Concepedia

Author

Vita Krunglevičiūtė

Lithuanian University of Health Sciences

Also Known As

V. Krungleviciute, Vita Krungleviciute, Vita Krunglevičiūtė

56

Publications

599

Citations

14

H-Index

32

Concepts

All Affiliations

Lithuanian University of Health SciencesKaunas University of TechnologyUniversity of LatviaBOKU UniversityInstitute of Food Safety, Animal Health and Environment “BIOR”
VK

About

Vita Krunglevičiūtė is an author at Lithuanian University of Health Sciences specializing in health sciences, microbiology, and food quality.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

8

8

313

2

Microbiology

7

7

258

3

Engineering

2

2

51

4

Medicine

2

2

42

5

Allergy

1

1

22

Vita Krunglevičiūtė

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15

Publications

552

Citations

13

H-Index

YearCitations

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Elena Bartkienė, Vita Krunglevičiūtė, Gražina Juodeikienė,

Journal of the Science of Food and Agriculture

2014

92

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,

Food Control

2016

87

The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread

Elena Bartkienė, Vadims Bartkevičs, Iveta Pugajeva,

LWT

2017

56

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

Application of Pediococcus acidilactici LUHS29 immobilized in apple pomace matrix for high value wheat-barley sourdough bread

Elena Bartkienė, Donata Vizbickienė, Vadims Bartkevičs,

LWT

2017

28

Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

Elena Bartkienė, Gerhard Schleining, Vita Krunglevičiūtė,

LWT

2016

27

Application of hydrolases and probiotic <i>Pediococcus acidilactici</i> BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

Elena Bartkienė, Vadims Bartkevičs, Vita Krunglevičiūtė,

International Journal of Food Sciences and Nutrition

2017

27

Parameters of rye, wheat, barley, and oat sourdoughs fermented with <i>Lactobacillus plantarum</i><scp>LUHS</scp>135 that influence the quality of mixed rye–wheat bread, including acrylamide formation

Elena Bartkienė, Vadims Bartkevičs, Iveta Pugajeva,

International Journal of Food Science & Technology

2017

26

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Elena Bartkienė, Gerhard Schleining, Gražina Juodeikienė,

LWT

2013

25

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