Karina Juhņeviča-Radenkova

The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace

Paweł Górnaś, Karina Juhņeviča-Radenkova, Vitālijs Radenkovs et al. · LWT · 2015 · 70 citations

Food Chemistry, Food Analysis, Black Currant Pomace +6

Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

Vitālijs Radenkovs, Karina Juhņeviča-Radenkova, Paweł Górnaś et al. · Trends in Food Science & Technology · 2018 · 66 citations

Sustainable Chemical Production, Engineering, Biorefinery Product +4

Valorization of Wild Apple (Malus spp.) By-Products as a Source of Essential Fatty Acids, Tocopherols and Phytosterols with Antimicrobial Activity

Vitālijs Radenkovs, Jorens Kviesis, Karina Juhņeviča-Radenkova et al. · Plants · 2018 · 49 citations · Full text

Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use

Pēteris Zikmanis, Karina Juhņeviča-Radenkova, Vitālijs Radenkovs et al. · Food and Bioprocess Technology · 2021 · 35 citations

Food Chemistry, Microbial Polymers, Edible Film +8

Phytochemical characterization and antimicrobial evaluation of young leaf/shoot and press cake extracts from Hippophae rhamnoides L

Vitālijs Radenkovs, Tõnu Püssa, Karina Juhņeviča-Radenkova et al. · Food Bioscience · 2018 · 31 citations

Medicine, Phytochemical Characterization, Hippophae Rhamnoides L +6