Sandra Muižniece-Brasava

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

Agnė Vasiliauskaitė, Justina Milerienė, Epp Songisepp et al. · Foods · 2022 · 23 citations · Full text

Edible Film, Food Preservation, Liquid Acid Whey +16

Active Packaging Influence On Shelf Life Extension Of Sliced Wheat Bread

Sandra Muižniece-Brasava, L. Dukaļska, Irisa Mūrniece et al. · Zenodo (CERN European Organization for Nuclear Research) · 2012 · 14 citations · Full text

Consumer Attitude and Sensory Evaluation of Marshmallow

Eva Ungure, Evita Straumīte, Sandra Muižniece-Brasava et al. · Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences · 2013 · 14 citations · Full text

Food Choice, Nutrition, Advertising +15

Consumer awareness and attitudes towards active and intelligent packaging systems in the Latvian market

Vjaceslavs Kočetkovs, Sandra Muižniece-Brasava · FoodBalt ... · 2019 · 14 citations · Full text

The Characteristics of Extruded Faba Beans (<i>Vicia faba</i> L.)

Liene Strauta, Sandra Muižniece-Brasava · Rural Sustainability Research · 2016 · 13 citations · Full text

Nutrition, Botany, Food Analysis +19