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1

Ascertaining the influence of lacto-fermentation on changes in bovine colostrum amino and fatty acid profiles

by Starkutė, Vytautė

Published 2023

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2

Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum

by Starkute, Vytaute

Published 2023

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3

Characteristics of unripened cow milk curd cheese enriched with raspberry (Rubus idaeus), blueberry (Vaccinium myrtillus) and elderberry (Sambucus nigra) industry by-products

by Starkute, Vytaute

Published 2023

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4

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-aminobutyr...

by Mockus, Ernestas

Published 2023

Other Authors: “...Starkute, Vytaute...”
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5

Changes in the physicochemical properties of chia (Salvia hispanica L.) seeds during solid-state and submerged fermentation and their influence on wheat bread quality and sensory p...

by Bartkiene, Elena

Published 2023

Other Authors: “...Starkute, Vytaute...”
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6

Characteristics of lacto-fermented whey, milk, hemp and lupine proteins

by Bartkiene, Elena

Published 2024

Other Authors: “...Starkute, Vytaute...”
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7

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

by Bartkiene, Elena

Published 2023

Other Authors: “...Starkute, Vytaute...”
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8

Changes in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidila...

by Mockus, Ernestas

Published 2024

Other Authors: “...Starkute, Vytaute...”
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9

Changes in lacto-fermented agaricus bisporus (white and brown varieties) mushroom characteristics, including biogenic amine and volatile compound formation

by Bartkiene, Elena

Published 2023

Other Authors: “...Starkute, Vytaute...”
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10

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

by Zokaityte, Egle

Published 2021

Other Authors: “...Starkute, Vytaute...”
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11

Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

by Bartkiene, Elena

Published 2023

Other Authors: “...Starkute, Vytaute...”
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12

Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality

by Bartkiene, Elena

Published 2024

Other Authors: “...Starkute, Vytaute...”
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13

Multifunctional nutraceutical composition based on fermented spirulina, apple cider vinegar, Jerusalem artichoke, and bovine colostrum

by Bartkiene, Elena

Published 2023

Other Authors: “...Starkute, Vytaute...”
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14

Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics

by Bartkiene, Elena

Published 2023

Other Authors: “...Starkute, Vytaute...”
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