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2022 | 2 |
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Page 1
Exploring Causes and Potential Solutions for Food Waste among Young Consumers.
Foods. 2023 Jun 30;12(13):2570. doi: 10.3390/foods12132570.
Foods. 2023.
PMID: 37444308
Free PMC article.
Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues.
Razavizadeh S, Alencikiene G, Vaiciulyte-Funk L, Ertbjerg P, Salaseviciene A.
Razavizadeh S, et al. Among authors: alencikiene g.
Lebensm Wiss Technol. 2022 Aug 1;165:113736. doi: 10.1016/j.lwt.2022.113736.
Lebensm Wiss Technol. 2022.
PMID: 35938059
Free PMC article.
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Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties.
Hamidioglu I, Alenčikienė G, Dzedulionytė M, Zabulionė A, Bali A, Šalaševičienė A.
Hamidioglu I, et al. Among authors: alencikiene g.
Foods. 2022 Dec 14;11(24):4030. doi: 10.3390/foods11244030.
Foods. 2022.
PMID: 36553772
Free PMC article.
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Potential of Lactobacillus reuteri from Spontaneous
Sourdough as a Starter Additive for Improving Quality Parameters of Bread.
Jonkuvienė D, Vaičiulytė-Funk L, Šalomskienė J, Alenčikienė G, Mieželienė A.
Jonkuvienė D, et al. Among authors: alencikiene g.
Food Technol Biotechnol. 2016 Sep;54(3):342-350. doi: 10.17113/ftb.54.03.16.4143.
Food Technol Biotechnol. 2016.
PMID: 27956866
Free PMC article.
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