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2005

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作者

	Juodeikiene, Grazina	12篇
	Bartkiene, Elena	8篇
	Vidmantiene, Daiva	7篇
	Basinskiene, Loreta	5篇
	Urbonaviciene, Dalia	3篇

	Viskelis, Pranas	3篇
	Akuneca, Ieva	2篇
	Ceskeviciute, Vaida	2篇
	Cizeikiene, Dalia	2篇
	Eidukonyte, Dalia	2篇
	Jakubauskiene, Lina	2篇
	Maruska, Audrius	2篇
	Narbutaite, Vilma	2篇
	Petrauskas, Algimantas	2篇
	Ragazinskiene, Ona	2篇
	Salomskiene, Joana	2篇
	Stankevicius, Mantas	2篇
	Vaiciulyte-Funk, Lina	2篇
	Makaravicius, Tomas	1篇
	Tenkanen, Maĳa	1篇
	Zadeike, Daiva	1篇

文章类型

Research Article

8篇

来源期刊

Food Technology and Biotechnology

12篇

学科主题

食品工业

12篇

语种

英文

12篇

国别/地区

克罗地亚

12篇

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1.

作　　者：Jakubauskiene, Lina ;Juodeikiene, Grazina

出　　处：Food Technology and Biotechnology. 2005 ;43(3):247-253.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：88397673

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2.The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method

作　　者：Jakubauskiene, Lina ;Juodeikiene, Grazina

出　　处：Food Technology and Biotechnology. 2005 ;43(3):247-253.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：88397674

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3.Utjecaj novih fermentiranih proizvoda, koji sadržavaju ekstrudiranu pšenicu, na kakvoću pšeničnoga kruha

作　　者：Juodeikiene, Grazina ;Salomskiene, Joana ;Eidukonyte, Dalia 等

出　　处：Food Technology and Biotechnology. 2011 ;49(4):502-510.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037224

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4.The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread

作　　者：Juodeikiene, Grazina ;Salomskiene, Joana ;Eidukonyte, Dalia 等

出　　处：Food Technology and Biotechnology. 2011 ;49(4):502-510.

出版社：Sveuciliste u Zagrebu - Faculty of Food

文章 ID：83037225

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5.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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6.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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7.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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8.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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9.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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10.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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