1.Ovisnost količine lignana, dobivene in vitro fermentacijom, o udjelu neškrobnih polisaharida u žitaricama

作　　者：Bartkiene, Elena ;Juodeikiene, Grazina ;Basinskiene, Loreta

出　　处：Food Technology and Biotechnology. 2012 ;50(2):237-245.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037302

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2.In Vitro Fermentative Production of Plant Lignans from Cereal Products in Relationship with Constituents of Non-Starch Polysaccharides

作　　者：Bartkiene, Elena ;Juodeikiene, Grazina ;Basinskiene, Loreta

出　　处：Food Technology and Biotechnology. 2012 ;50(2):237-245.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037303

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3.Utjecaj mliječno-kiselog vrenja rajčice na omjer cis/trans izomera likopena i udjele β-karotena te L(+)- i D(-)-mliječne kiseline

作　　者：Bartkiene, Elena ;Vidmantiene, Daiva ;Juodeikiene, Grazina 等

出　　处：Food Technology and Biotechnology. 2013 ;51(4):471-478.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：89311141

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4.Lactic Acid Fermentation of Tomato: Effects on cis/trans Lycopene Isomer Ratio, β-Carotene Mass Fraction and Formation of L(+)- and D(–)-Lactic Acid

作　　者：Bartkiene, Elena ;Vidmantiene, Daiva ;Juodeikiene, Grazina 等

出　　处：Food Technology and Biotechnology. 2013 ;51(4):471-478.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：89311142

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5.Primjena sjemenki sikavice (Silybum marianum L.), fermentiranih na čvrstom supstratu, u proizvodnji bijelog kruha veće hranjive vrijednosti

作　　者：Juodeikiene, Grazina ;Cizeikiene, Dalia ;Ceskeviciute, Vaida 等

出　　处：Food Technology and Biotechnology. 2013 ;51(4):528-538.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：89311153

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6.Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

作　　者：Juodeikiene, Grazina ;Cizeikiene, Dalia ;Ceskeviciute, Vaida 等

出　　处：Food Technology and Biotechnology. 2013 ;51(4):528-538.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：89311154

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

作　　者：Basinskiene, Loreta ;Juodeikiene, Grazina ;Vidmantiene, Daiva 等

出　　处：Food Technology and Biotechnology. 2016 ;54(1):36-44.doi:10.17113/ftb.54.01.16.4106

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：174255448

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

作　　者：Bartkiene, Elena ;Juodeikiene, Grazina ;Zadeike, Daiva 等

出　　处：Food Technology and Biotechnology. 2015 ;53(2):163-170.doi:10.17113/ft b.53.02.15.3582

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：103235669

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	Bartkiene, Elena	8篇
	Juodeikiene, Grazina	8篇
	Basinskiene, Loreta	5篇
	Vidmantiene, Daiva	5篇
	Urbonaviciene, Dalia	3篇

	Viskelis, Pranas	3篇
	Akuneca, Ieva	2篇
	Ceskeviciute, Vaida	2篇
	Cizeikiene, Dalia	2篇
	Maruska, Audrius	2篇
	Petrauskas, Algimantas	2篇
	Ragazinskiene, Ona	2篇
	Stankevicius, Mantas	2篇
	Makaravicius, Tomas	1篇
	Tenkanen, Maĳa	1篇
	Zadeike, Daiva	1篇

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	2016	1篇
	2015	1篇
	2013	4篇
	2012	2篇