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Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley.
Foods. 2021 Sep 23;10(10):2253. doi: 10.3390/foods10102253.
Foods. 2021.
PMID: 34681301
Free PMC article.
Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread.
Galoburda R, Straumite E, Sabovics M, Kruma Z.
Galoburda R, et al. Among authors: kruma z.
Foods. 2020 Dec 10;9(12):1837. doi: 10.3390/foods9121837.
Foods. 2020.
PMID: 33321806
Free PMC article.
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Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
Sayed-Ahmad B, et al. Among authors: kruma z.
Foods. 2018 Aug 30;7(9):135. doi: 10.3390/foods7090135.
Foods. 2018.
PMID: 30200180
Free PMC article.
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Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying.
Tomsone L, Galoburda R, Kruma Z, Durrieu V, Cinkmanis I.
Tomsone L, et al. Among authors: kruma z.
Foods. 2020 Sep 21;9(9):1332. doi: 10.3390/foods9091332.
Foods. 2020.
PMID: 32967355
Free PMC article.
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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour.
Sayed Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
Sayed Ahmad B, et al. Among authors: kruma z.
Foods. 2018 Feb 25;7(3):28. doi: 10.3390/foods7030028.
Foods. 2018.
PMID: 29495324
Free PMC article.
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Case Study: Free Lunch Meals Provision during the Remote Learning Conditions.
Beitane I, Kruma Z, Kince T, Sabovics M, Iriste S, Muizniece-Brasava S, Bujaka J, Strode S, Ciprovica I.
Beitane I, et al. Among authors: kruma z.
Nutrients. 2021 Feb 12;13(2):605. doi: 10.3390/nu13020605.
Nutrients. 2021.
PMID: 33673240
Free PMC article.
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Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet.
Ozola L, Shengjuler D, Galoburda R, Kruma Z, Straumite E, Kampuse S.
Ozola L, et al. Among authors: kruma z.
Foods. 2023 Jan 19;12(3):474. doi: 10.3390/foods12030474.
Foods. 2023.
PMID: 36766006
Free PMC article.
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Evaluation of Chemical and Sensory Characteristics of Sauerkraut Juice Powder and its Application in Food.
Jansone L, Kruma Z, Straumite E.
Jansone L, et al. Among authors: kruma z.
Foods. 2022 Dec 21;12(1):19. doi: 10.3390/foods12010019.
Foods. 2022.
PMID: 36613235
Free PMC article.
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