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	1.	Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline/1,3-dihydroxyacetone model systems. [electronic resource] by Adams, An Tehrani, Kourosch Abbaspour Kersiene, Milda De Kimpe, Norbert Producer: 20041022 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of model melanoidins by the thermal degradation profile. [electronic resource] by Adams, An Abbaspour Tehrani, Kourosch Kersiene, Milda Venskutonis, Rimantas De Kimpe, Norbert Producer: 20030909 In: Journal of agricultural and food chemistry vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Designing multiple bioactives loaded emulsions for the formulations for diets of elderly. [electronic resource] by Keršienė, Milda Jasutienė, Ina Eisinaitė, Viktorija Venskutonis, Petras Rimantas Leskauskaitė, Daiva Producer: 20201204 In: Food & function vol. 11 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Thermal degradation studies of glucose/glycine melanoidins. [electronic resource] by Tehrani, Kourosch Abbaspour Kersiene, Milda Adams, An Venskutonis, Rimantas De Kimpe, Norbert Producer: 20020819 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids. [electronic resource] by Obretenov, Cvetan Demyttenaere, Jan Tehrani, Kourosch Abbaspour Adams, An Kersiene, Milda De Kimpe, Norbert Producer: 20020820 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo Models. [electronic resource] by Malinauskytė, Ernesta Ramanauskaitė, Jovita Keršienė, Milda Jasutienė, Ina Leskauskaitė, Daiva Devold, Tove G Vegarud, Gerd E Producer: 20190122 In: Journal of food science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Formulating protein-based beverages for the dysphagia diets of the elderly: viscosity, protein quality, in vitro digestion, and consumers acceptability. [electronic resource] by Štreimikytė, Paulina Keršienė, Milda Eisinaitė, Viktorija Jasutienė, Ina Lesauskaitė, Vita Damulevičienė, Gytė Knašienė, Jurgita Leskauskaitė, Daiva Producer: 20210128 In: Journal of the science of food and agriculture vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)