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

Quality and chemical safety of wheat bread enriched with untreated, milled, and Lactiplantibacillus plantarum fermented red lentils (Lens culinaris L.)

添加未经处理、研磨和乳酸菌发酵的红扁豆（Lens culinaris L.）的小麦面包的质量和化学安全性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103362
Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Radvila, Emilis; Matuzeviciute, Daiva; Balynaite, Kamile; Bredikis, Arvydas; Ilgunaite, Gabriele; Juskaite, Akvile; Cho, Vaneck; Rocha, João Miguel; Cernauskas, Darius; Ruibys, Romas; Mozuriene, Erika; Akin, Meleksen; Curtis, Tanya; Klupsaite, Dovile
发表日期：2026
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Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction

在小麦面包中添加绿扁豆：一种提高面包品质和减少丙烯酰胺含量的策略

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102900
Starkute, Vytaute; Bartkiene, Elena; Mockus, Ernestas; Rocha, João Miguel; Cernauskas, Darius; Mozuriene, Erika; Ruibys, Romas; Orhun, Gul Ebru; Klupsaite, Dovile
发表日期：2025
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Correction: Tolpeznikaite et al. Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract. Foods 2021, 10, 2226

更正：Tolpeznikaite 等人，《大型和微型藻类提取物的生物活性化合物及微量和常量元素表征：从藻类到提取物的转变》，《食品》2021，10，2226

期刊:Foods
影响因子:5.1
doi:10.3390/foods14091539
Tolpeznikaite, Ernesta; Bartkevics, Vadims; Ruzauskas, Modestas; Pilkaityte, Renata; Viskelis, Pranas; Urbonaviciene, Dalia; Zavistanaviciute, Paulina; Zokaityte, Egle; Ruibys, Romas; Bartkiene, Elena
发表日期：2025
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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

不同乳酸菌菌株和研磨工艺对固态发酵绿扁豆和红扁豆（Lens culinaris L.）特性（包括γ-氨基丁酸生成）的影响

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2023.1118710
Mockus, Ernestas; Zokaityte, Egle; Starkute, Vytaute; Klupsaite, Dovile; Ruibys, Romas; Rocha, João Miguel; Bartkevics, Vadims; Bartkiene, Elena
发表日期：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

利用乳酸菌菌株对螺旋藻进行液态和固态发酵：抗菌特性及蛋白质来源生物活性化合物的形成

期刊:Biology-Basel
影响因子:3.5
doi:10.3390/biology12020248
Tolpeznikaite, Ernesta; Bartkevics, Vadims; Skrastina, Anna; Pavlenko, Romans; Ruzauskas, Modestas; Starkute, Vytaute; Zokaityte, Egle; Klupsaite, Dovile; Ruibys, Romas; Rocha, João Miguel; Bartkiene, Elena
发表日期：2023
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Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts

固态发酵和超声处理工艺对藻类提取物抗菌和抗氧化性能的影响

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.990274
Tolpeznikaite, Ernesta; Starkute, Vytaute; Zokaityte, Egle; Ruzauskas, Modestas; Pilkaityte, Renata; Viskelis, Pranas; Urbonaviciene, Dalia; Ruibys, Romas; Rocha, João M; Bartkiene, Elena
发表日期：2022
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The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

挤压发酵小麦麸皮对小麦面包品质参数的影响，包括挥发性化合物的组成及其与消费者情绪的关系

期刊:Foods
影响因子:5.1
doi:10.3390/foods10102501
Bartkiene, Elena; Jomantaite, Ieva; Mockus, Ernestas; Ruibys, Romas; Baltusnikiene, Aldona; Santini, Antonello; Zokaityte, Egle
发表日期：2021
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Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

大麦工业副产品在抗菌乳酸干酪杆菌菌株 LUHS29 深层和固态发酵过程中生物活性化合物的变化

期刊:Food Science & Nutrition
影响因子:3.5
doi:10.1002/fsn3.1311
Elena Bartkiene, Erika Mozuriene, Vita Lele, Egle Zokaityte, Romas Gruzauskas, Ida Jakobsone, Grazina Juodeikiene, Romas Ruibys, Vadims Bartkevics
免疫
发表日期：2019
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