Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough by Daiva Zadeike, Kamile Cipkute, Dalia Cizeikiene

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Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives by Renata Žvirdauskienė, Vesta Jonikė, Loreta Bašinskienė, Dalia Čižeikienė

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Composition and Technological Properties of Modified Lingonberry (<i>Vaccinium vitis-idaea</i> L.) Pomace by Simona Šimkutė, Loreta Bašinskienė, Michail Syrpas, Dalia Čižeikienė

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Effect of Modification Methods on Composition and Technological Properties of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Pomace by Gabrielė Kaminskytė, Jolita Jagelavičiūtė, Loreta Bašinskienė, Michail Syrpas, Dalia Čižeikienė

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Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (<i>Ribes nigrum</i>) Pomace by Aurelija Kairė, Jolita Jagelavičiūtė, Loreta Bašinskienė, Michail Syrpas, Dalia Čižeikienė

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