Milda Keršienė

The interaction of metal ions with Maillard reaction products in a lactose–glycine model system

D. T. Ramonaitytė, Milda Keršienė, An Adams et al. · Food Research International · 2008 · 101 citations

Food Chemistry, Metal Ions, Biochemistry +12

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Laurita Varnaitė, Milda Keršienė, Aušra Šipailienė et al. · Foods · 2022 · 61 citations · Full text

Nutrition, Fiber-rich Cranberry Pomace, Food Analysis +16

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

Ieva Jurevičiūtė, Milda Keršienė, Loreta Bašinskienė et al. · Foods · 2022 · 54 citations · Full text

Food Chemistry, Nutrition, Berry Pomace Powders +11

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

Milda Keršienė, An Adams, Almantas Dubra et al. · Food Chemistry · 2007 · 51 citations

Food Colloid, Flavour Release, Rheology +6

Characterization of Model Melanoidins by the Thermal Degradation Profile

An Adams, Kourosch Abbaspour Tehrani, Milda Keršienė et al. · Journal of Agricultural and Food Chemistry · 2003 · 47 citations