Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread by Dovilė Jonkuvienė, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė, Aldona Mieželienė

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Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties by Irfan Hamidioglu, Gitana Alenčikienė, Miglė Dzedulionytė, Aelita Zabulionė, Aditya Bali, Alvija Šalaševičienė

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Exploring Causes and Potential Solutions for Food Waste among Young Consumers by Jesper Clement, Gitana Alenčikienė, Inkeri Riipi, Ugnė Starkutė, Kornelija Čepytė, Agnė Buraitytė, Aelita Zabulionė, Alvija Šalaševičienė

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Investigation of in vitro and in vivo digestibility of black soldier fly (Hermetia illucens L.) larvae protein by Lina Traksele, Vilma Speiciene, Romualdas Smicius, Gitana Alencikiene, Alvija Salaseviciene, Galina Garmiene, Vilma Zigmantaite, Ramune Grigaleviciute, Audrius Kucinskas

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Nature-Based Solutions for Agriculture in Circular Cities: Challenges, Gaps, and Opportunities by Alba Canet-Martí, Rocío Pineda-Martos, Ranka Junge, Katrin Bohn, Teresa A. Paço, Cecilia Delgado, Gitana Alenčikienė, Siv Lene Gangenes Skar, Gösta F. M. Baganz

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