Z. Maknickienė

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.

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

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

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

E. Bartkienė, V. Krunglevičiūtė, G. Juodeikiene, 2013 .

Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L.@@@Lupinus luteus L., L. angustifolius L. bei L. angustifolius L. hibridų sėklų cheminė sudėtis ir mitybinė vertė

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

The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

E. Bartkienė, D. Zadeike, G. Juodeikiene, 2017 .

Effect of genotype on seed yield in lupine Lupinus luteus L., Lupinus angustifolius L. and resistance to fungal diseases (Colletotrichtum lindemuthianum Br. et Cav., Fusarium oxysporum Schl.)

Z. Maknickienė, 2001 .