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  1. Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

    Article • Foods, December 2022, MDPI AG

    dr Gitana Alencikiene

  2. Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues

    Article • LWT, August 2022, Elsevier

    dr Gitana Alencikiene, Per Ertbjerg

  3. Eat or Throw Away? Factors Differentiating High Food Wasters from Low Food Wasters

    Article • Sustainability, September 2021, MDPI AG

    dr Gitana Alencikiene

  4. Nature-Based Solutions for Agriculture in Circular Cities: Challenges, Gaps, and Opportunities

    Article • Water, September 2021, MDPI AG

    dr Gitana Alencikiene

  5. Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues

    Article • European Food Research and Technology, June 2021, Springer Science + Business Media

    dr Gitana Alencikiene, Per Ertbjerg

  6. Investigation of in vitro and in vivo digestibility of black soldier fly (Hermetia illucens L.) larvae protein

    Article • Journal of Functional Foods, April 2021, Elsevier

    dr Gitana Alencikiene

  7. Urban agriculture as a keystone contribution towards securing sustainable and healthy development for cities in the future

    Article • Blue-Green Systems, December 2019, IWA Publishing

    Siv Lene Gangenes Skar, dr Gitana Alencikiene

  8. Fermented buttermilk-based beverage: impact on young volunteers’ health parameters

    Article • Czech Journal of Food Sciences, April 2016, Czech Academy of Agricultural Sciences

    dr Gitana Alencikiene

  9. Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees

    Article • LWT, March 2016, Elsevier

    dr Gitana Alencikiene

  10. An Inulin-Enriched Soy Drink and Its Lowering Effect on Oxidized Low Density Lipoproteins in Healthy Volunteers

    Article • Polish Journal of Food and Nutrition Sciences, January 2016, De Gruyter

    dr Gitana Alencikiene

  11. Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

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

    dr Gitana Alencikiene

  12. Effect of organic and inorganic iron in the diet on yolk iron content, fatty acids profile, malondialdehyde concentration, and sensory quality of chicken eggs

    Article • January 2016, Verlag Eugen Ulmer

    dr Gitana Alencikiene

  13. Effect of organic and inorganic iron on iron content, fatty acid profile, content of malondialdehyde, texture and sensory properties of broiler meat

    Article • January 2016, Verlag Eugen Ulmer

    dr Gitana Alencikiene

  14. Development of a functional whey beverage, containing calcium, vitamin D, and prebiotic dietary fiber, and its influence on human health

    Article • CyTA - Journal of Food, November 2015, Taylor & Francis

    dr Gitana Alencikiene

  15. Effect of farming systems on the yield, quality parameters and sensory properties of conventionally and organically grown potato (Solanum tuberosum L.) tubers

    Article • Food Chemistry, February 2014, Elsevier

    dr Gitana Alencikiene

  16. Growth performance, gastrointestinal tract responses, and meat characteristics of broiler chickens fed a diet containing the natural alkaloid sanguinarine from Macleaya cordata

    Article • The Journal of Applied Poultry Research, November 2010, Oxford University Press (OUP)

    dr Gitana Alencikiene