I. Jasutienė

发表

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.

Anthocyanins, antioxidative, and antimicrobial properties of American cranberry (Vaccinium macrocarpon Ait.) and their press cakes.

I. Jasutienė, P. Viškelis, A. Šarkinas, 2009, Journal of food science.

Phenolics and anthocyanins in berries of European cranberry and their antimicrobial activity.

I. Jasutienė, A. Šarkinas, L. Česonienė, 2009, Medicina.

HPLC determination of the composition and stability of blackcurrant anthocyanins.

P. Venskutonis, I. Jasutienė, P. Viškelis, 2005, Journal of chromatographic science.

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 .

Comparative study of anthocyanin composition, antimicrobial and antioxidant activity in bilberry (Vaccinium myrtillus L.) and blueberry (Vaccinium corymbosum L.) fruits.

I. Jasutienė, A. Šarkinas, V. Janulis, 2009, Acta poloniae pharmaceutica.

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.

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

R. Vinauskienė, D. Leskauskaitė, R. Kazernavičiūtė, 2022, Foods.

Impact of various factors on the composition and stability of black currant anthocyanins

Č. Bobinas, I. Jasutienė, P. Viškelis, 2005 .

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 .

Investigations of anthocyanins, organic acids, and sugars show great variability in nutritional value of European cranberry ( Vaccinium oxycoccos ) fruit

I. Jasutienė, M. Zych, L. Česonienė, 2015 .

Investigations of anthocyanins, organic acids, and sugars show great variability in nutritional and medicinal value of European cranberry (Vaccinium oxycoccos) fruit

I. Jasutienė, L. Česonienė, I. Miliauskienė, 2015 .

Biosynthesis of silver nanoparticles using lingonberry and cranberry juices and their antimicrobial activity.

Judita Puišo, I. Jasutienė, R. Kondrotas, 2014, Colloids and surfaces. B, Biointerfaces.

Changes in biologically active constituents during ripening in black currants

Č. Bobinas, I. Jasutienė, P. Viškelis, 2006 .

Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L.

I. Jasutienė, L. Česonienė, R. Daubaras, 2011, Plant foods for human nutrition.

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

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

Anthocyanins and their variation in black currant berries and products

I. Jasutienė, P. Viškelis, E. Dambrauskienė, 2004 .

Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour

R. Vinauskienė, D. Leskauskaitė, I. Jasutienė, 2022, International Journal of Food Science & Technology.