Erika Mozūrienė

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

Elena Bartkienė, Vadims Bartkevičs, Erika Mozūrienė et al. · Food Control · 2016 · 87 citations

Lactic Acid Bacteria, Biotechnology, Food Microbiology +7

Effect of natural marinade based on lactic acid bacteria on pork meat quality parameters and biogenic amine contents

Erika Mozūrienė, Elena Bartkienė, Vita Krunglevičiūtė et al. · LWT · 2016 · 50 citations

Natural Marinade, Food Fermentation, Lactic Acid Bacteria +9

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial <i>Pediococcus acidilactici</i> strain LUHS29

Elena Bartkienė, Erika Mozūrienė, Vita Lėlė et al. · Food Science & Nutrition · 2019 · 38 citations · Full text

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

Elena Bartkienė, Vadims Bartkevičs, Erika Mozūrienė et al. · Frontiers in Microbiology · 2019 · 24 citations · Full text

Pathogenic Microbiology, Bacterial Pathogens, Lactic Acid Bacteria +21

Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo

Laurynas Vadopalas, Modestas Ružauskas, Vita Lėlė et al. · Frontiers in Veterinary Science · 2020 · 19 citations · Full text