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Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation.
Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Bartkevics V, Bartkiene E. Mockus E, et al. Among authors: zokaityte e. Front Nutr. 2023 Apr 13;10:1118710. doi: 10.3389/fnut.2023.1118710. eCollection 2023. Front Nutr. 2023. PMID: 37125035 Free PMC article.
The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.
Klupsaite D, Starkute V, Zokaityte E, Cernauskas D, Mockus E, Kentra E, Sliazaite R, Abramaviciute G, Sakaite P, Komarova V, Tatarunaite I, Radziune S, Gliaubiciute P, Zimkaite M, Kunce J, Avizienyte S, Povilaityte M, Sokolova K, Rocha JM, Özogul F, Bartkiene E. Klupsaite D, et al. Among authors: zokaityte e. Foods. 2023 Feb 22;12(5):937. doi: 10.3390/foods12050937. Foods. 2023. PMID: 36900454 Free PMC article.
Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin.
Tolpeznikaite E, Bartkevics V, Skrastina A, Pavlenko R, Ruzauskas M, Starkute V, Zokaityte E, Klupsaite D, Ruibys R, Rocha JM, Bartkiene E. Tolpeznikaite E, et al. Among authors: zokaityte e. Biology (Basel). 2023 Feb 3;12(2):248. doi: 10.3390/biology12020248. Biology (Basel). 2023. PMID: 36829524 Free PMC article.
45 results