Zobrazeno 1 - 10
of 301
pro vyhledávání: '"ELENA BARTKIENE"'
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:
Muhammad Younis, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Dur-e-shahwar Sattar, Wisha Saeed, Mohammad S. Mubarak, Elena Bartkiene, João Miguel Rocha
Publikováno v:
Foods, Vol 13, Iss 12, p 1826 (2024)
Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris
Externí odkaz:
https://doaj.org/article/31227be65b874794b4fb4df742c31c40
Autor:
Raquel P. F. Guiné, Sofia G. Florença, Cristina A. Costa, Paula M. R. Correia, Nada M. Boustani, Irina Matran, Krešimir Jakšić, Cristina Chuck-Hernández, Elena Bartkiene, Ilija Djekic, Maria Papageorgiou, Leticia G. Arias, Malgorzata Korzeniowska, Maša Černelič-Bizjak, Dace Klava, Vanessa Ferreira, Emel Damarli, Manuela Ferreira
Publikováno v:
Animals, Vol 14, Iss 11, p 1631 (2024)
Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive c
Externí odkaz:
https://doaj.org/article/b254f569cba54071ab5a54fbd63a9809
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
Publikováno v:
Toxins, Vol 16, Iss 1, p 53 (2024)
Mycotoxins are toxic mold metabolites that can adversely affect human and animal health. More than 400 mycotoxins have been identified so far. Cereals and nuts are the predominant mycotoxin-contaminated foodstuffs. Plant-based drinks produced from ce
Externí odkaz:
https://doaj.org/article/7de32a7188b14d059118736063623f5e
Autor:
Elena Bartkiene, Vytaute Starkute, Konstantinas Katuskevicius, Neringa Laukyte, Markas Fomkinas, Edikas Vysniauskas, Paulina Kasciukaityte, Emilis Radvilavicius, Skaiste Rokaite, Domantas Medonas, Emilija Valantinaviciute, Ernestas Mockus, Egle Zokaityte
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 12, Pp 4319-4330 (2022)
Abstract This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced
Externí odkaz:
https://doaj.org/article/da61d95e122f4d40b8426c4072f25416