Milda Kersiene
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Explore the profile of Milda Kersiene including associated specialties, affiliations and a list of published articles.
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11
Citations
42
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Recent Articles
1.
Stanciauskaite M, Poskute M, Kurapkiene V, Marksa M, Jakstas V, Ivanauskas L, et al.
Foods
. 2023 May;
12(10).
PMID: 37238812
Caffeic acid is a widely distributed phenolic acid. It is described in the scientific literature that caffeic acid has poor solubility. The aim of this study was to improve the...
2.
Mileriene J, Serniene L, Kasparaviciene B, Lauciene L, Kasetiene N, Zakariene G, et al.
Microorganisms
. 2023 Feb;
11(2).
PMID: 36838401
This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous LL16 strain with the probiotic potential to produce a sustainable cheese with functional...
3.
Varnaite L, Kersiene M, Sipailiene A, Kazernaviciute R, Venskutonis P, Leskauskaite D
Foods
. 2022 Mar;
11(5).
PMID: 35267391
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing...
4.
Jureviciute I, Kersiene M, Basinskiene L, Leskauskaite D, Jasutiene I
Foods
. 2022 Mar;
11(5).
PMID: 35267352
This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several...
5.
Streimikyte P, Kersiene M, Eisinaite V, Jasutiene I, Lesauskaite V, Damuleviciene G, et al.
J Sci Food Agric
. 2020 Apr;
100(10):3895-3901.
PMID: 32323329
Background: Dysphagia is defined as a disorder of the swallowing mechanism. The most common management of dysphagia is diet modification by thickening food and beverages. This study aimed to obtain...
6.
Kersiene M, Jasutiene I, Eisinaite V, Venskutonis P, Leskauskaite D
Food Funct
. 2020 Feb;
11(3):2195-2207.
PMID: 32091519
In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process. Vitamins B6, B12, and C and anthocyanin-rich black...
7.
Malinauskyte E, Ramanauskaite J, Kersiene M, Jasutiene I, Leskauskaite D, Devold T, et al.
J Food Sci
. 2018 Oct;
83(11):2850-2857.
PMID: 30336512
This study explored the influence of different emulsification layers as mono- and bilayers on lipid digestion by using in vitro and in vivo digestion methods. The monolayer emulsion of rapeseed...
8.
Adams A, Abbaspour Tehrani K, Kersiene M, De Kimpe N
J Agric Food Chem
. 2004 Sep;
52(18):5685-93.
PMID: 15373410
The production of 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), an important Maillard flavor component, in the reaction of L-(-)-proline and 1,3-dihydroxyacetone was investigated as a function of different reaction conditions. The two major side...
9.
Adams A, Abbaspour Tehrani K, Kersiene M, Venskutonis R, De Kimpe N
J Agric Food Chem
. 2003 Jul;
51(15):4338-43.
PMID: 12848507
Different types of model melanoidins were thermally degraded, with subsequent identification of the volatiles produced, to obtain and compare the thermal degradation profile of various melanoidins. At first, the volatiles...
10.
Obretenov C, Demyttenaere J, Abbaspour Tehrani K, Adams A, Kersiene M, De Kimpe N
J Agric Food Chem
. 2002 Jul;
50(15):4244-50.
PMID: 12105953
High-molecular-weight (HMW) water-soluble melanoidins were prepared from model systems of L-(+)-ascorbic acid-glycine, L-(+)-ascorbic acid-lysine, L-(+)-ascorbic acid-glutamic acid, and glucose-glycine using a very recently approved standard protocol. The amount of HMW...