All Stories

  1. A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains

    Article • Food Science and Technology International, November 2019, SAGE Publications

    Dr Daiva Zadeike

  2. Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology

    Article • BioMed Research International, April 2019, Hindawi Publishing Corporation

    Dr Daiva Zadeike

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

    Article • LWT, January 2017, Elsevier

    Dr Daiva Zadeike

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

    Article • LWT, December 2016, Elsevier

    Dr Daiva Zadeike

  5. Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations

    Article • Journal of Food Science and Technology, December 2016, Springer Science + Business Media

    Dr Daiva Zadeike

  6. Potential of an Exploitation of Acid-Tolerant Antimicrobial Microorganisms Evolving Enzyme Systems for the Utilization of Dairy By-products and Lignocellulosic Biomass to Lactic Acid

    Article • Frontiers in Bioengineering and Biotechnology, November 2016, Frontiers

    Dr Daiva Zadeike

  7. Bioconversion of agro-industrial by-products to lactic acid usingLactobacillus sakeiand twoPediococcusspp. strains

    Article • International Journal of Food Science & Technology, October 2016, Wiley

    Dr Daiva Zadeike

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

    Article • LWT, October 2016, Elsevier

    Dr Daiva Zadeike

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

    Article • LWT, October 2016, Elsevier

    Dr Daiva Zadeike

  10. Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

    Article • International Journal of Food Science & Technology, July 2016, Wiley

    Dr Daiva Zadeike

  11. http://dx.doi.org/10.3389/fpls.2016.00951

    Article • Frontiers in Plant Science, June 2016, Frontiers

    Dr Daiva Zadeike

  12. Ozonation for mycotoxin degradation

    Article • World Mycotoxin Journal, June 2016, Wageningen Academic Publishers

    Dr Daiva Zadeike, lector Vita VK Krungleviciute, Dr Ingars Reinholds

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

    Article • LWT, June 2016, Elsevier

    Dr Daiva Zadeike

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

    Article • LWT, June 2016, Elsevier

    Dr Daiva Zadeike

  15. Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L.

    Article • Zemdirbyste-Agriculture, February 2016, Lithuanian Research Centre for Agriculture and Forestry

    Dr Daiva Zadeike

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

    Article • LWT, January 2016, Elsevier

    Dr Daiva Zadeike

  17. Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

    Article • Food Technology and Biotechnology, January 2016, Food Technology and Biotechnology Journal

    Dr Daiva Zadeike

  18. Pork meat products functional value and safety parameters improving by using lactic acid fermentation of savory plants

    Article • Journal of Food Science and Technology, May 2015, Springer Science + Business Media

    Dr Daiva Zadeike

  19. The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties

    Article • April 2015, IntechOpen

    Dr Daiva Zadeike, Pranas Viskelis

  20. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

    Article • Food Technology and Biotechnology, January 2015, Food Technology and Biotechnology Journal

    Dr Daiva Zadeike, Pranas Viskelis

  21. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

    Article • Food Technology and Biotechnology, January 2015, Food Technology and Biotechnology Journal

    Dr Daiva Zadeike

  22. Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis

    Article • Catalysis Today, January 2015, Elsevier

    Dr Daiva Zadeike

  23. Seed treatment with lactic acid bacteria against seed-borne pathogens of spring wheat

    Article • Biocontrol Science and Technology, October 2014, Taylor & Francis

    Dr Daiva Zadeike

  24. Influence of the addition ofHelianthus tuberosusL. fermented with different lactobacilli on acrylamide content in biscuits

    Article • International Journal of Food Science & Technology, August 2014, Wiley

    Dr Daiva Zadeike

  25. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

    Article • Journal of the Science of Food and Agriculture, August 2014, Wiley

    Dr Daiva Zadeike

  26. Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

    Article • Journal of Food Science and Technology, July 2014, Springer Science + Business Media

    Dr Daiva Zadeike

  27. 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

    Article • LWT, May 2014, Elsevier

    Dr Daiva Zadeike

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

    Article • Catalysis Today, March 2014, Elsevier

    Dr Daiva Zadeike

  29. Recent advances in the rapid acoustic screening of deoxynivalenol in wheat grains

    Article • World Mycotoxin Journal, January 2014, Wageningen Academic Publishers

    Dr Daiva Zadeike

  30. The advantages of solid state fermentation to developed products of Silybum marianum L. seeds with higher nutrition value and safety for wheat bread

    Article • Current Opinion in Biotechnology, July 2013, Elsevier

    Dr Daiva Zadeike

  31. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

    Article • International Journal of Food Sciences and Nutrition, June 2013, Informa Healthcare

    Dr Daiva Zadeike

  32. Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

    Article • Food Control, March 2013, Elsevier

    Dr Daiva Zadeike