Kraujalytė V - Search Results

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Volatile compounds and sensory characteristics of various instant teas produced from black tea.

Kraujalytė V, Pelvan E, Alasalvar C. Kraujalytė V, et al. Food Chem. 2016 Mar 1;194:864-72. doi: 10.1016/j.foodchem.2015.08.051. Epub 2015 Aug 18. Food Chem. 2016. PMID: 26471629

Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.

Kraujalytė V, Leitner E, Venskutonis PR. Kraujalytė V, et al. J Agric Food Chem. 2013 May 22;61(20):4728-36. doi: 10.1021/jf400152x. Epub 2013 May 10. J Agric Food Chem. 2013. PMID: 23662795

Antioxidant properties and polyphenolic compositions of fruits from different European cranberrybush (Viburnum opulus L.) genotypes.

Kraujalytė V, Venskutonis PR, Pukalskas A, Česonienė L, Daubaras R. Kraujalytė V, et al. Food Chem. 2013 Dec 15;141(4):3695-702. doi: 10.1016/j.foodchem.2013.06.054. Epub 2013 Jun 20. Food Chem. 2013. PMID: 23993538

Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes.

Kraujalytė V, Venskutonis PR, Pukalskas A, Česonienė L, Daubaras R. Kraujalytė V, et al. Food Chem. 2015 Dec 1;188:583-90. doi: 10.1016/j.foodchem.2015.05.031. Epub 2015 May 8. Food Chem. 2015. PMID: 26041234

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