M. Keršienė

发表

Effect of traditional and dry package ageing on physicochemical properties and protein digestibility of pork Longissimus thoracis muscle

R. Vinauskienė, Gabrielė Surblytė, Aurimas Alekšiūnas, 2022, International Journal of Gastronomy and Food Science.

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

P. Venskutonis, M. Keršienė, D. Leskauskaitė, 2022, Foods.

Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies

P. Venskutonis, M. Keršienė, D. Leskauskaitė, 2021 .

Designing multiple bioactives loaded emulsions for the formulations for diets of elderly.

P. Venskutonis, M. Keršienė, D. Leskauskaitė, 2020, Food & function.

Development of a high-protein yoghurt-type product enriched with bioactive compounds for the elderly

P. Venskutonis, M. Keršienė, D. Leskauskaitė, 2020, LWT.

Formulating protein-based beverages used for the dysphagia diets of the elderly: Viscosity, protein quality, in vitro digestion and consumers' acceptability.

M. Keršienė, D. Leskauskaitė, I. Jasutienė, 2020, Journal of the science of food and agriculture.

Fortification of dairy products with vitamin D3

M. Keršienė, D. Leskauskaitė, I. Jasutienė, 2016 .

The Effect of Carboxymethyl Cellulose on the Stability of Emulsions Stabilized by Whey Proteins under Digestion in vitro and in vivo

M. Keršienė, D. Leskauskaitė, I. Jasutienė, 2013 .

Characterization of model melanoidins by the thermal degradation profile.

N. de Kimpe, R. Venskutonis, M. Keršienė, 2003, Journal of agricultural and food chemistry.

Thermal degradation studies of glucose/glycine melanoidins.

N. de Kimpe, R. Venskutonis, M. Keršienė, 2002, Journal of agricultural and food chemistry.

Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models.

G. Vegarud, M. Keršienė, D. Leskauskaitė, 2018, Journal of food science.

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

M. Keršienė, D. Leskauskaitė, A. Adams, 2008 .

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

M. Keršienė, A. Adams, N. Kimpe, 2009 .

Emulsification and Gelation as a Tool for Iron Encapsulation in Food-grade Systems

M. Keršienė, D. Leskauskaitė, I. Jasutienė, 2021 .

Composition and Processing Characteristics of Milk from Lithuanian Black and White Cows

M. Keršienė, D. Leskauskaitė, I. Jasutienė, 2019 .

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

M. Malakauskas, Y. Kourkoutas, M. Keršienė, 2023, Microorganisms.

The Interaction of Heavy Metals (Cu, Fe, and Zn) with Maillard Reaction Products in the Lactose‐Glycine System

M. Keršienė, D. Ramonaityte, B. Mockaitiene, 2005 .

Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems.

N. de Kimpe, M. Keršienė, A. Adams, 2004, Journal of agricultural and food chemistry.

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

M. Keršienė, D. Leskauskaitė, I. Jasutienė, 2022, Foods.

Prolyl endopeptidase from Aspergillus niger immobilized on a food-grade carrier for the production of gluten-reduced beer

S. Masci, I. Benucci, M. Esti, 2020 .

Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.

M. Keršienė, J. Demyttenaere, A. Adams, 2002, Journal of agricultural and food chemistry.

Optimization of Delivery and Bioavailability of Encapsulated Caffeic Acid

L. Ivanauskas, M. Keršienė, D. Leskauskaitė, 2023, Foods.