Hasil Pencarian - Vytaute Starkute

Perbaiki Hasil
  1. 1
    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

    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... oleh Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha, Vadims Bartkevics, Elena Bartkiene, Elena Bartkiene

    Diterbitkan 2023-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies

    Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies oleh Paulina Zavistanaviciute, Egle Zokaityte, Vytaute Starkute, Modestas Ruzauskas, Pranas Viskelis, Elena Bartkiene

    Diterbitkan 2022-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Personalized Strategy for Animal-Assisted Therapy for Individuals Based on the Emotions Induced by the Images of Different Animal Species and Breeds

    Personalized Strategy for Animal-Assisted Therapy for Individuals Based on the Emotions Induced by the Images of Different Animal Species and Breeds oleh Jovita Luksaite, Egle Zokaityte, Vytaute Starkute, Sonata Sidlauskiene, Gintare Zokaityte, Elena Bartkiene

    Diterbitkan 2022-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

    Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction oleh Elena Bartkiene, Elena Bartkiene, Giedre Kungiene, Vytaute Starkute, Vytaute Starkute, Dovile Klupsaite, Egle Zokaityte, Darius Cernauskas, Egle Kamarauskiene, Fatih Özogul, Fatih Özogul, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha

    Diterbitkan 2023-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts

    Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts oleh Ernesta Tolpeznikaite, Vytaute Starkute, Vytaute Starkute, Egle Zokaityte, Egle Zokaityte, Modestas Ruzauskas, Modestas Ruzauskas, Renata Pilkaityte, Pranas Viskelis, Dalia Urbonaviciene, Romas Ruibys, João M. Rocha, João M. Rocha, Elena Bartkiene, Elena Bartkiene

    Diterbitkan 2022-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

    Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production oleh Elena Bartkiene, Elena Bartkiene, Vytaute Starkute, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Modestas Ruzauskas, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, João Miguel Rocha, Fatih Ozogul, Zilvinas Liatukas, Vytautas Ruzgas

    Diterbitkan 2022-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

    The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production oleh Elena Bartkiene, Elena Bartkiene, Vadims Bartkevics, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Egle Zokaityte, Vita Lele, Vita Lele, Vytaute Starkute, Vytaute Starkute, Paulina Zavistanaviciute, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Grazina Juodeikiene

    Diterbitkan 2021-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters

    Different creep compound feed formulations for new born piglets: influence on growth performance and health parameters oleh Sarunas Badaras, Modestas Ruzauskas, Modestas Ruzauskas, Romas Gruzauskas, Egle Zokaityte, Egle Zokaityte, Vytaute Starkute, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Jolita Klementaviciute, Laurynas Vadopalas, Gintare Zokaityte, Agila Dauksiene, Agila Dauksiene, Vadims Bartkevics, Elena Bartkiene, Elena Bartkiene

    Diterbitkan 2022-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    Changes in the Physicochemical Properties of Chia (<i>Salvia hispanica</i> L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

    Changes in the Physicochemical Properties of Chia (<i>Salvia hispanica</i> L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Se... oleh Elena Bartkiene, Arnoldas Rimsa, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Darius Cernauskas, João Miguel Rocha, Dovile Klupsaite

    Diterbitkan 2023-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids

    A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids oleh Agila Dauksiene, Modestas Ruzauskas, Romas Gruzauskas, Paulina Zavistanaviciute, Vytaute Starkute, Vita Lele, Dovile Klupsaite, Jolita Klementaviciute, Elena Bartkiene

    Diterbitkan 2021-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  11. 11
    Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains

    Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains oleh Elena Bartkiene, Romas Gruzauskas, Modestas Ruzauskas, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Laurynas Vadopalas, Sarunas Badaras, Fatih Özogul

    Diterbitkan 2022-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  12. 12
    Biopreservation of Wild Edible Mushrooms (<i>Boletus edulis</i>, <i>Cantharellus</i>, and <i>Rozites caperata</i>) with Lactic Acid Bacteria Possessing Antimicrobial Properties

    Biopreservation of Wild Edible Mushrooms (<i>Boletus edulis</i>, <i>Cantharellus</i>, and <i>Rozites caperata</i>) with Lactic Acid Bacteria Possessing Antimicrobial Properties oleh Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul

    Diterbitkan 2022-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  13. 13
    Changes in Lacto-Fermented <i>Agaricus bisporus</i> (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation

    Changes in Lacto-Fermented <i>Agaricus bisporus</i> (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation oleh Elena Bartkiene, Paulina Zarovaite, Vytaute Starkute, Ernestas Mockus, Egle Zokaityte, Gintare Zokaityte, João Miguel Rocha, Romas Ruibys, Dovile Klupsaite

    Diterbitkan 2023-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  14. 14
    Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer

    Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer oleh Mazvydas Matukas, Vytaute Starkute, Egle Zokaityte, Gintare Zokaityte, Dovile Klupsaite, Ernestas Mockus, João Miguel Rocha, Romas Ruibys, Elena Bartkiene

    Diterbitkan 2022-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  15. 15
    Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles

    Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles oleh Vytautė Starkutė, Ernestas Mockus, Dovilė Klupšaitė, Eglė Zokaitytė, Saulius Tušas, Ramutė Mišeikienė, Rolandas Stankevičius, João Miguel Rocha, Elena Bartkienė

    Diterbitkan 2023-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  16. 16
    Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with <i>Pediococcus acidilactici</i>

    Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with <i>Pediococcus acid... oleh Ernestas Mockus, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha, Elena Bartkiene

    Diterbitkan 2024-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  17. 17
    The Impact of Freeze-Dried <i>Tenebrio molitor</i> Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread

    The Impact of Freeze-Dried <i>Tenebrio molitor</i> Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread oleh Agnė Jankauskienė, Aistė Kabašinskienė, Dominykas Aleknavičius, Sandra Kiseliovienė, Sigita Kerzienė, Vytautė Starkutė, Elena Bartkienė, Monika Zimkaitė, Ignė Juknienė, Paulina Zavistanavičiūtė

    Diterbitkan 2024-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  18. 18
    Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material

    Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material oleh Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Gintare Zokaityte, Darius Cernauskas, Modestas Ruzauskas, Romas Ruibys, Arturs Viksna

    Diterbitkan 2022-11-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  19. 19
    The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

    The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate oleh Elena Bartkiene, Ernestas Mockus, Ema Mozuriene, Jolita Klementaviciute, Erika Monstaviciute, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Darius Cernauskas, Dovile Klupsaite

    Diterbitkan 2021-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  20. 20
    Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour

    Comparison Study of Nontreated and Fermented Wheat Varieties ‘Ada’, ‘Sarta’, and New Breed Blue and Purple Wheat Lines Wholemeal Flour oleh Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Vadims Bartkevics, Anastasija Borisova, Romas Gruzauskas, Žilvinas Liatukas, Vytautas Ruzgas

    Diterbitkan 2022-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: