1.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

文章详细全文下载
2.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

文章详细全文下载
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

文章详细全文下载
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

文章详细全文下载
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

文章详细全文下载
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

文章详细全文下载
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

文章详细全文下载

	Juodeikiene, Grazina	7篇
	Vidmantiene, Daiva	7篇
	Bartkiene, Elena	5篇
	Basinskiene, Loreta	3篇
	Akuneca, Ieva	2篇

	Ceskeviciute, Vaida	2篇
	Cizeikiene, Dalia	2篇
	Eidukonyte, Dalia	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
	Urbonaviciene, Dalia	2篇
	Vaiciulyte-Funk, Lina	2篇
	Viskelis, Pranas	2篇
	Makaravicius, Tomas	1篇
	Tenkanen, Maĳa	1篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Vidmantiene, Daiva")))) )) ) )"

	2016	1篇
	2013	4篇
	2011	2篇