Bartkiene E - Search Results

1

Influence of sociodemographic factors on eating motivations - modelling through artificial neural networks (ANN).

Guiné RPF, Ferrão AC, Ferreira M, Correia P, Mendes M, Bartkiene E, Szűcs V, Tarcea M, Sarić MM, Černelič-Bizjak M, Isoldi K, El-Kenawy A, Ferreira V, Klava D, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I. Guiné RPF, et al. Among authors: bartkiene e. Int J Food Sci Nutr. 2020 Aug;71(5):614-627. doi: 10.1080/09637486.2019.1695758. Epub 2019 Nov 26. Int J Food Sci Nutr. 2020. PMID: 31771374

2

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.).

Arshad N, Akhtar S, Ismail T, Saeed W, Qamar M, Özogul F, Bartkiene E, Rocha JM. Arshad N, et al. Among authors: bartkiene e. Foods. 2023 Jul 27;12(15):2851. doi: 10.3390/foods12152851. Foods. 2023. PMID: 37569119 Free PMC article.

3

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum.

Bartkiene E, Starkute V, Jomantaite I, Zokaityte E, Mockus E, Tolpeznikaite E, Zokaityte G, Petrova P, Santini A, Rocha JM, Özogul F, Klupsaite D. Bartkiene E, et al. Foods. 2023 Apr 18;12(8):1690. doi: 10.3390/foods12081690. Foods. 2023. PMID: 37107485 Free PMC article.

4

The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge.

Icer MA, Özbay S, Ağagündüz D, Kelle B, Bartkiene E, Rocha JMF, Ozogul F. Icer MA, et al. Among authors: bartkiene e. Foods. 2023 Aug 5;12(15):2965. doi: 10.3390/foods12152965. Foods. 2023. PMID: 37569234 Free PMC article. Review.

5

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.

Shabbir I, Al-Asmari F, Saima H, Nadeem MT, Ambreen S, Kasankala LM, Khalid MZ, Rahim MA, Özogul F, Bartkiene E, Rocha JM. Shabbir I, et al. Among authors: bartkiene e. Microorganisms. 2023 Oct 9;11(10):2523. doi: 10.3390/microorganisms11102523. Microorganisms. 2023. PMID: 37894180 Free PMC article.

6

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification.

Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Rahim MA, et al. Among authors: bartkiene e. Molecules. 2023 Sep 29;28(19):6881. doi: 10.3390/molecules28196881. Molecules. 2023. PMID: 37836725 Free PMC article. Review.

7

Effect of Growth Stages and Lactic Acid Fermentation on Anti-Nutrients and Nutritional Attributes of Spinach (Spinacia oleracea).

Naseem A, Akhtar S, Ismail T, Qamar M, Sattar DE, Saeed W, Esatbeyoglu T, Bartkiene E, Rocha JM. Naseem A, et al. Among authors: bartkiene e. Microorganisms. 2023 Sep 19;11(9):2343. doi: 10.3390/microorganisms11092343. Microorganisms. 2023. PMID: 37764187 Free PMC article.

8

Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology.

Bartkiene E, Steibliene V, Adomaitiene V, Juodeikiene G, Cernauskas D, Lele V, Klupsaite D, Zadeike D, Jarutiene L, Guiné RPF. Bartkiene E, et al. Biomed Res Int. 2019 Apr 21;2019:2097415. doi: 10.1155/2019/2097415. eCollection 2019. Biomed Res Int. 2019. PMID: 31119155 Free PMC article.

9

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants.

Guiné RPF, Bartkiene E, Szűcs V, Tarcea M, Ljubičić M, Černelič-Bizjak M, Isoldi K, El-Kenawy A, Ferreira V, Straumite E, Korzeniowska M, Vittadini E, Leal M, Frez-Muñoz L, Papageorgiou M, Djekić I, Ferreira M, Correia P, Cardoso AP, Duarte J. Guiné RPF, et al. Among authors: bartkiene e. Foods. 2020 Jul 7;9(7):888. doi: 10.3390/foods9070888. Foods. 2020. PMID: 32645828 Free PMC article.

10

Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics.

Gunasekaran YK, Lele V, Sakiene V, Zavistanaviciute P, Zokaityte E, Klupsaite D, Bartkevics V, Guiné RPF, Bartkiene E. Gunasekaran YK, et al. Among authors: bartkiene e. Food Sci Nutr. 2020 Aug 3;8(9):4746-4756. doi: 10.1002/fsn3.1705. eCollection 2020 Sep. Food Sci Nutr. 2020. PMID: 32994936 Free PMC article.

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