| 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 | 108 | 2018 |
| 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, 2019 | 86 | 2019 |
| 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 | 58 | 2016 |
| 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 | 53 | 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 | 51 | 2017 |
| 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 | 51 | 2016 |
| Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products E Bartkiene, V Lele, V Sakiene, P Zavistanaviciute, M Ruzauskas, ... Journal of the Science of Food and Agriculture 99 (8), 3992-4002, 2019 | 49 | 2019 |
| A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating E Bartkiene, V Bartkevics, V Lele, I Pugajeva, P Zavistanaviciute, ... Food Control 91, 284-293, 2018 | 49 | 2018 |
| 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 |
| 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 | 46 | 2018 |
| 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 |
| Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.) E Bartkiene, G Schleining, V Krungleviciute, D Zadeike, ... LWT-Food Science and Technology 72, 544-551, 2016 | 33 | 2016 |
| 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 |
| 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 |
| Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread E Bartkiene, D Vizbickiene, V Bartkevics, I Pugajeva, V Krungleviciute, ... LWT-Food Science and Technology 83, 157-164, 2017 | 28 | 2017 |
| Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed E Bartkiene, V Bartkevics, V Krungleviciute, G Juodeikiene, D Zadeike, ... International Journal of Food Sciences and Nutrition 69 (2), 165-175, 2018 | 27 | 2018 |
| Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content E Bartkiene, V Lele, V Sakiene, P Zavistanaviciute, M Ruzauskas, ... Journal of dairy science 103 (2), 1315-1323, 2020 | 26 | 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 |
| 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 |
| The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese E Mozuriene, E Bartkiene, G Juodeikiene, D Zadeike, L Basinskiene, ... LWT-Food Science and Technology 69, 161-168, 2016 | 26 | 2016 |
