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1

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Bartkiene, Elena, Schleining, Gerhard, Juodeikiene, Grazina, Vidmantiene, Daiva, Krungleviciute, Vita, Rekstyte, Toma, Basinskiene, Loreta, Stankevicius, Mantas, Akuneca, Ieva, Ragazinskiene, Ona, Mar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 660 KB

english, 2014

2

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceus strains

Bartkiene, Elena, Sakiene, Vytaute, Bartkevics, Vadims, Juodeikiene, Grazina, Lele, Vita, Wiacek, Claudia, Braun, Peggy G.

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 453 KB

english, 2018

3

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

Cizeikiene, Dalia, Juodeikiene, Grazina, Paskevicius, Algimantas, Bartkiene, Elena

Journal:

Year:

2013

Language:

english

File:

PDF, 407 KB

english, 2013

4

Production of oligosaccharides from extruded wheat and rye biomass using enzymatic treatment

Tomas Makaravicius, Loreta Basinskiene, Grazina Juodeikiene, Martine P. van Gool, Henk A. Schols

Journal:

Catalysis Today

Year:

2012

Language:

english

File:

PDF, 1.23 MB

english, 2012

5

Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

Bartkiene, Elena, Schleining, Gerhard, Krungleviciute, Vita, Zadeike, Daiva, Zavistanaviciute, Paulina, Dimaite, Inga, Kuzmaite, Ineta, Riskeviciene, Vita, Juodeikiene, Grazina

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 670 KB

english, 2016

6

Technical ethanol production from waste of cereals and its products using a complex enzyme preparation

Daiva Vidmantiene, Grazina Juodeikiene, Loreta Basinskiene

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 120 KB

english, 2006

7

Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs

V. Narbutaite, A. Fernandez, N. Horn, G. Juodeikiene, A. Narbad

Journal:

Letters in Applied Microbiology

Year:

2008

Language:

english

File:

PDF, 305 KB

english, 2008

8

Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health

Bartkiene, E., Juodeikiene, G., Vidmantiene, D., Zdunczyk, Z., Zdunczyk, P., Juskiewicz, J., Cizeikiene, D., Matusevicius, P.

Journal:

International Journal of Food Sciences and Nutrition

Year:

2013

Language:

english

File:

PDF, 267 KB

english, 2013

9

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

Juodeikiene, Grazina, Vidmantiene, Daiva, Basinskiene, Loreta, Cernauskas, Darius, Bartkiene, Elena, Cizeikiene, Dalia

Journal:

Catalysis Today

Year:

2015

Language:

english

File:

PDF, 513 KB

english, 2015

10

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Bartkiene, Elena, Krungleviciute, Vita, Juodeikiene, Grazina, Vidmantiene, Daiva, Maknickiene, Zita

Journal:

Journal of the Science of Food and Agriculture

Year:

2015

Language:

english

File:

PDF, 501 KB

english, 2015

11

Investigation of Miter Corner Joint Strength of Case Furniture from Particleboard

NORVYDAS, Valdas, BALTRUŠAITIS, Antanas, JUODEIKIENĖ, Inga

Journal:

Materials Science (MEDŽIAGOTYRA)

Year:

2012

Language:

english

File:

PDF, 5.91 MB

english, 2012

12

Rapid acoustic screening of deoxynivalenol (DON) in grain

Juodeikiene, G., Basinskiene, L., Vidmantiene, D., Bartkiene, E., Kunigelis, V., de Koe, W.

Journal:

World Mycotoxin Journal

Year:

2008

Language:

english

File:

PDF, 270 KB

english, 2008

13

Carbon Dioxide Respiration Rates in Wheat at Various Temperatures and Moisture Contents

Raudienė, E., Rušinskas, D., Balčiūnas, G., Juodeikienė, G., Gailius, D.

Journal:

Year:

2017

Language:

english

File:

PDF, 1.37 MB

english, 2017

14

The reception of Gall’s organology in early-nineteenth-century Vilnius

Sakalauskaitė-Juodeikienė, Eglė, Eling, Paul, Finger, Stanley

Journal:

Journal of the History of the Neurosciences

Year:

2017

Language:

english

File:

PDF, 1.75 MB

english, 2017

15

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

Bartkiene, Elena, Bartkevics, Vadims, Krungleviciute, Vita, Pugajeva, Iveta, Zadeike, Daiva, Juodeikiene, Grazina

Journal:

Journal of Food Science

Year:

2017

Language:

english

File:

PDF, 470 KB

english, 2017

16

Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

Zadeike, Daiva, Jukonyte, Ruta, Juodeikiene, Grazina, Bartkiene, Elena, Valatkeviciene, Zidrone

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 555 KB

english, 2017

17

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

Juodeikiene, Grazina, Bartkiene, Elena, Cernauskas, Darius, Cizeikiene, Dalia, Zadeike, Daiva, Krungleviciute, Vita, Bartkevics, Vadims

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 22.02 MB

english, 2017

18

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Bartkiene, Elena, Bartkevics, Vadims, Krungleviciute, Vita, Pugajeva, Iveta, Zadeike, Daiva, Juodeikiene, Grazina, Cizeikiene, Dalia

Journal:

Journal of Food Science

Year:

2018

Language:

english

File:

PDF, 290 KB

english, 2018

19

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

Cizeikiene, Dalia, Juodeikiene, Grazina, Damasius, Jonas

Journal:

Biocatalysis and Agricultural Biotechnology

Year:

2018

Language:

english

File:

PDF, 763 KB

english, 2018

20

Effects of emotional responses to certain foods on the prediction of consumer acceptance

Juodeikiene, Grazina, Zadeike, Daiva, Klupsaite, Dovile, Cernauskas, Darius, Bartkiene, Elena, Lele, Vita, Steibliene, Vesta, Adomaitiene, Virginija

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 943 KB

english, 2018

21

Ludwig Heinrich Bojanus (1776–1827) on Gall’s craniognomic system, zoology, and comparative anatomy

Sakalauskaitė-Juodeikienė, Eglė, Eling, Paul, Finger, Stanley

Journal:

Journal of the History of the Neurosciences

Year:

2019

Language:

english

File:

PDF, 2.36 MB

english, 2019

22

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Bartkiene, Elena, Lele, Vita, Ruzauskas, Modestas, Domig, Konrad J., Starkute, Vytaute, Zavistanaviciute, Paulina, Bartkevics, Vadims, Pugajeva, Iveta, Klupsaite, Dovile, Juodeikiene, Grazina, Mickien

Journal:

Year:

2019

File:

PDF, 1.21 MB

2019

23

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides

Zokaityte, Egle, Cernauskas, Darius, Klupsaite, Dovile, Lele, Vita, Starkute, Vytaute, Zavistanaviciute, Paulina, Ruzauskas, Modestas, Gruzauskas, Romas, Juodeikiene, Grazina, Rocha, JoÃ£o Miguel, Bli

Journal:

Year:

2020

File:

PDF, 1.28 MB

2020

24

Benefits of β-xylanase for wheat biomass conversion to bioethanol

Grazina Juodeikiene, Loreta Basinskiene, Daiva Vidmantiene, Tomas Makaravicius, Elena Bartkiene

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 253 KB

english, 2012

25

The use of β-xylanase for increasing the efficiency of biocatalytic conversion of crop residues to bioethanol

Grazina Juodeikiene, Loreta Basinskiene, Daiva Vidmantiene, Tomas Makaravicius, Elena Bartkiene, Henk Schols

Journal:

Catalysis Today

Year:

2011

Language:

english

File:

PDF, 687 KB

english, 2011

26

Treatment of rye biomass by extrusion for production oligosaccharides and C6–C5 sugars for bioethanol by enzyme hydrolysis

Paulius Matusevicius, Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Elena Bartkiene

Journal:

Current Opinion in Biotechnology

Year:

2011

Language:

english

File:

PDF, 86 KB

english, 2011

27

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

Elena Bartkiene, Grazina Juodeikiene, Daiva Vidmantiene, Pranas Viskelis, Dalia Urbonaviciene

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 682 KB

english, 2011

28

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

A. Digaitiene, Å.S. Hansen, G. Juodeikiene, D. Eidukonyte, J. Josephsen

Journal:

Journal of Applied Microbiology

Year:

2012

Language:

english

File:

PDF, 268 KB

english, 2012

29

Non-destructive texture analysis of cereal products

Grazina Juodeikiene, Loreta Basinskiene

Journal:

Food Research International

Year:

2004

Language:

english

File:

PDF, 238 KB

english, 2004

30

Enterolignans enterolactone and enterodiol formation from their precursors by the action of intestinal microflora and their relationship with non-starch polysaccharides in various berries and vegetables

Elena Bartkiene, Grazina Juodeikiene, Loreta Basinskiene, Kirsi-Helena Liukkonen, Herman Adlercreutz, Holger Kluge

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2011

Language:

english

File:

PDF, 151 KB

english, 2011

31

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Bartkiene, Elena, Jakobsone, Ida, Juodeikiene, Grazina, Vidmantiene, Daiva, Pugajeva, Iveta, Bartkevics, Vadims

Journal:

Year:

2013

Language:

english

File:

PDF, 289 KB

english, 2013

32

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

Bartkiene, Elena, Schleining, Gerhard, Rekstyte, Toma, Krungleviciute, Vita, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Maknickiene, Zita

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 658 KB

english, 2013

33

Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread

Bartkiene, Elena, Jakobsone, Ida, Juodeikiene, Grazina, Vidmantiene, Daiva, Pugajeva, Iveta, Bartkevics, Vadims

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 577 KB

english, 2013

34

Combined fermentation for increasing efficiency of bioethanol production from Fusarium sp. contaminated barley biomass

Juodeikiene, Grazina, Cernauskas, Darius, Vidmantiene, Daiva, Basinskiene, Loreta, Bartkiene, Elena, Bakutis, Bronius, Baliukoniene, Violeta

Journal:

Catalysis Today

Year:

2014

Language:

english

File:

PDF, 636 KB

english, 2014

35

The advantages of solid state fermentation to developed products of Silybum marianum L. seeds with higher nutrition value and safety for wheat bread

Matusevicius, Paulius, Juodeikiene, Grazina, Cizeikiene, Dalia, Ceskeviciute, Vaida, Vidmantaite, Daiva, Basinskiene, Loreta, Akunceva, Ieva, Stankevicius, Mantas, Maruska, Audrius, Bartkiene, Elena,

Journal:

Current Opinion in Biotechnology

Year:

2013

Language:

english

File:

PDF, 61 KB

english, 2013

36

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Bartkiene, Elena, Jakobsone, Ida, Juodeikiene, Grazina, Vidmantiene, Daiva, Pugajeva, Iveta, Bartkevics, Vadims

Journal:

International Journal of Food Sciences and Nutrition

Year:

2013

Language:

english

File:

PDF, 256 KB

english, 2013

37

Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits

Bartkiene, Elena, Jakobsone, Ida, Pugajeva, Iveta, Bartkevics, Vadims, Vidmantiene, Daiva, Juodeikiene, Grazina

Journal:

International Journal of Food Science & Technology

Year:

2015

Language:

english

File:

PDF, 345 KB

english, 2015

38

Seed treatment with lactic acid bacteria against seed-borne pathogens of spring wheat

Suproniene, Skaidre, Semaskiene, Roma, Juodeikiene, Grazina, Mankeviciene, Audrone, Cizeikiene, Dalia, Vidmantiene, Daiva, Basinskiene, Loreta, Sakalauskas, Simonas

Journal:

Biocontrol Science and Technology

Year:

2015

Language:

english

File:

PDF, 333 KB

english, 2015

39

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Nuobariene, Lina, Cizeikiene, Dalia, Gradzeviciute, Egle, Hansen, Åse S., Rasmussen, Søren K., Juodeikiene, Grazina, Vogensen, Finn K.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 444 KB

english, 2015

40

People with epilepsy lack knowledge about their disease

Mameniskiene, R., Sakalauskaite-Juodeikiene, E., Budrys, V.

Journal:

Epilepsy & Behavior

Year:

2015

Language:

english

File:

PDF, 701 KB

english, 2015

41

Safety and quality parameters of ready-to-cook minced pork meat products supplemented withHelianthus tuberosusL. tubers fermented by BLIS producing lactic acid bacteria

Stimbirys, Arturas, Bartkiene, Elena, Siugzdaite, Jurate, Augeniene, Dovile, Vidmantiene, Daiva, Juodeikiene, Grazina, Maruska, Audrius, Stankevicius, Mantas, Cizeikiene, Dalia

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.10 MB

english, 2015

42

Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

Bartkiene, Elena, Mozuriene, Erika, Juodeikiene, Grazina, Zadeike, Daiva, Maruska, Audrius, Stankevicius, Mantas, Ragazinskiene, Ona, Cizeikiene, Dalia

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 538 KB

english, 2015

43

Influence of Thermal Treatment on the Hygroscopicity and Dimensional Stability of Oak Wood

JUODEIKIENĖ, Inga

Journal:

Materials Science (MEDŽIAGOTYRA)

Year:

2013

Language:

english

File:

PDF, 4.41 MB

english, 2013

44

Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread

Bartkiene, Elena, Juodeikiene, Grazina, Vidmantiene, Daiva

Journal:

International Journal of Food Sciences and Nutrition

Year:

2012

Language:

english

File:

PDF, 99 KB

english, 2012

45

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

Bartkiene, Elena, Jakobsone, Ida, Pugajeva, Iveta, Bartkevics, Vadims, Zadeike, Daiva, Juodeikiene, Grazina

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 428 KB

english, 2016

46

Development of an indirect method for evaluating porous cereal product structures using acoustic echolocation

Juodeikiene, Grazina, Petrauskas, Algimantas, Jakubauskiene, Lina, Minialga, Virgilijus

Journal:

Measurement Science and Technology

Year:

2006

Language:

english

File:

PDF, 148 KB

english, 2006

47

Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

Cizeikiene, Dalia, Juodeikiene, Grazina, Bartkiene, Elena, Damasius, Jonas, Paskevicius, Algimantas

Journal:

International Journal of Food Sciences and Nutrition

Year:

2015

Language:

english

File:

PDF, 855 KB

english, 2015

48

The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese

Mozuriene, Erika, Bartkiene, Elena, Juodeikiene, Grazina, Zadeike, Daiva, Basinskiene, Loreta, Maruska, Audrius, Stankevicius, Mantas, Ragazinskiene, Ona, Damasius, Jonas, Cizeikiene, Dalia

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 539 KB

english, 2016

49

Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

Mozuriene, Erika, Bartkiene, Elena, Krungleviciute, Vita, Zadeike, Daiva, Juodeikiene, Grazina, Damasius, Jonas, Baltusnikiene, Aldona

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 620 KB

english, 2016

50

Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products

Slapkauskaite, Jurate, Sekmokiene, Dalia, Kabasinskiene, Aiste, Bartkiene, Elena, Juodeikiene, Grazina, Sarkinas, Antanas

Journal:

CyTA - Journal of Food

Year:

2016

Language:

english

File:

PDF, 950 KB

english, 2016

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