Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk von Kondrotiene, Kristina, Lauciene, Lina, Andruleviciute, Vaida, Kasetiene, Neringa, Serniene, Loreta, Sekmokiene, Dalia, Malakauskas, Mindaugas

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Application of fermented soya as a bacterial starter for production of fermented milk von Slapkauskaite, Jurate, Kabasinskiene, Aiste, Sekmokiene, Dalia

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Evaluation of the Physicochemical Parameters of Functional Whey Beverages von Kabasinskiene, Aiste, Liutkevicius, Algirdas, Sekmokiene, Dalia, Zaborskiene, Gintare, Slapkauskaite, Jurate

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Fermented buttermilk-based beverage: impact on young volunteers' health parameters von Narkevičius, Raimondas, Kaminskas, Arvydas, Abaravičius, Jonas Algis, Vitkus, Dalius, Jablonskienė, Valerija, Sekmokienė, Dalia

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Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat von Rokaityte, Anita, Zaborskiene, Gintare, Macioniene, Irena, Rokaitis, Irmantas, Sekmokiene, Dalia

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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 von Mileriene, Justina, Serniene, Loreta, Henriques, Marta, Gomes, David, Pereira, Carlos, Kondrotiene, Kristina, Kasetiene, Neringa, Lauciene, Lina, Sekmokiene, Dalia, Malakauskas, Mindaugas

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Quality and nutritional characteristics of traditional curd cheese enriched with thermo‐coagulated acid whey protein and indigenous Lactococcus lactis strain von Mileriene, Justina, Serniene, Loreta, Kondrotiene, Kristina, Lauciene, Lina, Kasetiene, Neringa, Sekmokiene, Dalia, Andruleviciute, Vaida, Malakauskas, Mindaugas

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Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein von Mileriene, Justina, Serniene, Loreta, Kondrotiene, Kristina, Lauciene, Lina, Andruleviciute, Vaida, Kasetiene, Neringa, Sekmokiene, Dalia, Malakauskas, Mindaugas

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Influence of lactic acid bacteria-fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products von Slapkauskaite, Jurate, Sekmokiene, Dalia, Kabasinskiene, Aiste, Bartkiene, Elena, Juodeikiene, Grazina, Sarkinas, Antanas

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The influence of aqueous extracts on curd-type cheese quality von Šlapkauskaitė, Jūratė, Žalnieraitė, Kristina, Šlapkauskas, Algimantas, Sekmokienė, Dalia

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Fizikalno-kemijska svojstva funkcionalnih napitaka dobivenih iz sirutke von Kabašinskienė, Aistė, Liutkevičius, Algirdas, Sekmokienė, Dalia, Zaborskienė, Gintarė, Šlapkauskaitė, Jūratė

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