among authors: vidmantiene d.
Int J Food Sci Nutr. 2013 Nov;64(7):890-6. doi: 10.3109/09637486.2013.805185. Epub 2013 Jun 14.
Int J Food Sci Nutr. 2013.
PMID: 23763660
Item in Clipboard
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
Bartkiene E, Krungleviciute V, Juodeikiene G, Vidmantiene D, Maknickiene Z.
Bartkiene E, et al. Among authors: vidmantiene d.
J Sci Food Agric. 2015 Apr;95(6):1336-42. doi: 10.1002/jsfa.6827. Epub 2014 Aug 12.
J Sci Food Agric. 2015.
PMID: 25042749
Item in Clipboard
Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health.
Bartkiene E, Juodeikiene G, Vidmantiene D, Zdunczyk Z, Zdunczyk P, Juskiewicz J, Cizeikiene D, Matusevicius P.
Bartkiene E, et al. Among authors: vidmantiene d.
Int J Food Sci Nutr. 2013 Sep;64(6):730-9. doi: 10.3109/09637486.2013.775230. Epub 2013 Mar 12.
Int J Food Sci Nutr. 2013.
PMID: 23480304
Item in Clipboard
Cite
Cite