Concepedia

Author

Daiva Žadeikė

Kaunas University of TechnologyORCID

Also Known As

D. Zadeike, D. Žadeikė, Daiva Zadeike, Daiva Žadeikė, Juodeikiene, Grazina

120

Publications

1.5K

Citations

24

H-Index

83

Concepts

All Affiliations

Kaunas University of TechnologyLithuanian University of Health SciencesUniversity of LatviaInstitute of Food Safety, Animal Health and Environment “BIOR”Lithuanian Research Centre for Agriculture and Forestry
DŽ

About

Daiva Žadeikė is an author at Kaunas University of Technology specializing in health sciences, microbiology, and food fermentation.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

15

19

594

2

Medicine

11

12

344

3

Engineering

8

8

179

4

Management

1

1

33

5

Natural Sciences

1

1

11

Daiva Žadeikė

×

45

Publications

1.3K

Citations

24

H-Index

YearCitations

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

Gražina Juodeikienė, Elena Bartkienė, Darius Černauskas,

LWT

2017

113

Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology

Elena Bartkienė, Vesta Steiblienė, Virginija Adomaitienė,

BioMed Research International

2019

87

The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

Dovilė Klupšaitė, Gražina Juodeikienė, Daiva Žadeikė,

LWT

2016

55

A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating

Elena Bartkienė, Vadims Bartkevičs, Vita Lėlė,

Food Control

2018

53

Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics

Elena Bartkienė, Modestas Ružauskas, Vita Lėlė,

International Journal of Food Science & Technology

2017

52

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

Elena Bartkienė, Vadims Bartkevičs, Vita Krunglevičiūtė,

Journal of Food Science

2017

51

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

Erika Mozūrienė, Elena Bartkienė, Vita Krunglevičiūtė,

LWT

2016

50

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products

Elena Bartkienė, Vita Lėlė, Vytautė Šakienė,

Journal of the Science of Food and Agriculture

2019

50

Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey

Gražina Juodeikienė, Daiva Žadeikė, Elena Bartkienė,

LWT

2016

49

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

Elena Bartkienė, Ida Jākobsone, Iveta Pugajeva,

LWT

2015

47

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