Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Romas Ruibys"'
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:
Elena Bartkiene, Paulina Zarovaite, Vytaute Starkute, Ernestas Mockus, Egle Zokaityte, Gintare Zokaityte, João Miguel Rocha, Romas Ruibys, Dovile Klupsaite
Publikováno v:
Foods, Vol 12, Iss 13, p 2441 (2023)
This study aimed to evaluate the changes in Agaricus bisporus (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) prof
Externí odkaz:
https://doaj.org/article/89343d4ded8a42d99bce6631e9c5fc3d
Autor:
Ernesta Tolpeznikaite, Vytaute Starkute, Egle Zokaityte, Modestas Ruzauskas, Renata Pilkaityte, Pranas Viskelis, Dalia Urbonaviciene, Romas Ruibys, João M. Rocha, Elena Bartkiene
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Algal biomass (AB) is prospective source of valuable compounds, however, Baltic Sea macroalgae have some challenges, because of their high microbial and chemical contamination. These problems can be solved, by using appropriate technologies for AG pr
Externí odkaz:
https://doaj.org/article/bbf3188195844b1a900dab5a50a3ca4f
Autor:
Elena Bartkiene, Ernesta Tolpeznikaite, Dovile Klupsaite, Vytaute Starkute, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Ernestas Mockus, Vita Lele, Gabija Batkeviciute, Ausrine Budrikyte, Rusne Janulyte, Ieva Jomantaite, Auguste Kybartaite, Karolina Knystautaite, Aiste Valionyte, Romas Ruibys, João Miguel Rocha
Publikováno v:
Microorganisms, Vol 11, Iss 2, p 441 (2023)
This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-ami
Externí odkaz:
https://doaj.org/article/50faf6029f63411cb03701824ba626a1
Autor:
Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Modestas Ruzauskas, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha, Elena Bartkiene
Publikováno v:
Biology, Vol 12, Iss 2, p 248 (2023)
The aim of this study was to investigate the changes in bioactive compounds (L-glutamic acid (L-Glu), gamma-aminobutyric acid (GABA) and biogenic amines (BAs)) during the submerged (SMF) and solid-state (SSF) fermentation of Spirulina with lactobacil
Externí odkaz:
https://doaj.org/article/51c171196f5d429084a86b0c320ca8b7
Autor:
Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, João Miguel Rocha, Antonello Santini, Elena Bartkiene
Publikováno v:
Toxins, Vol 15, Iss 1, p 75 (2023)
The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nut
Externí odkaz:
https://doaj.org/article/0d880c1036844d43a98290a1ebc60dc8
Autor:
Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Gintare Zokaityte, Darius Cernauskas, Modestas Ruzauskas, Romas Ruibys, Arturs Viksna
Publikováno v:
Plants, Vol 11, Iss 22, p 3080 (2022)
The aim of this study was to apply the combined thermomechanical–biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical–thermal pre-treatment was performed by applying the ext
Externí odkaz:
https://doaj.org/article/4891b6eed06b4833bc7c7b821987d1f1
Autor:
Ernestas Mockus, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Vadims Bartkevics, Anastasija Borisova, João Miguel Rocha, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas, Elena Bartkiene
Publikováno v:
Fermentation, Vol 8, Iss 10, p 563 (2022)
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement cont
Externí odkaz:
https://doaj.org/article/d15115db4ef3488793487928181ab4c7
Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
Autor:
Mazvydas Matukas, Vytaute Starkute, Egle Zokaityte, Gintare Zokaityte, Dovile Klupsaite, Ernestas Mockus, João Miguel Rocha, Romas Ruibys, Elena Bartkiene
Publikováno v:
Foods, Vol 11, Iss 15, p 2317 (2022)
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation,
Externí odkaz:
https://doaj.org/article/9c51b6ff5a4b4abaaea939cf87ee8000
Autor:
Elena Bartkiene, Ieva Jomantaite, Ernestas Mockus, Romas Ruibys, Aldona Baltusnikiene, Antonello Santini, Egle Zokaityte
Publikováno v:
Foods, Vol 10, Iss 10, p 2501 (2021)
The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparis
Externí odkaz:
https://doaj.org/article/8a7a7e484847428c94e0a2719fce7b9d