Jolita Jagelaviciute

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Jolita Jagelaviciute, D. Cizeikiene, 2021 .

Investigation of Antibacterial Activity and Probiotic Properties of Strains Belonging to Lactobacillus and Bifidobacterium Genera for Their Potential Application in Functional Food and Feed Products

Jolita Jagelaviciute, D. Cizeikiene, 2021, Probiotics and Antimicrobial Proteins.

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

Michail Syrpas, Jolita Jagelaviciute, D. Cizeikiene, 2022, Foods.