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