Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Dovilė Klupsaite"'
Autor:
Dovilė Klupsaite, Aura Kaminskaite, Arnoldas Rimsa, Agne Gerybaite, Agne Stankaityte, Ausra Sileikaite, Elzbieta Svetlauskaite, Emilija Cesonyte, Giedre Urbone, Karolis Pilipavicius, Konstancija Vaiginyte, Marija Vaisvilaite, Vilte Prokopenko, Giedre Stukonyte, Vytaute Starkute, Egle Zokaityte, Vita Lele, Darius Cernauskas, Ernestas Mockus, Zilvinas Liatukas, Vytautas Ruzgas, João Miguel Rocha, Elena Bartkiene
Publikováno v:
Fermentation, Vol 8, Iss 12, p 724 (2022)
The aim of this study was to evaluate the influence of purple wheat (varieties 8526-2 and 8529-1) wholemeal flour (PWWF) left untreated or fermented with Lactiplantibacillus plantarum No. 135 on the quality parameters of and acrylamide formation in w
Externí odkaz:
https://doaj.org/article/81bf2e5f736745f1ad6507600fb17c1c
Autor:
Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Gintare Zokaityte, Saulius Tusas, Ramute Miseikiene, Rolandas Stankevicius, João Miguel Rocha, Elena Bartkiene
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8389-8403 (2023)
ABSTRACT: In this study we hypothesized that the relations between the bovine colostrum (BC) microbiota, biogenic amine (BA) as well as volatile compound (VC) profiles can lead to new deeper insights concerning the BC changes during the biological pr
Externí odkaz:
https://doaj.org/article/fc49d24bfba94d73ab10a951c7627a29
Autor:
Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Fatih Özogul, Grazina Juodeikiene
Publikováno v:
Foods, Vol 13, Iss 17, p 2737 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/33c9e038918e4e4bb6978249400f2864
Autor:
Erika Mozuriene, Ernestas Mockus, Dovile Klupsaite, Vytaute Starkute, Ernesta Tolpeznikaite, Valentas Gruzauskas, Romas Gruzauskas, Agne Paulauskaite-Taraseviciene, Vidas Raudonis, Elena Bartkiene
Publikováno v:
Animals, Vol 14, Iss 9, p 1389 (2024)
The aim of this study was to analyze the physical and chemical characteristics of chicken droppings (n = 73), which were collected during different age periods and classified by visual inspection into normal (N) and abnormal (A). Significant differen
Externí odkaz:
https://doaj.org/article/aa3ea6bf5c9b47e2b7870e14b2cf32ae
Autor:
Jolita Klementaviciute, Paulina Zavistanaviciute, Dovile Klupsaite, João Miguel Rocha, Romas Gruzauskas, Pranas Viskelis, Noureddine El Aouad, Elena Bartkiene
Publikováno v:
Foods, Vol 13, Iss 9, p 1367 (2024)
The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distin
Externí odkaz:
https://doaj.org/article/381580daa7df4d2b98f434be2fd69f6a
Autor:
Ernestas Mockus, Vytaute Starkute, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, Lina Sarunaite, Ausra Arlauskiene, João Miguel Rocha, Elena Bartkiene
Publikováno v:
Foods, Vol 13, Iss 8, p 1249 (2024)
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or rel
Externí odkaz:
https://doaj.org/article/e0aa6c6e8823493c8e5cecf599f004f0
Autor:
Elena Bartkiene, Giedre Kungiene, Vytaute Starkute, Dovile Klupsaite, Egle Zokaityte, Darius Cernauskas, Egle Kamarauskiene, Fatih Özogul, João Miguel Rocha
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
This study aimed at evaluating the influence of different amounts (5, 10, 15, 20, and 25%) of psyllium husk gel (PHG) on wheat bread (WB) characteristics – chiefly, overall acceptability (OA), porosity, specific volume (v), mass loss after baking (
Externí odkaz:
https://doaj.org/article/1488d866aef545cbb1847c6c02c1b0b4
Autor:
Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha, Vadims Bartkevics, Elena Bartkiene
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red l
Externí odkaz:
https://doaj.org/article/a0881ed00b44452ab7d5e5ddf1e5cccb
Autor:
Eglė Lebednikaitė, Dovilė Klupšaitė, Elena Bartkienė, Jolita Klementavičiūtė, Ernestas Mockus, Lina Anskienė, Žana Balčiauskienė, Alius Pockevičius
Publikováno v:
Animals, Vol 13, Iss 19, p 3136 (2023)
The aim of this research was to determine the impact of pectoralis major myopathies on the physical parameters, fatty acid (FA) profile, and volatile organic compound (VOC) composition of chicken breast meat. Samples were collected from pectoralis ma
Externí odkaz:
https://doaj.org/article/15cdf8b7048c482380b03204a948f5e4
Autor:
Vytautė Starkutė, Ernestas Mockus, Dovilė Klupšaitė, Eglė Zokaitytė, Saulius Tušas, Ramutė Mišeikienė, Rolandas Stankevičius, João Miguel Rocha, Elena Bartkienė
Publikováno v:
Animals, Vol 13, Iss 19, p 3154 (2023)
The aim of this study was to collect samples of bovine colostrum (BCOL) from different sources (agricultural companies A, B, C, D and E) in Lithuania and to ascertain the influence of lacto-fermentation with Lactiplantibacillus plantarum strain 135 a
Externí odkaz:
https://doaj.org/article/ca18d60c23d14a8dafd32eae6bae210a