Dovilė Klupšaitė (Dovile Klupsaite)

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 10

Top Topics

Systemic Lupus Erythematosus

Saccharomyces Cerevisiae

Gas Chromatography

Top Venues

Foods (Basel, Switzerland)

Animals : an open access journal from MDPI

Food science & nutrition

Animal science journal = Nihon chikusan Gakkaiho

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

Publications

Jolita Klementaviciute, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, João Miguel F Rocha, Romas Gruzauskas, Pranas Viškelis, Noureddine El Aouad, Elena Bartkienė
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement. Foods (Basel, Switzerland) 13 (9) (2024)
Ernestas Mockus, Vytaute Starkute, Dovilė Klupšaitė, Vadims Bartkevičs, Anastasija Borisova, Lina Šarūnaitė, Ausra Arlauskiene, João Miguel F Rocha, Elena Bartkienė
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici . Foods (Basel, Switzerland) 13 (8) (2024)
Jolita Klementaviciute, Paulina Zavistanavičiūtė, Dovilė Klupšaitė, João Miguel F Rocha, Romas Gruzauskas, Pranas Viškelis, Noureddine El Aouad, Elena Bartkienė
Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement. Foods (Basel, Switzerland) 13 (9) (2024)
Ernestas Mockus, Vytaute Starkute, Dovilė Klupšaitė, Vadims Bartkevičs, Anastasija Borisova, Lina Šarūnaitė, Ausra Arlauskiene, João Miguel F Rocha, Elena Bartkienė
Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici . Foods (Basel, Switzerland) 13 (8) (2024)
Vytaute Starkute, Justina Lukseviciute, Dovilė Klupšaitė, Ernestas Mockus, Jolita Klementaviciute, João Miguel F Rocha, Fatih Ozogul, Modestas Ruzauskas, Pranas Viškelis, Elena Bartkiene
Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry ( Rubus idaeus ), Blueberry ( Vaccinium myrtillus ) and Elderberry ( Sambucus nigra ) Industry By-Products. Foods (Basel, Switzerland) 12 (15) (2023)
Eglė Lebednikaitė, Dovilė Klupšaitė, Elena Bartkienė, Jolita Klementavičiūtė, Ernestas Mockus, Lina Anskienė, Žana Balčiauskienė, Alius Pockevičius
Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies. Animals : an open access journal from MDPI 13 (19) (2023)
Vytautė Starkutė, Ernestas Mockus, Dovilė Klupšaitė, Eglė Zokaitytė, Saulius Tušas, Ramutė Mišeikienė, Rolandas Stankevičius, João Miguel F Rocha, Elena Bartkienė
Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles. Animals : an open access journal from MDPI 13 (19) (2023)
Dovilė Klupšaitė, Vilija Buckiuniene, Saulius Bliznikas, Sonata Sidlauskiene, Agila Dauksiene, Jolita Klementaviciute, Andrius Jurkevicius, Gintare Zaborskiene, Elena Bartkiene
Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage. Food science & nutrition 10 (6) (2022)
Dovilė Klupšaitė, Vilija Buckiuniene, Sonata Sidlauskiene, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Jolita Klementaviciute, Ema Viskontaite, Elena Bartkiene
Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat. Animal science journal = Nihon chikusan Gakkaiho 91 (1) (2020)
Yasaswini Kooniambedu Gunasekaran, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Egle Zokaityte, Dovilė Klupšaitė, Vadims Bartkevics, Raquel P F Guiné, Elena Bartkienė
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics. Food science & nutrition 8 (9) (2020)