Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dovilė Uždavinytė"'
Autor:
Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys, Saulius Šatkauskas
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12127 (2023)
With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulse
Externí odkaz:
https://doaj.org/article/fb373ab01d784137bbc6bf1a6b8a0d94
Autor:
Aivaras Šalaševičius, Dovilė Uždavinytė, Mindaugas Visockis, Paulius Ruzgys, Saulius Šatkauskas
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11281 (2021)
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional val
Externí odkaz:
https://doaj.org/article/babff12fac3c40bf9e34b0f6ff0c31b2
Autor:
Paulius Ruzgys, Diana Navickaitė, Rūta Palepšienė, Dovilė Uždavinytė, Neringa Barauskaitė, Vitalij Novickij, Irutė Girkontaitė, Brigita Šitkauskienė, Saulius Šatkauskas
Publikováno v:
Cancers; Volume 14; Issue 15; Pages: 3770
Electroporation-based antitumor therapies, including bleomycin electrotransfer, calcium electroporation, and irreversible electroporation, are very effective on directly treated tumors, but have no or low effect on distal nodules. In this study, we a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf746b05d05adc34ea1b40043fcb0600
https://doi.org/10.3390/cancers14153770
https://doi.org/10.3390/cancers14153770
Autor:
Paulius Ruzgys, Dovilė Uždavinytė, Mindaugas Visockis, Saulius Šatkauskas, Aivaras Šalaševičius
Publikováno v:
Applied Sciences, Vol 11, Iss 11281, p 11281 (2021)
Applied Sciences; Volume 11; Issue 23; Pages: 11281
Applied Sciences; Volume 11; Issue 23; Pages: 11281
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional val
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b23a5a424c68e2b86c54b856014863a0
https://doi.org/10.3390/app112311281
https://doi.org/10.3390/app112311281