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Search Items: Wheat bread, . hits: 4

** = Publications listed in SCI/SSCI - Journals (published in Web of Science)
* = peer-reviewed publication (not listed in SCI/SSCI)
Only: Full paper/article, Review, Proceedings Paper

2017

** Bartkiene, E; Bartkevics, V; Pugajeva, I; Krungleviciute, V; Mayrhofer, S; Domig, K Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation.

INT J FOOD SCI TECH. 2017; 52(6): 1473-1482. WoS FullText FullText_BOKU

** Bartkiene, E; Bartkevics, V; Pugajeva, I; Krungleviciute, V; Mayrhofer, S; Domig, K The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread.

LWT-FOOD SCI TECHNOL. 2017; 80: 43-50. WoS FullText FullText_BOKU

2016

** Bartkiene, E; Schleining, G; Krungleviciute, V; Zadeike, D; Zavistanaviciute, P; Dimaite, I; Kuzmaite, I; Riskeviciene, V; Juodeikiene, G Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.).

LWT-FOOD SCI TECHNOL. 2016; 72: 544-551. WoS FullText FullText_BOKU

2013

** Bartkiene, E; Schleining, G; Rekstyte, T; Krungleviciute, V; Juodeikiene, G; Vaiciulyte-Funk, L; Maknickiene, Z Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality.

INT J FOOD SCI TECH. 2013; 48(12): 2613-2620. WoS FullText FullText_BOKU