| Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread D Cizeikiene, G Juodeikiene, A Paskevicius, E Bartkiene Food Control 31 (2), 539-545, 2013 | 350 | 2013 |
| 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 | 164 | 2019 |
| Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains G Juodeikiene, E Bartkiene, D Cernauskas, D Cizeikiene, D Zadeike, ... Lwt 89, 307-314, 2018 | 111 | 2018 |
| Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with … E Bartkiene, I Jakobsone, G Juodeikiene, D Vidmantiene, I Pugajeva, ... Food control 30 (1), 35-40, 2013 | 101 | 2013 |
| Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean E Bartkiene, V Krungleviciute, G Juodeikiene, D Vidmantiene, ... Journal of the Science of Food and Agriculture 95 (6), 1336-1342, 2015 | 100 | 2015 |
| 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 impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages E Bartkiene, V Bartkevics, E Mozuriene, V Krungleviciute, A Novoslavskij, ... Food Control 71, 285-292, 2017 | 85 | 2017 |
| Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis G Juodeikiene, D Vidmantiene, L Basinskiene, D Cernauskas, ... Catalysis Today 239, 11-16, 2015 | 76 | 2015 |
| The Essential Oil and Hydrolats from Myristica fragrans Seeds with Magnesium Aluminometasilicate as Excipient: Antioxidant, Antibacterial, and Anti-inflammatory … I Matulyte, A Jekabsone, L Jankauskaite, P Zavistanaviciute, V Sakiene, ... Foods 9 (1), 37, 2020 | 74 | 2020 |
| The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye-Wheat bread E Bartkiene, V Bartkevics, I Pugajeva, V Krungleviciute, S Mayrhofer, ... Lwt 80, 43-50, 2017 | 64 | 2017 |
| Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products H Sharma, F Ozogul, E Bartkiene, JM Rocha Critical Reviews in Food Science and Nutrition 63 (21), 4819-4841, 2023 | 60 | 2023 |
| Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine E Bartkiene, I Jakobsone, I Pugajeva, V Bartkevics, D Zadeike, ... LWT-Food Science and Technology 65, 275-282, 2016 | 59 | 2016 |
| Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization … A Balciunaitiene, P Viskelis, J Viskelis, P Streimikyte, M Liaudanskas, ... Processes 9 (8), 1304, 2021 | 57 | 2021 |
| Mycotoxin decontamination aspects in food, feed and renewables using fermentation processes G Juodeikiene, L Basinskiene, E Bartkiene, P Matusevicius structure and function of food engineering, 171-204, 2012 | 56 | 2012 |
| Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici E Bartkiene, G Juodeikiene, D Vidmantiene, P Viskelis, D Urbonaviciene International journal of food science & technology 46 (8), 1724-1733, 2011 | 55 | 2011 |
| 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 |
| Lactic acid bacteria combinations for wheat sourdough preparation and their influence on wheat bread quality and acrylamide formation E Bartkiene, V Bartkevics, V Krungleviciute, I Pugajeva, D Zadeike, ... Journal of food science 82 (10), 2371-2378, 2017 | 53 | 2017 |
| Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread E Bartkiene, I Jakobsone, G Juodeikiene, D Vidmantiene, I Pugajeva, ... International Journal of Food Sciences and Nutrition 64 (7), 890-896, 2013 | 53 | 2013 |
| Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents E Mozuriene, E Bartkiene, V Krungleviciute, D Zadeike, G Juodeikiene, ... LWT-Food science and technology 69, 319-326, 2016 | 52 | 2016 |
| Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread D Cizeikiene, G Juodeikiene, E Bartkiene, J Damasius, A Paskevicius International journal of food sciences and nutrition 66 (7), 736-742, 2015 | 52 | 2015 |
