Food Institute

Food Institute is a research subunit of KTU established in 1958 as a research institution and reorganized into the Food Institute of Kaunas University of Technology (KTU FI) in 2003. Its activity is to conduct an internationally recognised research in food science as well as to solve the main problems of Lithuanian food industry and provide scientific, practical and methodical services.

 

Research areas

a) The influence of biological and physical chemical factors on microorganisms (leader Habil. Dr. J. Šalomskienė)
b) Research on the improvement in the quality of food products, and food safety assurance (leader Dr. G. Garmienė)
c) Reduction in the formation of carcinogenic substances in food using technological means and materials (leader Dr. A. Šarkinas)

a) Development of food systems with functional features. Research on the influence of physical, chemical and biochemical agents on the formation and features of protein food structures of dispersion systems (leader Dr. R. Narkevičius)
b) Effect of bioactive materials on the sensory quality of food (leader Dr. G. Alenčikienė)

 

Scientific achievements and their impact

Participation in international organisations:

EU Research and innovation directorate, SCAR Food Systems working group, Dr. Alvija Šalaševičienė
Impact: projecting research in food science (2030 and 2050) in Europe and globally;

EHEDG (European Hygienic Engineering & Design Group), active member and the head of Lithuanian regional section Dr. R. Narkevičius.
Impact: Projection of technological lines, hygiene methodologies, spreading information and knowledge to European food industry companies;

ISEKI (International Food Association), active member: dr. A. Šalaševičienė.
Impact: Initiation of European projects and partnership in food science and technology;

IDF (International Dairy Federation) member of national dairy committee in Lithuania: Habil. dr. J.Šalomskienė;

Participation in accreditation and certification activities:

Institute’s employees experts of Lithuanian National Accreditation Bureau: Habil. Dr. J. Šalomskienė (Microbiology), Dr. I. Mačionienė (Microbiology).
The auditor at DNV GL (Det Norske Veritas GL): Dr. A. Šalaševičienė.

Participation in standardisation activities:

LST TK 51 Food Analysis: Head of the Committee – Habil. Dr. J. Šalomskienė. She is also a head of the work group “Methods of Microbiological Analysis”;

LST TK 2 Milk and Dairy products, Head of the Committee – Dr. G. Alenčikienė;

ISO 6658:2017 Sensory Analysis – Methodology – General Guidance – leader of the work group Dr. G. Alenčikienė;

ISO/TC 34/SC Sensory Analysis 12/WG 1 Sensory Claims Member of the Committee Dr. G. Alenčikienė.

Participation in the committees of the Ministry of Agriculture of the Republic of Lithuania:

Dr. I. Jasutienė –  member of Protective Designation Experts’ Committee at the Ministry of Agriculture of the Republic of Lithuania;
Dr. A. Šalaševičienė – member of Scientific Council of the Ministry of Agriculture of the Republic of Lithuania;
Dr. A. Šarkinas – member of Council of Exceptional Quality Food and Agricultural Products;
Habil. dr. J. Šalomskienė – member of National Dairy committee of Lithuania;

Participation in national organisations:

Members of the Lithuanian Society of Microbiologists: Habil. Dr. J. Šalomskienė, Dr. A. Šarkinas.
Dr. A. Šarkinas is also a member of Agriculture and Forestry Science division of Lithuanian Science Academy, dealing with food safety and quality issues.

Scientific publications:

Until 2017 KTU Food Institute was the publisher of the scientific journal Food Chemistry and Technology;

  • Dr. A. Šarkinas is a member of the Editorial Board of “Veterinary and Zootechnics” journal;
  • Dr. G. Alenčikienė (since 2016) is a member of Editorial Board of “Food Research International“ journal;
  • Dr. A. Šalaševičienė (since 2008) is a member of Editorial Board of “Annals. Food Science and Technology“ journal (University of Valahia, Romania).

PhD theses:

During the 60 years since the establishment of the Institute, 61 employees have defended their habilitation level and influenced the breakthrough of Lithuanian dairy industry, ensuring:
– Safety and quality of dairy products industry, adaptation of new technologies in production;
– Healthy and traditional recipes of bread
confectionary products, adaptation of new technologies in production;
– The development of functional drinks market;
– Safety in meat and fish industry, clean and proper environment of production, high quality products.

Food 2030: Research and Innovation for Agriculture and Food Systems (2017)

Conference proceedings

Food Technology and Quality Control (2016)

Conference proceedings

“Practical Training Course of Milk Suitability for Cheese Production”

June – September, 2017. Participants:

  • Farmers, producers of fermented cheese or people who are interested in fermented cheese production;
  • Employees of small dairy production companies

  

Strategy to Reduce Salt in Food Products. Problems and Solutions”

Organiser: KTU Food Institute.

Under the sponsorship of the Ministry of Agriculture of the Republic of Lithuania..

June– October, 2017.

Participants:

– Farmers who produce food products for sale
– Managers of small food companies
– Technologists
– Production managers

NAME, SURNAME TITLE OF PHD THESIS SUPERVISOR YEAR
Aušra Šipailienė “Influence of Spicy and Aromatic Plant Extracts on Microorganisms” (Chemical Engineering 05 T) Antanas Šarkinas 2008
Renata Žvirdauskienė “Regulation of the Growth of Sensitive Bacterial Cultures and Improvement of the Methods for the Detection of Antimicrobials in Milk and Meat” (Chemical Engineering 05 T) Joana Šalomskienė 2011
Jonkuvienė Dovilė “Characteristics of Bacillus Cereus Bacteria Prevalent in Food and the Effect of Various Factors on Their Viability” (Chemical Engineering 05 T)  Joana Šalomskienė 2013
Doctoral students of 2017:
Hamidioglu Irfan “Gyvūniniai riebalai, aliejus, veikliosios medžiagos, antioksidantai, riebalų rūgštys, riebalų rūgščių transizomerai, funkcionalumas, antimikrobinės savybės antioksidacinis poveikis”. Gintarė Zaborskienė
Riešutė Reda “Candida genties patogenų išskyrimas, jų savybių ir poveikio žmogaus organizmo mikrobiomui nustatymas” Joana Šalomskienė
 

Research infrastructure and services

KTU Food Institute conducts scientific research and provides R&D services related to:

  • Development of wholesome personalised nutrition food products;
  • Validation of food quality, authenticity and safety;
  • Development of new analytical methods for identification of products and their composition;
  • Development of sustainable food systems, technologies and high value added products;
  • Scientists and researchers of the Institute help business and industry clients solve technological problems. Collaboration with clients begin with simple orders, initial tests, supplied services, which further evolves to mutual research initiatives and the development of scientific projects.

Services:

1. Food safety and authenticity:

Food Research Center (accredited in accordance with requirements of LST EN ISO / IEC 17025) is well equipped to carry out physical, chemical and microbiological analysis/research on food products, raw materials and water.

2. Innovations:

Assistance in all stages of product development and marketing:
– idea generation;
– prototype modeling;
– right selection of parameters for proper technological processes;
– identification of chemical composition of samples;
– assessment of energy and nutritional value;
– assessment of sensory properties (colour, taste, texture, appearance) using sensory and instrumental methods;
– determination of the expiry date evaluating microbiological, chemical and sensory changes in the product;
– analysis of consumer’s opinions in order to assess the market and admissibility of a product by identifying potential market niches for the new products.

3. Food quality:

– Analysis of the influence of technological process, storage conditions, package influence on biologically valuable food and raw materials, quality determination of products and beverages;
– Re-use of rest raw materials (whey, oilcake, etc.) for the development of new products;
– Assessment of raw materials, technological process, packaging, storage conditions and other factors affecting the quality, acceptability and priority of food products and beverages;
– Identification of food choices according to the data and opinion gathered via surveys of customers.

4. Courses and Seminars:

– New technologies for food conversion and its impact on quality and safety of food products;
– Organic food;
– Exceptional quality food;
– Functional food;
– Expertise of proposals for foodstuffs registration in protected designation of origin register;
– New methods in microbiological, chemical and sensory research;
– Identification of any possible chemical falsification in food products.

5. Specialised trainings for company employees:

– Good laboratory practice;
– Trainings for new sensory analysts in companies and qualification updates for current sensory analysts;
– Methods for detecting antimicrobial agents in milk;
– General microbiology course;
– Relationship between instrumental and sensory measurements;
– Development and design of research methods and procedures.

6. New possibilities:

Identification of useful and harmful microorganisms using genetic and molecular methods.

The pricelist of research services is HERE.

The pricelist of research services is HERE.

Accreditation certificate of Food Research Center of KTU Food Institute.

Areas of accreditation:

Open access centre of Kaunas University of Technology

Scientists and researchers of the Institute help business and industry clients solve technological problems. Collaboration with clients begin with simple orders, initial tests, supplied services, which further evolves to mutual research initiatives and the development of scientific projects.

Reservation of science services or equipment could be completed using open access centre of Kaunas university of technology.

More
 

Research projects

International projects

“Inter-Regional South Baltic Developing Food Innovation Capacity in the South Baltic Region” (2017–2020, Project Leader Dr. A. Šalaševičienė)
“Disaggregation of Conventional Vegetable Press Cakes by Novel Techniques to Receive New Products and to Increase the Yield” (DISCOVERY) (2018–2021, Project leaders Habil Dr. Prof. G. Juodeikienė, Dr. G. Alenčikienė), H2020 activity ERA-NET initiative SUSFOOD2.

National projects

Institutional projects

 

Technological solutions

The Institute’s researchers develop technological solutions that are adaptable to various industry production processes:

  • use of bioactive substances in the development of food for personalised nutrition;
  • application of bio preservatives to ensure product safety and hygienic environment;
  • solutions to validate and ensure product safety and expiry period;
  • determination and validation of food risk factors and its level for the evaluation of the environment and product safety;
  • Solutions for high-value-added products designed with the help of sustainable technology measures;
  • Integration of food waste in sustainable technologies.
 

Significant publications

TITLE 
ROKAITYTĖ, Anita; ZABORSKIENĖ, Gintarė; BALIUKONIENĖ, Violeta; MAČIONIENĖ, Irena; STIMBIRYS, Artūras. Effect of lactic acid and bioactive component mixtures on the quality of minced pork meat // Italian Journal of Food Science. Perugia: Chiriotti Editori, 2017, vol. 29, iss. 2, pp. 253-265. ISSN 11201770. eISSN 2239-5687. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 0,556; AIF: 2,326; IF/AIF: 0,239; kvartilis: Q4 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
BOBINAITĖ, Ramunė; VIŠKELIS, Pranas; BOBINAS, Česlovas; MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; VENSKUTONIS, Petras Rimantas. Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees // LWT-Food science and technology. Amsterdam: Elsevier, 2016, vol. 66, pp. 460-467. ISSN 0023-6438. eISSN 1096-1127. [Scopus; BIOSIS Previews; Science Citation Index Expanded (Web of Science)] [IF: 2,329; AIF: 2,326; IF/AIF: 1,001; kvartilis: Q1 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
BUCKIŪNIENĖ, Vilija; GRASHORN, Michael A; GRUŽAUSKAS, Romas; KLIŠEVIČIŪTĖ, Vilma; RACEVIČIŪTĖ STUPELIENĖ, Asta; ŠVIRMICKAS, Gintautas Juozas; BLIZNIKAS, Saulius; MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana. Effect of organic and inorganic iron in the diet on yolk iron content, fatty acids profile, malondialdehyde concentration, and sensory quality of chicken eggs // European Poultry Science (EPS) [electronic resource]. Stuttgart: Ulmer, 2016, vol. 80, pp. 1-13. eISSN 1612-9199. [Scopus; Current Contents / Agriculture, Biology & Environmental Sciences; BIOSIS Previews; Science Citation Index Expanded (Web of Science)] [IF: 0,379; AIF: 1,362; IF/AIF: 0,278; kvartilis: Q4 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
BUCKIŪNIENĖ, Vilija; GRUŽAUSKAS, Romas; KLIŠEVIČIŪTĖ, Vilma; RACEVIČIŪTĖ STUPELIENĖ, Asta; ŠVIRMICKAS, Gintautas Juozas; BLIZNIKAS, Saulius; MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; GRASHORN, Michael A. Effect of organic and inorganic iron on iron content, fatty acid profile, content of malondialdehyde, texture and sensory properties of broiler meat // European Poultry Science (EPS) [electronic resource]. Stuttgart: Eugen Ulmer GMBH Co, 2016, vol. 80, pp. 1-14. ISSN 16129199. [Current Contents / Agriculture, Biology & Environmental Sciences; BIOSIS Previews; Science Citation Index Expanded (Web of Science)] [IF: 0,379; AIF: 1,362; IF/AIF: 0,278; kvartilis: Q4 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
JONKUVIENĖ, Dovilė; VAIČIULYTĖ-FUNK, Lina; ŠALOMSKIENĖ, Joana; ALENČIKIENĖ, Gitana; MIEŽELIENĖ, Aldona. Potential of Lactobacillus reuteri from spontaneous sourdough as a starter additive for improving quality parameters of bread // Food technology and biotechnology. Zagreb: University of Zagreb, 2016, vol. 54, iss. 3, pp. 342-350. ISSN 1330-9862. eISSN 1334-2606. [BIOSIS Previews; Chemical Abstracts (CAplus); Business Source Complete; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,891; AIF: 2,921; IF/AIF: 0,305; kvartilis: Q3 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
LIUTKEVIČIUS, Algirdas; SPEIČIENĖ, Vilma; ALENČIKIENĖ, Gitana; MIEŽELIENĖ, Aldona; NARKEVIČIUS, Raimondas; KAMINSKAS, Arvydas; ABARAVIČIUS, Jonas Algis; VITKUS, Dalius; JABLONSKIENĖ, Valerija; SEKMOKIENĖ, Dalia. Fermented buttermilk-based beverage: impact on young volunteers’ health parameters // Czech Journal of Food Sciences. Prague: Czech Academy of Agricultural Sciences, 2016, Vol. 34, Iss. 2, pp. 143-148. ISSN 1212-1800. eISSN 1805-9317. [Current Contents; Scopus; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,787; AIF: 2,326; IF/AIF: 0,338; kvartilis: Q3 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
LIUTKEVIČIUS, Algirdas; SPEIČIENĖ, Vilma; KAMINSKAS, Arvydas; JABLONSKIENĖ, Valerija; ALENČIKIENĖ, Gitana; MIEŽELIENĖ, Aldona; BAGDONAITĖ, Loreta; VITKUS, Dalius; GARMIENĖ, Galina. Development of a functional whey beverage, containing calcium, vitamin D, and prebiotic dietary fiber, and its influence on human health // CyTA: journal of food. Oxon: Taylor & Francis, 2016, Vol. 14, iss. 2, pp. 309-316. ISSN 1947-6337. eISSN 1947-6345. [Scopus; Academic Search Complete; INSPEC; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 1,180; AIF: 2,326; IF/AIF: 0,507; kvartilis: Q3 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
LIUTKEVIČIUS, Algirdas; SPEIČIENĖ, Vilma; VAIČIULYTĖ-FUNK, Lina; MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; ABARAVIČIUS, Jonas Algis; BAGDONAITĖ, Loreta; JABLONSKIENĖ, Valerija; KAMINSKAS, Arvydas. An inulin-enriched soy drink and its lowering effect on oxidized low density lipoproteins in healthy volunteers // Polish journal of food and nutrition sciences. Berlin: De Gruyter, 2016, vol. 66, iss. 1, pp. 37-41. ISSN 1230-0322. eISSN 2083-6007. [Scopus; Academic Search Complete; BIOSIS Previews; Chemical Abstracts (CAplus); Science Citation Index Expanded (Web of Science)] [IF: 1,276; AIF: 2,326; IF/AIF: 0,549; kvartilis: Q3 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
ROKAITYTĖ, Anita; ZABORSKIENĖ, Gintarė; MAČIONIENĖ, Irena; ROKAITIS, Irmantas; SEKMOKIENĖ, Dalia. Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat // Czech Journal of Food Sciences (CJFS). Praha: Czech Academy of Agricultural Sciences, 2016, vol. 34, iss. 1, pp. 52-60. ISSN 1212-1800. [Scopus; Agris; Science Citation Index Expanded (Web of Science)] [IF: 0,787; AIF: 2,326; IF/AIF: 0,338; kvartilis: Q3 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
ŠLAPKAUSKAITĖ, Jūratė; SEKMOKIENĖ, Dalia; KABAŠINSKIENĖ, Aistė; BARTKIENĖ, Elena; JUODEIKIENĖ, Gražina; ŠARKINAS, Antanas. Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products // CYTA: journal of food. Abingdon: Taylor & Francis, 2016, vol. 14, iss. 3, pp. 482-488. ISSN 1947-6337. eISSN 1947-6345.  [Scopus; Global Health; Abstracts on Hygiene & Communicable Diseases; Science Citation Index Expanded (Web of Science); Veterinary Science Database] [IF: 1,180; AIF: 2,326; IF/AIF: 0,507; kvartilis: Q3 (2016, InCites JCR SCIE)]. Atidaryti publikaciją
ČESONIENĖ, Laima; DAUBARAS, Remigijus; JASUTIENĖ, Ina; MILIAUSKIENĖ, Inga; ZYCH, Marcin. Investigations of anthocyanins, organic acids, and sugars show great variability in nutritional and medicinal value of European cranberry (Vaccinium oxycoccos) fruit // Journal of applied botany and food quality. Göttingen: Liddy Halm, 2015, Vol. 88, pp. 295-299. ISSN 1613-9216. eISSN 1439-040X. [Scopus; BIOSIS Previews; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 1,085; AIF: 2,664; IF/AIF: 0,407; kvartilis: Q3 (2015, InCites JCR SCIE)].
JASUTIENĖ, Ina; VINAUSKIENĖ, Rimantė; EISINAITĖ, Viktorija. Getrocknete Rohwurstsorten mit lyophilisierten Gemüsezusätzen // Fleischwirtschaft. Frankfurt am Main: Deutscher Fachverlag, 2015, vol. 95, iss. 11, pp. 120-125. ISSN 0015-363X. [Current Contents / Agriculture, Biology & Environmental Sciences; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,077; AIF: 2,251; IF/AIF: 0,034; kvartilis: Q4 (2015, InCites JCR SCIE)].
KABAŠINSKIENĖ, Aistė; LIUTKEVIČIUS, Algirdas; SEKMOKIENĖ, Dalia; ZABORSKIENĖ, Gintarė; ŠLAPKAUSKAITĖ, Jūratė. Evaluation of the physicochemical parameters of functional whey beverages // Food technology and biotechnology. Zagreb: University of Zagreb, 2015, vol. 53, iss. 1, pp. 110-115. ISSN 1330-9862. eISSN 1334-2606. [BIOSIS Previews; Chemical Abstracts (CAplus); Business Source Complete; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 1,179; AIF: 2,797; IF/AIF: 0,422; kvartilis: Q3 (2015, InCites JCR SCIE)]. Atidaryti publikaciją
ŠALOMSKIENĖ, Joana; ABRAITIENĖ, Asta; JONKUVIENĖ, Dovilė; MAČIONIENĖ, Irena; REPEČKIENĖ, Jūratė. Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting // Journal of food science and technology. New Delhi: Springer India, 2015, vol. 52, iss. 7, pp. 4124-4134. ISSN 0022-1155. eISSN 0975-8402. [Scopus; SpringerLink; Science Citation Index Expanded (Web of Science)] [IF: 1,241; AIF: 2,251; IF/AIF: 0,551; kvartilis: Q3 (2015, InCites JCR SCIE)]. Atidaryti publikaciją
ŠALOMSKIENĖ, Joana; ABRAITIENĖ, Asta; JONKUVIENĖ, Dovilė; MAČIONIENĖ, Irena; REPEČKIENĖ, Jūratė; STANKIENĖ, Jūratė; VAIČIULYTĖ-FUNK, Lina. Changes in antagonistic activity of lactic acid bacteria induced by their response to technological factors // Agricultural and food science. Helsinki: The Scientific Agricultural Society of Finland, 2015, Vol. 24, iss. 4, pp. 289-299. ISSN 1459-6067. eISSN 17951895. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 1,588; AIF: 1,846; IF/AIF: 0,860; kvartilis: Q1 (2015, InCites JCR SCIE)].
BRAŽINSKIENĖ, V.; ASAKAVIČIŪTĖ, Rita; MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; IVANAUSKAS, Liudas; JAKŠTAS, Valdas; VIŠKELIS, Pranas; RAŽUKAS, Almantas. Effect of farming systems on the yield, quality parameters and sensory properties of conventionally and organically grown potato (Solanum tuberosum L.) tubers // Food chemistry. Oxford: Elsevier, 2014, vol. 145, pp. 903-909. ISSN 03088146. eISSN 1873-7072. [Scopus; Current Contents / Agriculture, Biology & Environmental Sciences; BIOSIS Previews; MEDLINE; Chemical abstracts; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 3,391; AIF: 2,533; IF/AIF: 1,339; kvartilis: Q1 (2014, InCites JCR SCIE)]. Atidaryti publikaciją
ČESONIENĖ, Laima; DAUBARAS, Remigijus; KRAUJALYTĖ, Vilma; VENSKUTONIS, Petras Rimantas; ŠARKINAS, Antanas. Antimicrobial activity of Viburnum opulus fruit juices and extracts // Journal für Verbraucherschutz und Lebensmittelsicherheit = Journal of consumer protection and food safety. Basel: Springer, 2014, vol. 9, iss. 2, pp. 129-132. ISSN 1661-5751. eISSN 1661-5867. [Scopus; SpringerLink; Science Citation Index Expanded (Web of Science)] [IF: 0,719; AIF: 2,077; IF/AIF: 0,346; kvartilis: Q3 (2014, InCites JCR SCIE)]. Atidaryti publikaciją
GARMIENĖ, Galina; JASUTIENĖ, Ina; ZABORSKIENĖ, Gintarė; MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; JANUŠKEVIČIENĖ, Gražina. Untersuchung von Qualitatsparametern des auf dem litauischen Markt erhaltlichen Fleisches aus der Schweinehufte ohne Knochen // Fleischwirtschaft. Frankfurt am Main: Deutscher Fachverlag , 2014, Vol. 94, Iss. 12, pp. 101-105. ISSN 0015-363X. [CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,066; AIF: 2,077; IF/AIF: 0,032; kvartilis: Q4 (2014, InCites JCR SCIE)].
JONKUVIENĖ, Dovilė; ŠALOMSKIENĖ, Joana; ZABORSKIENĖ, Gintarė. Fatty acid profiling for assessment of diarrheal-type enterotoxin producing and nonproducing Bacillus cereus origin from foods getting into Lithuanian market // Journal of food safety. Hoboken, NJ: Wiley-Blackwell, 2014, vol. 34, iss. 4, pp. 361-370. ISSN 1745-4565. eISSN 1745-4565. [Food Science & Technology Abstracts (IFIS); Elsevier BIOBASE/Current Awareness in Biological Sciences; Scopus; Index Veterinarius; Biological Sciences Database; CAB Health; Review of Medical and Veterinary Mycology; Soybean Abstracts Online; ASFA: Aquatic Sciences and Fisheries Abstracts; CAS: Chemical Abstracts Services; AgBiotech News and Information; Hospitality & Tourism Index; AGRICOLA Database (National Agricultural Library); Chemoreception Abstracts (Online Edition); Science Citation Index Expanded (Web of Science)] [IF: 0,931; AIF: 2,672; IF/AIF: 0,348; kvartilis: Q3 (2014, InCites JCR SCIE)]. Atidaryti publikaciją
PUIŠO, Judita; JONKUVIENĖ, Dovilė; MAČIONIENĖ, Irena; ŠALOMSKIENĖ, Joana; JASUTIENĖ, Ina; KONDROTAS, Rokas. Biosynthesis of silver nanoparticles using lingonberry and cranberry juices and their antimicrobial activity // Colloids and surfaces B: Biointerfaces. Amsterdam: Elsevier Science, 2014, vol. 121, pp. 214-221. ISSN 0927-7765. [Science Citation Index Expanded (Web of Science)] [IF: 4,152; AIF: 4,025; IF/AIF: 1,032; kvartilis: Q1 (2014, InCites JCR SCIE)]. Atidaryti publikaciją
BOBINAITĖ, Ramunė; VIŠKELIS, Pranas; ŠARKINAS, Antanas; VENSKUTONIS, Petras Rimantas. Phytochemical composition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc extracts // CyTA – Journal of food. Oxon: Taylor & Francis, 2013, vol. 11, iss. 4, pp. 334-342. ISSN 19476337. [Scopus; Science Citation Index Expanded (Web of Science)] [IF: 0,495; AIF: 2,066; IF/AIF: 0,240; kvartilis: Q4 (2013, InCites JCR SCIE)]. Atidaryti publikaciją
GRASHORN, Michael; GRUŽAUSKAS, Romas; DAUKŠIENĖ, Agila; RACEVIČIŪTĖ STUPELIENĖ, Asta; JARULĖ, Virginija; MIEŽELIENE, Aldona; ALENČIKIENĖ, Gitana; SLAUSGALVIS, V. Influence of dietary organic acids on quality and sensory attributes of chicken eggs =: Einfluss organischer Futtersäuren auf die Qualität und die sensorischen Eigenschaften von Hühnereiern // Archiv für Geflügelkunde = European Poultry Science = Revue de Science Avicole Européenne. Stuttgart: Eugen Ulmer GMBH Co, 2013, vol. 77, no. 1, pp. 29-34. ISSN 0003-9098. eISSN 1612-9199. [Science Citation Index Expanded (Web of Science)] [IF: 0,333; AIF: 1,303; IF/AIF: 0,256; kvartilis: Q3 (2013, InCites JCR SCIE)].
JONKUVIENĖ, Dovilė; ŠALOMSKIENĖ, Joana; ZABORSKIENĖ, Gintarė. Rapid pyrosequencing and fatty acid analysis for characterization of Bacillus cereus isolates from food // Food technology and biotechnology. Zagreb: University of Zagreb, 2013, vol. 51, iss. 4, pp. 564-569. ISSN 13309862. [BIOSIS Previews; Chemical Abstracts (CAplus); Business Source Complete; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,977; AIF: 2,714; IF/AIF: 0,360; kvartilis: Q3 (2013, InCites JCR SCIE)].
ČESONIENĖ, Laima; DAUBARAS, Remigijus; VIŠKELIS, Pranas; ŠARKINAS, Antanas. Determination of the total phenolic and anthocyanin contents and antimicrobial activity of Viburnum opulus fruit juice // Plant foods for human nutrition. Dordrecht: Springer, 2012, Vol. 67, iss. 3, pp. 256-261. ISSN 0921-9668. eISSN 1573-9104. [Scopus; SpringerLink; AGRICOLA; CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 2,358; AIF: 2,471; IF/AIF: 0,954; kvartilis: Q1 (2012, InCites JCR SCIE)]. Atidaryti publikaciją
JONKUVIENĖ, Dovilė; ŠALOMSKIENĖ, Joana; GARMIENĖ, Galina; ZABORSKIENĖ, Gintarė. Determination of fatty acid composition in Bacillus cereus isolated from dried milk products //  Milchwissenschaft = Milk Science International. Kempten: AVA Agrar-Verlag, 2012, Vol. 67, iss. 4, pp. 377380. ISSN 0026-3788. [Food Science & Technology Abstracts (IFIS); Current Contents / Agriculture, Biology & Environmental Sciences; BIOSIS Previews; BIOSIS Previews; Chemical Abstracts (CAplus); CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,279; AIF: 1,947; IF/AIF: 0,143; kvartilis: Q4 (2012, InCites JCR SCIE)]. Atidaryti publikaciją
MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; ZABORSKIENĖ, Gintarė; GARMIENĖ, Galina. Effect of fat origin on sensory and physicochemical characteristics of sour cream // Milchwissenschaft = Milk Science International. Kempten: AVA Agrar-Verlag, 2012, Vol. 67, iss. 1, pp. 64-67. ISSN 0026-3788. [Food Science & Technology Abstracts (IFIS); Current Contents / Agriculture, Biology & Environmental Sciences; BIOSIS Previews; BIOSIS Previews; Chemical Abstracts (CAplus); CAB Abstracts; Science Citation Index Expanded (Web of Science)] [IF: 0,279; AIF: 1,947; IF/AIF: 0,143; kvartilis: Q4 (2012, InCites JCR SCIE)].
VAIČIULYTĖ-FUNK, Lina; JUODEIKIENĖ, Gražina; BARTKIENĖ, Elena. The Relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties // Žemdirbystė = Agriculture. Kėdainiai: Lietuvos žemdirbystės institutas, 2015, vol. 102, no. 2, pp. 229238. ISSN 1392-3196. [Scopus; CAB Abstracts; Science Citation Index Expanded (Web of Science); IndexCopernicus] [IF: 0,579; AIF: 1,440; IF/AIF: 0,402; kvartilis: Q3 (2015, InCites JCR SCIE)]. Atidaryti publikaciją
VAIČIULYTĖ-FUNK, Lina; ŽVIRDAUSKIENĖ, Renata; ŠALOMSKIENĖ, Joana; ŠARKINAS, Antanas. The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of bread // Žemdirbystė-Agriculture. Kėdainiai: Lietuvos žemdirbystės institutas, 2015, t. 102, Nr. 3, pp. 351-358. ISSN 1392-3196. [CAB Abstracts; Science Citation Index Expanded (Web of Science); IndexCopernicus] [IF: 0,579; AIF: 1,440; IF/AIF: 0,402; kvartilis: Q3 (2015, InCites JCR SCIE)]. Atidaryti publikaciją
JONKUVIENĖ, Dovilė; ŠALOMSKIENĖ, Joana; ŽVIRDAUSKIENĖ, Renata; NARKEVIČIUS, Raimondas. Determining differences in characteristics of Bacillus cereus isolated from various foods //  Veterinarija ir zootechnika. Lietuvos veterinarijos akademija. Kaunas: Lietuvos veterinarijos akademija, 2012, T. 60(82), pp. 22-29. ISSN 1392-2130. [Food Science & Technology Abstracts (IFIS); CAB Abstracts; Science Citation Index Expanded (Web of Science); Academic Search Premier; IndexCopernicus] [IF: 0,101; AIF: 1,267; IF/AIF: 0,080; kvartilis: Q4 (2012, InCites JCR SCIE)].
MIEŽELIENĖ, Aldona; ALENČIKIENĖ, Gitana; GARMIENĖ, Galina; ZABORSKIENĖ, Gintarė; NARKEVIČIUS, Raimondas. Augalinių riebalų priedo ir laikymo trukmės įtaka Lietuvos imonėse gaminamų fermentinio sūrio produktų kokybei // Veterinarija ir zootechnika. Kaunas: Lietuvos veterinarijos akademija, 2012, t. 58(80), pp. 47-53. ISSN 1392-2130. doi: IDS Number: 970QO [Food Science & Technology Abstracts (IFIS); Scopus; Index Veterinarius; Animal Breeding Abstracts; CAB Abstracts; Science Citation Index Expanded (Web of Science); Academic Search Premier; IndexCopernicus; EBSCO Publishing; Veterinary Bulletin; IFIS Publishing] [IF: 0,101; AIF: 1,267; IF/AIF: 0,080; kvartilis: Q4 (2012, InCites JCR SCIE)].
 STANKIENĖ, Jūratė; MAŽEIKIENĖ, Ingrida; GELVONAUSKIENĖ, Dalia; ŠIKŠNIANIENĖ, Jūratė Bronė; BOBINAS, Česlovas. Virological assessment of stock planting material of apple and raspberry cultivars // Žemdirbystė = Agriculture. Lietuvos agrarinių ir miškų mokslų centras, Aleksandro Stulginskio universitetas. Akademija, (Kėdainių r.), 2012, Vol. 99 (1), pp. 93-98. ISSN 1392-3196. [Scopus; CAB Abstracts; Science Citation Index Expanded (Web of Science); IndexCopernicus] [IF: 0,567; AIF: 1,468; IF/AIF: 0,386; kvartilis: Q3 (2012, InCites JCR SCIE)].

Till 2017 KTU Food Institute was a publisher of scientific journal “Food Chemistry and Technology”. Articles from the journal were listed on 3 international databases.

  1. ŠALOMSKIENĖ, Joana; SEDEREVIČIUS, Antanas; MAČIONIENĖ, Irena; ŽVIRDAUSKIENĖ, Renata. Impact of Biological and Chemical Factors on Investigations of Antimicrobials in Milk [Educational book]. Kaunas: Technologija, 2013. 97 p. ISBN 9786090209271.
  2. GARMIENĖ, Galina; MIEŽELIENĖ, Aldona; JASUTIENĖ, Ina; ALENČIKIENĖ, Gitana. Natural Glutamic Acid Formation in Meat products and Its impact on Sensory Parameters and Acceptability. The Ministry of Agriculture. Food Institute. Kaunas: Technologija, 2013. 25 p. ISBN 9786090209462.
  • Food 2030: Research and Innovation for Agriculture and Food Systems (2017)

Conference proceedings

  • Food Technology and Quality Control (2016)

Conference proceedings

Contacts

Dr. Alvija Šalaševičienė
Director

Radvilėnų pl. 19-404 kab., Kaunas, LT – 44239 Kaunas
Phone: + 370 (37) 312 532
E-mail: alvija.salaseviciene@ktu.lt

Rūta Bulanavičienė
Administrator

Phone: + 370 (37) 312 393
E-mail: mai@ktu.lt

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