Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads
Ķirse, Asnate, Kārkliņa, Daina, Muižniece-Brasava, Sandra, Galoburda, Ruta
Shelf Life Extension of Maple pea (Pisum sativum var. arvense L.) Spread Using Sous Vide
Ķirse, Asnate, Kārkliņa, Daina, Muižniece-Brasava, Sandra
Influence of Steam Treatment and Drying on Carrots Composition and Concentration of Phenolics, Organic Acids and Carotenoids
Prieciņa, Līga, Kārkliņa, Daina
Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing
Zvaigzne, Gaļina, Kārkliņa, Daina, Moersel, Joerg-Thomas, Kuehn, Sasha, Krasnova, Inta, Segliņa, Dalija
Production of Biscuits With Higher Nutritional Value
Kārkliņa, Daina, Gedrovica, Ilga, Reca, Marina, Kronberga, Maija
Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears
Krasnova, Inta, Dukaļska, Lija, Segliņa, Dalija, Mišina, Inga, Kārkliņa, Daina
Bioactive Compounds in Latvian Beer
Dabina-Bicka, Ilona, Karklina, Daina, Kruma, Zanda, Dimins, Fredijs
Microbiological Risk Analysis in Catering Establishments
Melngaile, Aija, Kārkliņa, Daina
Health Promoting Chemical Components of Orange Juice
Zvaigzne, Gaļina, Kārkliņa, Daina
Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples
Riekstina-Dolge, Rita, Kruma, Zanda, Dimins, Fredijs, Straumite, Evita, Karklina, Daina
Nutritional Supplements in Optimal Human Nutrition
Kronberga, Maija, Kārkliņa, Daina