Daiva Vidmantienė

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

Elena Bartkienė, Vita Krunglevičiūtė, Gražina Juodeikienė et al. · Journal of the Science of Food and Agriculture · 2014 · 92 citations

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė et al. · Food Control · 2012 · 83 citations · Full text

Aspergillus Niger Glucoamylase, Engineering, Food Fermentation +8

Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis

Gražina Juodeikienė, Daiva Vidmantienė, Loreta Bašinskienė et al. · Catalysis Today · 2014 · 76 citations

Biomass Utilization, Sustainable Chemical Production, Biomass Conversion +7

Nutritional and quality aspects of wheat sourdough bread using <i>L. luteus</i> and <i>L. angustifolius</i> flours fermented by <i>Pedioccocus acidilactici</i>

Elena Bartkienė, Gražina Juodeikienė, Daiva Vidmantienė et al. · International Journal of Food Science & Technology · 2011 · 45 citations

Nutrition, Engineering, Food Analysis +18

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė et al. · International Journal of Food Sciences and Nutrition · 2013 · 45 citations

Food Chemistry, Lupine Wholemeal, Lupine Fermentation +14