| The effects of different UV‐B radiation intensities on morphological and biochemical characteristics in Ocimum basilicum L. J Sakalauskaitė, P Viskelis, E Dambrauskienė, S Sakalauskienė, ... Journal of the Science of Food and Agriculture 93 (6), 1266-1271, 2013 | 79 | 2013 |
| 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 | 54 | 2011 |
| Recovery of bioactive substances from rowanberry pomace by consecutive extraction with supercritical carbon dioxide and pressurized solvents R Bobinaitė, P Kraujalis, L Tamkutė, D Urbonavičienė, P Viškelis, ... Journal of Industrial and Engineering Chemistry 85, 152-160, 2020 | 51 | 2020 |
| Biochemical parameters in tomato fruits from different cultivars as functional foods for agricultural, industrial, and pharmaceutical uses P Viskelis, A Radzevicius, D Urbonaviciene, J Viskelis, R Karkleliene, ... Plants for the Future 11, 45, 2015 | 49 | 2015 |
| The cis-lycopene isomers composition in supercritical CO2 extracted tomato by-products D Urbonaviciene, P Viskelis LWT-Food Science and Technology 85, 517-523, 2017 | 47 | 2017 |
| Fermentation processes using lactic acid bacteria producing bacteriocins for preservation and improving functional properties of food products G Juodeikiene, E Bartkiene, P Viskelis, D Urbonaviciene, D Eidukonyte, ... Advances in applied biotechnology 2012, 63-100, 2012 | 47 | 2012 |
| Lactic acid fermentation of tomato: Effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L (+)-and D (–)-lactic acid E Bartkiene, D Vidmantiene, G Juodeikiene, P Viskelis, D Urbonaviciene Food Technology and Biotechnology 51 (4), 471-478, 2013 | 43 | 2013 |
| Lycopene and β-carotene in non-blanched and blanched tomatoes D Urbonaviciene, P Viskelis, J Viskelis, J Jankauskiene, C Bobinas J Food Agric Environ 10, 142-6, 2012 | 41 | 2012 |
| The use of lactic acid bacteria in the fermentation of fruits and vegetables—technological and functional properties D Urbonaviciene, P Viskelis, E Bartkiene, G Juodeikiene, D Vidmantiene Biotechnology, 135-164, 2015 | 30 | 2015 |
| Geographic Variability of Biologically Active Compounds, Antioxidant Activity and Physico-Chemical Properties in Wild Bilberries (Vaccinium myrtillus L.) D Urbonaviciene, R Bobinaite, P Viskelis, C Bobinas, A Petruskevicius, ... Antioxidants 11 (3), 588, 2022 | 27 | 2022 |
| The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement E Bartkiene, G Juodeikiene, D Zadeike, P Viskelis, D Urbonaviciene Food technology and biotechnology 53 (2), 163, 2015 | 23 | 2015 |
| Characterization of macro-and microalgae extracts bioactive compounds and micro-and macroelements transition from algae to extract E Tolpeznikaite, V Bartkevics, M Ruzauskas, R Pilkaityte, P Viskelis, ... Foods 10 (9), 2226, 2021 | 21 | 2021 |
| Biochemical composition and antioxidant activity of Japanese quince (Chaenomeles japonica) fruit, their syrup and candied fruit slices. M Rubinskienė, P Viškelis, J Viškelis, R Bobinaitė, M Shalkevich, M Pigul, ... | 19 | 2014 |
| The influence of amaranth (Amaranthus hypochondriacus) dietary nitrates on the aerobic capacity of physically active young persons T Liubertas, R Kairaitis, L Stasiule, S Capkauskiene, A Stasiulis, ... Journal of the International Society of Sports Nutrition 17, 1-9, 2020 | 15 | 2020 |
| Fractionation of cranberry pomace lipids by supercritical carbon dioxide extraction and on-line separation of extracts at low temperatures L Tamkutė, A Pukalskas, M Syrpas, D Urbonavičienė, P Viškelis, ... The Journal of Supercritical Fluids 163, 104884, 2020 | 15 | 2020 |
| Stability of tomato lycopene under thermal-and light-irradiation treatments in an oil-based model system. D Urbonavičienė, P Viškelis, J Viškelis, Č Bobinas | 14 | 2015 |
| Agro-industrial tomato by-products and extraction of functional food ingredients. D Urbonavičienė, R Bobinaitė, S Trumbeckaitė, L Raudonė, V Janulis, ... Zemdirbyste-Agriculture 105 (1), 2018 | 12 | 2018 |
| Anthocyanin accumulation in berry fruits and their antimicrobial and antiviral properties: An overview A Petruskevicius, J Viskelis, D Urbonaviciene, P Viskelis Horticulturae 9 (2), 288, 2023 | 11 | 2023 |
| Composition and antioxidant activity, supercritical carbon dioxide extraction extracts, and residue after extraction of biologically active compounds from freeze-dried tomato … D Urbonavičienė, Č Bobinas, R Bobinaitė, L Raudonė, S Trumbeckaitė, ... Processes 9 (3), 467, 2021 | 7 | 2021 |
| Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts E Tolpeznikaite, V Starkute, E Zokaityte, M Ruzauskas, R Pilkaityte, ... Frontiers in Nutrition 9, 990274, 2022 | 6 | 2022 |
