J. Šalomskienė

发表

An evaluation of different microbial and rapid tests for determining inhibitors in milk

R. Žvirdauskienė, J. Šalomskienė, R. Zvirdauskiene, 2007 .

Rapid Pyrosequencing and Fatty Acid Analysis for Characterization of Bacillus cereus Isolates from Food

G. Zaborskiene, J. Šalomskienė, D. Jonkuvienė, 2013 .

Effects of Natural Antimicrobials on Xanthomonas Strains Growth

A. Šalaševičienė, D. Burokienė, I. Mačionienė, 2021, Horticulturae.

Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon

I. Mačionienė, J. Šalomskienė, D. Jonkuvienė, 2020 .

ANTIMICROBIAL ACTIVITY OF SILVER NANOPARTICLES SYNTHESIZED USING PLANT EXTRACTS

J. Puišo, I. Mačionienė, J. Šalomskienė, 2014 .

Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting

I. Mačionienė, J. Šalomskienė, D. Jonkuvienė, 2015, Journal of Food Science and Technology.

Effect of yeasts on food quality and safety and possibilities of their inhibition

J. Šalomskienė, Reda Riešutė, Sonata Gustiene, 2021 .

Effect of Anolyte on S. Typhimurium and L. monocytogenes Growth in Minced Pork and Beef Cuts

A. Šalaševičienė, I. Mačionienė, J. Šalomskienė, 2022, Foods.

Fatty Acid Profiling for Assessment of Diarrheal‐Type Enterotoxin Producing and Nonproducing Bacillus cereus Origin from Foods Getting into Lithuanian Market

J. Šalomskienė, D. Jonkuvienė, G. Zaborskienė, 2014 .

Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

I. Mačionienė, J. Šalomskienė, D. Jonkuvienė, 2019, European Food Research and Technology.

Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors

I. Mačionienė, J. Šalomskienė, D. Jonkuvienė, 2015 .

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

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

Combined impacts of various plant derivative extracts and lactic acid bacteria on yeasts to develop a nutritional bar with antifungal properties

A. Šalaševičienė, I. Mačionienė, J. Šalomskienė, 2022, Food Bioscience.

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.

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

L. Axelsson, I. Ciproviča, M. Malakauskas, 2022, Foods.

The influence of contamination yoghurt, quark and semi-hard cheese by yeasts on their sensory properties.

I. Mačionienė, J. Šalomskienė, 2009 .

USE OF A HEAT-TREATED STARTER FOR THE INTENSIFICATION OF CHEESE RIPENING

J. Šalomskienė, 1998 .

Potential of Lactobacillus reuteri from Spontaneous  Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

G. Alenčikienė, A. Mieželienė, J. Šalomskienė, 2016, Food technology and biotechnology.

Comparison of Delvo-X-PRESS and other methods for determining inhibitors in raw milk.

J. Šalomskienė, D. Jonkuvienė, M. Paserpskienė, 2009 .