| Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation E Bartkiene, V Lele, M Ruzauskas, KJ Domig, V Starkute, ... Microorganisms 8 (1), 64, 2019 | 163 | 2019 |
| Factors affecting consumer food preferences: food taste and depression‐based evoked emotional expressions with the use of face Reading technology E Bartkiene, V Steibliene, V Adomaitiene, G Juodeikiene, D Cernauskas, ... BioMed Research International 2019 (1), 2097415, 2019 | 88 | 2019 |
| The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread D Klupsaite, G Juodeikiene, D Zadeike, E Bartkiene, Z Maknickiene, ... LWT 75, 180-186, 2017 | 54 | 2017 |
| Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey G Juodeikiene, D Zadeike, E Bartkiene, D Klupsaite LWT-Food science and Technology 72, 399-406, 2016 | 48 | 2016 |
| Bioconversion of milk permeate with selected lactic acid bacteria strains and apple by-products into beverages with antimicrobial properties and enriched with … E Zokaityte, D Cernauskas, D Klupsaite, V Lele, V Starkute, ... Microorganisms 8 (8), 1182, 2020 | 47 | 2020 |
| Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics E Bartkiene, M Ruzauskas, V Lele, P Zavistanaviciute, J Bernatoniene, ... International journal of food science & technology 53 (5), 1227-1235, 2018 | 45 | 2018 |
| Effects of emotional responses to certain foods on the prediction of consumer acceptance G Juodeikiene, D Zadeike, D Klupsaite, D Cernauskas, E Bartkiene, ... Food research international 112, 361-368, 2018 | 32 | 2018 |
| Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products E Bartkiene, V Lele, V Sakiene, P Zavistanaviciute, E Zokaityte, ... Lwt 118, 108793, 2020 | 27 | 2020 |
| Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste E Bartkiene, E Zokaityte, V Lele, V Sakiene, P Zavistanaviciute, ... International journal of food science & technology 55 (1), 406-419, 2020 | 27 | 2020 |
| The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrum E Bartkiene, V Bartkevics, LE Ikkere, I Pugajeva, P Zavistanaviciute, ... Journal of dairy science 101 (8), 6787-6798, 2018 | 26 | 2018 |
| Bioconversion of agro‐industrial by‐products to lactic acid using Lactobacillus sakei and two Pediococcus spp. strains G Juodeikiene, D Klupsaite, D Zadeike, D Cizeikiene, I Vidziunaite, ... International Journal of Food Science & Technology 51 (12), 2682-2691, 2016 | 23 | 2016 |
| Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat D Klupsaite, V Buckiuniene, S Sidlauskiene, V Lele, V Sakiene, ... Animal Science Journal 91 (1), e13346, 2020 | 22 | 2020 |
| A comparison study of the caecum microbial profiles, productivity and production quality of broiler chickens fed supplements based on medium chain fatty and organic acids A Dauksiene, M Ruzauskas, R Gruzauskas, P Zavistanaviciute, V Starkute, ... Animals 11 (3), 610, 2021 | 20 | 2021 |
| Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran E Bartkiene, E Zokaityte, V Lele, V Starkute, P Zavistanaviciute, ... Toxins 13 (2), 163, 2021 | 19 | 2021 |
| Pigs’ feed fermentation model with antimicrobial lactic acid bacteria strains combination by changing extruded soya to biomodified local feed stock L Vadopalas, M Ruzauskas, V Lele, V Starkute, P Zavistanaviciute, ... Animals 10 (5), 783, 2020 | 18 | 2020 |
| Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics E Bartkiene, E Zokaityte, V Starkute, G Zokaityte, A Kaminskaite, ... Foods 12 (2), 325, 2023 | 17 | 2023 |
| The use of face reading technology to predict consumer acceptance of confectionery products. G Juodeikiene, L Basinskiene, D Vidmantiene, D Klupsaite, E Bartkiene | 17 | 2014 |
| The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production E Bartkiene, V Bartkevics, I Pugajeva, A Borisova, E Zokaityte, V Lele, ... Frontiers in microbiology 12, 652548, 2021 | 16 | 2021 |
| Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics YK Gunasekaran, V Lele, V Sakiene, P Zavistanaviciute, E Zokaityte, ... Food science & nutrition 8 (9), 4746-4756, 2020 | 16 | 2020 |
| Combination of antimicrobial starters for feed fermentation: influence on piglet feces microbiota and health and growth performance, including mycotoxin biotransformation in vivo L Vadopalas, M Ruzauskas, V Lele, V Starkute, P Zavistanaviciute, ... Frontiers in veterinary science 7, 528990, 2020 | 15 | 2020 |
