Daiva Vidmantienė - Concepedia

Author

Daiva Vidmantienė

Also Known As

D Vidmantiene, D. Vidmantiene, D. Vidmantienė, DAIVA VIDMANTIENE, Daiva Vidmantiene, Daiva Vidmantienė, L. Basinskiene, Vidmantiene, Daiva

Publications

694

Citations

H-Index

Concepts

All Affiliations

Kaunas University of Technology Lithuanian University of Health Sciences Lithuanian Research Centre for Agriculture and Forestry University of Latvia Institute of Food Safety, Animal Health and Environment “BIOR”

About

Daiva Vidmantienė is an author at Kaunas University of Technology specializing in health sciences, food fermentation, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	356
2	Engineering	10	10	319
3	Medicine	4	4	66
4	Public Health	1	1	16
5	Biomolecular Engineering	1	1	11

Daiva Vidmantienė

Publications

623

Citations

H-Index

Page 1

	Year	Citations
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
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, Food Control Aspergillus Niger GlucoamylaseEngineeringFood FermentationMixed Rye BreadLactic Acid Bacteria	2012	83
Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis Gražina Juodeikienė, Daiva Vidmantienė, Loreta Bašinskienė, Catalysis Today Biomass UtilizationSustainable Chemical ProductionBiomass ConversionGreen MetricsBioenergy	2014	76
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, International Journal of Food Science & Technology NutritionEngineeringFood AnalysisAgricultural EconomicsGrain Quality	2011	45
Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread Elena Bartkienė, Ida Jākobsone, Gražina Juodeikienė, International Journal of Food Sciences and Nutrition Food ChemistryLupine WholemealLupine FermentationFood FermentationIn Vitro Fermentation	2013	45
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content Loreta Bašinskienė, Gražina Juodeikienė, Daiva Vidmantienė, Food Technology and Biotechnology	2015	32
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 EngineeringFood AnalysisLactic Acid FermentationFood ChemistryAgricultural Chemistry	2013	25
Benefits of β‐xylanase for wheat biomass conversion to bioethanol Gražina Juodeikienė, Loreta Bašinskienė, Daiva Vidmantienė, Journal of the Science of Food and Agriculture	2011	25
Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread Elena Bartkienė, Gražina Juodeikienė, Daiva Vidmantienė International Journal of Food Sciences and Nutrition NutritionFood AnalysisAgricultural EconomicsGrain QualityFood Chemistry	2012	20
Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L(+)- and D(-)-lactic acid. Elena Bartkienė, Daiva Vidmantienė, Gražina Juodeikienė, Hrčak Portal of scientific journals of Croatia (University Computing Centre) NutritionEngineering-Lactic AcidFood AnalysisAgricultural Economics	2013	19

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