Jolita Jagelavičiūtė

The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

Jolita Jagelavičiūtė, Dalia Čižeikienė · LWT · 2020 · 79 citations

Non-traditional Sourdough, Engineering, Sustainable Agriculture +4

Investigation of Antibacterial Activity and Probiotic Properties of Strains Belonging to Lactobacillus and Bifidobacterium Genera for Their Potential Application in Functional Food and Feed Products

Dalia Čižeikienė, Jolita Jagelavičiūtė · Probiotics and Antimicrobial Proteins · 2021 · 62 citations

Probiotic, Food Fermentation, Antibacterial Activity +11

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Dalia Čižeikienė, Jolita Jagelavičiūtė, Mantas Stankevičius et al. · Food Bioscience · 2020 · 47 citations

Probiotic, Whole-grain Wheat Bread, Food Fermentation +6

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

Jolita Jagelavičiūtė, Loreta Bašinskienė, Dalia Čižeikienė et al. · Foods · 2022 · 22 citations · Full text

Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making

Jolita Jagelavičiūtė, Guste Staniulyte, Dalia Čižeikienė et al. · Plant Foods for Human Nutrition · 2023 · 19 citations

Food Chemistry, Wheat Bread, Engineering +8