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Tarptautinių juslinės analizės metodų taikymas maisto moksle ir pramonėje (apžvalga) / ; Application of international sensory methods in food science and industry (review).

• Authors : Mieželienė, Aldona

Subjects: Sensory analysis; Methods; Consumer research

• Source: Maisto chemija ir technologija, 2004, T. 38, Nr. 2, p. 22-28. ; ISSN 1392-0227

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Popierinių pakuočių, pasižyminčių baktericidinėmis savybėmis, sukūrimas ir tyrimas / ; The development and investigation of the nanoparticles modified paper food packages with antibacterial properties.

• Authors : Juškaitė, Liudvika; Šarkinas, Antanas

Subjects: food packaging; antibacterial activity; biotechnology

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Health benefits of ethnic fermented foods /

• Authors : Santa, Dushica; Huch, Melanie; Stoll, Dominic A.

Subjects: bioactive compounds; diversity; ethnic fermented foods

• Source: Frontiers in nutrition., Lausanne : Frontiers Media S.A., 2025, vol. 12, art. no. 1677478, p. 1-21. ; ISSN 2296-861X

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Gelation of different phases of probiotic-loaded water-in-oil-in-water emulsion to enhance probiotic survival stability /

• Authors : Varnaitė-Kapočė, Laurita; Kabalinaitė, Brigita; Petrikaitė, Vilma

Subjects: digestion; double emulsion gels; freeze–thaw

• Source: International journal of food science and technology., Oxford : Oxford University Press, 2025, vol. 60, iss. 1, art. no. vvaf053, p.

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The impact of freeze-dried Tenebrio molitor Larvae on the quality, safety parameters, and sensory acceptability of wheat bread /

• Authors : Jankauskienė, Agnė; Kabašinskienė, Aistė; Aleknavičius, Dominykas

Subjects: acceptability; acrylamide; amino

• Source: Insects., Basel : MDPI, 2024, vol. 15, iss. 8, art. no. 603, p. 1-20. ; ISSN 2075-4450

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Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues /

• Authors : Razavizadeh, Seyedmahmood; Alencikiene, Gitana; Vaiciulyte-Funk, Lina

Subjects: soy press cake; fermentation; enzymatic hydrolysis

• Source: LWT - Food science and technology., Amsterdam : Elsevier, 2022, vol. 165, art. no. 113736, p. 1-11. ; ISSN 0023-6438 ; eISSN 1096-1127

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

• Authors : Bartkiene, Elena; Mozuriene, Erika; Lele, Vita

Subjects: barley; bioactive compounds; by-products

• Source: Food science and nutrition., Hoboken, NJ : Wiley-Blackwell, 2020, vol. 8, iss. 1, p. 340-350. ; eISSN 2048-7177

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The effect of plant origin ingredients on the quality characteristics and chemical profile of meat products / ; Augalinės kilmės ingredientų įtaka mėsos gaminių kokybei ir cheminiam profiliui.

• Authors : Kerner, Kristi;

Subjects: meat quality; plant origin ingredients; antioxidants

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Effect of lactic acid and bioactive component mixtures on the quality of minced pork meat /

• Authors : Rokaityte, A.; Zaborskiene, G.; Baliukoniene, V.

Subjects: dihydroquercetin; lactic acid; linalool

• Source: Italian journal of food science., Perugia : Chiriotti editori, 2017, vol. 29, iss. 2, p. 253-265. ; ISSN 1120-1770 ; eISSN 2239-5687

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

• Authors : Šalomskienė, Joana; Abraitienė, Asta; Jonkuvienė, Dovilė

Subjects: Lactic acid bacteria; antimicrobial activity; impact

• Source: Agricultural and food science., Helsinki : Scientific Agricultural Society of Finland, 2015, vol. 24, iss. 4, p. 289-299. ; ISSN 1459-6067

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