| 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 | 161 | 2019 |
| 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 |
| 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 | 46 | 2020 |
| Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against … E Bartkiene, M Ruzauskas, V Bartkevics, I Pugajeva, P Zavistanaviciute, ... Poultry science 99 (8), 4065-4076, 2020 | 44 | 2020 |
| Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L. E Bartkiene, V Bartkevics, V Starkute, V Krungleviciute, D Cizeikiene, ... Zemdirbyste-Agriculture 103 (1), 2016 | 37 | 2016 |
| The influence of essential oils on gut microbial profiles in pigs M Ruzauskas, E Bartkiene, A Stankevicius, J Bernatoniene, D Zadeike, ... Animals 10 (10), 1734, 2020 | 30 | 2020 |
| Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations V Starkute, E Bartkiene, V Bartkevics, J Rusko, D Zadeike, G Juodeikiene Journal of food science and technology 53, 4141-4148, 2016 | 26 | 2016 |
| Plants and lactic acid bacteria combination for new antimicrobial and antioxidant properties product development in a sustainable manner E Bartkiene, V Lele, V Starkute, P Zavistanaviciute, E Zokaityte, ... Foods 9 (4), 433, 2020 | 22 | 2020 |
| The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation E Bartkiene, V Bartkevics, J Rusko, V Starkute, E Bendoraitiene, ... LWT 74, 40-47, 2016 | 19 | 2016 |
| 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 | 18 | 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 | 18 | 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 |
| 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 |
| The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread E Bartkiene, V Starkute, K Katuskevicius, N Laukyte, M Fomkinas, ... Food Science & Nutrition 10 (12), 4319-4330, 2022 | 14 | 2022 |
| Supplement based on fermented milk permeate for feeding newborn calves: Influence on blood, growth performance, and faecal parameters, including microbiota, volatile compounds … L Vadopalas, E Zokaityte, P Zavistanaviciute, R Gruzauskas, V Starkute, ... Animals 11 (9), 2544, 2021 | 14 | 2021 |
| The evaluation of dark chocolate-elicited emotions and their relation with physico chemical attributes of chocolate E Bartkiene, E Mockus, E Monstaviciute, J Klementaviciute, E Mozuriene, ... Foods 10 (3), 642, 2021 | 14 | 2021 |
| 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 | 13 | 2021 |
| Antimicrobial, antioxidant, sensory properties, and emotions induced for the consumers of nutraceutical beverages developed from technological functionalised food industry by … E Zokaityte, V Lele, V Starkute, P Zavistanaviciute, D Cernauskas, ... Foods 9 (11), 1620, 2020 | 13 | 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 | 12 | 2023 |
| The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran E Zokaityte, V Lele, V Starkute, P Zavistanaviciute, D Klupsaite, ... LWT 146, 111498, 2021 | 12 | 2021 |
Eglė ZokaitytėPhD student, LITHUANIAN UNIVERSITY OF HEALTH SCIENCES.Verified email at lsmuni.lt
