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Non-conventional yeasts for food and additives production in a circular economy perspective

FEMS yeast research, 2021-11, Vol.21 (7), p.1

2021

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Investigation of Antibacterial Activity and Probiotic Properties of Strains Belonging to Lactobacillus and Bifidobacterium Genera for Their Potential Application in Functional Food and Feed Products

Probiotics and antimicrobial proteins, 2021-10, Vol.13 (5), p.1387-1403

2021

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Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making

Plant foods for human nutrition (Dordrecht), 2023-06, Vol.78 (2), p.307-313

2023

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The study of bacteria cellulases isolated from the soil and possibilities of using different media for the formation of cellulases

Žemės ūkio mokslai, 2019-12, Vol.26 (3)

2019

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Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

Foods, 2022-08, Vol.11 (15), p.2321

2022

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The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Food science & technology, 2021-02, Vol.137, p.110457, Article 110457

2021

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Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains

Journal of the science of food and agriculture, 2019-03, Vol.99 (5), p.2348-2355

2019

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Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Foods, 2021-01, Vol.10 (1), p.171

2021

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Evaluation of the potential of utilizing lactic acid bacteria and dairy wastewaters for methane production

Energy exploration & exploitation, 2017-05, Vol.35 (3), p.388-402

2017

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The study of fungal cellulases activity isolated from the natural environment

Žemės ūkio mokslai, 2019-01, Vol.25 (4)

2019

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Investigation of xylanase properties and possibilities of immobilization using sodium alginate

Žemės ūkio mokslai, 2018-10, Vol.25 (3)

2018

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L-lactic acid and phenolic compounds production from wheat bran using Lactobacillus crustorum and Lactobacillus sanfranciscensis

Journal of biotechnology, 2018-08, Vol.280, p.S51-S51

2018

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Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

Food control, 2013-06, Vol.31 (2), p.539-545

2013

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Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

Food science & technology, 2018-03, Vol.89, p.307-314

2018

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Solid-state fermentation of Silybum marianum L. seeds used as additive to increase the nutritional value of wheat bread

Food technology and biotechnology, 2013-10, Vol.51 (4), p.528-528

2013

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Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus

Biocatalysis and agricultural biotechnology, 2018-07, Vol.15, p.185-191

2018

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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

Food control, 2017-01, Vol.71, p.285-292

2017

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Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Food bioscience, 2020-12, Vol.38, p.100791, Article 100791

2020

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Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis

Catalysis today, 2015-01, Vol.239, p.11-16

2015

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The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Journal of food science, 2018-06, Vol.83 (6), p.1560-1568

2018

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Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

International journal of food sciences and nutrition, 2015-01, Vol.66 (7), p.736-742

2015

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Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Food science & technology, 2015-09, Vol.63 (1), p.766-772

2015

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Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

International journal of food sciences and nutrition, 2018-03, Vol.69 (2), p.165-175

2018

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Bioconversion of agro-industrial by-products to lactic acid using Lactobacillus sakei and two Pediococcus spp. strains

International journal of food science & technology, 2016-12, Vol.51 (12), p.2682-2691

2016

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Trends in Non-Alcoholic Beverages

Galanakis, Charis M

1, 2019

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Non-conventional yeasts for food and additives production in a circular economy perspective

Investigation of Antibacterial Activity and Probiotic Properties of Strains Belonging to Lactobacillus and Bifidobacterium Genera for Their Potential Application in Functional Food and Feed Products

Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making

The study of bacteria cellulases isolated from the soil and possibilities of using different media for the formation of cellulases

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

Evaluation of the potential of utilizing lactic acid bacteria and dairy wastewaters for methane production

The study of fungal cellulases activity isolated from the natural environment

Investigation of xylanase properties and possibilities of immobilization using sodium alginate

L-lactic acid and phenolic compounds production from wheat bran using Lactobacillus crustorum and Lactobacillus sanfranciscensis

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

Solid-state fermentation of Silybum marianum L. seeds used as additive to increase the nutritional value of wheat bread

Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

Bioconversion of agro-industrial by-products to lactic acid using Lactobacillus sakei and two Pediococcus spp. strains

Trends in Non-Alcoholic Beverages

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