Dalia Sekmokienė

Effect of liquid whey protein concentrate–based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese

Justina Milerienė, Loreta Šernienė, Marta Henriques et al. · Journal of Dairy Science · 2020 · 55 citations

Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk

Kristina Kondrotienė, Lina Laučienė, Vaida Andrulevičiūtė et al. · Current Microbiology · 2020 · 29 citations

Probiotic, Probiotic Potential, Food Fermentation +11

Fermented buttermilk-based beverage: impact on young volunteers' health parameters

Raimondas Narkevičius, Arvydas Kaminskas, Jonas Algis Abaravičius et al. · Czech Journal of Food Sciences · 2016 · 26 citations · Full text

Nutrition, Body Composition, Food Fermentation +15

Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous <i>Lactococcus lactis</i> strain

Justina Milerienė, Loreta Šernienė, Kristina Kondrotienė et al. · International Journal of Food Science & Technology · 2020 · 23 citations

Nutrition, Traditional Curd Cheese, Food Analysis +17

Evaluation of the Physicochemical Parameters of Functional Whey Beverages

Aistė Kabašinskienė, Algirdas Liutkevičius, Dalia Sekmokienė et al. · Food Technology and Biotechnology · 2015 · 11 citations · Full text