日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread

烫煮发酵时间是决定黑麦面包营养和感官品质的一个因素

期刊:Foods
影响因子:5.1
doi:10.3390/foods14060979
Murniece, Ruta; Reidzane, Sanita; Radenkovs, Vitalijs; Straumite, Evita; Keke, Anete; Kobrin, Eeva-Gerda; Klava, Dace
发表日期：2025
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Sustainable Formulation of Chewing Candies Using Liver Hydrolysates with Antioxidant and Antimicrobial Properties

利用具有抗氧化和抗菌特性的肝水解物，可持续地配制咀嚼糖

期刊:Microorganisms
影响因子:4.2
doi:10.3390/microorganisms13081882
Juknienė, Ignė; Jonnagiri, Naga Pavan Kumar Reddy; Mačionienė, Irena; Zakarienė, Gintarė; Stankevičienė, Jūratė; Sinkevičienė, Ingrida; Radenkovs, Vitalijs; Andrulevičiūtė, Vaida; Zaborskienė, Gintarė
发表日期：2025
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The effect of conventional and ohmic heating as pasteurization methods on the mechanical and rheological properties of edible whey-based films

常规巴氏杀菌法和欧姆加热法对可食用乳清基薄膜力学和流变学性能的影响

期刊:Journal of Food Science
影响因子:3.4
doi:10.1111/1750-3841.70180
Aleksandrovas, Elvidas; Vasiliauskaitė, Agnė; Vieira, Jorge M; Martins, Joana T; Pereira, Ricardo N; Vicente, Antonio A; Radenkovs, Vitalijs; Rud, Ida; Malakauskas, Mindaugas; Šernienė, Loreta
发表日期：2025
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Assessment of Quality Indices in Japanese Quince (Chaenomeles japonica L.) Juice and Concentrate: Evaluating the Impact of Hydrolytic Enzymes and Clarifiers

日本木瓜（Chaenomeles japonica L.）果汁和浓缩汁质量指标的评价：水解酶和澄清剂的影响评估

期刊:Food Technology and Biotechnology
影响因子:2.5
doi:10.17113/ftb.63.04.25.8413
Segliņa, Dalija; Krasnova, Inta; Radenkovs, Vitalijs; Juhņeviča-Radenkova, Karina; Cinkmanis, Ingmārs; Kļaviņš, Linards; Lazdiņa, Danija
发表日期：2025
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Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes

不同糖化活性的黑麦麦芽对全麦黑麦粉在烫煮和发酵过程中的流变学特性和糖形成的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13132077
Murniece, Ruta; Reidzane, Sanita; Radenkovs, Vitalijs; Matisons, Roberts; Dabina-Bicka, Ilona; Klava, Dace; Galoburda, Ruta
发表日期：2024
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Pesticide Contamination of Honey-Bee-Collected Pollen in the Context of the Landscape Composition in Latvia

拉脱维亚景观构成背景下蜜蜂采集花粉的农药污染

期刊:Toxics
影响因子:4.1
doi:10.3390/toxics12120862
Ozols, Niks; Brusbārdis, Valters; Filipovičs, Maksims; Gailis, Jānis; Radenkovs, Vitalijs; Rubene, Betija; Zagorska, Viktorija
发表日期：2024
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Physicochemical, Sensory, and Microbiological Analysis of Fermented Drinks Made from White Kidney Bean Extract and Cow's Milk Blends during Refrigerated Storage

白芸豆提取物和牛奶混合发酵饮料在冷藏期间的物理化学、感官和微生物分析

期刊:Microorganisms
影响因子:4.1
doi:10.3390/microorganisms12091832
Ibaratkan Kurbanova, Lina Lauciene, Kristina Kondrotiene, Gintare Zakariene, Vitalijs Radenkovs, Sandra Kiselioviene, Alvija Salaseviciene, Agne Vasiliauskaite, Mindaugas Malakauskas, Mukarama Musulmanova, Loreta Serniene
信号转导
发表日期：2024
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The Impact of Biotechnologically Produced Lactobionic Acid on Laying Hens' Productivity and Egg Quality during Early Laying Period

生物技术生产的乳糖酸对产蛋初期蛋鸡生产性能和蛋品质的影响

期刊:Animals
影响因子:2.7
doi:10.3390/ani14202966
Zagorska, Jelena; Ruska, Diana; Radenkovs, Vitalijs; Juhnevica-Radenkova, Karina; Kince, Tatjana; Galoburda, Ruta; Gramatina, Ilze
发表日期：2024
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The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation

发酵烫煮对黑麦和去壳大麦面团及面包结构形成的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12244475
Murniece, Ruta; Reidzane, Sanita; Galoburda, Ruta; Radenkovs, Vitalijs; Klava, Dace
发表日期：2023
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The Evaluation of Roasted Lentils (L. culinaris L.) Quick Meals as An Alternative to Meat Dishes

对烤扁豆 (L. culinaris L.) 快餐作为肉类菜肴替代品的评价

期刊:Foods
影响因子:4.7
doi:10.3390/foods13010099
Kristine Ozolina, Ilze Beitane, Vitalijs Radenkovs, Evita Straumite, Anda Valdovska, Sandra Muizniece-Brasava
信号转导
发表日期：2023
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