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	1.	Comparative analysis of radical scavenging and antioxidant activity of phenolic compounds present in everyday use spice plants by means of spectrophotometric and chromatographic methods. [electronic resource] by Stankevičius, Mantas Akuņeca, Ieva Jãkobsone, Ida Maruška, Audrius Producer: 20111129 In: Journal of separation science vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread. [electronic resource] by Bartkiene, Elena Jakobsone, Ida Juodeikiene, Grazina Vidmantiene, Daiva Pugajeva, Iveta Bartkevics, Vadims Producer: 20140421 In: International journal of food sciences and nutrition vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The role of nutrients in the biodegradation of 2,4,6-trinitrotoluene in liquid and soil. [electronic resource] by Muter, Olga Potapova, Katrina Limane, Baiba Sproge, Kristine Jakobsone, Ida Cepurnieks, Guntis Bartkevics, Vadims Producer: 20120607 In: Journal of environmental management vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial [electronic resource] by Bartkiene, Elena Mozuriene, Erika Lele, Vita Zokaityte, Egle Gruzauskas, Romas Jakobsone, Ida Juodeikiene, Grazina Ruibys, Romas Bartkevics, Vadims Publication details: Food science & nutrition Jan 2020 In: Food science & nutrition vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)