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Elsevier电子期刊(19)

在“Elsevier电子期刊”中，命中：19条，耗时：小于0.01 秒

在所有数据库中总计命中：21条

1.The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

作者：Dovile Klupsaite^a ; Grazina Juodeikiene^a ; ^{grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Daiva Zadeike^a ; Elena Bartkiene^b ; Zita Maknickiene^c ; Greta Liutkute^a

关键词：Lupinus angustifolius ; Pediococcus pentosaceus ; Protein functionality ; Bread quality ; Facial expression

刊名：LWT - Food Science and Technology

出版年：2017

2.The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

作者：Elena Bartkiene^a ; Vadims Bartkevics^b ; ^c ; Erika Mozuriene^a ; Vita Krungleviciute^a ; Aleksandr Novoslavskij^a ; Antonello Santini^e ; Irina Rozentale^c ; Grazina Juodeikiene^d ; Dalia Cizeikiene^d ; ^{dalia.cizeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author}

关键词：Cold smoked pork sausages ; Polycyclic aromatic hydrocarbons ; Benzo[a]pyrene ; Biogenic amines ; Lactic acid bacteria

刊名：Food Control

出版年：2017

3.Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

作者：Elena Bartkiene^a ; ^{elena.bartkiene@lva.lt" class="auth_mail" title="E-mail the corresponding author} ; Ida Jakobsone^b ; ^{ida.jakobsone@lu.lv" class="auth_mail" title="E-mail the corresponding author} ; Iveta Pugajeva^b ; ^d ; ^{iveta.pugajeva@bior.gov.lv" class="auth_mail" title="E-mail the corresponding author} ; Vadims Bartkevics^b ; ^d ; ^{vadims.bartkevics@bior.gov.lv" class="auth_mail" title="E-mail the corresponding author} ; Daiva Zadeike^c ; ^{daiva.zadeike@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Grazina Juodeikiene^c ; ^{grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author}

关键词：Biscuits ; Flaxseed ; Lupine ; Fermentation ; Acrylamide

刊名：LWT - Food Science and Technology

出版年：2016

4.The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation

作者：Elena Bartkiene^a ; ^{Elena.Bartkiene@lsmuni.lt" class="auth_mail" title="E-mail the corresponding author} ; Vadims Bartkevics^b ; ^c ; ^{vadims.bartkevics@bior.gov.lv" class="auth_mail" title="E-mail the corresponding author} ; Janis Rusko^c ; ^{janis.rusko@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Vytaute Starkute^a ; ^{vytaute.starkute@lsmuni.lt" class="auth_mail" title="E-mail the corresponding author} ; Egle Bendoraitiene^a ; ^{egbe68@yahoo.co.uk" class="auth_mail" title="E-mail the corresponding author} ; Daiva Zadeike^d ; ^{daiva.zadeike@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Grazina Juodeikiene^d ; ^{grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author}

关键词：Lupin ; Fermentation ; Pediococcus ; Lactobacillus ; Amino acids ; Biogenic amines

刊名：LWT - Food Science and Technology

出版年：2016

5.Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

作者：Erika Mozuriene^a ; ^{erika.mozuriene@lsmuni.lt" class="auth_mail" title="E-mail the corresponding author} ; Elena Bartkiene^a ; ^{elena.bartkiene@lsmuni.lt" class="auth_mail" title="E-mail the corresponding author} ; Vita Krungleviciute^a ; ^{vitakrungleviciute@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Daiva Zadeike^b ; ^{daiva.zadeike@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Grazina Juodeikiene^b ; ^{grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Jonas Damasius^b ; ^{jonas.damasius@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Aldona Baltusnikiene^a ; ^{aldonabalt@lva.lt" class="auth_mail" title="E-mail the corresponding author}

关键词：Pork quality ; Color ; Potato juice ; Fermentation ; Lactic acid bacteria ; Biogenic amine

刊名：LWT - Food Science and Technology

出版年：2016

6.Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

关键词：Cannabis sativa L. ; Fermentation ; Fatty acids ; L(+)-lactic acid ; Biogenic amines ; Wheat bread ; Rheological properties

刊名：LWT - Food Science and Technology

出版年：2016

7.Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey

作者：Grazina Juodeikiene^a ; ^{grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Daiva Zadeike^a ; ^{daiva.zadeike@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Elena Bartkiene^b ; ^{elena.bartkiene@lsmuni.lt" class="auth_mail" title="E-mail the corresponding author} ; Dovile Klupsaite^a ; ^{dovile.klupsaite@ktu.lt" class="auth_mail" title="E-mail the corresponding author}

关键词：Cheese whey ; Utilization ; Fermentation ; Hydrolysis ; Lactic acid ; Productivity

刊名：LWT - Food Science and Technology

出版年：2016

8.The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese

作者：Erika Mozuriene^a ; Elena Bartkiene^a ; Grazina Juodeikiene^b ; Daiva Zadeike^b ; Loreta Basinskiene^b ; Audrius Maruska^c ; Mantas Stankevicius^c ; Ona Ragazinskiene^d ; Jonas Damasius^b ; Dalia Cizeikiene^b ; ^{dalia.cizeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author}

关键词：Lactic acid bacteria ; Unripened curd cheese ; Satureja montana L. ; Rhaponticum carthamoides (CD.) Iljin ; Biogenic amines

刊名：LWT - Food Science and Technology

出版年：2016

9.The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

作者：Elena Bartkiene ; Gerhard Schleining ; Grazina Juodeikiene ; Daiva Vidmantiene ; Vita Krungleviciute ; Toma Rekstyte ; Loreta Basinskiene ; Mantas Stankevicius ; Ieva Akuneca ; Ona Ragazinskiene ; Audrius Maruska

关键词：Fermentation ; Flaxseed ; Lactobacillus ; Wheat &ndash ; flaxseed bread ; Quality ; Safety

刊名：Lebensmittel-Wissenschaft und -Technologie

出版年：May, 2014

10.Combined fermentation for increasing efficiency of bioethanol production from Fusarium sp. contaminated barley biomass

作者：Grazina Juodeikiene ; Darius Cernauskas ; Daiva Vidmantiene ; Loreta Basinskiene ; Elena Bartkiene ; Bronius Bakutis ; Violeta Baliukoniene

关键词：Barley ; Deoxynivalenol ; Xylanase ; Lactic acid bacteria ; Ethanol ; Distiller's dried grains with solubles

刊名：Catalysis Today

出版年：15 March, 2014

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