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Determination of pharmaceutical residues in wastewater using high performance liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry

Journal of pharmaceutical and biomedical analysis, 2017-01, Vol.133, p.64-74

2017

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A comparison of gas chromatography coupled to tandem quadrupole mass spectrometry and high-resolution sector mass spectrometry for sensitive determination of polycyclic aromatic hydrocarbons (PAHs) in cereal products

Food chemistry, 2017-04, Vol.221, p.1291-1297

2017

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Legacy and alternative brominated, chlorinated, and organophosphorus flame retardants in indoor dust—levels, composition profiles, and human exposure in Latvia

Environmental science and pollution research international, 2021-05, Vol.28 (20), p.25493-25502

2021

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An Occurrence Study of Mycotoxins in Plant-Based Beverages Using Liquid Chromatography-Mass Spectrometry

Toxins, 2024-01, Vol.16 (1), p.53

2024

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Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Microorganisms (Basel), 2019-12, Vol.8 (1), p.64

2019

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Determination of Fungi and Multi-Class Mycotoxins in Camelia Sinensis and Herbal Teas and Dietary Exposure Assessment

Toxins, 2020-08, Vol.12 (9), p.555

2020

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Diversity of Mycotoxins Produced by Fusarium Strains Infecting Weeds

Toxins, 2023-06, Vol.15 (7), p.420

2023

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Toxigenicity of F. graminearum Residing on Host Plants Alternative to Wheat as Influenced by Environmental Conditions

Toxins, 2022-08, Vol.14 (8), p.541

2022

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Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

Poultry science, 2020-08, Vol.99 (8), p.4065-4076

2020

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Application of Wastewater-Based Epidemiology for Tracking Human Exposure to Deoxynivalenol and Enniatins

Toxins, 2022-01, Vol.14 (2), p.91

2022

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The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Frontiers in microbiology, 2019-05, Vol.10, p.1036-1036

2019

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Data on occurrence of perfluoroalkyl substances in influents and effluents collected from different wastewater treatment plants in Latvia

Data in brief, 2022-06, Vol.42, p.108228-108228, Article 108228

2022

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Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Toxins, 2021-02, Vol.13 (2), p.163

2021

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The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Frontiers in microbiology, 2021-03, Vol.12, p.652548-652548

2021

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Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Frontiers in microbiology, 2022-12, Vol.13, p.1031273-1031273

2022

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Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Toxins, 2023-01, Vol.15 (1), p.75

2023

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Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract

Foods, 2021-09, Vol.10 (9), p.2226

2021

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The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Foods, 2020-01, Vol.9 (1), p.93

2020

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Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici

Foods, 2024-04, Vol.13 (8), p.1249

2024

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Recent Applications of Nano-Liquid Chromatography in Food Safety and Environmental Monitoring: A Review

Critical reviews in analytical chemistry, 2023, Vol.53 (1), p.98-122

2023

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Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils ( Lens culinaris L.) properties including gamma-aminobutyric acid formation

Frontiers in nutrition (Lausanne), 2023-04, Vol.10, p.1118710-1118710

2023

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Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin

Biology (Basel, Switzerland), 2023-02, Vol.12 (2), p.248

2023

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Occurrence and risk assessment of mycotoxins, acrylamide, and furan in Latvian beer

Food additives & contaminants Part B, Surveillance communications, 2018-06, Vol.11 (2), p.126-137

2018

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Occurrence of selected per- and polyfluorinated alkyl substances (PFASs) in food available on the European market – A review on levels and human exposure assessment

Chemosphere (Oxford), 2022-01, Vol.287, p.132378-132378, Article 132378

2022

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Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9 , 614

Foods, 2024-08, Vol.13 (17), p.2737

2024

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Determination of pharmaceutical residues in wastewater using high performance liquid chromatography coupled to quadrupole-Orbitrap mass spectrometry

A comparison of gas chromatography coupled to tandem quadrupole mass spectrometry and high-resolution sector mass spectrometry for sensitive determination of polycyclic aromatic hydrocarbons (PAHs) in cereal products

Legacy and alternative brominated, chlorinated, and organophosphorus flame retardants in indoor dust—levels, composition profiles, and human exposure in Latvia

An Occurrence Study of Mycotoxins in Plant-Based Beverages Using Liquid Chromatography-Mass Spectrometry

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Determination of Fungi and Multi-Class Mycotoxins in Camelia Sinensis and Herbal Teas and Dietary Exposure Assessment

Diversity of Mycotoxins Produced by Fusarium Strains Infecting Weeds

Toxigenicity of F. graminearum Residing on Host Plants Alternative to Wheat as Influenced by Environmental Conditions

Study of the antibiotic residues in poultry meat in some of the EU countries and selection of the best compositions of lactic acid bacteria and essential oils against Salmonella enterica

Application of Wastewater-Based Epidemiology for Tracking Human Exposure to Deoxynivalenol and Enniatins

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Data on occurrence of perfluoroalkyl substances in influents and effluents collected from different wastewater treatment plants in Latvia

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production

Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract

The Occurrence and Dietary Exposure Assessment of Mycotoxins, Biogenic Amines, and Heavy Metals in Mould-Ripened Blue Cheeses

Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici

Recent Applications of Nano-Liquid Chromatography in Food Safety and Environmental Monitoring: A Review

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils ( Lens culinaris L.) properties including gamma-aminobutyric acid formation

Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin

Occurrence and risk assessment of mycotoxins, acrylamide, and furan in Latvian beer

Occurrence of selected per- and polyfluorinated alkyl substances (PFASs) in food available on the European market – A review on levels and human exposure assessment

Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. Foods 2020, 9 , 614

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