Dalia Čižeikienė

1.3k total citations
39 papers, 1.0k citations indexed

About

Dalia Čižeikienė is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Dalia Čižeikienė has authored 39 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 21 papers in Nutrition and Dietetics and 11 papers in Plant Science. Recurrent topics in Dalia Čižeikienė's work include Food composition and properties (18 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Probiotics and Fermented Foods (13 papers). Dalia Čižeikienė is often cited by papers focused on Food composition and properties (18 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Probiotics and Fermented Foods (13 papers). Dalia Čižeikienė collaborates with scholars based in Lithuania, Latvia and Italy. Dalia Čižeikienė's co-authors include Gražina Juodeikienė, Elena Bartkienė, Algimantas Paškevičius, Loreta Bašinskienė, Vadims Bartkevičs, Daiva Žadeikė, Darius Černauskas, Vita Krunglevičiūtė, Daiva Vidmantienė and Mantas Stankevičius and has published in prestigious journals such as SHILAP Revista de lepidopterología, Catalysis Today and Current Opinion in Biotechnology.

In The Last Decade

Dalia Čižeikienė

35 papers receiving 994 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Dalia Čižeikienė Lithuania 16 629 405 348 274 109 39 1.0k
Michele Rigon Spier Brazil 16 468 0.7× 351 0.9× 486 1.4× 265 1.0× 66 0.6× 58 1.2k
Velitchka Gotcheva Bulgaria 17 725 1.2× 492 1.2× 370 1.1× 179 0.7× 101 0.9× 41 1.1k
Xiaojia Bai China 8 820 1.3× 489 1.2× 500 1.4× 323 1.2× 89 0.8× 11 1.3k
Angel Angelov Bulgaria 20 956 1.5× 619 1.5× 551 1.6× 265 1.0× 121 1.1× 63 1.5k
Keshun Liu United States 23 539 0.9× 449 1.1× 294 0.8× 612 2.2× 181 1.7× 63 1.5k
Marimuthu Anandharaj India 14 618 1.0× 357 0.9× 487 1.4× 340 1.2× 40 0.4× 18 1.1k
Guofang Zhang China 21 652 1.0× 303 0.7× 438 1.3× 430 1.6× 78 0.7× 73 1.3k
M. Y. Sreenivasa India 20 702 1.1× 274 0.7× 416 1.2× 526 1.9× 64 0.6× 85 1.3k
Mingming Qi China 15 802 1.3× 407 1.0× 450 1.3× 337 1.2× 213 2.0× 43 1.2k
Michela Verni Italy 21 958 1.5× 815 2.0× 385 1.1× 460 1.7× 129 1.2× 53 1.6k

Countries citing papers authored by Dalia Čižeikienė

Since Specialization
Citations

This map shows the geographic impact of Dalia Čižeikienė's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Dalia Čižeikienė with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Dalia Čižeikienė more than expected).

Fields of papers citing papers by Dalia Čižeikienė

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Dalia Čižeikienė. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Dalia Čižeikienė. The network helps show where Dalia Čižeikienė may publish in the future.

Co-authorship network of co-authors of Dalia Čižeikienė

This figure shows the co-authorship network connecting the top 25 collaborators of Dalia Čižeikienė. A scholar is included among the top collaborators of Dalia Čižeikienė based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Dalia Čižeikienė. Dalia Čižeikienė is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Čižeikienė, Dalia, et al.. (2025). Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production. Applied Sciences. 15(2). 599–599. 6 indexed citations
2.
Bašinskienė, Loreta, et al.. (2025). Composition and Technological Properties of Modified Lingonberry (Vaccinium vitis-idaea L.) Pomace. Applied Sciences. 15(7). 3661–3661. 2 indexed citations
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Čižeikienė, Dalia, et al.. (2024). Effects of Lactic Acid Bacterial Fermentation on the Biochemical Properties and Antimicrobial Activity of Hemp Seeds. Applied Sciences. 14(23). 11469–11469. 1 indexed citations
6.
Čižeikienė, Dalia, et al.. (2023). Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. Plant Foods for Human Nutrition. 78(2). 307–313. 15 indexed citations
7.
Bašinskienė, Loreta, et al.. (2022). Technological Properties and Composition of Enzymatically Modified Cranberry Pomace. Foods. 11(15). 2321–2321. 15 indexed citations
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Čižeikienė, Dalia, et al.. (2021). Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread. Foods. 10(1). 171–171. 18 indexed citations
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Čižeikienė, Dalia, et al.. (2020). Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread. Food Bioscience. 38. 100791–100791. 39 indexed citations
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Bartkienė, Elena, Vadims Bartkevičs, Vita Krunglevičiūtė, et al.. (2018). The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content. Journal of Food Science. 83(6). 1560–1568. 17 indexed citations
14.
Juodeikienė, Gražina, Elena Bartkienė, Darius Černauskas, et al.. (2017). Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains. LWT. 89. 307–314. 93 indexed citations
15.
Bartkienė, Elena, Vadims Bartkevičs, Vytautė Starkutė, et al.. (2016). Chemical composition and nutritional value of seeds of Lupinus luteus L., L. angustifolius L. and new hybrid lines of L. angustifolius L.. Zemdirbyste-Agriculture. 103(1). 107–116. 23 indexed citations
16.
Reinholds, Ingars, Gražina Juodeikienė, Elena Bartkienė, et al.. (2016). Evaluation of ozonation as a method for mycotoxins degradation in malting wheat grains. World Mycotoxin Journal. 9(3). 409–418. 19 indexed citations
17.
Čižeikienė, Dalia, et al.. (2015). Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread. International Journal of Food Sciences and Nutrition. 66(7). 736–742. 34 indexed citations
18.
Bartkienė, Elena, Jūratė Šiugždaitė, Daiva Vidmantienė, et al.. (2014). Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria. Journal of Food Science and Technology. 52(7). 4306–4314. 12 indexed citations
19.
Juodeikienė, Gražina, Dalia Čižeikienė, Daiva Vidmantienė, et al.. (2013). Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread. SHILAP Revista de lepidopterología. 13 indexed citations
20.
Bartkienė, Elena, Gražina Juodeikienė, Daiva Vidmantienė, et al.. (2013). Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health. International Journal of Food Sciences and Nutrition. 64(6). 730–739. 13 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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