Grazina Juodeikiene

Use of rolled grains in multigrain bread making.

L. Basinskiene, Grazina Juodeikiene, D. Vidmantienė, 2011 .

The use of face reading technology to predict consumer acceptance of baked goods.

L. Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, 2014 .

Texture analysis of cookies by acoustic method: a comparison to mechanical method

Gerhard Schleining, L. Basinskiene, Grazina Juodeikiene, 2005 .

Effects of enzymes and extruded wheat bran in fibre-enriched bread baking.

L. Basinskiene, Grazina Juodeikiene, D. Karklina, 2008 .

Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus

Grazina Juodeikiene, G. Juodeikiene, Dalia Cizeikiene, 2018, Biocatalysis and Agricultural Biotechnology.

Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis

L. Basinskiene, Grazina Juodeikiene, Elena Bartkiene, 2015 .

Non-destructive texture analysis of cereal products

Grazina Juodeikiene, Loreta Basinskiene, 2004 .