Rapid Pyrosequencing and Fatty Acid Analysis for Characterization of Bacillus cereus Isolates from Food

by Joana Salomskiene, Gintare Zaborskiene, Dovile Jonkuviene
Published 2013-01-01

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

by Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė, Dovilė Jonkuvienė
Published 2016-01-01

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

by Lina Vaiciulyte-Funk, Vilma Narbutaite, Daiva Vidmantiene, Dalia Eidukonyte, Joana Salomskiene, Grazina Juodeikiene
Published 2011-01-01

Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors

by Dovile Jonkuviene, Joana Šalomskienė, Asta Abraitienė, Irena Mačionienė, Jūratė Repečkienė, Jūratė Stankienė, Lina Vaičiulytė-Funk
Published 2015-12-01