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	2022	2篇
	2021	6篇
	2020	5篇

作者

	Egle Zokaityte	13篇
	Elena Bartkiene	13篇
	Paulina Zavistanaviciute	10篇
	Vita Lele	7篇
	Vytaute Starkute	7篇

	Dovile Klupsaite	6篇
	Modestas Ruzauskas	6篇
	Pranas Viskelis	5篇
	Romas Ruibys	5篇
	Ernestas Mockus	4篇
	Raquel P. F. Guiné	4篇
	Vadims Bartkevics	4篇
	Darius Cernauskas	3篇
	Antonello Santini	2篇
	Erika Mozuriene	2篇
	Ernesta Tolpeznikaite	2篇
	Grazina Juodeikiene	2篇
	Karolina Siriakovaite	2篇
	Vytaute Sakiene	2篇
	Aldona Baltusnikiene	1篇
	Alma Baltrusaitytė	1篇
	Anastasija Borisova	1篇
	Arnoldas Pautienius	1篇
	Arunas Stankevicius	1篇
	Daiva Zadeike	1篇
	Dalia Urbonaviciene	1篇
	Ema Mozuriene	1篇
	Erika Monstaviciute	1篇
	Fatih Özogul	1篇
	Gintare Rutkauskaite	1篇
	Gintare Zokaityte	1篇
	Greta Pileckaite	1篇
	Ida Jakobsone	1篇
	Ieva Jomantaite	1篇
	Ieva Varinauskaite	1篇
	Iveta Pugajeva	1篇
	Jolita Klementaviciute	1篇
	João Miguel Rocha	1篇
	Juozas Grigas	1篇
	Jurga Bernatoniene	1篇

文章类型

Research Article

11篇

来源期刊

	Foods	11篇
	Food Science & Nutrition	2篇

学科主题

	食品工业	11篇
	营养卫生、食品卫生	2篇

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英文

13篇

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	瑞士	11篇
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检索条件:"( ( 高级检索(( ((AU:(("Egle Zokaityte")))) )) ) )"

共 13 条记录

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1.Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

作　　者：Yasaswini Kooniambedu Gunasekaran ;Vita Lele ;Vytaute Sakiene 等

出　　处：Food Science & Nutrition. 2020 ;8(9):1-11.doi:10.1002/fsn3.1705

出版社：John Wiley & Sons, Ltd.

文章 ID：254883619

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2.Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

作　　者：Elena Bartkiene ;Erika Mozuriene ;Vita Lele 等

出　　处：Food Science & Nutrition. 2020 ;8(1):340-350.doi:10.1002/fsn3.1311

出版社：John Wiley & Sons, Ltd.

文章 ID：249790589

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3.Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

作　　者：Egle Zokaityte ;Vita Lele ;Vytaute Starkute 等

出　　处：Foods. 2020 ;9(11):1620-1648.doi:10.3390/foods9111620

出版社：MDPI Publishing

文章 ID：257044344

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4.Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

作　　者：Elena Bartkiene ;Vita Lele ;Vytaute Starkute 等

出　　处：Foods. 2020 ;9(4):433-448.doi:10.3390/foods9040433

出版社：MDPI Publishing

文章 ID：257045131

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5.Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

作　　者：Elena Bartkiene ;Vadims Bartkevics ;Iveta Pugajeva 等

出　　处：Foods. 2020 ;9(5):614-633.doi:10.3390/foods9050614

出版社：MDPI Publishing

文章 ID：257045316

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6.Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

作　　者：Egle Zokaityte ;Karolina Siriakovaite ;Vytaute Starkute 等

出　　处：Foods. 2021 ;10(4):777.doi:10.3390/foods10040777

出版社：MDPI Publishing

文章 ID：260757777

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7.The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

作　　者：Elena Bartkiene ;Ernestas Mockus ;Ema Mozuriene 等

出　　处：Foods. 2021 ;10(3):642.doi:10.3390/foods10030642

出版社：MDPI Publishing

文章 ID：260087957

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8.Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils

作　　者：Juozas Grigas ;Modestas Ruzauskas ;Arnoldas Pautienius 等

出　　处：Foods. 2021 ;10(6):1313.doi:10.3390/foods10061313

出版社：MDPI Publishing

文章 ID：262813353

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9.Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

作　　者：Elena Bartkiene ;Egle Zokaityte ;Paulina Zavistanaviciute 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102329

出版社：MDPI Publishing

文章 ID：1035664754

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10.The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

作　　者：Elena Bartkiene ;Ieva Jomantaite ;Ernestas Mockus 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102501

出版社：MDPI Publishing

文章 ID：1035665380

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