Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteriaJoana Šalomskienė, Lina Vaičiulytė-Funk, Jūratė Repečkienė et al.|European Food Research and Technology|2019Cited by 35
Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of BreadD. Jonkuvienė, Aldona Mieželienė, Joana Šalomskienė et al.|Food Technology and Biotechnology|2016Cited by 29
The impact of novel fermented products containing extruded wheat material on the quality of wheat bread.Gražina Juodeikienė, Lina Vaičiulytė-Funk, Dalia Eidukonytė et al.|University of Zagreb University Computing Centre (SRCE)|2011Cited by 16
The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of breadLina Vaičiulytė-Funk, Antanas Šarkinas, Renata Žvirdauskienė et al.|Zemdirbyste-Agriculture|2015Cited by 12
Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factorsD. Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė et al.|Agricultural and Food Science|2015Cited by 2