Working Groups

WG1. Recovery, characterization and selection of autochthonous conventional & nonconventional (pseudo)cereal seeds

photos

Objectives and impacts

  • Cereals with better baking, functional, nutritional and healthy performance.
  • Sustainable agriculture and resilient seeds.
  • Optimization of agronomical practices towards maximization yields of production and improvement circular economy.
  • Recover the diversity and preservation autochthonous cereal seeds. Exploitation of alternative cereals and pseudocereals. Improvement of post-harvest preservation and food quality.
  • Open access web database on cereal seeds: repository of genotype, phenotype and technological data.
  • Marianna Rakszegi
    Hungary WGL1
  • Maria Papageorgiou
    Greece WGVL1

Ongoing WG projects

WG 1 Leader Marianna Rakszegi (photo, Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, 2462 Martonvásár, Brunszvik u 2, Hungary) and WG 1 Vice-leader Maria Papageorgiou (photo, Central Research Laboratory for Physical and Chemical Testing of Foods, Department of Food Science and Technology. Faculty of Geosciences – International Hellenic University, Alexandrian Campus, GR-57400 Thessaloniki, Greece) organized the first webinar for the Sourdomics community entitled: 'EFFORTS TO OBTAIN CEREALS AND/OR PSEUDOCEREALS WITH BETTER PERFORMANCE, GRAIN COMPOSITION OR QUALITY'. The webinar took place via the Sourdomics' Zoom platform on 4th March at 15.30 with 39 attendees. There were six presenters with highly interesting presentations regarding the new developments in the area of cereals and pseudocereals. The program was very coulorful starting from organic breeding and prebreeding, through biofortification, biochemistry and food processing to genome editing thus including a wide range of research topics. Selected material of this webinar can be found at the repository of Sourdomics website. We are looking forward to the next webinar and hope it will be as successful as the first one. 

WG 1 Leader Marianna Rakszegi (Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, 2462 Martonvásár, Brunszvik u 2, Hungary) and WG 1 Vice-leader Maria Papageorgiou (Central Research Laboratory for Physical and Chemical Testing of Foods, Department of Food Science and Technology. Faculty of Geosciences – International Hellenic University, Alexandrian Campus, GR-57400 Thessaloniki, Greece) organized the first webinar for the Sourdomics community entitled: 'EFFORTS TO OBTAIN CEREALS AND/OR PSEUDOCEREALS WITH BETTER PERFORMANCE, GRAIN COMPOSITION OR QUALITY'.

The webinar took place via the Sourdomics' Zoom platform on 4th March at 15.30 with 39 attendees. There were six presenters with highly interesting presentations regarding the new developments in the area of cereals and pseudocereals. The program was very coulorful starting from organic breeding and prebreeding, through biofortification, biochemistry and food processing to genome editing thus including a wide range of research topics. Selected material of this webinar can be found at the repository of Sourdomics website. We are looking forward to the next webinar and hope it will be as successful as the first one. 

Project of books

Book chapters

Angelov A., Stoilova E., Dimitrov Ts., Gotcheva V. 2021. Chapter 3. Traditional Breads in Bulgaria. In: ??? (Eds) Traditional Breads Around the World. An illustrative compendium of the ancestral know-how and cultural heritage of breadmaking, Springer (Book Chapter) accepted, book not published yet

Chochkov R., Savova-Stoyanova D., Papageorgiou M., Rocha J. M., Gotcheva V., Angelov A. 2022. Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality, Foods, 11, 1012;

The Book chapter “Germany”  (Göttlich, M., Brown, J. and M.J. Brandt) in: “ Traditional European Breads - An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage” with Springer
Edited by: Assistant Professor Dr. Marco Garcia-Vaquero Dr. João Miguel F. Rocha Associate Professor Dr. Anna McElhatton Dr. Kristian Pastor Dr. Gul Ebru Orhun

  • Developing sustainable and health promoting cereals and pseudocereals:Conventional and molecular breeding,
  • Publisher: Elsevier, Eds: M. Rakszegi, M. Papageorgiou, J.M. Rocha

Project proposal:

“Selection of autochthonous lactic acid bacteria isolated from traditional Bulgarian plant-based foods and their application for the synthesis of innovative bioproducts with high added value”

Submitted to the Bulgarian Ministry of Education and Science under the Procedure for national funding support for Bulgarian research teams participating in COST Actions,

Applying organisation: University of Food Technologies, Plovdiv, Bulgaria (no partners)

Duration – 2 years (approval pending)

On-going project: PI, "Proof of Concept BIOTECNOPAN" (PC_TCUE18-20P_029, Castilla and LeónRegional Government, 2021): New mixed live fermentative inocula for baking.

On-going project: PI, Private contract  (Spanish Research Council, CSIC and Functional Cereals Consortium, CORFO S.A. Santiago de Chile, 2021 ): Development and functional analysis of sourdoughs with innovative Chilean flours.

BIOFERVALOR (12-30-2021) Spanish Ministryof Ecological Transition and Demographic Challenge): Transition of Rural Areas towards a more sustainable Bioeconomy promoting Tradition and Innovation through the Conservation and Valorization of the "Invisible Heritage" essential in the elaboration of Fermented Food Products (2M€)

On -going Eureka project SUSFEETECH, Title "A prototype of sustainable highe value antimicrobial properties feedstock (bio)technology", Participants: coordinator - Lithuania (LSMU), KTU and BIOR (Latvia)

On -going National EPI project, Title "Implementation of sustainable technologies in by-product biorefining schemes to ensure productivity and product quality of different animal species

Project of special issues in peer-reviewed journal

  • SPECIAL ISSUE: Guest Editor: Maria Papageorgiou, Journal: FOODS, Journal of MDPI (I.F. 4.092), Title: "New Insightsinto Cereals and Cereal-Based Foods", Link: https://www.mdpi.com/journal/foods/special_issues/cereals_foods, Deadline 31 October 2020
  • SPECIAL ISSUE: Guest Editor: Maria Papageorgiou and Theodoros Varzakas, Journal: FOODS, Journal of MDPI (I.F. 4.092), Title: " Scientific insights and technological advances in gluten free products development", Link: upcoming, Deadline: upcoming
  •  
  • Projects of collaborative manuscripts

  • Orhun G et al. Agronomic and Compositional Kernel Quality Traits of Registered Maize Varieties in Canakkale Region. Cereal Research Communications

  • Takac et al. Variation of spelt and wheat flour composition under organic and conventional growing conditions of Serbia and Hungary

  • Application of newly developed baking tests for non-wheat based products

  • Compositional and functional properties of rye varieties and their special milling fractions

Project of biobanks

Identification of genetic resources for the development of healthy cereals

Ongoing research projects in consortium

WG outputs

  • STSM 1 - GP1 - Short-Term Scientific Missions (STSM’s)

    Analysis of rutin and quercetin in different fractions of amaranth flour through HPLC method. Possible testing of different temperatures for the tranfsformation of rutin to quercetin in amaranth dough.

    November 01, 2019 - February 29, 2020

    The aim of proposed STSM is to exchange knowledge and to start and carry out joined research in the field of utilization of amaranth (Amaranthus spp.) as a raw material for sourdough bakery products. Amaranth has chemical composition with very convenient nutritional potential. It resides not only in its outstanding amino acid composition but also in its digestibility. Amaranth does not contain gluten and therefore is suitable for gluten free diet. Amaranth seeds contain some ingredients with antioxidant activity, such as flavonoids (e.g., rutin, quercetin, isoquercitrin) and phenolic acids. The expected contribution of STSM to the scientific objective of the Action is characterization of amaranth (genotypes) as a raw material for sourdough bakery products and recommendation for its processing with the aim of preserving as much as possible of valuable nutritional components. Milling of amaranth using laboratory mill MLU-202. Evaluation of milling extraction rate. Analysis of chemical composition (ash, fat, starch, protein) of different fractions (break flour, reduction flour, coarse bran, fine bran) using standard ICC methods. Introduction and verification of method for analysis of rutin and quercetin using HPLC. The study of temperature threshold for the transformation of rutin to quercetin in hydrothermally treated amaranth flour. Several amaranth genotypes will be brought by visiting member. Milling and analysis of chemical composition will be performed in host institution. The method for analysis of rutin will be verified and the method for analysis of quercetin will be introduced. Information about the chemical composition of the different milling fractions and about their antioxidant potential and the influence of temperature will be available for exploitation in sourdough production.

  • STSM 2 - GP1 - Short-Term Scientific Missions (STSM’s)

    Diversity analysis of spelt genotypes for processing quality traits, protein or bioactive components (fibers, tocols etc). And their usability in sourdough making in comparison to wheat

    November 01, 2019 - February 29, 2020

    Health related components and processing quality traits of a diverse collection of spelt genotypes will be screened in order to approve its usefulness in human consumption and sourdough making in relation to wheat. The project in COST Action WG1 will contribute to the development of a cereal database and the identification of properties that could contribute to the development of the sourdough making. Effects of different diseases and field management practices (conventional, organic) will also be studied on the compositional traits of some selected spelt genotypes. HPLC will be used for protein analysis while spectrophotometric methods will be applied for measuring dietary fibers. Traditional methods used for the analysis of dough rheological properties will also be applied. Studied materials are harvested during 2019 July (including 60 spelt and 60 bread wheat, furthermore 10 wheat and 10 spelt artificially infected genotypes and the same lines grown under organic conditions). Milling of the materials will be carried out during autumn while the quality analyses will be started in January 2020. Identification of one or more special spelt genotypes will be expected that could be useful not only for breeders, but also for the processing industry and for the consumers.

    • Michael Gänzle,
    • mgaenzle@ualberta.ca,
    • Faculty of Agricultural, Life & Environmental Sciences,
    • University of Alberta (Canada).

  • STSM 3 - GP1 - Short-Term Scientific Missions (STSM’s)

    Investigation of rheological properties and characterisation of final product of Gluten Free materials

    November 01, 2019 - February 29, 2020

    Pseudocereals are very attractive materials to make gluten free bakery products. However, their lack of gluten makes the breadmaking a challenging process, in which a network matrix must be developed to hold the gas released during fermentation. In that context, it is crucial identified quality predictors at rheological level that allow obtaining gluten free leavened bakery products. The aim of this mobility is the transfer of knowledge between the sending and hosting institution, focused on determining the fundamental aspects in gluten free breadmaking related to the quality of the final products. Cost action is focused on cereals and pseudocereals, which are mainly used for making bakery products. This mobility will provide fundamental information to be applied to the gluten free cereals and pseudocereals and to develop basic methodology for characterizing them on the basis of the baked products quality, which could be further applied by other members of the COST Action. A publication coauthored by researchers from sending and hosting institution is envisaged, which will contribute to the visibility of the Cost Action. Microscale rheological methods will be applied to assess hydration, fermentation behavior and baking performance of the different flours. Image analysis of the doughs/batters and baked products will be done after capturing the images. Analysis of inner structure will be carried out applying image analysis software. Volume and texture, besides staling performance will be done. (Assessment of rheological behavior during mixing, fermenting and baking of different pseudocereals. (1.5 week), Breadmaking and bread characterization following in-house methodology. (1.5 week), Statistical analysis for correlating parameters. Compilation and discussion of results (4 week).)

    • Institute of Agrochemistry and Food Technology,
    • Valencia, Spain. (Christina Rosell) crosell@iata.csic.es

  • STSM 4 - GP1 - Short-Term Scientific Missions (STSM’s)

    Assessing the technological role of sourdoughs or enzymes in cereals based products” February 2020 (1 month)

    December 15, 2020 - December 15, 2020


Face-to-face and teleconference WG1 meetings

  • 2019-05-24 WG1 Teleconference Meeting

  • 2019-09-19 WG1 Teleconference Meeting

  • 2019-10-04 WG1 Teleconference Meeting

  • 2019-12-06 WG1 Teleconference Meeting

  • 2020-02-07 WG1 Teleconference Meeting

Project proposals in consortium

  • 2020-2024, Rakszegi M et al. OTKA, K135211 and 135343 - Exploring of theundefinedgenetic, compositional and processingpotentials of speltindifferentenvironments, National Research, Development and Innovation Office – NKFIH, supported
  • 2020, Guzmán et al.,Desarrollo de variedades de trigopara el campoandaluz con altocontenido en fibradietética en harinasrefinadas, Convocatoria de Ayudas a Proyectos de I+D+i en el Marco del ProgramaOperativoFederAndalucía,2014-2020. Convocatoria 2020. MemoriaCientífico-Técnica, University of Cordoba,Spain
  • 2020, Johannson et al, H2020-MSCA-ITN-2020, GENUINE - GENeticsas a toolto design UniqueINnovativE WHEAT: Climatesmart, sustainable and healthy

Concluded research projects in consortium

Poster and Oral communications in event

International Conferences

(Invited Lectures: Biotechnology section of the XXVIII National Spanish Congress of Microbiology (06-28-2021): Innovative microbiology for the food industry; Summer Course of the Miguel de Cervantes European University (07-19-2021): New challenges of post-pandemic food: Healthy bread, myths and realities) Bartkiene, Elena; Ruzauskas, Modestas; Bartkevics, Vadims; Pugajeva, Iveta; Zavistanaviciute,
Paulina; Starkute, Vytaute; Zokaityte, Egle; Lele, Vita; Vadopalas, Laurynas; Dauksiene, Agila; Grashorn,
Michael; Hoelzle, Ludwig E.; Mendybayeva, Anara; Ryshyanova, Raushan; Gruzauskas, Romas; Juodeikiene, Grazina. Antibiotic residues in poultry meat and selection of the best combinations of lactic acid bacteria and essential oils against Salmonella enterica // FoodBalt 2021: 14th Baltic conference on food science and technology “Sustainable food for conscious consumer”: abstract book / editor: Mari-Liis Kutti. Tallinn: Center of Food and Fermentation Technologies. 2021, p. 20.

Klupsaite, Dovile; Bartkiene, Elena; Bartkevics, Vadims; Pugajeva, Iveta; Borisova, Anastasija;
Zokaityte, Egle; Lele, Vita; Sakiene, Vytaute; Zavistanaviciute, Paulina; Zadeike, Daiva; Juodeikiene, Grazina. Application of ultrasonication and fermentation with Lactobacillus casei strain on the safety characteristics of rice, soy, almond, coconut, and oat drinks by-products // FoodBalt 2021: 14th Baltic conference on food science and technology “Sustainable food for conscious consumer”: abstract book / editor: Mari-Liis Kutti. Tallinn: Center of Food and Fermentation Technologies. 2021, p. 32.

Starkute, Vytaute; Bartkevics, Vadims; Rusko, Janis; Lele, Vita; Juodeikiene, Grazina; Wiacek,
Claudia; Braun, Peggy G.; Bartkiene, Elena. (Bio)technological solutions for lupine seeds treatment and higher value protein isolates / concentrates preparation // FoodBalt 2021: 14th Baltic conference on food science and technology “Sustainable food for conscious consumer”: abstract book / editor: Mari-Liis Kutti. Tallinn: Center of Food and Fermentation Technologies. 2021, p. 144.

Vadopalas, Laurynas; Ruzauskas, Modestas; Lele, Vita; Starkute, Vytaute; Zavistanaviciute, Paulina;
Zokaityte, Egle; Bartkevics, Vadims; Pugajeva, Iveta; Reinolds, Ingars; Badaras, Sarunas; Klupsaite, Dovile; Mozuriene, Erika; Dauksiene, Agila; Gruzauskas, Romas; Juodeikiene, Grazina; Bartkiene, Elena. Combination of antimicrobial starters for cereal fermentation: influence on piglet feces microbiota and mycotoxin biotransformation in vivo // FoodBalt 2021: 14th Baltic conference on food science and technology “Sustainable food for conscious consumer”: abstract book / editor: Mari-Liis Kutti. Tallinn : Center of Food and Fermentation Technologies. 2021, p. 49.

Ilginiene, Jurgita; Juodeikiene, Grazina; Trakselyte-Rupsiene, Karolina; Zadeike, Daiva; Jakstas,
Valdas; Bernatoniene, Jurga; Marksa, Mindaugas; Ivanauskas, Liudas; Bartkiene, Elena; Lele, Vita; Viskelis, Pranas. Imobilization posibilities of antimicrobial components for the development of apple pomace hydrogel type nutraceuticals // FoodBalt 2021: 14th Baltic conference on food science and technology “Sustainable food for conscious consumer”: abstract book / editor: Mari-Liis Kutti. Tallinn : Center of Food and Fermentation Technologies. 2021, p. 119.

  • Bartkiene, Elena; Lele, Vita; Vizbickiene, Donata; Bartkevics, Vadims; Pugajeva, Iveta; Zavistanaviciute, Paulina; Zadeike, Daiva; Juodeikiene, Grazina. Influence of immobilizedlactobacilliinapplepomaceforwheat - barleybreadpreparation // 10th International congress „Flour-Bread'19“ and the 12th Croatiancongress of CerealTechnologists „Brašno-Kruh '19“ :book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek ;Editors: AntunJozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek. ISSN 1848-2554. 2019, p. 18-18, [no. P-03]. [Indėlis: 0,125]
  • Bartkiene, Elena; Lele, Vita; Zavistanaviciute, Paulina; Sakiene, Vytaute; Bartkevics, Vadims; Pugajeva, Iveta; Zadeike, Daiva; Juodeikiene, Grazina. Application of Lactobacilliincombinationwithcranberrycoatingonmouldspoilageprevention and acrylamidereductioninwheatbread // 10th International congress „Flour-Bread'19“ and the 12th Croatiancongress of CerealTechnologists „Brašno-Kruh '19“ :book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek ;Editors: AntunJozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek. ISSN 1848-2554. 2019, p. 11. [Indėlis: 0,125]
  • Bartkiene, Elena; Lele, Vita; Zavistanaviciute, Paulina; Sakiene, Vytaute; Zokaityte, Egle; Pugajeva, Iveta; Bartkevics, Vadims; Zadeike, Daiva; Juodeikiene, Grazina. Wheatbreadwithlacto - fermentedsavoryplants // 10th International congress „Flour-Bread'19“ and the 12th Croatiancongress of CerealTechnologists „Brašno-Kruh '19“ :book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek ;Editors: AntunJozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek. ISSN 1848-2554. 2019, p. 61-61, [no. P-21]. [Indėlis: 0,112]
  • Lele, Vita; Bartkevics, Vadims; Pugajeva, Iveta; Mayrhofer, Sigrid; Domig, Konrad; Bartkiene, Elena. Challenges of theuse of lacticacidforbreadpreparation - comparisonstudy: lacticacidorlacto-fermentation // 10th International congress „Flour-Bread'19“ and the 12th Croatiancongress of CerealTechnologists „Brašno-Kruh '19“ :book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek ;Editors: AntunJozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip JurajStrossmayer University of Osijek. Faculty of FoodTechnologyOsijek. ISSN 1848-2554. 2019, p. 57. [Indėlis: 0,166]

Publications

Petkova M., Stefanova P, Gotcheva V., Kuzmanova I., Angelov A. 2020. Microbiological and physicochemical characterization of traditional Bulgarian sourdoughs and screening of lactic acid bacteria for amylolytic activity. Journal of Chemical Technology and Metallurgy, 55 (5), 921-934

Petkova M., Stefanova P., Gotcheva V., Angelov A. 2021. Isolation and characterisation of lactic acid bacteria and yeasts from typical Bulgarian sourdoughs. Microorganisms (Section “Food Microbiology”, Special Issue “Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites”), 9, 1346-1363;

Llamas-Arriba, M.G.; Hernández-Alcántara, A.M.; Mohedano, M.L.; Chiva, R.; Celador-Lera, L.; Velázquez, E.; Prieto, A.; Dueñas, T.; Tamame, M.; López, P. (2021). Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin. Foods, 10(9), 2004, https://doi.org/10.3390/foods10092004

Chiva, R., Celador-Lera, L., Uña, J.A., Jiménez-López, A., Espinosa-Alcantud, M., Mateos-Horganero, E., Vega, S., Santos, M.Á., Velázquez, E., Tamame, M. (2021). Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in Spain. Microorganisms 2021; 47: 1-44,  https://doi.org/10.3390/microorganisms9010047

Juodeikiene, Grazina; Trakselyte-Rupsiene, Karolina; Navickaite, Bernadeta; Zadeike, Daiva;
Bendoraitiene, Joana; Bartkiene, Elena; Lele, Vita; Rueller, Lukas; Robert, Josef; Arnoldi, Anna; Aiello, Gilda; Glasner, Christoph. Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production // LWT – Food science and technology. Amsterdam : Elsevier. ISSN 0023-6438. eISSN 1096-1127. 2021, vol. 152, art. no. 112337, p. 1-8. DOI: 10.1016/j.lwt.2021.112337.

Trakselyte-Rupsiene, Karolina; Juodeikiene, Grazina; Cernauskas, Darius; Bartkiene, Elena;
Klupsaite, Dovile; Zadeike, Daiva; Bendoraitiene, Joana; Damašius, Jonas; Ignatavicius, Jonas; Sikorskaite-Gudziuniene, Simona. Integration of ultrasound into the development of plant-based protein hydrolysate and its bio-stimulatory effect for growth of wheat grain seedlings In vivo // Plants. Basel : MDPI. ISSN 2223-7747. 2021, vol. 10, iss. 7, art. no. 1319, p. 1-15. DOI: 10.3390/plants10071319.

Zadeike, Daiva; Vaitkeviciene, Ruta; Bartkevics, Vadims; Bogdanova, Estefanija; Bartkiene, Elena;
Lele, Vita; Juodeikiene, Grazina; Cernauskas, Darius; Valatkeviciene, Zidrone. The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products // LWT - Food science and technology. Amsterdam : Elsevier. ISSN 0023-6438. eISSN 1096-1127. 2021, vol. 137, art. no. 110440, p. 1-9. DOI: 10.1016/j.lwt.2020.110440.

Bartkiene, Elena; Zokaityte, Egle; Lele, Vita; Starkute, Vytaute; Zavistanaviciute, Paulina;
Klupsaite, Dovile; Cernauskas, Darius; Ruzauskas, Modestas; Bartkevics, Vadims; Pugajeva, Iveta; Bērziņa, Zane; Gruzauskas, Romas; Sidlauskiene, Sonata; Santini, Antonello; Juodeikiene, Grazina. Combination of extrusion and fermentation with Lactobacillus plantarum and L. uvarum strains for improving the safety characteristics of wheat bran // Toxins. Basel : MDPI. ISSN 2072-6651. 2021, vol. 13, iss. 2, art. no. 163, p. 1-21. DOI: 10.3390/toxins13020163.

Bartkiene, Elena; Bartkevics, Vadims; Pugajeva, Iveta; Borisova, Anastasija; Zokaityte, Egle;
Lele, Vita; Starkute, Vytaute; Zavistanaviciute, Paulina; Klupsaite, Dovilė; Zadeike, Daiva; Juodeikiene,
Grazina. The quality of wheat bread with ultrasonicated and fermented by-products from plant drinks production // Frontiers in microbiology. Lausanne : Frontiers Media SA. ISSN 1664-302X. 2021, vol. 12, art. no. 652548, p. 1-14. DOI: 10.3389/fmicb.2021.652548.

Zokaityte, Egle; Lele, Vita; Starkute, Vytaute; Zavistanaviciute, Paulina; Klupsaite, Dovile; Bartkevics,
Vadims; Pugajeva, Iveta; Bērziņa, Zane; Gruzauskas, Romas; Sidlauskiene, Sonata; Juodeikiene, Grazina; Santini, Antonello; Bartkiene, Elena. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran // LWT - Food science and technology. Amsterdam : Elsevier. ISSN 0023-6438. eISSN 1096-1127. 2021, vol. 146, art. no. 111498, p. 1-10. DOI: 10.1016/j.lwt.2021.111498.

Trakselyte-Rupsiene, Karolina; Juodeikiene, Grazina; Hajnal, Elizabet Janić; Bartkevics, Vadims;
Pugajeva, Iveta; Klupsaite, Dovile; Cernauskas, Darius; Lele, Vita; Žadeikė, Daiva; Bartkiene, Elena. Challenges of Lactobacillus fermentation in combination with acoustic screening for deoxynivalenol and deoxynivalenol conjugates reduction in contaminated wheat - based products // Food control. Oxford : Elsevier. ISSN 0956-7135. eISSN 1873-7129. 2022, vol. 134, art. no. 108699, p. 1-8. DOI: 10.1016/j.foodcont.2021.108699.

Trakselyte-Rupsiene, Karolina; Juodeikiene, Grazina; Alzbergaite, Gabriele; Zadeike, Daiva;
Bartkiene, Elena; Ozogul, Fatih; Ruller, Lukas; Robert, Josef; Rocha, João Miguel F. Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo // Food bioscience. Amsterdam : Elsevier. ISSN 2212-4292. eISSN 2212-4306. 2022, vol. 46, art. no. 101427, p. 1-8. DOI: 10.1016/j.fbio.2021.101427.

  • JanićHajnal E., Pezo L., Orčić D., Šarić L., Plavšić D., Kos J., Mastilović J. (2020). Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. Microorganisms, 8(2), 303.doi:10.3390/microorganisms8020303
  • Tremmel-Bede K., Szentmiklóssy M., Tömösközi S., Török K., Lovegrove A., Shewry P.R. , Láng L., ,Bedő,Z., Vida Gy., Rakszegi M. (2020) Stability analysis of wheat lines with increased level of arabinoxylan. PLOSONE. https://doi.org/10.1371/journal.pone.0232892
  • Bánfalvi A., Németh R., Bagdi A., GergelySz., Rakszegi M., Bedő Z., Láng L., Vida Gy., Tömösközi S. (2020). A novel approach to the characterisation of old wheat (Triticum aestivum L.) landraces by complex rheological analysis. Journal of the Science of Food and Agriculture 2020; 100: 4409–4417. DOI 10.1002/jsfa.10479
  • Polišenská I., Jirsa O., Vaculová K., Pospíchalová M., Wawroszova S., Frydrych J. (2020). Fusarium Mycotoxinsin Two Hulless Oat and Barley. Cultivars Used for Food Purposes. FOODS, MDPI, 9: 1037. doi:10.3390/foods9081037
  • Skendi, A.; Zinoviadou, K.G.; Papageorgiou, M.; Rocha, J.M. (2020). Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods, 9, 1243.
  • Garzon R, Skendi A, Antonio Lazo-Velez M, Papageorgiou M, Rosell CM. (2020). Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chem. 2020 Nov 24:128710. doi: 10.1016/j.foodchem.2020.128710. Galoburda, R.; Straumite, E.; Sabovics, M.; Kruma, Z. Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread. Foods, 9, 1837.

Patents

Sign up for our Newsletter

Submit