D. Vidmantienė

发表

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.

E. Bartkienė, V. Krunglevičiūtė, G. Juodeikiene, 2015, Journal of the science of food and agriculture.

Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health

J. Juśkiewicz, Z. Zduńczyk, P. Matusevicius, 2013, International journal of food sciences and nutrition.

The use of face reading technology to predict consumer acceptance of confectionery products.

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2014 .

Rapid acoustic screening of DON in grain.

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2006 .

Rapid acoustic screening of deoxynivalenol (DON) in grain

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2008 .

Endoxylanase and endoxylanase inhibition activities in the grain of winter rye cultivars.

G. Juodeikiene, D. Vidmantienė, 2010 .

DESIGN OF LUPIN SEEDS LACTIC ACID FERMENTATION – CHANGES OF DIGESTIBILITY , AMINO ACID PROFILE AND ANTIOXIDANT ACTIVITY

V. Bartkevičs, E. Bartkienė, V. Krunglevičiūtė, 2016 .

SINGLE LABORATORY VALIDATION OF ACOUSTIC METHOD FOR SCREENING FUSARIUM MYCOTOXINS IN CEREALS

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2015 .

Recent advances in the rapid acoustic screening of deoxynivalenol in wheat grains

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2014 .

A Rapid Quantitative Acoustic Technique to Screen for DON in Grain

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2008 .

The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties

P. Viškelis, D. Urbonavičienė, E. Bartkienė, 2015 .

The use of β-xylanase for increasing the efficiency of biocatalytic conversion of crop residues to bioethanol

H. Schols, E. Bartkienė, G. Juodeikiene, 2011 .

Fermentation from a biochemical point of view

P. Viškelis, E. Bartkienė, G. Juodeikiene, 2018 .

Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L(+)- and D(-)-lactic acid.

P. Viškelis, D. Urbonavičienė, E. Bartkienė, 2013 .

Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2012, International journal of food sciences and nutrition.

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content.

M. Tenkanen, E. Bartkienė, G. Juodeikiene, 2016, Food technology and biotechnology.

Seed treatment with lactic acid bacteria against seed-borne pathogens of spring wheat

S. Supronienė, S. Sakalauskas, G. Juodeikiene, 2015 .

Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread

V. Bartkevičs, E. Bartkienė, I. Pugajeva, 2013 .

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

A. Maruška, M. Stankevičius, O. Ragažinskienė, 2014 .

The impact of novel fermented products containing extruded wheat material on the quality of wheat bread.

G. Juodeikiene, D. Vidmantienė, J. Šalomskienė, 2011 .

Apparent endoxylanase activity in rye cultivars from Lithuania.

F. K. Lucke, R. Verhé, P. Venskutonis, 2008 .

Effect of xylanolytic enzymes on the efficiency of bioetanol production from Fusarium contaminated grains.

B. Bakutis, E. Bartkienė, G. Juodeikiene, 2010 .

Technical ethanol production from waste of cereals and its products using a complex enzyme preparation

G. Juodeikiene, D. Vidmantienė, L. Bašinskienė, 2006 .

Combined fermentation for increasing efficiency of bioethanol production from Fusarium sp. contaminated barley biomass

B. Bakutis, E. Bartkienė, G. Juodeikiene, 2014 .

Benefits of β-xylanase for wheat biomass conversion to bioethanol.

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2012, Journal of the science of food and agriculture.

Reduction of deoxynivalenol (DON) using xylanolytic enzymes during alcoholic fermentation of Fusarium contaminated wheat

E. Bartkienė, G. Juodeikiene, D. Vidmantienė, 2009 .

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

A. Maruška, M. Stankevičius, E. Bartkienė, 2015, Journal of Food Science and Technology.

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

V. Bartkevičs, E. Bartkienė, I. Pugajeva, 2013, International journal of food sciences and nutrition.

Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

V. Bartkevičs, E. Bartkienė, I. Pugajeva, 2015 .

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

V. Bartkevičs, E. Bartkienė, I. Pugajeva, 2013 .

Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis

L. Basinskiene, Grazina Juodeikiene, Elena Bartkiene, 2015 .

Acoustic sensing of deoxynivalenol in co-occurrence with zearalenone and T-2/HT-2 toxin in winter wheat cultivar Sirvinta from Lithuania

B. Bakutis, E. Bartkienė, G. Juodeikiene, 2011 .

Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

A. Maruška, M. Stankevičius, O. Ragažinskienė, 2013 .

The quality of feed grain: endoxylanase and endoxylanase inhibition activity levels in triticale.

G. Juodeikiene, D. Vidmantienė, 2010 .

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

P. Viškelis, D. Urbonavičienė, E. Bartkienė, 2011 .

Original article Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus

P. Viškelis, D. Urbonavičienė, E. Bartkienė, 2011 .