Daiva Zadeike (Elena Bartkiene)

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 7

Top Venues

Polymers

Journal of food science

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Journal of the science of food and agriculture

Kauno Technologijos Universitetas

Kauno Technologijos Universitetas (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Kauno Technologijos Universitetas May 10 2000

Lithuania

Senior Researcher :: Foood Science and Technology

Education History

Kauno Technologijos Universitetas Nov 01 2004 - May 27 2008

Lithuania

PHD :: Food Science and Technology

Publications

Zydrune Gaizauskaite, Renata Zvirdauskiene, Mantas Svazas, Loreta Basinskiene, Daiva Zadeike
Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet Pulp. Polymers 16 (9) (2024)
Zydrune Gaizauskaite, Renata Zvirdauskiene, Mantas Svazas, Loreta Basinskiene, Daiva Zadeike
Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet Pulp. Polymers 16 (9) (2024)
Elena Bartkiene, Vadims Bartkevics, Vita Lele, Iveta Pugajeva, Paulina Zavistanaviciute, Daiva Zadeike, Grazina Juodeikiene
Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production. Journal of food science and technology 56 (6) (2019)
Elena Bartkienė, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Modestas Ruzauskas, Jurga Bernatoniene, Valdas Jakstas, Pranas Viskelis, Daiva Zadeike, Grazina Juodeikiene
Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products. Journal of the science of food and agriculture 99 (8) (2019)
Grazina Juodeikiene, Daiva Zadeike, Elena Bartkiene, Vita Lėlė, Jurga Bernatoniene, Valdas Jakštas
A new delivery system based on apple pomace-pectin gels to encourage the viability of antimicrobial strains. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (3) (2019)
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene, Dalia Cizeikiene
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content. Journal of food science 83 (6) (2018)
Daiva Zadeike, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene
Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation. Journal of food science 82 (10) (2017)

Daiva Zadeike.css-eqlu8i{font-size:small;padding-left:4px;} (Elena Bartkiene)

Publication Activity (10 Years)

Top Topics

Top Venues

Daiva Zadeike (Elena Bartkiene)