Ida Jākobsone

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

Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė et al. · Food Control · 2012 · 86 citations · Full text

Agriculture, Food Science, Microbiology +17

The role of nutrients in the biodegradation of 2,4,6-trinitrotoluene in liquid and soil

Olga Muter, Katrina Potapova, Baiba Limane et al. · Journal of Environmental Management · 2012 · 55 citations

Agriculture, Biochemistry, Soil Sciences +10

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

Elena Bartkienė, Ida Jākobsone, Iveta Pugajeva et al. · LWT · 2015 · 48 citations · Full text

Agriculture, Food Science, Nutrition +12

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė et al. · International Journal of Food Sciences and Nutrition · 2013 · 45 citations

Agriculture, Food Science, Microbiology +16

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

Agriculture, Biochemistry, Microbiology +17