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Daiva Vidmantienė

Observed names: D Vidmantiene, D. Vidmantiene, D. Vidmantienė, DAIVA VIDMANTIENE, Daiva Vidmantiene, Vidmantiene, D., Vidmantienė, Daiva
OpenAlex ID: A5084828853
Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean
2014 · Elena Bartkiene, Vita Krungleviciute, et al. · Journal of the Science of Food and Agriculture · 102
Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase
2012 · Elena Bartkiene, Ida Jakobsone, et al. · Food Control · 87
Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis
2014 · Grazina Juodeikiene, Daiva Vidmantiene, et al. · Catalysis Today · 84
Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici
2011 · Elena Bartkiene, Grazina Juodeikiene, et al. · International Journal of Food Science & Technology · 48
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread
2013 · Elena Bartkiene, Ida Jakobsone, et al. · International Journal of Food Sciences and Nutrition · 47
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content
2015 · Loreta Basinskiene, Grazina Juodeikiene, et al. · Food Technology and Biotechnology · 36
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The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties
2015 · Dalia Urbonaviciene, Pranas Viskelis, et al. · InTech eBooks · 32
Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L(+)- and D(-)-lactic acid.
2013 · Elena Bartkienė, Daiva Vidmantienė, et al. · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 31
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The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
2013 · Elena Bartkiene, Gerhard Schleining, et al. · LWT · 29
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Benefits of β‐xylanase for wheat biomass conversion to bioethanol
2011 · Grazina Juodeikiene, Loreta Basinskiene, et al. · Journal of the Science of Food and Agriculture · 26
Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread
2012 · Elena Bartkiene, Grazina Juodeikiene, et al. · International Journal of Food Sciences and Nutrition · 22
Technical ethanol production from waste of cereals and its products using a complex enzyme preparation
2006 · Daiva Vidmantiene, Grazina Juodeikiene, et al. · Journal of the Science of Food and Agriculture · 20
Seed treatment with lactic acid bacteria against seed-borne pathogens of spring wheat
2014 · Skaidre Suproniene, Roma Semaskiene, et al. · Biocontrol Science and Technology · 19
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
2013 · Elena Bartkiene, Ida Jakobsone, et al. · LWT · 19
Acoustic sensing of deoxynivalenol in co-occurrence with zearalenone and T-2/HT-2 toxin in winter wheat cultivar Sirvinta from Lithuania
2011 · G. Juodeikiene, L. Basinskiene, et al. · World Mycotoxin Journal · 19
Combined fermentation for increasing efficiency of bioethanol production from Fusarium sp. contaminated barley biomass
2013 · Grazina Juodeikiene, Darius Cernauskas, et al. · Catalysis Today · 16
The impact of novel fermented products containing extruded wheat material on the quality of wheat bread.
2011 · Gražina Juodeikienė, Joana Šalomskienė, et al. · University of Zagreb University Computing Centre (SRCE) · 16
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Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria
2014 · Arturas Stimbirys, Elena Bartkiene, et al. · Journal of Food Science and Technology · 15
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Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health
2013 · E. Bartkiene, G. Juodeikiene, et al. · International Journal of Food Sciences and Nutrition · 14
Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread
2013 · Dalia Cizeikiene, Vaida Ceskeviciute, et al. · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 14
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Rapid acoustic screening of deoxynivalenol (DON) in grain
2008 · G. Juodeikiene, L. Basinskiene, et al. · World Mycotoxin Journal · 13
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Recent advances in the rapid acoustic screening of deoxynivalenol in wheat grains
2014 · G. Juodeikiene, D. Vidmantiene, et al. · World Mycotoxin Journal · 12
The use of β-xylanase for increasing the efficiency of biocatalytic conversion of crop residues to bioethanol
2011 · Grazina Juodeikiene, Loreta Basinskiene, et al. · Catalysis Today · 12
Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits
2014 · Elena Bartkiene, Ida Jakobsone, et al. · International Journal of Food Science & Technology · 10
The use of face reading technology to predict consumer acceptance of confectionery products.
2014 · Gražina Juodeikienė, Loreta Bašinskienė, et al. · Lithuanian University of Health Sciences · 10
Works count: 122
Citation count: 778
H-index: 16
I10-index: 25
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