L. Rukshan

发表

Development and analysis of the hand alcohol disinfectant.

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

Heterocyclic aromatic amines in heated meat.

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

Impact of mineral elements (Ca, Mg and Fe) on Maillard reaction in model systems with casein.

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

Overview of ready-to-eat ostrich meat preparation method without decomposition of constituents.

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

The quality of pork from various pig genetic lines.

F. K. Lucke, R. Verhé, A. Shleikin, 2008 .

Pasteurization effect to quality of salad with meat in mayonnaise.

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

Apparent endoxylanase activity in rye cultivars from Lithuania.

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

The chemical composition of organic and conventional milk in Latvia.

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

Phenolic compounds in basil, oregano and thyme.

F. K. Lucke, M. Andjelkovic, R. Verhé, 2008 .

Changes of biochemical compounds in seabuckthorn marc during storage.

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

Content of carbohydrates and specific rotation angle of honey.

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

Selenium and changes of amino acids content in germinated barley grains.

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

The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media.

R. Verhé, P. Venskutonis, G. Juodeikiene, 2008 .

Synbiotic properties of functional food additive from Jerusalem Artichoke tubers in regard to lactic acid bacteria starter cultures for fermented foods.

R. Verhé, P. Venskutonis, P. Semjonovs, 2008 .