Working Groups

WG6. Project design and development innovative prototypes of products and small-scale processing technologies

Photos

Elena Bartkiene (Lithuania) - MMXIX

Elena Bartkiene (Lithuania) - MMXX

Objectives and impacts

  • Development of novel formulations of bread and baking goods (e.g. biscuits, cookies, pasta)
  • Development of product and processing prototypes based on cereals, sourdough microorganisms, enzymes and metabolites, and applied to agri-food, cosmetic, nutraceutical and pharmaceutical industries.
  • Optimization of preservation of nutritional, structural and functional properties of low-processed food
  • Development of processing technologies tailored to farmers and companies and that help local economies
  • Development of technologies to reduce food waste
  • Spyridon Paramythiotis
    Greece WGVL6
  • Elena Bartkiene
    Lithuania Vice-Chair / WGL6

Ongoing WG projects



Project of books

  • Innovations in food production: Use of metabolites, enzymes and microbiota from sourdough fermentation (A mutual Book Project between Working Groups 4, 5, 6 and 7).

Project of special issues in peer-reviewed journal

Projects of collaborative manuscripts

Publications:

1. Bartkienė, Elena; Bartkevics, Vadims; Pugajeva, Iveta; Borisova, Anastasija; Zokaitytė, Eglė; Lėlė, Vita; Šakienė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Žadeikė, Daiva; Özogu, Fatih; Juodeikienė, Gražina. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts // Foods. Basel: MDPI. ISSN 2304-8158, 2020, vol. 9, no. 5, p. 1-20. doi:10.3390/foods9050614. Prieiga per internetą: <https://doi.org/10.3390/foods9050614>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 4.092, bendr. cit. rod.: 3.277, kvartilis: Q1 (2018. InCites JCR SCIE)]

2. Bartkienė, Elena; Mozūrienė, Erika; Lėlė, Vita; Zokaitytė, Eglė; Gružauskas, Romas; Jakobsone, Ida; Juodeikienė, Gražina; Ruibys, Romas; Bartkevics, Vadims. Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29: original research // Food Science & Nutrition. Hoboken: Wiley. ISSN 2048-7177, 2020, vol. 8, no. 1, p. 340-350. doi:10.1002/fsn3.1311. Prieiga per internetą: <https ://doi.org/10.1002/fsn3.1311>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 1.797, bendr. cit. rod.: 3.277, kvartilis: Q3 (2018. InCites JCR SCIE)] [M.kr.: A003] [Indėlis: 0,444]

3. Bartkienė, Elena; Zokaitytė, Eglė; Lėlė, Vita; Šakienė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Bendoraitienė, Joana; Navikaitė-Šnipaienė, Vesta; Ružauskas, Modestas. Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste: original article // International Journal of Food Science and Technology. Hoboken: Wiley. ISSN 0950-5423, 2020, vol. 55, no. 1, p. 406-419. doi:10.1111/ijfs.14285. Prieiga per internetą: <https://doi.org/10.1111/ijfs.14285>. Science Citation Index Expanded (Web of Science); Scopus; CAB Abstracts; BIOSIS Previews; Chemical Abstracts (CAplus). [S1] [Citav. rodiklis: 2.773, bendr. cit. rod.: 3.277, kvartilis: Q2 (2018. InCites JCR SCIE)]

4. Gunasekaran,Yasaswini Kooniambedu; Lėlė, Vita; Šakienė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Klupšaitė, Dovilė; Bartkevics, Vadims; Guine, Raquel P.F; Bartkienė, Elena. Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics: original research // Food science & nutrition. Malden, MA: John Wiley & Sons. ISSN 2048-7177, 2020, vol. 8, no. 9, p. 4746-4756. doi:10.1002/fsn3.1705. Prieiga per internetą: <https://doi.org/10.1002/fsn3.1705>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 1.797, bendr. cit. rod.: 3.277, kvartilis: Q3 (2018. InCites JCR SCIE)]

5. Vadopalas, Laurynas; Badaras, Šarūnas; Ružauskas, Modestas; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Bartkevics, Vadims; Klupšaitė, Dovilė; Mozūrienė, Erika; Daukšienė, Agila; Šidlauskienė, Sonata; Gružauskas, Romas; Bartkienė, Elena. Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets // Animals. Basel: MDPI. ISSN 2076-2615, 2020, vol. 10, no. 7, p. 1-22. doi:10.3390/ani10071201. Prieiga per internetą: <https://doi.org/10.3390/ani10071201>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 2.323, bendr. cit. rod.: 1.643, kvartilis: Q1 (2018. InCites JCR SCIE)]

6. Vadopalas, Laurynas; Ružauskas, Modestas; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Bartkevics, Vadims; Pugajeva, Iveta; Reinolds, Ingars; Badaras, Šarūnas; Klupšaitė, Dovilė; Mozūrienė, Erika; Daukšienė, Agila; Gružauskas, Romas; Bartkienė, Elena. Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo: original research article // Frontiers in Veterinary Science. Lausanne: Frontiers media SA. ISSN 2297-1769, 2020, vol. 7, p. 1-17. doi:10.3389/fvets.2020.528990. Prieiga per internetą: <https://doi.org/10.3389/fvets.2020.528990>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 2.245, bendr. cit. rod.: 1.474, kvartilis: Q1 (2018. InCites JCR SCIE)]

7. Vadopalas, Laurynas; Ružauskas, Modestas; Lėlė, Vita; Šakienė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Bartkevičs, Vadims; Badaras, Šarūnas; Klupšaitė, Dovilė; Mozūrienė, Erika; Daukšienė, Agila; Šidlauskienė, Sonata; Gružauskas, Romas; Bartkienė, Elena. Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock // Animals. Basel: MDPI. ISSN 2076-2615, 2020, vol. 10, no. 5, p. 1-17. doi:10.3390/ani10050783. Prieiga per internetą: <https://doi.org/10.3390/ani10050783>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 2.323, bendr. cit. rod.: 1.643, kvartilis: Q1 (2018. InCites JCR SCIE)]

8. Zokaitytė, Eglė; Černauskas, Darius; Klupšaitė, Dovilė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Ružauskas, Modestas; Gružauskas, Romas; Juodeikienė, Gražina; Rocha, João Miguel; Bliznikas, Saulius; Viškelis, Pranas; Ruibys, Romas; Bartkienė, Elena. Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides // Microorganisms. Basel: MDPI. ISSN 2076-2607, 2020, vol. 8, no. 8, p. 1-26: pav., lent. doi:10.3390/microorganisms8081182. Prieiga per internetą: <https://doi.org/10.3390/microorganisms8081182> <https://pubmed.ncbi.nlm.nih.gov/32756465/>. Science Citation Index Expanded (Web of Science); MEDLINE. [S1] [Citav. rodiklis: 4.152, bendr. cit. rod.: 4.286, kvartilis: Q2 (2018. InCites JCR SCIE)]

9. Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Černauskas, Darius; Klupšaitė, Dovilė; Ružauskas, Modestas; Ališauskaitė, Justė; Baltrušaitytė, Alma; Dapšas, Mantvydas; Širiakovaitė, Karolina; Trunce, Simonas; Guine, Raquel P.F; Viškelis, Pranas; Steiblienė, Vesta; Bartkienė, Elena. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products // Foods. Basel: MDPI. ISSN 2304-8158, 2020, vol. 9, no. 11, p. 1-34. doi:10.3390/foods9111620. Prieiga per internetą: <https://doi.org/10.3390/foods9111620>. Science Citation Index Expanded (Web of Science). [S1] [Citav. rodiklis: 4.092, bendr. cit. rod.: 3.277, kvartilis: Q1 (2018. InCites JCR SCIE)]

Project of biobanks

Ongoing research projects in consortium

1. Bartkienė, Elena; Özogul, Fatih; Rocha,. João Miguel. Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed // Foods. Basel : MDPI. ISSN 2304-8158, 2022, vol. 11, no. 3, p. 1-20. doi:10.3390/foods11030452. Prieiga per internetą: <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834576/>. Science Citation Index Expanded (Web of Science). [S1] [M.kr.: A003] [Citav. rodiklis: 4.35, bendr. cit. rod.: 4.309, kvartilis: Q2 (2020. InCites JCR SCIE)]

2. Agagündüz, Duygu; Yılmaz, Birsen; Sahin, Teslime Özge; Günesliol, Bartu Eren; Ayten, Serife; Russo, Pasquale; Spano, Giuseppe; Rocha, João Miguel; Bartkienė, Elena; Ozogul, Fatih. Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis // Foods. Basel : MDPI. ISSN 2304-8158, 2021, vol. 10, no. 12, p. 1-33. doi:10.3390/foods10123099. Prieiga per internetą: <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701325/>. Science Citation Index Expanded (Web of Science); MEDLINE. [S1] [M.kr.: A003] [Citav. rodiklis: 4.35, bendr. cit. rod.: 4.309, kvartilis: Q2 (2020. InCites JCR SCIE)]

3. Bartkienė, Elena; Bartkevics, Vadims; Pugajeva, Iveta; Borisova, Anastasija; Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Žadeikė, Daiva; Juodeikienė, Gražina. 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, p. 1-14. doi:10.3389/fmicb.2021.652548. Prieiga per internetą: <https://doi.org/10.3389/fmicb.2021.652548>. Science Citation Index Expanded (Web of Science); PubMed. [S1] [M.kr.: A003, T005] [Citav. rodiklis: 5.64, bendr. cit. rod.: 5.079, kvartilis: Q1 (2020. InCites JCR SCIE)]

4. Bartkienė, Elena; Jomantaitė, Ieva; Mockus, Ernestas; Ruibys, Romas; Baltušnikienė, Aldona; Santini, Antonello; Zokaitytė, Eglė. The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers // Foods. Basel : MDPI. ISSN 2304-8158, 2021, vol. 10, no. 10, p. 1-15. doi:10.3390/foods10102501. Prieiga per internetą: <https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535695/>. Science Citation Index Expanded (Web of Science); MEDLINE; Scopus. [S1] [M.kr.: A003] [Citav. rodiklis: 4.35, bendr. cit. rod.: 4.309, kvartilis: Q2 (2020. InCites JCR SCIE)]

5. Bartkienė, Elena; Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Černauskas, Darius; Ružauskas, Modestas; Bartkevics, Vadims; Pugajeva, Iveta; Bērziņa, Zane; Gružauskas, Romas; Šidlauskienė, Sonata; Santini, Antonello; Juodeikienė, Gražina. 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, no. 2, p. 1-19. Prieiga per internetą: <https://doi.org/10.3390/toxins13020163>. Science Citation Index Expanded (Web of Science). [S1] [M.kr.: A003, T005] [Citav. rodiklis: 4.546, bendr. cit. rod.: 4.281, kvartilis: Q1 (2020. InCites JCR SCIE)

6. Bartkienė, Elena; Zokaitytė, Eglė; Zavistanavičiūtė, Paulina; Mockus, Ernestas; Černauskas, Darius; Ružauskas, Modestas; Tolpežnikaitė, Ernesta; Guine, Raquel P.F. Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products // Foods. Basel : MDPI. ISSN 2304-8158, 2021, vol. 10, no. 10, p. 1-21. doi:10.3390/foods10102329. Prieiga per internetą: <https://doi.org/10.3390/foods10102329>. Science Citation Index Expanded (Web of Science); MEDLINE. [S1] [M.kr.: A003] [Citav. rodiklis: 4.35, bendr. cit. rod.: 4.309, kvartilis: Q2 (2020. InCites JCR SCIE)]

7. Sharma, Heena; Ozogul, Fatih; Bartkienė, Elena; Rocha, João Miguel. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products // Critical Reviews in Food Science and Nutrition. Philadelphia : Taylor & Francis. ISSN 1040-8398, 2021, vol. 00, no. 00, p. 1-24. doi:10.1080/10408398.2021.2007844. Prieiga per internetą: <https://pubmed.ncbi.nlm.nih.gov/34845955/>. Science Citation Index Expanded (Web of Science). [S1] [M.kr.: A003] [Citav. rodiklis: 11.176, bendr. cit. rod.: 4.602, kvartilis: Q1 (2020. InCites JCR SCIE)]

8. Tolpežnikaitė, Ernesta; Ružauskas, Modestas; Pilkaitytė, Renata; Bartkevics, Vadims; Zavistanavičiūtė, Paulina; Starkutė, Vytautė; Lėlė, Vita; Zokaitytė, Eglė; Mozūrienė, Erika; Ruibys, Romas; Klupšaitė, Dovilė; Santini, Antonello; Bartkienė, Elena. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content // Food control. Oxon : Elsevier Science LTD. ISSN 0956-7135, 2021, vol. 129, p. 1-12. doi:10.1016/j.foodcont.2021.108235. Prieiga per internetą: <https://doi.org/10.1016/j.foodcont.2021.108235>. Science Citation Index Expanded (Web of Science); Biological Abstracts; BIOSIS Previews|; Scopus. [S1] [M.kr.: A003] [Citav. rodiklis: 5.548, bendr. cit. rod.: 4.309, kvartilis: Q1 (2020. InCites JCR SCIE)]

9. Vadopalas, Laurynas; Zokaitytė, Eglė; Zavistanavičiūtė, Paulina; Gružauskas, Romas; Starkutė, Vytautė; Mockus, Ernestas; Klementavičiūtė, Jolita; Ružauskas, Modestas; Lėlė, Vita; Černauskas, Darius; Klupšaitė, Dovilė; Daukšienė, Agila; Sederevičius, Antanas; Badaras, Šarūnas; Bartkienė, Elena. Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles // Animals. Basel : MDPI. ISSN 2076-2615, 2021, vol. 11, no. 9, p. 1-15. doi:10.3390/ani11092544. Prieiga per internetą: <https://doi.org/10.3390/ani11092544>. Science Citation Index Expanded (Web of Science); MEDLINE. [S1] [M.kr.: A003, T005] [Citav. rodiklis: 2.752, bendr. cit. rod.: 2.232, kvartilis: Q1 (2020. InCites JCR SCIE)]

10. Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Bartkevics, Vadims; Pugajeva, Iveta; Bērziņa, Zane; Gružauskas, Romas; Šidlauskienė, Sonata; Juodeikienė, Gražina; Santini, Antonello; Bartkienė, 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, 2021, vol. 13, no. 2, p. 1-21. doi:10.1016/j.lwt.2021.111498. Prieiga per internetą: <https://doi.org/10.1016/j.lwt.2021.111498>. Science Citation Index Expanded (Web of Science); Scopus. [S1] [M.kr.: A003, T005] [Citav. rodiklis: 4.952, bendr. cit. rod.: 4.309, kvartilis: Q1 (2020. InCites JCR SCIE)]

12. Zokaitytė, Eglė; Širiakovaitė, Karolina; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Lėlė, Vita; Mozūrienė, Erika; Klupšaitė, Dovilė; Viškelis, Pranas; Ruibys, Romas; Guiné, Raquel; Bartkienė, Elena. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products // Foods. Basel : MDPI. ISSN 2304-8158, 2021, vol. 10, no. 4, p. 1-12. doi:10.3390/foods10040777. Prieiga per internetą: <https://doi.org/10.3390/foods10040777>. Science Citation Index Expanded (Web of Science); PubMed. [S1] [M.kr.: A003] [Citav. rodiklis: 4.35, bendr. cit. rod.: 4.309, kvartilis: Q2 (2020. InCites JCR SCIE)]

WG outputs



Face-to-face and teleconference WG6 meetings

  • 2019-05-24 WG6 Teleconference Meeting

  • 2019-09-19 WG6 Teleconference Meeting

  • 2019-10-04 WG6 Teleconference Meeting

  • 2019-12-06 WG6 Teleconference Meeting

  • 2020-02-07 WG6 Teleconference Meeting

Project proposals in consortium

  • 2020 01 01 – 2022 12 31. Coordinator Lithuania University of Health Sciences (leader  E. Bartkiene; participants: M. Ruzauskas, V. Lele, V. Sakiene, P. Zavistanaviciute, E. Zokaityte et al.). Partners: Kaunas University of Technology (leader G. Juodeikiene); Institute of Food Safety, Animal Health and Environment-BIOR (leader V. Bartkevics); SME „Ustukiu malunas“ (Pasvalys, Lithuania). EUREKA Network Project E!13309 “SUSFEETECH” (No. 01.2.2-MITA-K-702-05-0001) “Sustainable, higher value, antimicrobial feed technology prototype“.

  • 2020-01-01 – 2022-12-31. Coordinator: Dnipro State Agrarian and Economic University (leader S. Mykolenko; participants: N. Sova, D. Timchak, K. Chorney et al.). Partner: Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine (leader E. Aliev). Ukrainian State Project for Young Scientists, Ministry of Education and Science of Ukraine (No 0120U100322) “Healthy plant-based food products and feed additives: reducing food-waste through development of technology and equipment”.

  • 2018. Rocha, J.M. (Coordinator). BIOADVANCE – Biotechnological advances in sustainable and healthy applications of sourdough through foodomics. Programme Pillar Societal Challenges 2 (SC2), Research and Innovation action (RIA), Call Sustainable Food Security (H2020-SFS-2018-2020), Topic Towards healthier and sustainable food (SFS-16-2018).

Concluded research projects in consortium

Poster and Oral communications in events

Conference Papers 2020:

 

Bartkiene, Elena; Lele, Vita; Vizbickiene, Donata; Bartkevics, Vadims; Pugajeva, Iveta; Zavistanaviciute, Paulina; Zadeike, Daiva; Juodeikiene, Grazina. Influence of immobilized lactobacilli in apple pomace for wheat - barley bread preparation // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. 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 Lactobacilli in combination with cranberry coating on mould spoilage prevention and acrylamide reduction in wheat bread // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. 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. Wheat bread with lacto - fermented savory plants // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. 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 the use of lactic acid for bread preparation - comparison study: lactic acid or lacto-fermentation // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. ISSN 1848-2554. 2019, p. 57. [Indėlis: 0,166]

 

Conference Papers 2021:

 

1. Bartkienė, Elena; Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Černauskas, Darius; Ružauskas, Modestas; Bartkevics, Vadims; Pugajeva, Iveta; Bērziņa, Z; Gružauskas, Romas; Šidlauskienė, Sonata; Žadeikė, Daiva; Mickienė, Rūta; Juodeikienė, Gražina. Influence of Extrusion and Fermentation Processes on Wheat Bran Amino and Fatty Acids Profile, Chemical and Biosafety, Antimicrobial and Antifungal Properties: kviestinis pranešimas // The 3rd International Conference "Nutrition and Health": Riga, Latvia, December 9-11, 2020 : conference programme and book of abstracts / Editors-in-chief: Ida Jākobsone. Riga: University of Latvia Press, 2020. ISBN 9789934186240, p. 36-37, no. PL9. doi:10.22364/icnh.3.2020. Prieiga per internetą: < https://www.nutritionandhealth2020.lu.lv/fileadmin/user_upload/LU.LV/Apaksvietnes/Fakultates /www.kf.lu.lv/Abstracts_Programma_Uztur_konf_2020-internetam_2_.pdf>. [T1e]

Conference Papers 2022:

1. Vadopalas, Laurynas; Ružauskas, Modestas; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Bartkevics, Vadims; Pugajeva, Iveta; Reinolds, Ingars; Badaras, Šarūnas; Klupšaitė, Dovilė; Mozūrienė, Erika; Daukšienė, Agila; Gružauskas, Romas; Juodeikienė, Gražina; Bartkienė, Elena. Influence of fermented feed on piglets growth performance and mycotoxins biotransformation in vivo // Tagungsband: 19. BOKU-Symposium Tierernährung "Tierernährung zwischen Tierwohl und Umweltschutz" : 15. April 2021, Wien / Institut für Tierernährung, Tierische Lebensmittel und Ernährungsphysiologie (TTE). Department für Agrarbiotechnologie, IFA-Tulln. Universität für Bodenkultur Wien ; Herausgeber: Kristina Kube, Martin Gierus. Wien : Institut für Tierernährung, Tierische Lebensmittel und Ernährungsphysiologie (TTE), 2021. ISBN 9783900932725, p. 112-118 : pav., lent. Prieiga per internetą: <https://drive.boku.ac.at/f/68c1fa25ed4a44229f5d/>. [P1d] [M.kr.: A003]

2. Lėlė, Vita; Bartkevics, Vadims; Pugajeva, Iveta; Domig, Konrad; Bartkienė, Elena. Influence of Sourdough Lactic Acid Bacteria and Chemical Acidification on Acrylamide Formation in Bread // 14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer” : book of abstracts : May 3-5, 2021, Tallinn, Estonia / Center of Food and Fermentation Technologies ; [Editor: Mari-Liis Kutti]. Tallinn : Center of Food and Fermentation Technologies, 2021, p. 37-37. Prieiga per internetą: <https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf>. [T1e] [M.kr.: A003]

3. Starkutė, Vytautė; Bartkevics, Vadims; Rusko, Janis; Lėlė, Vita; Juodeikienė, Gražina; Wiacek, Claudia; Braun, Peggy G; Bartkienė, Elena. (Bio)Technological Solutions for Lupine Seeds Treatment and Higher Value Protein Isolates / Concentrates Preparation // 14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer” : book of abstracts : May 3-5, 2021, Tallinn, Estonia / Center of Food and Fermentation Technologies ; [Editor: Mari-Liis Kutti]. Tallinn : Center of Food and Fermentation Technologies, 2021, p. 144-144. Prieiga per internetą: <https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf>. [T1e] [M.kr.: A003]

4. Vadopalas, Laurynas; Ružauskas, Modestas; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Bartkevics, Vadims; Pugajeva, Iveta; Reinolds, Ingars; Badaras, Šarūnas; Klupšaitė, Dovilė; Mozūrienė, Erika; Daukšienė, Agila; Gružauskas, Romas; Juodeikienė, Gražina; Bartkienė, Elena. Combination of Antimicrobial Starters for Cereal Fermentation: Influence on Piglet Feces Microbiota and Mycotoxin Biotransformation in Vivo // 14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer” : book of abstracts : May 3-5, 2021, Tallinn, Estonia / Center of Food and Fermentation Technologies ; [Editor: Mari-Liis Kutti]. Tallinn : Center of Food and Fermentation Technologies, 2021, p. 49-49. Prieiga per internetą: <https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf>. [T1e]

5. Vadopalas, Laurynas; Ružauskas, Modestas; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Zokaitytė, Eglė; Bartkevics, Vadims; Badaras, Šarūnas; Klupšaitė, Dovilė; Mozūrienė, Erika; Daukšienė, Agila; Šidlauskienė, Sonata; Gružauskas, Romas; Bartkienė, Elena. New Combination of Antimicrobial Lactic Acid Bacteria Strains for More Sustainable Livestock Production // The Vital Nature Sign : 15th International scientific conference "The Vital Nature Sign" : May 20th-21st, 2021, Kaunas, Lithuania : abstract book / [Editors: Audrius Maruška, Nicola Tiso, Vilma Kaškonienė, Mantas Stankevičius]. Kaunas : Vytautas Magnus University. ISSN 2335-8653, 2020, p. 35-35. [T1e] [M.kr.: A003]

6. Zavistanavičiūtė, Paulina; Lėlė, Vita; Šakienė, Vytautė; Ružauskas, Modestas; Bernatonienė, Jurga; Jakštas, Valdas; Viškelis, Pranas; Žadeikė, Daiva; Juodeikienė, Gražina; Bartkienė, Elena. Berries/Fruits By-Products Potential Antimicrobial Ingredients for Food Industry // 14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer” : book of abstracts : May 3-5, 2021, Tallinn, Estonia / Center of Food and Fermentation Technologies ; [Editor: Mari-Liis Kutti]. Tallinn : Center of Food and Fermentation Technologies, 2021, p. 158-158. Prieiga per internetą: <https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf>. [T1e] [M.kr.: A003, M003]

7. Zavistanavičiūtė, Paulina; Starkutė, Vytautė; Zokaitytė, Eglė; Lėlė, Vita; Viškelis, Pranas; Bernatonienė, Jurga; Bartkienė, Elena. The Use of Food Industry By-products for Technological Microorganisms Biomass Production // The Vital Nature Sign : 15th International scientific conference "The Vital Nature Sign" : May 20th-21st, 2021, Kaunas, Lithuania : abstract book / [Editors: Audrius Maruška, Nicola Tiso, Vilma Kaškonienė, Mantas Stankevičius]. Kaunas : Vytautas Magnus University. ISSN 2335-8653, 2020, p. 37-37. [T1e] [M.kr.: A003, N010]

8. Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Černauskas, Darius; Klupšaitė, Dovilė; Ružauskas, Modestas; Ališauskaitė, Justė; Baltrušaitytė, Alma; Dapšas, Mantvydas; Širiakovaitė, Karolina; Truncė, Simonas; Guiné, Raquel de Pinho Ferreira; Viškelis, Pranas; Steiblienė, Vesta; Bartkienė, Elena. Additional Value Beverages Developed from Technological Functionalized Dairy, Cereal, and Fruit/Berry Industries By-Products // The Vital Nature Sign : 15th International scientific conference "The Vital Nature Sign" : May 20th-21st, 2021, Kaunas, Lithuania : abstract book / [Editors: Audrius Maruška, Nicola Tiso, Vilma Kaškonienė, Mantas Stankevičius]. Kaunas : Vytautas Magnus University. ISSN 2335-8653, 2020, p. 38-38. [T1e] [M.kr.: A003, N010]

9. Zokaitytė, Eglė; Lėlė, Vita; Starkutė, Vytautė; Zavistanavičiūtė, Paulina; Klupšaitė, Dovilė; Bartkevics, Vadims; Pugajeva, Iveta; Bērziņa, Zane; Bartkienė, Elena. Ekstruzijos ir biologinio apdorojimo procesų derinio įtaka kvietinių sėlenų rodikliams // 10-oji jaunųjų mokslininkų konferencija "Jaunieji mokslininkai – žemės ūkio pažangai" : pranešimų tezės : [2021 m. lapkričio 18 d.] / Lietuvos mokslų akademijos Žemės ūkio ir miškų mokslų skyrius ; [Leidinį sudarė Reda Daukšienė]. Vilnius : Lietuvos mokslų akademija, 2021. ISBN 9789986080831, p. 39-39. [T2]

10. Zokaitytė, Eglė; Lėlė, Vita; Šakienė, Vytautė; Zavistanavičiūtė, Paulina; Ružauskas, Modestas; Čepienė, Marina; Čeplinskas, Vidas; Kairaitytė, Gintarė; Lingytė, Rasa; Marčiulionis, Laurynas; Monstavičiūtė, Ema; Pikūnaitė, Meda; Šmigelskytė, Miglė; Vyzaitė, Enrika; Žilinskaitė, Laima; Bartkienė, Elena. The Development of Antimicrobial Compositions from Berries/Vegetables and Lactic Acid Bacteria // 14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer” : book of abstracts : May 3-5, 2021, Tallinn, Estonia / Center of Food and Fermentation Technologies ; [Editor: Mari-Liis Kutti]. Tallinn : Center of Food and Fermentation Technologies, 2021, p. 161-161. Prieiga per internetą: <https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf>. [T1e] [M.kr.: A003]

  • Bartkiene, Elena; Lele, Vita; Vizbickiene, Donata; Bartkevics, Vadims; Pugajeva, Iveta; Zavistanaviciute, Paulina; Zadeike, Daiva; Juodeikiene, Grazina. Influence of immobilized lactobacilli in apple pomace for wheat - barley bread preparation // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. 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 Lactobacilli in combination with cranberry coating on mould spoilage prevention and acrylamide reduction in wheat bread // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. 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. Wheat bread with lacto - fermented savory plants // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. 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 the use of lactic acid for bread preparation - comparison study: lactic acid or lacto-fermentation // 10th International congress „Flour-Bread'19“ and the 12th Croatian congress of Cereal Technologists „Brašno-Kruh '19“ : book of abstracts : 11-14 June 2019 Osijek, Croatia / Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek ; Editors: Antun Jozinovič, Sandra Budžaki, Ivica Strelec, Ante Lončarič. Osijek : Josip Juraj Strossmayer University of Osijek. Faculty of Food Technology Osijek. ISSN 1848-2554. 2019, p. 57. [Indėlis: 0,166]

Publications

  • Bartkiene, E.; Lele, V.; Ruzauskas, M.; Domig, K.; Starkute, V.; Zavistanaviciute, P.; Bartkevics, V.; Pugajeva, I.; Klupsaite, D.; Juodeikiene, G.; Mickiene, R.; Rocha, J. M. (2020) Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation. Microorganisms, 8, (1), art. no. 64, p. 1-22. DOI: https://doi.org/10.3390/microorganisms8010064.

  • Bartkiene, E.; Lele, V.; Starkute, V.; Zavistanaviciute, P.; Zokaityte, E.; Varinauskaite, I.; Pileckaite, G.; Rutkauskaite, G.; Kanaporis, T.; Dmitrijeva, L.; Viškelis, P.; Santini, A.; Ruzauskas, M. (2020) Plants and lactic acid bacteria combination for new antimicrobial and antioxidant properties product development in a sustainable manner. Foods, 9, (4), 433, p. 1-16. DOI: https://doi.org/10.3390/foods9040433.

  • Bartkiene, E.; Mozuriene, E.; Lele, V.; Zokaityte, E.; Gruzauskas, R.; Jakobsone, I.; Juodeikiene, G.; Ruibys, R.; Bartkevics, V. (2020) Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29. Food Science and Nutrition, 8, (1), p. 340-350. DOI: https://doi.org/10.1002/fsn3.1311.

  • Bartkiene, E.; Zokaityte, E.; Lele, V.; Sakiene, V.; Zavistanaviciute, P.; Klupsaite, D.; Bendoraitiene, J.; Navikaite-Snipaitiene, V.; Ruzauskas, M. (2020) Technology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste. International Journal of Food Science and Technology, 55, (1), p. 406-419. DOI: https://doi.org/10.1111/ijfs.14285.

  • Zavistanaviciute, P.; Lele, V.; Antanaitis, R.; Televičius, M.; Ruzauskas, M.; Zebeli, Q.; Bartkiene, E. (2020) Separate and synergic effects of Lactobacillus uvarum LUHSS245 and arabinogalactan on the In Vitro antimicrobial properties as well as on the fecal and metabolic profile of newborn calves. Animals, 10, (4), 593, p. 1-15. DOI: https://doi.org/10.3390/ani10040593.

  • Bartkiene, E., Bartkevics,V., Pugajeva, P., Borisova, A., Zokaityte, E., Lele, V. , Sakiene, V., Zavistanaviciute, P., Klupsaite, D, Zadeike, D., Özogul, F., Juodeikiene, G. (2020) Challenges Associated with Byproducts Valorization —Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods, 9, 614; doi:https://doi.org/10.3390/foods9050614.

  • Vadopalas, L., Ruzauskas, M., Lele, V., Starkute, V., Zavistanaviciute, P., Zokaityte, E., Bartkevics, V., Badaras, S., Klupsaite, D., Mozuriene, E., Dauksiene, A., Sidlauskiene, S., Gruzauskas, R., Bartkiene, E. (2020) Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock. Animals, 10, 783; doi:https://doi.org/10.3390/ani10050783

  • Mykolenko, S.Yu., Zakharenko A.M. (2020) Effect of amaranth and flaxseed flour on quality of cookies. Technical Sciences and Technologies, 1 (19) (Index Copernicus) . eISSN 2411-5363 DOI: https://doi.org/10.25140/2411-5363-2020-1(19)-212-224

Patents

  • Mykolenko S.Yu., Kozyar Yu.V. (2020) UA Patent No. 141411 Gluten free cookies A21D 13/047 (2017.01), A21D 13/066 (2017.01). Ukrainian Intellectual Property Institute (Ukrpatent)

  • Mykolenko S.Yu., Timchak D.O., Kuyanov Yu.Yu. (2020) UA Patent No. 141410 A23L 5/30 (2016.01), A23L 7/161 (2016.01). Method of popped sorghum production.. Ukrainian Intellectual Property Institute (Ukrpatent)

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