L. Bašinskienė

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Aliases
Loreta Bašinskienė, L. Basinskiene, Loreta Basinskiene, L. Bašinskienė, L. Bašinskienė
Publication record
82 papers · 678 citations · H-index 16

PAPERS

Application of Apple By-Products and Xanthan Gum in the Development of Fiber-Enriched Gluten-Free Muffins
20260 citationsauthor #3
From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus
20257 citationsauthor #6
Composition and Technological Properties of Modified Lingonberry (Vaccinium vitis-idaea L.) Pomace
20253 citationsauthor #2
Biotechnological Valorization of Brewer’s Spent Grain from Old Bread and Barley Malt: Fermentative Potential of Saccharomyces cerevisiae
20250 citationsauthor #6
Effect of Modification Methods on Composition and Technological Properties of Sea Buckthorn (Hippophae rhamnoides L.) Pomace
20252 citationsauthor #3
Enhancing the Nutritional Value of Foods Through Probiotics and Dietary Fiber from Fruit and Berry Pomace
20253 citationsauthor #2
Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies
20250 citationsauthor #2
Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives
20259 citationsauthor #3
Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production
20258 citationsauthor #3
Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin–Glutenin Complex and Gelling Properties
20250 citationsauthor #3
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (Ribes nigrum) Pomace
20254 citationsauthor #3
Physicochemical Characterization of Soluble and Insoluble Fibers from Berry Pomaces
20250 citationsauthor #5
Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds
20243 citationsauthor #4
Optimised Degradation of Lignocelluloses by Edible Filamentous Fungi for the Efficient Biorefinery of Sugar Beet Pulp
20247 citationsauthor #4
Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking
202414 citationsauthor #3
Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making
202316 citationsauthor #4
Technological Properties and Composition of Enzymatically Modified Cranberry Pomace
202217 citationsauthor #2
Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties
202252 citationsauthor #3
Discrimination of levoglucosan and its structural isomer in biomass pyrolysis products by iodometry, liquid chromatography, mass spectrometry
20222 citationsauthor #3
Non-conventional yeasts for food and additives production in a circular economy perspective.
202124 citationsauthor #4
Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
202122 citationsauthor #3
Gene Editing Versus Gene Modification: Awareness, Attitudes and Behavioral Intentions of Lithuanian Consumers, Producers, and Farmers
202110 citationsauthor #1
Cereal-Based Nonalcoholic Beverages
202018 citationsauthor #1
Ultrasound-assisted extraction and assessment of biological activity of phycobiliprotein rich aqueous extracts from wild cyanobacteria (Aphanizomenon flos-aquae).
202019 citationsauthor #6
List of Contributors
20200 citationsauthor #4
Bioconversion of waste bread to glucose fructose syrup as a value-added product
201912 citationsauthor #2
Recovery of lipophilic products from wild cyanobacteria (Aphanizomenon flos-aquae) isolated from the Curonian Lagoon by means of supercritical carbon dioxide extraction
201815 citationsauthor #4
The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese
201615 citationsauthor #5
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content.
201622 citationsauthor #1
Impact of the label of exceptional quality products on consumer attitude and purchasing behaviour.
20150 citationsauthor #3
SINGLE LABORATORY VALIDATION OF ACOUSTIC METHOD FOR SCREENING FUSARIUM MYCOTOXINS IN CEREALS
20150 citationsauthor #2
Seed treatment with lactic acid bacteria against seed-borne pathogens of spring wheat
201516 citationsauthor #7
Green metrics for sustainability of biobased lactic acid from starchy biomass vs chemical synthesis
201563 citationsauthor #3
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
201426 citationsauthor #7
Antimicrobial activity of lactic acid bacteria and their application on wheat seeds decontamination.
20140 citationsauthor #4
Combined fermentation for increasing efficiency of bioethanol production from Fusarium sp. contaminated barley biomass
201411 citationsauthor #4
The use of face reading technology to predict consumer acceptance of confectionery products.
201411 citationsauthor #2
Impact of rolled and chopped rye grains on the sensory properties and quality of mixed wheat bread.
20140 citationsauthor #1
Recent advances in the rapid acoustic screening of deoxynivalenol in wheat grains
201410 citationsauthor #3
The use of face reading technology to predict consumer acceptance of baked goods.
20141 citationsauthor #2
Impact of extruded wheat flour on the quality of wheat bread and semi-baked wheat bread products.
20130 citationsauthor #4
From Wheat to Bread
20131 citationsauthor #6
Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity
20130 citationsauthor #5
The advantages of solid state fermentation to developed products of Silybum marianum L. seeds with higher nutrition value and safety for wheat bread
20131 citationsauthor #6
Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread
201319 citationsauthor #5
Mycotoxin Decontamination Aspects in Food, Feed and Renewables Using Fermentation Processes
201232 citationsauthor #2
The impact of an alternative scald treatment by several lactic acid bacteria on quality of semi-rye bread.
20120 citationsauthor #5
Production of oligosaccharides from extruded wheat and rye biomass using enzymatic treatment
201211 citationsauthor #2
EFFECT OF MICROORGANISMS ON THE FERMENTATION OF FUSARIUM SPP. CONTAMINATED BARLEY AND ITS DETOXIFICATION
20120 citationsauthor #4
In vitro fermentative production of plant lignans from cereal products in relationship with constituents of non-starch polysaccharides.
20127 citationsauthor #3
Benefits of β-xylanase for wheat biomass conversion to bioethanol.
201225 citationsauthor #2
Use of rolled grains in multigrain bread making.
20110 citationsauthor #1
Preparation of oligosaccharides from wheat and rye arabinoxylans using different xylanase preparations.
20111 citationsauthor #2
The use of β-xylanase for increasing the efficiency of biocatalytic conversion of crop residues to bioethanol
201114 citationsauthor #2
ENZYME ACTIVITY OF DIFFERENT CEREALS GROWN USING ORGANIC AND CONVENTIONAL AGRICULTURAL PRACTICES
20113 citationsauthor #1
Enterolignans enterolactone and enterodiol formation from their precursors by the action of intestinal microflora and their relationship with non-starch polysaccharides in various berries and vegetables
201116 citationsauthor #3
Acoustic sensing of deoxynivalenol in co-occurrence with zearalenone and T-2/HT-2 toxin in winter wheat cultivar Sirvinta from Lithuania
201116 citationsauthor #2
Treatment of rye biomass by extrusion for production oligosaccharides and C6–C5 sugars for bioethanol by enzyme hydrolysis
20110 citationsauthor #2
The using of enzymes for wheat bread quality and safety
20110 citationsauthor #4
Effect of xylanolytic enzymes on the efficiency of bioetanol production from Fusarium contaminated grains.
20101 citationsauthor #5
Impact of amylolytic enzymes produced by Aspergillus spp. on wheat bread making process.
20100 citationsauthor #1
The use of extruded cereal products for stabilization of the consistence of the mass of different viscosity.
20100 citationsauthor #2
Reduction of deoxynivalenol (DON) using xylanolytic enzymes during alcoholic fermentation of Fusarium contaminated wheat
20092 citationsauthor #2
The changes of microstructure of corn attacked by Aspergillus spp. and it's relationship with acoustic signal parameters.
20090 citationsauthor #2
The use of flaxseed in the production of wheat bread.
20091 citationsauthor #5
Acoustic method for bread staling assessment: applied to enzyme-supplemented wheat bread.
20091 citationsauthor #1
Effect of novel fermented products on the microbiological parameters and anti-staling activity of wheat bread.
20090 citationsauthor #3
Application of extruded wheat bran for added-value bread production.
20080 citationsauthor #1
A Rapid Quantitative Acoustic Technique to Screen for DON in Grain
20080 citationsauthor #3
Effects of enzymes and extruded wheat bran in fibre-enriched bread baking.
20088 citationsauthor #1
Rapid acoustic screening of deoxynivalenol (DON) in grain
200814 citationsauthor #2
The effect of extrusion conditions and cereal types on the functional properties of extrudates as fermentation media.
200815 citationsauthor #4
A high fibre wheat bread by using extruded bran.
20070 citationsauthor #1
Evaluation of xylanase preparations from Aspergillus oryzae, Humicola insolens and Trichoderma reesei for improvement of bread making quality of high extraction wheat flour.
20070 citationsauthor #2
Bioavailability of minerals in wheat bread produced with and without fungal phytase and xylanase.
20071 citationsauthor #3
Monitoring of cereals for deoxinivalenol (DON) in Lithuania using an acoustic method.
20070 citationsauthor #2
Technical ethanol production from waste of cereals and its products using a complex enzyme preparation
200623 citationsauthor #3
Rapid acoustic screening of DON in grain.
20060 citationsauthor #2
Use of Lithuanian wheat varieties for wafer and sponge cake production.
20060 citationsauthor #1
Comparison of enterodiol and enterolactone production from different plant products: cereals, berries and vegetables
20050 citationsauthor #1
Texture analysis of cookies by acoustic method: a comparison to mechanical method
20053 citationsauthor #2
Non-destructive texture analysis of cereal products
200424 citationsauthor #2

TIMELINE

2004 24 citations

2005 3 citations

2006 23 citations

2007 1 citations

2008 37 citations

2009 4 citations

2010 1 citations

2011 50 citations

2012 75 citations

2013 21 citations

2014 59 citations

2015 79 citations

2016 37 citations

2018 15 citations

2019 12 citations

2020 37 citations

2021 56 citations

2022 71 citations

2023 16 citations

2024 24 citations

2025 36 citations

2026 0 citations

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