Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Živilė TARASEVIČIENĖ"'
Autor:
Andrius Grigas, Dainius Steponavičius, Aurelija Kemzūraitė, Živilė Tarasevičienė, Rolandas Domeika
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-18 (2024)
Abstract This study was conducted to determine the heterogeneity of the quantitative and qualitative properties of fodder growth in cultivated hydroponic wheat fodder (HWF) in the growth tray area and to evaluate the impact on the environment. HWF wa
Externí odkaz:
https://doaj.org/article/b1685b06352747e9aee20383add708d5
Autor:
Indrė Čechovičienė, Kiril Kazancev, Ewellina Hallmann, Eglė Sendžikienė, Marcin Kruk, Jonas Viškelis, Živilė Tarasevičienė
Publikováno v:
Plants, Vol 13, Iss 20, p 2931 (2024)
The main objective of this work was to extract bioactive compounds from different cultivars of blackberry pomace using conventional Soxhlet and supercritical CO2 (SC-CO2) extraction methods. For Soxhlet extraction, two different solvents, ethanol and
Externí odkaz:
https://doaj.org/article/365f390721ca4b9ba65a6fd6a8671ad0
Autor:
Indrė Čechovičienė, Jonas Viškelis, Pranas Viškelis, Ewelina Hallman, Marcin Kruk, Živilė Tarasevičienė
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 862 (2024)
This study aimed to determine the amounts of phenols, antioxidant activity, and sensory compounds in three commercial cultivars of blackberries popular in Lithuania: ‘Polar’, ‘Brzezina’, and ‘Orkan’. Blackberry pomace was analyzed by the
Externí odkaz:
https://doaj.org/article/6e1d17915e5840a6bac91ce217a98933
Publikováno v:
Horticulturae, Vol 10, Iss 7, p 733 (2024)
Preserving vegetable products through drying, which reduces the water concentration to levels inhibiting the growth of microorganisms, is a method to extend their shelf life. Consequently, dried products can be stored for extended periods, mitigating
Externí odkaz:
https://doaj.org/article/84f4dc25e92649e5b92d9d409b7f99aa
Publikováno v:
Foods, Vol 13, Iss 11, p 1665 (2024)
One of the garlic processing methods is fermentation, which produces black garlic with completely different chemical, physical, sensory, culinary, and health-enhancing properties. Our study aimed to compare the influence of various processing conditi
Externí odkaz:
https://doaj.org/article/32664836047b49c3b4961bc4ce81d9a0
Autor:
Indrė Čechovičienė, Alvyra Šlepetienė, Milda Gumbytė, Aurelija Paulauskienė, Živilė Tarasevičienė
Publikováno v:
Horticulturae, Vol 10, Iss 1, p 38 (2023)
The objective of this study is to assess the proximate chemical composition, and the physical and techno-functional properties of blackberry pomace from different cultivars (‘Polar’, ‘Orkan’, ‘Brzezina’). Blackberry pomace primarily compr
Externí odkaz:
https://doaj.org/article/cd9de0caf8ca445d8e21feb28dc211fa
Autor:
Živilė Tarasevičienė, Valdas Laukagalis, Aurelija Paulauskienė, Aldona Baltušnikienė, Edita Meškinytė
Publikováno v:
Plants, Vol 12, Iss 6, p 1351 (2023)
Oils derived from non-traditional seeds, such as safflower, milk thistle, and black cumin seeds, have recently grown in popularity. Seed oil is in high demand due to consumer interest in illness prevention and health promotion through healthier diets
Externí odkaz:
https://doaj.org/article/d2fa21356dab4b5ea86810109909a3eb
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1571 (2023)
This paper presents the results of a study which was aimed at determining the concentration of Fusarium fungi and their mycotoxins in fresh bee pollen, stored for different periods. The analysed parameters included palynological analysis, moisture co
Externí odkaz:
https://doaj.org/article/fdb1760b51fb4bcfaa2bf36310d7c45a
Wild Stinging Nettle (Urtica dioica L.) Leaves and Roots Chemical Composition and Phenols Extraction
Publikováno v:
Plants, Vol 12, Iss 2, p 309 (2023)
Stinging nettle (Urtica dioica L.) is an herbaceous plant that grows all over the world and is widely used as an edible and medicinal plant. Overall research results reveal that the chemical content and antioxidant activity of aerial parts and roots
Externí odkaz:
https://doaj.org/article/b8c314f13c6247e997bd761f009f2027
Publikováno v:
Plants, Vol 11, Iss 21, p 2938 (2022)
Mint is an industrial plant that is a good source of essential oil and many phenolic compounds that have several positive benefits to human health and can be used to prevent the development of many diseases. The aim of this research was to investigat
Externí odkaz:
https://doaj.org/article/054339aeac174dc9af446e2e21bd613b