Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ruta Gruskiene"'
Autor:
Rūta Gruškienė, Aistė Galinskaitė, Tatjana Kavleiskaja, Iglė Vepštaitė-Monstavičė, Elena Servienė, Jolanta Sereikaitė
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100521- (2024)
Fucoidan is an anionic polysaccharide derived from brown algae and is composed of l-fucose residues linked by alternating α-(1→3) with α-(1→4) linkages or by either α-(1→3) or α-(1→4) linkages alone. Fucoidan is known for its pharmacologi
Externí odkaz:
https://doaj.org/article/212fbf533c7947bbbecddfd45916e5dd
Autor:
Vitalij Novickij, Auksė Zinkevičienė, Ramunė Stanevičienė, Rūta Gruškienė, Elena Servienė, Iglė Vepštaitė-Monstavičė, Tatjana Krivorotova, Eglė Lastauskienė, Jolanta Sereikaitė, Irutė Girkontaitė, Jurij Novickij
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Nisin is a recognized bacteriocin widely used in food processing, however, being ineffective against gram-negative bacteria and in complex food systems. As a result, the research of methods that have cell wall–permeabilizing activity is required. I
Externí odkaz:
https://doaj.org/article/976f66c1ffa942a0b602ad7938e6e51f
Autor:
Vitalij Novickij, Ramunė Stanevičienė, Iglė Vepštaitė-Monstavičė, Rūta Gruškienė, Tatjana Krivorotova, Jolanta Sereikaitė, Jurij Novickij, Elena Servienė
Publikováno v:
Frontiers in Microbiology, Vol 8 (2018)
Nisin is a known bacteriocin, which exhibits a wide spectrum of antimicrobial activity, while commonly being inefficient against Gram-negative bacteria. In this work, we present a proof of concept of novel antimicrobial methodology using targeted mag
Externí odkaz:
https://doaj.org/article/2476dec088bf4828a083f486827c9084
Publikováno v:
Molecules, Vol 26, Iss 24, p 7562 (2021)
β-Carotene is a very important molecule for human health. It finds a large application in the food industry, especially for the development of functional foods and dietary supplements. However, β-carotene is an unstable compound and is sensitive to
Externí odkaz:
https://doaj.org/article/dd5858161d654538b101c768967ddcf1
Publikováno v:
Molecules, Vol 26, Iss 15, p 4601 (2021)
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredient
Externí odkaz:
https://doaj.org/article/256b875034eb4836abc0cd7aba7b9f86
Autor:
Ruta Gruskiene, Tatjana Kavleiskaja, Ramune Staneviciene, Stefanos Kikionis, Efstathia Ioannou, Elena Serviene, Vassilios Roussis, Jolanta Sereikaite
Publikováno v:
Foods, Vol 10, Iss 5, p 1007 (2021)
Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new
Externí odkaz:
https://doaj.org/article/ad1ec5cd751f441eb2b1bc951452559d
Autor:
Antanas Straksys, Tatjana Kavleiskaja, Ruta Gruskiene, Kazimieras Badokas, Jolanta Sereikaite
Publikováno v:
Cellulose. 29:8705-8718
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7da515c903a6ea2df2ec13f42f6395cb
https://doi.org/10.1007/s10570-022-04804-2
https://doi.org/10.1007/s10570-022-04804-2
Publikováno v:
Chemical Papers. 75:2703-2712
Ectoine and hydroxyectoine are well known extremolytes that accumulate in halophilic and halotolerant microorganisms. They are investigated as protein stabilizers and as excipients in protein formulations and biopharmaceuticals. However, their effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d14523a648b9a83c29681de93b08bce3
https://doi.org/10.1007/s11696-021-01527-9
https://doi.org/10.1007/s11696-021-01527-9
Publikováno v:
Food Hydrocolloids. 133:107990
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::953d73eefefc9b02860d3bbce7ca524e
https://doi.org/10.1016/j.foodhyd.2022.107990
https://doi.org/10.1016/j.foodhyd.2022.107990
Autor:
Efstathia Ioannou, Tatjana Kavleiskaja, Jolanta Sereikaite, Vassilios Roussis, Ruta Gruskiene, Ramune Staneviciene, Elena Serviene, Stefanos Kikionis
Publikováno v:
Foods
Foods: Special Issue Recent Advances in Biopolymer Applications in the Food Industry, Basel : MDPI, 2021, vol. 10, iss. 5, art. no. 1007, p. 1-13
Foods, Vol 10, Iss 1007, p 1007 (2021)
Volume 10
Issue 5
Foods: Special Issue Recent Advances in Biopolymer Applications in the Food Industry, Basel : MDPI, 2021, vol. 10, iss. 5, art. no. 1007, p. 1-13
Foods, Vol 10, Iss 1007, p 1007 (2021)
Volume 10
Issue 5
Nisin is an attractive alternative to chemical preservatives in the food industry. It is a cationic peptide of 34 amino acid residues that exhibits antimicrobial activity against Gram-positive bacteria. To ensure nisin stability in food matrices, new
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44edeacde2bad8809ebd3f4c0461dbe4
http://europepmc.org/articles/PMC8147952
http://europepmc.org/articles/PMC8147952