Zadeike相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Rye (Secale cereale L.) revisited-nutritional composition, functional benefits, and role in sustainable diets

黑麦（Secale cereale L.）再探——营养成分、功能益处及其在可持续饮食中的作用

期刊:Frontiers in Nutrition

影响因子:5.1

doi:10.3389/fnut.2025.1666455

Zadeike, Daiva; Copperstone, Claire; Aleksandrova, Olha; Ünal, Derya Özalp; Šavikin, Katarina; Živković, Jelena; Güzel, Mustafa; Kalkan Yildirim, Hatice; Künili, Ibrahim Ender; Ivanova, Teodora; Özmen, Özge; Bantis, Filippos; Milešević, Jelena; Balázs, Bálint; Negrão, Sónia; Knez, Marija

发表日期：2025

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Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin-Glutenin Complex and Gelling Properties.

面筋功能修饰：酶和超声波对麦醇溶蛋白-谷蛋白复合物结构和凝胶特性的影响

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules30143036

Zadeike Daiva, Zvirdauskiene Renata, Basinskiene Loreta

发表日期：2025

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Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking

探索利用海藻酸钙基凝胶包封副干酪乳杆菌以提高其在功能性面包制作中的稳定性

影响因子:5.3

doi:10.3390/gels10100641

Zadeike, Daiva; Gaizauskaite, Zydrune; Basinskiene, Loreta; Zvirdauskiene, Renata; Cizeikiene, Dalia

发表日期：2024

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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

更正：Bartkiene 等人，《副产品增值利用的挑战——超声处理和发酵植物基副产品安全参数的比较研究》，《食品》2020，9，614

影响因子:5.1

doi:10.3390/foods13172737

Bartkiene, Elena; Bartkevics, Vadims; Pugajeva, Iveta; Borisova, Anastasija; Zokaityte, Egle; Lele, Vita; Sakiene, Vytaute; Zavistanaviciute, Paulina; Klupsaite, Dovile; Zadeike, Daiva; Özogul, Fatih; Juodeikiene, Grazina

发表日期：2024

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Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet Pulp

利用食用丝状真菌优化降解木质纤维素以实现甜菜浆的高效生物精炼

期刊:Polymers

影响因子:4.9

doi:10.3390/polym16091178

Gaizauskaite, Zydrune; Zvirdauskiene, Renata; Svazas, Mantas; Basinskiene, Loreta; Zadeike, Daiva

发表日期：2024

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Recent Advances in Acoustic Technology in Food Processing

食品加工中声学技术的最新进展

影响因子:5.1

doi:10.3390/foods12183365

Zadeike, Daiva; Degutyte, Rimgaile

发表日期：2023

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Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties.

固态发酵在改善挤压玉米干磨副产品及其蛋白质功能特性方面的应用

期刊:Life-Basel

影响因子:3.4

doi:10.3390/life12111909

Zadeike Daiva, Gaizauskaite Zydrune, Svazas Mantas, Gruzauskas Romas, Gruzauskas Valentas, Damasius Jonas, Juodeikiene Grazina

发表日期：2022

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Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties

米糠抗性淀粉可持续生产优化及理化和工艺特性评价

期刊:Polymers

doi:10.3390/polym14173662

Ruta Vaitkeviciene, Joana Bendoraitiene, Rimgaile Degutyte, Mantas Svazas, Daiva Zadeike

发表日期：2022

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Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo

将超声波技术应用于植物蛋白水解物的制备及其对小麦幼苗体内生长的生物刺激作用

期刊:Plants-Basel

影响因子:4.1

doi:10.3390/plants10071319

Trakselyte-Rupsiene, Karolina; Juodeikiene, Grazina; Cernauskas, Darius; Bartkiene, Elena; Klupsaite, Dovile; Zadeike, Daiva; Bendoraitiene, Joana; Damasius, Jonas; Ignatavicius, Jonas; Sikorskaite-Gudziuniene, Sidona

发表日期：2021

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Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts

副产品价值化面临的挑战——超声波和发酵植物副产品安全参数比较研究

影响因子:4.7

doi:10.3390/foods9050614

Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Fatih Özogul, Grazina Juodeikiene

发表日期：2020

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