Rūta Vaitkevičienė

Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties

R. Degutytė, Mantas Svazas, J. Bendoraitienė, 2022, Polymers.

Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals

J. Bernatonienė, P. Viškelis, V. Jakštas, 2020, International Journal of Food Science & Technology.

Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical

V. Jakštas, E. Bartkienė, D. Zadeike, 2021, International Journal of Food Science & Technology.

The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products

V. Bartkevičs, E. Bartkienė, D. Zadeike, 2021 .

Fermentation as a Promising Tool to Valorize Rice-Milling Waste into Bio-Products Active against Root-Rot-Associated Pathogens for Improved Horticultural Plant Growth

V. Jakštas, D. Zadeike, N. Burbulis, 2022, Fermentation.

A comparative study on the structural and functional properties of water‐soluble and alkali‐soluble dietary fibres from rice bran after hot‐water, ultrasound, cellulase hydrolysis, and combined pre‐treatments

R. Degutytė, D. Zadeike, G. Juodeikiene, 2021, International Journal of Food Science & Technology.

The use of rice polish medium for the evaluation of antifungal activity of lactic acid bacteria

S. Supronienė, E. Bartkienė, V. Krunglevičiūtė, 2019, Zemdirbyste-Agriculture.