Rapid Pyrosequencing and Fatty Acid Analysis for Characterization of Bacillus cereus Isolates from Food by Joana Salomskiene, Gintare Zaborskiene, Dovile Jonkuviene

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Effect of Anolyte on <i>S.</i> Typhimurium and <i>L. monocytogenes</i> Growth in Minced Pork and Beef Cuts by Reda Riešutė, Joana Šalomskienė, Alvija Šalaševičienė, Irena Mačionienė

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Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon by Joana Šalomskienė, Dovilė Jonkuvienė, Irena Mačionienė, Raimundas Narkevičius, Reda Riešutė

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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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Effects of Natural Antimicrobials on <i>Xanthomonas</i> Strains Growth by Irena Mačionienė, Dovilė Čepukoit, Joana Šalomskienė, Darius Černauskas, Daiva Burokienė, Alvija Šalaševičienė

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The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread by Lina Vaiciulyte-Funk, Vilma Narbutaite, Daiva Vidmantiene, Dalia Eidukonyte, Joana Salomskiene, Grazina Juodeikiene

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Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous <i>Lactobacillus helveticus</i> for Acid-Curd Cheese Quality Improvement by Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas

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