Ruta Galoburda

Dr. sc. ing.

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Amats

Pieņemšanas laiki

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Studiju kursi

Zinātniskās publikācijas

2024
• Effect of extrusion on breakfast cereal with whole grain oat physicochemical, functional and nutritional charesteristics / I. Lignicka, R. Galoburda
• Influence of pre-treatment on the seasonal variation of smoked Baltic Sprat texture and color / Santa Puke, Olga Dmitrijeva, Ruta Galoburda
• Impact of rye malt with various diastatic activity on wholegrain rye flour rheology and sugar formation in scalding and fermentation processes / Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Roberts Matisons, Ilona Dabina-Bicka, Dace Klava, Ruta Galoburda
2023
• Application of mathematical modeling as a tool in the use of rye malt to balance the quality of rye flour/ Ruta Murniece, Egils Stalidzans, Ilona Dabina-Bicka, Ruta Galoburda, Ingmars Cinkmanis, Dace Klava
• Physico-chemical and sensory properties of extruded breakfast cereals made of brown pea and oat / Ilva Lignicka, Alise Graci, Ruta Galoburda
• Potential of legumes in the development of plant-based yogurt / Andra Grava, Ruta Galoburda, Jelena Zagorska
• Potatoes as wheat flour substitute in gluten-free pastry cream / Tatjana Kince, Elina Zilinska, Ruta Galoburda, Lolita Tomsone, Evita Straumite, Juris Goldmanis, Martins Sabovics
• Bio-active compounds in bee drone larvae after freeze-drying / Iveta Rutka, Ruta Galoburda, Janis Galins, Ainars Galins
• The impact of fermented scald on rye and hull-less barley dough and bread structure formation / Ruta Murniece, Sanita Reidzane, Ruta Galoburda, Vitalijs Radenkovs, Dace Klava
• Effect of storage period on acid value and sensory attributes of puffed wheat grains 'Badyrak Vanilla' and 'Badyrak with Whey' / Nurzat Konkubaeva, Asylbek Kulmyrzaev, Anarseit Deydiev, Vitalijs Radenkovs, Ruta Galoburda
• Effect of coating on physico-chemical characteristics of puffed wheat grains / Nurzat Konkubaeva, Karina Juhnevica-Radenkova, Vitalijs Radenkovs, Ruta Galoburda
• Hull-less barley sourdough bread: composition of polysaccharides and technological characteristics / Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
• Dehidrēta medus iegūšana un kvalitāte : promocijas darba kopsavilkums zinātnes doktora (Ph.D.) zinātniskā grāda iegūšanai pārtikas un dzērienu tehnoloģijās = Production and Quality of Dehydrated Honey : summary of the doctoral thesis for aquiring a doctor of science (Ph.D.) in food and beverage technologies / Anete Ķeķe ; promocijas darba vadītājs Dr.sc.ing. Ingmārs Cinkmanis ; darba recenzenti: Dr.sc.ing. Ruta Galoburda, Dr.sc.ing. Dalija Segliņa, Dr.chem. Artūrs Vīksna ; Latvijas Biozinātņu un tehnoloģiju universitāte. Pārtikas tehnoloģijas fakultāte.
• Texture evaluation of edible pearls filled with natural juice / Lolita Tomsone, Ruta Galoburda, Marguerite Laure Ngouemazon
• Determination of the shelf life of puffed wheat "Badyrak vanilla" and "Badyrak with whey" / Nurzat Konkubaeva, Asylbek Kulmyrzaev, Anarseit Deydiev, Ruta Galoburda
• Development and characteristics of plant-based product prototypes for oro-pharyngeal dysphagia diet / Liene Ozola, Dzaner Shengjuler, Ruta Galoburda, Zanda Kruma, Evita Straumite, Solvita Kampuse
• Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of bread / Sanita Reidzane, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, Dace Klava
• Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania) / Inga Sarand, Anna Traksmaa, Dace Klava, Daiga Kunkulberga, Evita Straumite, Ruta Galoburda, Ruta Murniece, Grazina Juodeikiene, Vadims Bartkevics, Elena Bartkiene
2022
• Effect of pre-treatment on the quality of smoked Baltic sprats = Pirmapstrādes ietekme uz kūpinātu brētliņu kvalitāti / Santa Pūķe, Ruta Galoburda, Evita Straumīte
• The role of cereal and pulse constituents and processing technology in flake texture development: a review / Ilva Lignicka, Ruta Galoburda
• Determining critical control points for processing melon fruits / Zaira Uikassova, Sanavar Azimova, Dinara Tlevlessova, Ruta Galoburda
• Physicochemical parameters of horseradish (Armoracia rusticana L.) juice microcapsules / Lolita Tomsone, Vanessa Durrieu, Zanda Kruma, Ruta Galoburda, Ingmars Cinkmanis, Thierry Talou
• Chicken broth assessment / Dace Cerpakovska, Ruta Galoburda
• Smoked sprat quality: effect of season and freezing / Santa Puke, Ruta Galoburda
• Effects of lactobionic acid on pig growth performance and chemical composition of pork / Jelena Zagorska, Lilija Degola, lvars Strazdins, Ilze Gramatina, Tatjana Kince, Ruta Galoburda
• Changes in phenolic profile and antioxidant activity of horseradish roots during freezing and frozen storage = Mārrutku sakņu fenolu profila un antioksidantu aktivitātes izmaiņas, sasaldējot un uzglabājot sasaldētā veidā / Lolita Tomsone, Ruta Galoburda, Zanda Krūma, Ingmārs Cinkmanis
• Physical and microbiological characteristics and antioxidant activity of honey bee pollen / Evita Straumite, Madara Bartule, Anda Valdovska, Zanda Kruma, Ruta Galoburda
• Nutritional composition of plant-based texture: modified foods for dysphagia patients = Uzturvielu sastāva analīze augu bāzes disfāgijas pacientiem pielāgotās struktūras produktos / Solvita Kampuse, Liene Ozola, Zanda Krūma, Dace Kļava, Ruta Galoburda, Evita Straumīte, Inese Siksna
• Effect of seasonal variation on colour and texture of smoked Baltic sprats produced from fish after frozen storage / Santa Puke, Olga Dmitrijeva, Ruta Galoburda
• Physicochemical and rheological properties of non-fat ice cream = Beztauku saldējuma fizikāli ķīmiskās un reoloģiskās īpašibas / Karīna Silantjeva, Jeļena Zagorska, Ruta Galoburda
• Application of lactobionic acid in ice cream production / Jelena Zagorska, Ieva Paeglite, Ruta Galoburda
2021
• Effect of die configuration on the physico-chemical properties, anti-nutritional compounds, and sensory features of legume-based extruded snacks / Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone
• Pārtikas rūpniecības tehnoloģiskās iekārtas : digitālais mācību līdzeklis / Ruta Galoburda, Sandra Muižniece-Brasava, Tatjana Ķince ; literārā redaktore Dite Liepa.
• Pre-treatment effect on physical and microbial parameters of smoked Baltic Sprats / Santa Puke, Ruta Galoburda
• Seasonal variation of the smoked Baltic sprat's quality parameters / Santa Puke, Ruta Galoburda
• Phenolic and volatile compounds in horseradish roots juice and pomace / Ruta Galoburda, Lolita Tomsone, Zanda Kruma, Ingmars Cinkmanis
• Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing / Jelena Zagorska, Ruta Galoburda, Svetlana Raita, Marika Liepa
• High pressure processing effects on raw pork meat amino acid and fatty acid composition / Sanita Sazonova, Ruta Galoburda, Ilze Gramatina
• Combined effect of microencapsulated horseradish juice and high-pressure treatment on pork quality during storage / Sanita Sazonova, Lolita Tomsone, Ruta Galoburda, Ilze Grāmatiņa, Thierry Talou
• Bee drone brood homogenate chemical composition and application: a review / Iveta Rutka, Ruta Galoburda, Janis Galins, Ainars Galins
• Texture changes in plant-based products for dysphagia consumption / Liene Ozola, Ruta Galoburda, Solvita Kampuse
• Rheological properties of hull-less barley spontaneous sourdough during the fermentation / S. Reidzane, R. Galoburda, G. Lacis, D. Klava
2020
• Augstspiediena apstrādes ietekme uz cūkgaļas kvalitāti : promocijas darba kopsavilkums zinātņu doktora grāda (Ph.D.) iegūšanai pārtikas un dzērienu tehnoloģijās = Effect of High Pressure Processing on Pork Meat Quality : summary of the doctoral thesis for the scientific degree of Ph.D. / Sanita Sazonova ; promocijas darba vadītājas: Dr.sc.ing. Ruta Galoburda, Dr.sc.ing. Ilze Grāmatiņa ; darba recenzenti: Dr.sc.ing. Vita Šterna, Dr.sc.ing. Anita Blija, Dr.sc.ing. Jānis Zutis ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte.
• Physicochemical properties of biscuits enriched with Horseradish (Armoracia rusticana L.) products and bioaccessibility of phenolics after simulated human digestion / Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore
• Effect of pre-treatment on quality of smoked Baltic sprats / S. Pūķe, R. Galoburda
• Food matrices enriched with horseradish products and their bioavailability / Lolita Tomsone, Zanda Kruma, Ruta Galoburda, Kristine Majore, Sanita Sazonova, Ruta Kazemaka
• Volatile compounds, antioxidant activity, total phenolic content and bioavailability of horseradish roots / Lolita Tomsone, Zanda Kruma, Ruta Galoburda
• Dynamics of volatile compounds in triticale bread with sourdough: from flour to bread / Ruta Galoburda, Evita Straumite, Martins Sabovics, Zanda Kruma
• Physicochemical and rheological properties of non-fat ice cream / K. Silantjeva, J. Zagorska, R. Galoburda
• Combined effect of microencapsulated horseradish juice and high pressure treatment on pork quality during storage / S. Sazonova, L. Tomsone, R. Galoburda, I. Gramatina, T. Talou
• Phenolic composition and antioxidant activity of frozen horseradish roots during storage / L. Tomsone, R. Galoburda, Z. Krūma, I. Cinkmanis
• Lactobionic acid potential in ice cream production / I. Paeglite, J. Zagorska, R. Galoburda
• Evaluation of plant-based texture-modified foods for dysphagia / S. Kampuse, L. Ozola, Z. Krūma, D. Kļava, R. Galoburda, E. Straumite
• A food-grade antioxidant production using industrial potato peel by–products / I. Sepelevs, J. Zagorska, R. Galoburda
• Factors affecting smoked fish quality: a review / Santa Puke, Ruta Galoburda
• Microencapsulation of horseradish (Armoracia rusticana L.) juice using spray-drying / Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Vanessa Durrieu, Ingmars Cinkmanis
• Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds / Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Ingmars Cinkmanis
• Rheological properties of lactose-free yoghurt in relation to enzyme concentrations / Jamshidbek Khabibullaev, Jelena Zagorska, Ruta Galoburda, Ingmars Cinkmanis
• Augstspiediena apstrādes ietekme uz cūkgaļas kvalitāti = Effect of High Pressure Processing on Pork Meat Quality : promocijas darbs zinātņu doktora grāda (Ph.D.) iegūšanai pārtikas un dzērienu tehnoloģijās / Sanita Sazonova ; promocijas darba vadītājas: Dr.sc.ing. Ruta Galoburda, Dr.sc.ing. Ilze Grāmatiņa ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Pārtikas tehnoloģijas katedra.
2019
• Smiltsērkšķu sulas produkti un to kvalitāte = Sea buckthorn juice products and their quality / Pārsla Eglīte, Ruta Galoburda
• β-karotīna emulsijas ieguve un kvalitāte = Production and quality of beta-karotene emulsion / Lelde Kuļikovska, Ruta Galoburda
• Effect of high pressure processing on raw pork microstructure and water holding capacity / S. Sazonova, I. Gramatina, D. Klava, R. Galoburda
• Rheological properties of ice cream with lactobionic acid / Leva Paeglite, Ruta Galoburda, Jelena Zagorska
• Pārtikas inženierzinātne : pārtikas zinātnes apakšnozare, kas apvieno dažādu zinātņu (fizikas, ķīmijas, matemātikas, u. c.) atziņas daudzveidīgu tehnisku problēmu risināšanai / Ruta Galoburda
• FTIR high-throughput screening for assessment of the high pressure induced structural changes in pork meat juice / Sanita Sazonova, Mara Grube, Karlis Shvirksts, Ruta Galoburda, Ilze Gramatina
• Effect of feeding on the sensorial quality of lamb and goat kid meat / Elita Aplocina, Evita Straumite, Ruta Galoburda
• Rheological properties of lactose-free yoghurt in relation to enzyme concentrations / Jamshidbek Khabibullaev, Jelena Zagorska, Ruta Galoburda, Ingmars Cinkmanis
• Effect of feeding on the sensorial quality of lamb and goat kid meat / Elita Aplocina, Evita Straumite, Ruta Galoburda, Daina Kairisa
• Biologically active compound stability in the industrial potato processing by-products / Igor Sepelevs, Ilva Nakurte, Ruta Galoburda
• The influence of processing and storage conditions on quality parameters of pumpkin puree / Solvita Kampuse, Lolita Tomsone, Dace Klava, Liene Ozola, Ruta Galoburda
• The evaluation of organically grown apple cultivars for special diet puree production / Solvita Kampuse, Zanda Kruma, Dace Klava, Liene Ozola, Ruta Galoburda, Evita Straumite
• Biologically active compound stability in the industrial potato processing by-products / Igor Sepelevs, Ilva Nakurte, Ruta Galoburda
• Influence of germination temperature and time on phenolic content and antioxidant properties of cereals / Zanda Kruma, Tatjana Kince, Ruta Galoburda, Lolita Tomsone, Evita Straumite, Martins Sabovics, Ievina Sturite, Arta Kronberga
• The influence of processing and storage conditions on quality parameters of pumpkin puree / Solvita Kampuse, Lolita Tomsone, Dace Klava, Liene Ozola, Ruta Galoburda
• FTIR spectroscopy studies of high pressure-induced changes in pork macromolecular structure / S. Sazonova, M. Grube, K. Shvirksts, R. Galoburda, I. Gramatina
• Valorisation of dried horseradish press cakes as a potential for value-added products / L. Tomsone, Z. Kruma, A. Kirse, R. Galoburda, I. Cinkmanis
• The evaluation of organically grown apple cultivars for special diet puree production / Solvita Kampuse, Zanda Kruma, Dace Klava, Liene Ozola, Ruta Galoburda, Evita Straumite
• Influence of germination temperature and time on phenolic content and antioxidant properties of cereals / Zanda Kruma, Martins Sabovics, Tatjana Kince, Ruta Galoburda, Evita Straumite, Lolita Tomsone, Ievina Sturite, Arta Kronberga
• Effect of high pressure processing on raw pork microstructure and water holding capacity / S. Sazonova, I. Gramatina, D. Klava, R. Galoburda
• Enhancing legume quality – novel food / Maria Carlota Vaz Patto, Ruta Galoburda
• Rheological and textural properties of lactose-free yogurt in relation to enzyme concentrations / Jamshidbek Khabibullaev, Jelena Zagorska, Ruta Galoburda
2018
• A method for encapsulated phenolic compound production from industrial potato peel wastes / Igor Sepelevs, Tatjana Kince, Ruta Galoburda
• Recovery of Staphylococcus aureus 25923 in high pressure treated milk during storage / Ruta Galoburda, Jelena Zagorska, Marika Liepa, Svetlana Baltrukova
• Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage / Z. Kruma, R. Galoburda, L. Tomsone, I. Gramatina, S. Senhofa, E. Straumite, D. Klava, T. Kince, I. Cinkmanis, J. Zagorska, D. Kunkulberga
• Degradation of bioactive compounds in potato processing wastes during the storage period at ambient conditions / Igor Sepelevs, Ilva Nakurte, Ruta Galoburda
• Physicochemical properties of milk whey based ice cream / Karina Silantjeva, Jelena Zagorska, Ruta Galoburda
• Rheological properties of milk whey based ice cream / Karina Silantjeva, Jelena Zagorska, Ruta Galoburda
• Effect of freezing, high pressure processing, and freeze-drying on the microbiological parameters of horseradish (Armoracia rusticana L.) juice / L. Tomsone, A. Kirse, R. Galoburda, Z. Kruma
• Encapsulation of gallic acid with acid-modified low dextrose equivalent potato starch using spray- and freeze-drying techniques / Igor Sepelevs, Valentina Stepanova, Ruta Galoburda
• Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage / Z. Kruma, R. Galoburda, L. Tomsone, I. Gramatina, S. Senhofa, E. Straumite, D. Klava, T. Kince, I. Cinkmanis, J. Zagorska, D. Kunkulberga
• Inactivation of pathogens in milk by high pressure processing / Marika Liepa, Jelena Zagorska, Ruta Galoburda, Svetlana Baltrukova
• Effect of high-pressure processing on microbial quality of skimmed milk = Augstā spiediena ietekme uz vājpiena mikrobioloģisko kvalitāti / Marika Liepa, Jelena Zagorska, Ruta Galoburda, Svetlana Kostascuka
• Effect of high pressure processing on the quality of strawberry / Lachinkhanim Huseynli, Jalpa Ratiya, Asnate Ķirse, Ruta Galoburda
• Effect of High pressure on Survival and Growth of Pathogens in UHT Whole milk / Jeļena Zagorska, Liepa , Ruta Galoburda, Svetlana Baltrukova.
• Potato processing by-product evaluation for microencapsulated phenolic compound production : summary of the Doctoral Dissertation for the scientific degree of Dr.sc.ing. = Kartupeļu pārstrādes blakusproduktu izpēte mikrokapsulētu fenolu savienojumu ieguvei : promocijas darba kopsavilkums Dr.sc.ing. zinātniskā grāda iegūšanai / Igors Šepeļevs ; promocijas darba vadītāja Prof., Dr.sc.ing. Ruta Galoburda ; oficiālie recenzenti: Dr.sc.ing. Dalija Segliņa, Dr.agr. Ilze Skrabule, Dr.sc.ing. Māra Dūma ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte.
• Potato processing by-product evaluation for microencapsulated phenolic compound production : Doctoral Dissertation for the scientific degree (Dr.sc.ing.) in Engineering Science in the field of Food Science = Kartupeļu pārstrādes blakusproduktu izpēte mikrokapsulētu fenolu savienojumu ieguvei / Igors Šepeļevs ; scientific supervisor professor, Dr.sc.ing. Ruta Galoburda ; Latvia University of Life Sciences and Technologies. Faculty of Food Technology. Department of Food Technology.
• Lauksaimniecības resursi ilgtspējīgai kvalitatīvas un veselīgas pārtikas ražošanai Latvijā: Valsts pētījumu programmā AgroBioRes sasniegtais / Ruta Galoburda, Antons Ruža, Inga Moročko-Bičevska, Daina Jonkus, Tatjana Ķince, Aivars Bērziņš
• Survival of pathogens in high pressure processed milk / Marika Liepa, Svetlana Baltrukova, Jelena Zagorska, Ruta Galoburda
• High pressure effect on the sensory and physical attributes of pork / Sanita Sazonova, Ruta Galoburda, Ilze Gramatina, Evita Straumite
• Qualitative parameters of dried earthworms (Lumbricina) for human consumption / Ilga Gedrovica, Ruta Galoburda, Liga Skudra, Daina Karklina.
• The changes of horseradish biologically active compounds and their bioavailability in an in vitro model of the human gastrointestinal tract / L. Tomsone, Z. Kruma, I. Cinkmanis, A. Kirse, R. Galoburda
• High pressure induced changes in pork macromolecular structure / S. Sazonova, K. Shvirksts, M. Grube, R. Galoburda, I. Gramatina
• Olbaltumvielām bagāti inovatīvi pārtikas produkti no pākšaugiem / Asnate Ķirse, Sandra Muižniece-Brasava, Liene Strauta, Ruta Galoburda, Daina Kārkliņa, Evija Puiškina
2017
• Pulse spreads as an alternative to traditional pâtés / A. Kirse, L. Strauta, S. Muizniece-Brasava, R. Galoburda
• Legumes in food and feed and other alternative uses / Maria Carlota Vaz Patto, Ambuj Bhushan Jha, Ruta Galoburda, Tom Warkentin
• Influence of sous vide treatment and high pressure processing on nutritional value and overall acceptance of pulse spreads = Sous vide un augstspiediena apstrādes ietekme uz pākšaugu pastēšu uzturvērtību un patikšanas pakāpi / Asnate Ķirse, Daina Kārkliņa, Sandra Muižniece-Brasava, Ruta Galoburda
• Nutritional quality of triticale (×Triticosecale Wittm.) grown under different cropping systems = Tritikāles (×Triticosecale Wittm.) graudu uzturvērtība dažādās audzēšanas sistēmās / Evita Straumīte, Ruta Galoburda, Lolita Tomsone, Zanda Krūma, Ilze Grāmatiņa, Arta Kronberga, Ieviņa Stūrīte
• Effect of organic and conventional farming system on the total phenolic content and antioxidant activity of oats and barley grains / I. Sturite, Z. Kruma, L. Tomsone, M Åssveen, A. Kronberga, E. Straumite, R. Galoburda
• Effect of organic and conventional farming system on the total phenolic content and antioxidant activity of oats and barley grains / I. Sturite, Z. Kruma, L. Tomsone, M Åssveen, A. Kronberga, E. Straumite, R. Galoburda
• Evaluation of bioactive compounds in different plant materials for development of new tea products / Rakesh Reddy Mudireddy, Zanda Kruma, Ruta Galoburda
• Volatile compound composition in cacao bean fractions depending on fermentation and roasting technology / Ruta Galoburda, Inguna Strode
• Effect of packaging to volatile profile of extruded pea product during storage / Zanda Kruma, Sandra Muizniece-Brasava, Ruta Galoburda, Liene Strauta, Evita Straumite
• Changes in sensory quality of sous vide and high pressure processed pulse spreads during storage / A. Kirse, E. Straumite, R. Galoburda, S. Muizniece-Brasava, Z. Kruma, M. Sabovics
• Effect of sous vide treatment and high pressure processing of colour difference of pulse spreads / A. Kirse, S. Muizniece-Brasava, R. Galoburda
• Effect of high pressure processing on physicochemical parameters of cow’s milk / Marika Liepa, Jelena Zagorska, Ruta Galoburda
• Effect of high pressure processing on raw pork colour and water holding capacity / S. Sazonova, R. Galoburda, I. Gramatina
• Improvement of microbiological safety and shelf-life of pulse spreads through sous vide and high pressure processing / A. Kirse, R. Galoburda, S. Muizniece-Brasava, D. Karklina, L. Skudra
• Rheological properties of milk / Līga Baumane, Ruta Galoburda, Dace Klava
• Rye flour performance in pasta production / Tatjana Kince, Ruta Galoburda, Artem Steshanov, Solvita Kalnina, Daiga Kunkulberga, Martins Sabovics, Ilze Gramatina
• Application of high-pressure processing for safety and shelf-life quality of meat – a review / Sanita Sazonova, Ruta Galoburda, Ilze Gramatina
• The effect of high-pressure processing on enteral food made from fresh or semi-finished ingredients / Liene Ozola, Solvita Kampuse, Ruta Galoburda
• The effect of high-pressure processing on enteral food made from fresh and semi-finished ingredients / Liene Ozola, Solvita Kampuse, Ruta Galoburda
• Effect of high hydrostatic pressure treatment on shelf life of strawberry, orange, rose hip and honey smoothie / Ruta Galoburda, Agustin Lara Torres, Solvita Kampuse, Zanda Kruma
• Application of high-pressure processing for safety and shelf-life quality of meat / Sanita Sazonova, Ruta Galoburda, Ilze Gramatina
• Sensory properties of high-pressure-treated milk / Marika Liepa, Jelena Zagorska, Ruta Galoburda, Evita Straumite, Zanda Kruma, Martins Sabovics
• Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage / Tatjana Kince, Ruta Galoburda, Dace Klava, Lolita Tomsone, Santa Senhofa, Evita Straumite, Garry Kerch, Arta Kronberga, Ievina Sturite, Daiga Kunkulberga, Anita Blija
• Effect of germination to the content of b vitamins in cereal flakes / Zanda Kruma, Evita Straumite, Dace Klava, Tatjana Kince, Ruta Galoburda
• Characterisation of sensory properties in high-pressure-treated milk / Marika Liepa, Jelena Zagorska, Ruta Galoburda, Evita Straumite, Zanda Kruma, Martins Sabovics
• Germinated grains performance in cereal flakes production / Tatjana Kince, Evita Straumite, Zanda Kruma, Martins Sabovics, Ruta Galoburda, Santa Senhofa, Ingmars Cinkmanis, Lolita Tomsone, Ilze Gramatina
• Quality and safety evaluation of breakfast cereals made from triticale and/or hull-less spring cereals / Dace Klava, Zanda Kruma, Ilze Gramatina, Evita Straumite, Tatjana Kince, Ruta Galoburda, Ingmars Cinkmanis, Santa Senhofa, Martins Sabovics, Irisa Murniece, Jelena Zagorska, Lolita Tomsone
• Effect of high pressure processing on milk coagulation properties / Marika Liepa, Jelena Zagorska, Ruta Galoburda
• Effect of high pressure processing on microbial load in pork / Sanita Sazonova, Ruta Galoburda, Ilze Gramatina
• Quality and digestibility of innovative grain legume products / Asnate Kirse, Liene Strauta, Sandra Muizniece-Brasava, Ruta Galoburda
• Nutritional value of extruded legume snacks and bars/ L. Strauta, S. Muizniece-Brasava, R. Galoburda, A. Kirse, E. Puiskina
• Improvement of microbiological safety and shelf-life of pulse spreads through sous vide and high pressure processing / A. Kirse, R. Galoburda, S. Muizniece-Brasava, D. Karklina, L. Skudra
• Effect of processing on microbial safety, total phenolic content and radical scavenging activity of germinated hull-less barley flakes / Tatjana Kince, Ruta Galoburda, Dace Klava, Zanda Kruma, Aivars Aboltins, Lolita Tomsone, Martins Sabovics, Evita Straumite, Santa Senhofa, Anita Blija, Garry Kerch
2016
• Effects of germination on total phenolic compounds and radical scavenging activity in hull-less spring cereals and triticale / Z. Kruma, L. Tomsone, T. Ķince, R. Galoburda, S. Senhofa, M. Sabovics, E. Straumite, I. Sturite
• Changes in the total phenol content in the industrial potato peel wastes during the storage / I. Shepelev, R. Galoburda, T. Rakcejeva
• Effects of germination of chemical composition of hull-less spring cereals / Santa Senhofa, Tatjana Ķince, Ruta Galoburda, Ingmars Cinkmanis, Martins Sabovics, Ievina Sturite
• Total phenols and antioxidant capacity of hull-less barley and hull-less oats / Z. Kruma, L. Tomsone, R. Galoburda, E. Straumite, A. Kronberga, M. Åssveen
• Changes in the total phenol content in the industrial potato peel wastes during the storage / I. Shepelev, R. Galoburda, T. Rakcejeva
• Effects of germination on total phenolic compounds and radical scavenging activity in hull-less spring cereals and triticale / Z. Kruma, L. Tomsone, T. Ķince, R. Galoburda, S. Senhofa, M. Sabovics, E. Straumite, I. Sturite
• Total phenols and antioxidant capacity of hull-less barley and hull-less oats / Z. Kruma, L. Tomsone, R. Galoburda, E. Straumite, A. Kronberga, M. Åssveen
• Influence of sodium chloride content on sensory and physical properties of sausages / Roberts Reinis Šļaukstiņš, Viktorija Vorobjova, Ruta Galoburda, Evita Straumīte, Ilze Grāmatiņa
• Germination temperature impact on triticale grain chemical composition / Martins Sabovics, Tatjana Rakcejeva, Lolita Tomsone, Zanda Kruma, Santa Senhofa, Evita Straumite, Ruta Galoburda, Arta Kronberga, Levina Sturmite, Mauritz Assveen
• Characterization of chemical composition of mints grown in Latvia / Zanda Kruma, Evita Straumite, Ruta Galoburda
• Inactivation of microorganisms in maple pea (Pisum sativum var. arvense L.) spread / Asnate Kirse, Ruta Galoburda, Sandra Muizniece-Brasava, Daina Karklina
• Effect of storage on sensory and physical chemical parameters in breakfast cereals from germinated spring grain / Evita Straumite, Dace Klava, Santa Senhofa, Lolita Tomsone, Daiga Kunkulberga, Anita Blija, Irisa Murniece, Ruta Galoburda
• Nutritional quality of triticale (× Triticosecale) grown under different cropping systems / E. Straumite, L. Tomsone, Z. Kruma, I. Gramatina, A. Kronberga, R. Galoburda, I. Sturite
• Application of legumes in development of crunchy proteinrich snack bars / R. Galoburda, E. Puiskina, S. Muizniece-Brasava
• Effect of high-pressure processing on microbial quality of skimmed milk / M. Liepa, J. Zagorska, R. Galoburda, S. Kostascuka
• Rheological properties of chocolate depending on the added sweetener / Ingūna Strode, Ruta Galoburda
• The implementation of the National research prgogramme AgroBioRes (2014–2017) / Ruta Galoburda
• Characterization of gluten-free pasta produced from rice, millet and beans / T. Rakcejeva, R. Galoburda, A. Spunde
• Physicochemical stability of pulse spreads during storage after sous vide treatment and high pressure processing / Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava, Ruta Galoburda
• Evaluation of the quality parameters of germinated spring grain breakfast cereals during storage / S. Senhofa, D. Klava, L. Tomsone, Z. Kruma, I. Gramatina, E. Straumite, R. Galoburda, J. Zagorska
• High-pressure processing as novel technology in dairy industry: a review / Marika Liepa, Jelena Zagorska, Ruta Galoburda
• Agro-refining of medicinal and aromatic plants: case study of apiaceae seeds for vegetable and essential oils production coupled to valorization of extraction cakes / Ahmad Bouchra Sayed , Othmane Merah, Akram Hijazi, Zeinab Saad, Zanda Kruma, Ruta Galoburda, Thierry Talou
• Labelling conformity of dairy products with the demands set in EU regulation no 1169/2011 / L. Aumeistere, R. Galoburda, I. Ozollapa
2015
• Quality parameters of wheat bread enriched with pumpkin (Cucurbita moschata duchesne ex poiret) by-products / S. Kampuse, L. Ozola, E. Straumite, R. Galoburda
• Pigments in mint leaves and stems / E. Straumite, Z. Kruma, R. Galoburda
• The effect of packaging type on quality of cereal muesli during storage / S. Senhofa, E. Straumite, M. Sabovics, D. Klava, R. Galoburda, T. Rakcejeva
• Textural properties and sensory acceptance of extruded pea (Pisum sativum L.) products / S. Muizniece-Brasava, L. Strauta, E. Straumite, I. Gedrovica, R. Galoburda
• The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius / R. Galoburda, M. Kuka, I. Cakste, D. Klava
• Protein, amino acid and gluten content in oat (Avena sativa L.) grown in Latvia = Olbaltumvielu, aminoskābju un glutēna saturs Latvijā audzētās auzās (Avena sativa L.) / Laila Vilmane, Sanita Zute, Evita Straumīte, Ruta Galoburda
• Rheological properties of whole wheat and whole triticale flour blends for pasta production / S. Kalnina, T. Rakcejeva, D. Kunkulberga, R. Galoburda
• Pigments in mint leaves and stems / E. Straumite, Z. Kruma, R. Galoburda
• The effect of packaging type on quality of cereal muesli during storage / S. Senhofa, E. Straumite, M. Sabovics, D. Klava, R. Galoburda, T. Rakcejeva
• Rheological properties of whole wheat and whole triticale flour blends for pasta production / S. Kalnina, T. Rakcejeva, D. Kunkulberga, R. Galoburda
• The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius / R. Galoburda, M. Kuka, I. Cakste, D. Klava
• Effect of sourdough on physico-chemical properties of triticale bread / Martins Sabovics, Evita Straumite, Ruta Galoburda
• The structure of Chaenomeles Japonica fruit / Liene Ozola, Dace Kļava, Ruta Galoburda
• Impact of chicory root extract on dark chocolate quality / Igor Shepelev, Ruta Galoburda
• Starch breakdown and formation of sugars during triticale grains germination / T. Rakcejeva, D. Klava, I. Cinkmanis, R. Galoburda, E. Straumite
• Исследование отходов картофельного производства в Латвии / И. Ю. Шепелев, Р. Я. Галобурда, Т. В. Ракчеева
• Industrial potato peel waste application in food production: a review / Igor Sepelev, Ruta Galoburda
• Rheological properties of triticale (Triticosecale Wittmack) / Evita Straumite, Martins Sabovics, Arta Kronberga, Lelde Labanovska, Ruta Galoburda
• High pressure processing for pea spread shelf life extension: a preliminary study / Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava, Ruta Galoburda
• High pressure processing for pea spread shelf life extension: a preliminary study / Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava, Ruta Galoburda
• Quality parameters of wheat bread enriched with pumpkin (Cucurbita Moschata) by-products / Solvita Kampuse, Liene Ozola, Evita Straumite, Ruta Galoburda
• Starch breakdown and formation of sugars during triticale grains germination / Tatjana Rakcejeva, Dace Klava, Ingmars Cinkmanis, Ruta Galoburda, Evita Straumite, Arta Kronberga
2014
• Tritikāles maizes kvalitātes un gaistošo vielu izvērtējums : promocijas darbs inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnes nozarē / Mārtiņš Šabovics ; promocijas darba zinātniskā vadītāja Evita Straumīte ; promocijas darba konsultante: Ruta Galoburda ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Pārtikas tehnoloģijas katedra.
• The influence of baking temperature on the quality of triticale bread / Martins Sabovics, Evita Straumite, Ruta Galoburda
• The influence of baking temperature on the quality of triticale bread / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Composition and properties of forgotten aromatic plants and mushrooms grown in Latvia and Midi-Pyrenees / Zanda Kruma, Thierry Talou, Ruta Galoburda, Lina Smolskaite, Lolita Tomsone, Ina Alsina, Ruta Paulovica
• The effect of freezing and hydrocolloids on the physical parameters of strawberry mass-based desserts / Sigita Boča, Ruta Galoburda, Imants Skrupskis, Dace Skrupska
• Phenol content and antioxidant activity of the ethanolic and aqueous extracts of Seabuckthorn (Hippophae rhamnoides L.) vegetative parts / E. Sne, D. Seglina, R. Galoburda, I. Krasnova
• Chemical composition of Latvian wild edible mushroom Cantharellus cibarius / Mara Kūka, Ilze Čakste, Ruta Galoburda, Mārtiņš Šabovics
• Physical and chemical parameters of strawberry puree / Ruta Galoburda, Sigita Boca, Imants Skrupskis, Dalija Seglina
• Physical and chemical parameters of strawberry puree / Ruta Galoburda, Sigita Boca, Imants Skrupskis, Dalija Seglina
• Chemical composition of Latvian wild edible mushroom Cantharellus cibarius / Mara Kuka, Ilze Cakste, Ruta Galoburda, Martins Sabovics
2013
• Research at the Faculty of Food Technology / Anita Blija, Lija Dukaļska, Ruta Galoburda, Andris Morozovs, Imants Skrupskis, Līga Skudra
• The content of acrylamide in deep-fat fried, shallow fried and roasted potatoes / Irisa Murniece, Daina Karklina, Ruta Galoburda
• Risk assessment of acrylamide intake from roasted potatoes in Latvia / Irisa Murniece, Daina Karklina, Ruta Galoburda
• Attitude of Latvian consumers towards new products made from triticale flour blend / M. Sabovics, E. Straumite, R. Galoburda, I. Kantike
• Volatile compounds evaluation of triticale (Triticosecale wittmack) flour blend dough in fermentation process / Martins Sabovics, Evita Straumite, Karina Ruse, Ruta Galoburda
• Development of technological parameters for cranberries processing in microwave-vacuum dryer / Karina Ruse, Tatjana Rakcejeva, Ruta Galoburda
• Comparison of different extraction methods for isolating phenolic compounds from lovage (Levisticum officinale L.) leaves and stems / Lolita Tomsone, Zanda Kruma, Ruta Galoburda
• Kitchen Flavor Chemistry (KFC) concept: development of various generators of herbs and spices volatiles based on modified kitchen devices and utensils / Diana Dobravalskyte, Tian Ming Zhao, Lina Smolskaite, Karina Bodniece, Darius Povilaitis, Ignas Mackela, Myriam Baudry, Hayden Druce, Rimantas Venskutonis, Ruta Galoburda, Zanda Kruma, Thierry Talou
• Analysis of volatile compounds in gluten-free flour / Laila Ozola, Evita Straumite, Ruta Galoburda, Martins Sabovics
• Volatile compounds evaluation of triticale (Triticosecale wittmack) flour blend dough in fermentation process / Martins Sabovics, Evita Straumite, Karina Ruse, Ruta Galoburda
• Composition of volatile compounds of horseradish roots (Armoracia rusticana L.) depending on the genotype / Lolita Tomsone, Zanda Kruma, Ruta Galoburda, Thierry Talou
• Influence of technological processes on the phenol content and antioxidant properties of horseradish roots (Armoracia rusticana L.) / Lolita Tomsone, Zanda Kruma, Ruta Galoburda, Fredijs Dimins, Viesturs Kreicbergs
• Evaluation of rheological properties of apple mass based desserts / Sigita Boca, Ruta Galoburda, Inta Krasnova, Dalija Seglina, Aivars Aboltins, Imants Skrupskis
• The amount of fat absorbed by non-stored and stored potatoes after frying and roasting / Ruta Galoburda, Irisa Murniece, Daina Karklina
• Risk assessment of acrylamide intake from deep-fat fried potatoes in Latvia / I. Murniece, D. Karklina, R. Galoburda, D. Santare
• Allium sativum flavor compounds as an indicator for garlic identity and quality determination / Ruta Galoburda, Karina Bodniece, Thierry Talou
• PTF personību tops : [par doc. Nikolaju Jansonu, prof. Dr. habil.sc.ing. Kārli Švalbi, doc. Lidiju Neilandi, doc. Dr. agr. Mārtiņu Dūdiņu, prof Dr. habil. agr. Paulu Andersonu, doc. Ainu Kļaviņu, lektori Valdu Kozuli, prof. Dr. sc.ing. Ernestu Jurevicu, prof. Jāni Āboliņu, doc. Dr. sc.ing. Gunāru Brēmeru, doc. Imantu Reiņikovu, prof. Dr. habil.sc.ing. Pāvilu Zariņu, doc. Dr. sc.ing. Lilitu Ozolu, vec. pasn. Elizabeti Reiņikovu, prof. Liju Dukaļsku (Liepu)] / Ilze Čakste, Anita Blija, Ruta Galoburda, Lija Dukaļska
• Valsts pētījumu programmas NATRES projekts Nr. 3 "Vietējo lauksaimniecības resursu ilgtspējīga izmantošana paaugstinātas uzturvērtības pārtikas produktu izstrādei (Pārtika)" = National Research Programme NatRes, Project Nr. 3 "Sustainable use of local agricultural resources for development of high nutritive value food products (Food)" / Ruta Galoburda
• Content of phenolic compounds in various sea buckthorn parts = Fenolsavienojumu saturs dažādās smiltsērkšķu auga daļās / Elga Šne, Dalija Segliņa, Ruta Galoburda, Inta Krasnova
• Development of technological parameters for cranberries processing in microwave-vacuum dryer / Karina Ruse, Tatjana Rakcejeva, Ruta Galoburda
• Sea buckthorn vegetative parts – a good source of bioactive compounds = Smiltsērkšķu veģetatīvās daļas — nozīmīgs bioloģiski aktīvo savienojumu avots / Elga Šnē, Ruta Galoburda, Dalija Segliņa
• Evaluation of rheological properties of apple mass based desserts / Sigita Boca, Ruta Galoburda, Inta Krasnova, Dalija Seglina, Aivars Aboltins, Imants Skrupskis
• Analysis of volatile compounds in gluten-free flour / Laila Ozola, Evita Straumite, Ruta Galoburda, Martins Sabovics
• Evaluation of the triticale flour blend dough in the mixing and fermentation processes / Martins Sabovics, Karina Ruse, Evita Straumite, Ruta Galoburda
2012
• The effect of drying conditions on the presence of volatile compounds in cranberries / Karina Ruse, Martins Sabovics, Tatjana Rakcejeva, Lija Dukalska, Ruta Galoburda, Laima Berzina
• Chemical and sensory parameters of heat-treated vacuum-packaged broiler and hen fillet products / Kristine Ramane, Envija Strautniece, Ruta Galoburda
• Effect of blanching parameters on structure of microwave-vacuum dried chanterelle / Dace Klava, Ruta Galoburda
• Changes of nutritional value and structural properties of new type jellies / Maija Kronberga, Daina Karklina, Dace Klava, Tatjana Rakcejeva, Ruta Galoburda
• Detection of volatile compounds in dough during mixing / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Detection of volatile compounds in dough during mixing / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Vistas fileja ar dārzeņiem Sous vide iepakojumā / K. Ramane, R. Galoburda
• Sea buckthorn vegetative parts – a good source of bioactive compounds / Elga Šnē, Ruta Galoburda, Dalija Segliņa
• Allium sativum flavour compounds as an indicator for garlic identity and quality determination / Ruta Galoburda, Karina Bodniece, Thierry Talou
• Effect of liquid type on the quality of gluten-free muffins / L. Ozola, E. Straumite, R. Galoburda
• The content of tocochromanols and beta-carotene in sea buckthorn (Hippophae rhamnoides L.) leaves processed by different drying methods / Elga Sne, Pawel Gornas, Ruta Galoburda, Dalija Seglina
• Detection of phenolic compounds in different sea buckthorn vegetative parts / E. Sne, D. Seglina, I. Krasnova, R. Galoburda
• Effect of drying on the phenolic compounds of sea buckthorn leaves / Elga Sne, Dalija Seglina, Inta Krasnova, Inga Misina, Ruta Galoburda
• Influence of packaging materials and packaging technologies on the shelf life of soft cheese / Sandra Muizniece-Brasava, Lija Dukalska, Irisa Murniece, Ruta Galoburda, Ilona Dabina-Bicka
• Attitude of Latvian consumers towards new products made from triticale and other flour blend / M. Sabovics, E. Straumite, R. Galoburda
• Application of extruded maize flour in gluten-free bread formulations / Laila Ozola, Evita Straumite, Ruta Galoburda, Dace Klava
• Classification of oregano (Origanum vulgare L.) genotypes grown in Latvia / R. Galoburda, Z. Kruma, L. Paura, I. Alsina
• Effect of blanching on the quality of microwave vacuum dried dill (Anethum graveolens L.) / Evita Straumite, Zanda Kruma, Ruta Galoburda, Kaiva Saulite
• Karotinoīdu vispārīgs raksturojums / Ruta Galoburda
• Vitamīnu vispārīgs raksturojums / Ruta Galoburda
• Gaistošo savienojumu izmaiņas tehnoloģisko procesu ietekmē / R. Galoburda, Z. Krūma, R. Riekstiņa-Dolģe, K. Rūse, M. Šabovics
• Gaistošie savienojumi augu valsts produktos / R. Galoburda, K. Kampuss, Z. Krūma, K. Rūse
• C vitamīna satura izmaiņas kartupeļos un dillēs dažādu pārstrādes procesu ietekmē / R. Galoburda, Z. Krūma, I. Mūrniece
• Composition of volatile compounds of horseradish roots (Armoracia rusticana L.) depending on the genotype / Lolita Tomsone, Zanda Kruma, Ruta Galoburda, Thierry Talou
• Effect of pretreatment method on the content of phenolic compounds, vitamin C and antioxidant activity of dried dill / Ruta Galoburda, Zanda Kruma, Karina Ruse
• Comparison of different solvents and extraction methods for isolation of phenolic compounds from horseradish roots (Armoracia rusticana) / Lolita Tomsone, Zanda Kruma, Ruta Galoburda
• Microwave and ultrasound-assisted extraction of polyphenols from horseradish (Armoracia rusticana L.) roots / L. Tomsone, Z. Kruma, T. Talou, R. Galoburda
• Eiropas Savienības likumdošanas akti attiecībā uz aktīvo un inteliģento iepakojumu / Ruta Galoburda
2011
• Assessment of the rheological properties of flour using the mixolab / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Vakuumiepakojumā termiski apstrādātu broilera un vistas gaļas produktu kvalitātes novērtējums : promocijas darba kopsavilkums inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnes nozarē / Kristīne Ramane ; [promocijas darba vadītāja Ruta Galoburda] ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte = Quality evaluation of vacuum packaged heat treated broiler and hen meat products : summary of promotion work for acquiring the Doctor's degree of Engineering Sciences in sector of Food Sciences / Kristīne Ramane ; [scientific supervisor Ruta Galoburda] ; Latvia University of Agriculture. Faculty of Food Technology.
• Vakuumiepakojumā termiski apstrādātu broilera un vistas gaļas produktu kvalitātes novērtējums : promocijas darbs inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnes nozarē / Kristīne Ramane ; [promocijas darba vadītāja Ruta Galoburda] ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Pārtikas tehnoloģijas katedra.
• Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods / Irisa Murniece, Daina Karklina, Ruta Galoburda, Dace Santare, Ilze Skrabule, Helena S. Costa
• Amino acid profile of Sous vide cooked poultry breast meat products / K. Ramane, R. Galoburda, V. Kreicbergs, I. Vanaga
• Vitamin C content in Latvian cranberries dried in convective and microwave vacuum dryers / Karina Dorofejeva, Tatjana Rakcejeva, Ruta Galoburda, Lija Dukalska, Jorens Kviesis
• Evaluation of inulin gelling properties in new types of jellies / Maija Kronberga, Daina Karklina, Dace Klava, Ruta Galoburda
• Vitamin C content in Latvian cranberries dried in convective and microwave vacuum dryers / Karina Dorofejeva, Tatjana Rakcejeva, Ruta Galoburda, Lija Dukalska, Jorens Kviesis
• Use of dried pumpkins in wheat bread production / T. Rakcejeva, R. Galoburda, L. Cude, E. Strautniece
• Use of dried pumpkins in wheat bread production / T. Rakcejeva, R. Galoburda, L. Cude, E. Strautniece
• Anthocyanin content in Latvian cranberries dried in convective and microwave vacuum driers / Karina Ruse, Tatjana Rakcejeva, Ruta Galoburda, Lija Dukalska
• The amount of acrylamide consumed from traditionally fried potatoes in Latvia / I. Murniece, J. Rosen, K.‐E. Hellenas, D. Karklina, R. Galoburda
• Integrated evaluation of potato varieties bred in Latvia / Irisa Mūrniece, Daina Kārkliņa, Ruta Galoburda
• Heat-mass transfer in layer of berries during freezing process / A. Aboltins, S. Boca, R. Galoburda, U. Gross, I. Skrupskis
• Effect of pasteurization on composition of volatiles in fermented apple juice / Rita Riekstiņa-Dolģe, Zanda Krūma, Ruta Galoburda, Daina Kārkliņa
• Assessment of the rheological properties of flour using the mixolab / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Effect of drying method on the content of phenolic compounds and antiradical activity of dill / Z. Kruma, R. Galoburda, I. Gramatina, S. Muizniece-Brasava, E. Kozlinskis, L. Tomsone
• Evaluation of sensory properties of new type agar jellies / M. Kronberga, E. Straumite, D. Karklina, I. Murniece, R. Galoburda
• Evaluation of sensory properties of new type agar jellies / M. Kronberga, E. Straumite, D. Karklina, I. Murniece, R. Galoburda
• Detection of volatile compounds during wheat dough fermentation / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Sensory evaluation of flax seed oil during its storage / R. Galoburda, S. Ozola, E. Straumite
• Development of volatile compounds in wheat dough / Martins Sabovics, Evita Straumite, Ruta Galoburda
• Evaluation of total phenols and antiradical activity of ground-elder, chickweed, goosefoot and dandelion grown in Latvia / L. Tomsone, Z. Kruma, R. Galoburda
• Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems / Z. Kruma, R. Galoburda, M. Sabovics, I. Gramatina, I. Skudra, I. Dabina‐Bicka
• Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems / Z. Kruma, R. Galoburda, M. Sabovics, I. Gramatina, I. Skudra, I. Dabina‐Bicka
2010
• Flour blend from non-traditional cereals in Latvia / E. Straumite, M. Sabovics, I. Gramatina, R. Galoburda, A. Kronberga
• Sensory evaluation of flax oil flavoured by cinnamon or caraway oils / Sandra Ozola, Evita Straumite, Zanda Kruma, Ruta Galoburda
• Sensory evaluation of flax oil flavoured by cinnamon or caraway oils / Sandra Ozola, Evita Straumite, Zanda Kruma, Ruta Galoburda
• Microstructure of starch granules and cells of uncooked, roasted and fried potato varieties / Irisa Murniece, Dace Klava, Ruta Galoburda, Daina Karklina
• Analysis of volatile compounds in flour blend from non-traditional cereals in Latvia / M. Sabovics, R. Galoburda, E. Straumite, A. Kronberga
• Analysis of volatile compounds in flour blend from non-traditional cereals in Latvia / M. Sabovics, R. Galoburda, E. Straumite, A. Kronberga
• Effect of cooking regimes on survival of microorganisms in sous vide packaged poultry meat / K. Ramane, R. Galoburda
• Effect of drying method on the content of vitamin C in dill / Z. Kruma, R. Galoburda, K. Dorofejeva, E. Ungure, S. Sarvi
• Evaluation of sous vide cooked parents stock hen and broiler breast meat during refrigerated storage / Kristine Ramane, Ruta Galoburda, Dace Klava, Lija Dukalska
• Evaluation of sous vide cooked parents stock hen and broiler breast meat during refrigerated storage / Kristine Ramane, Ruta Galoburda, Dace Klava, Lija Dukalska
• Volatile compounds composition of thyme belonging to different genetic clones / Z. Kruma, R. Galoburda, A. Balins, J. Kausinieks, M. Sabovics, I. Alsina, I. Zukauska
• Volatile compounds composition of thyme belonging to different genetic clones / Z. Kruma, R. Galoburda, A. Balins, J. Kausinieks, M. Sabovics, I. Alsina, I. Zukauska
• Characterization of microwave-vacuum drying of button mushrooms and chanterelle / Ruta Galoburda, Madara Lagzdina
• Characterization of microwave-vacuum drying of button mushrooms and chanterelle / Ruta Galoburda, Madara Lagzdina
• Reducing sugar content and colour intensity of fried Latvian potato varieties = Reducējošo cukuru saturs un krāsas intensitāte ceptos Latvijas šķirņu kartupeļos / Irisa Murniece, Daina Karklina, Ruta Galoburda, Martins Sabovics
• Physical-chemical evaluation of sous vide cooked parent stock hen breast meat during refrigerated storage / Kristīne Ramane, Ruta Galoburda, Irisa Mūrniece, Lija Dukalska
• Microstructure of starch granules and cells of uncooked, roasted and fried potato varieties / Irisa Murniece, Dace Klava, Ruta Galoburda, Daina Karklina
• Teflons: kas tas ir un kā ar to apieties? / Ruta Galoburda
• Oxidation of lipids in muffins depending on packaging / Zanda Kruma, Tatjana Rakcejeva, Ruta Galoburda, Natalija Pocapska, Lija Dukalska, Martins Sabovics
2009
• Evaluation of some new sous vide processed chicken and vegetable products / Elina Sturmovica, Lija Dukalska, Zanda Kruma, Kristine Ramane, Ruta Galoburda
• Microstructure changes of starch granules and cells in potatoes prepared by common cooking methods used in Latvia / Irisa Murniece, Dace Klava, Ruta Galoburda, Daina Karklina
• Research at the Faculty of Food Technology / D. Kārkliņa, A. Blija, L. Dukaļska, M. Dūma, R. Galoburda
• Chemical composition changes in Latvian potato varieties prepared with several cooking methods / Irisa Murniece, Daina Karklina, Ruta Galoburda
• Gaisa, ūdens un dažādu pārtikas produktu raksturlielumi : tabulas inženiertehnisko studiju priekšmetu kursam / [sakārtoja R. Galoburda, T. Rakčejeva].
• Effect of fat absorption and moisture losses on potato quality after applying commonly used cooking methods in Latvia / I. Murniece, D. Karklina, R. Galoburda, M. Sabovics
• Changes in quality of parents stock hens meat during chilled storage / Kristīne Ramane, Ruta Galoburda
• Influence of feed on meat quality of broiler chicken / Kristine Ramane, Ruta Galoburda
• Effect of storage and processing on reducing and non-reducing sugar content in potatoes / I. Murniece, D. Karklina, R. Galoburda
• Influence of feed on meat quality of broiler chicken / Kristine Ramane, Ruta Galoburda
• Effect of storage and processing on reducing and non-reducing sugar content in potatoes / Daina Karklina, Ruta Galoburda, Irisa Murniece
• Chemical composition of Latvian potato varieties prepared with traditional cooking methods depending on storage period / Irisa Murniece, Daina Karklina, Ruta Galoburda, Dace Santare, Helena Costa
• The effect of storage duration and cooking conditions on reducing sugar level and colour in Latvian potato varieties / I. Murniece, D. Karklina, R. Galoburda
• Evaluation of some new sous vide processed chicken and vegetable products / Lija Dukalska, Elina Sturmovica, Zanda Kruma, Kristine Ramane, Ruta Galoburda
• Quality changes of confectionery products during frozen storage time / Evita Straumite, Inese Lejniece, Dace Klava, Ruta Galoburda
• Quality changes of confectionery products during frozen storage time / Evita Straumite, Inese Lejniece, Dace Klava, Ruta Galoburda
• Antibacterial activity of extracts from different Origanum vulgare clones grown in Latvia / I. Alsiņa, L. Dubova, Z. Krūma, J. Krainis, I. Žukauska, R. Galoburda
• Cheddar cheese snack produced in microwave dryer / T. Rakcejeva, J. Zagorska, L. Dukalska, R. Galoburda, E. Eglitis
• Wheat bread with hull-less barley grain additive: its quality and microbiological safety / Tatjana Rakcejeva, Lija Dukalska, Ruta Galoburda, Liga Skudra, Loveta Robezniece, Linda Legzdina
• Wheat bread with hull-less barley grain additive: its quality and microbiological safety / Tatjana Rakcejeva, Lija Dukalska, Ruta Galoburda, Liga Skudra, Loveta Robezniece, Linda Legzdina
• Physical-chemical and sensory characteristics of cheddar cheese snack produced in vacuum microwave dryer / T. Rakcejeva, J. Zagorska, L. Dukalska, R. Galoburda, E. Eglitis
2008
• Pārtikas apstrādes alternatīvie procesi / Ruta Galoburda, Tatjana Rakčejeva ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte.
• Studies of biodegradable polymer material suitability for food packaging applications / Lija Dukalska, Sandra Muizniece-Brasava, Solvita Kampuse, Dalija Seglina, Evita Straumite, Ruta Galoburda, Vita Levkane
• Nutritional changes in several potato varieties during heat treatment processes / Irisa Murniece, Daina Karklina, Ruta Galoburda
• Changes in aroma compound profile of rye bread during storage / E. Straumite, R. Galoburda, M. Sabovics
• Overview of ready-to-eat ostrich meat preparation method without decomposition of constituents / Daina Karklina, Janina Kivite, Lija Dukalska, Liga Skudra, Elina Sturmovica, Zanda Kruma, Irisa Murniece, Ruta Galoburda, Martins Sabovics
• Amino acid profile in Latvian potato varieties prepared by various cooking methods / Irisa Murniece, Daina Karklina, Ruta Galoburda
• Aroma compounds of oregano (Origanum vulgare L.) / Z. Kruma, E. Sturmovica, R. Galoburda, I. Alsina, I. Zukauska
• Investigation on contamination level of Latvian hull-less barley grains with toxins produced by Fusarium spp. fungus / T. Rakcejeva, L. Robezniece, L. Skudra, R. Galoburda, L. Legzdina
• Composition of Oregano (Origanum vulgare l.) aroma compounds depending on development stage / R. Galoburda, Z. Kruma, I. Alsina, I. Zukauska
• Changes in poultry meat microstructure during chilled storage / Kristine Ramane, Dace Klava, Ruta Galoburda
• Pārtikas produktu struktūrmehāniskās īpašības / Anita Blija, Ruta Galoburda ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte.
• Fructose, glucose and amino acid amount effect on colour formation in Latvian potato varieties during heat treatment / I. Murniece, D. Karklina, R. Galoburda
2007
• Influence of packaging technologies on oxidative processes in meat salad with mayonnaise / Ruta, Galoburda, Vita Levkane, Sandra Muizniece-Brasava, Lija Dukalska
• Changes of fatty acid composition in hull – less oat grain during biological activation / T. Rakcejeva, R. Galoburda, S. Zute, L. Dukalska, G. Cepurnieks, L. Skudra, V. Kazanova
• Influence of packaging film on aroma retention in rye bread during storage / R. Galoburda, E. Straumite, L. Dukalska, S. Muizniece-Brasava
• Baking properties of rye varieties grown in Latvia / Evita Straumite, Daiga Kunkulberga, Ruta Galoburda
• Teflons : kas tas ir un kā ar to apieties / Ruta Galoburda
• Evaluation of the wholegrain flour baking properties depending on a wheat variety / D. Kunkulberga, A. Ruza, A. Linina, R. Galoburda
• Evaluation of wholegrain flour baking properties depending on variety / D. Kunkulberga, A. Ruza, A. Linina, R. Galoburda
• Riska analīzes pielietojums augļu un dārzeņu pārstrādes nozares ražoto produktu drošības novērtēšanai un HACCP metodoloģijas attīstība datorizētās kvalitātes sistēmas izstrādē = Risk analysis application for safety estimation of the fruit and vegetable made products in processing industry and HACCP methodology development for the computerized quality systems development / I. Arhipova, S. Arhipovs, A. Blija, V. Dolgoņenko, D. Dumpe, R. Galoburda, D. Kārkliņa, A. Zacepins
• The effect of packaging materials and technologies on the shelf life of sliced traditional Latvian rye bread / E. Straumite, L. Putele, L. Dukalska, R. Galoburda, S. Muizniece-Brasava
• The effect of packaging materials and technologies on the shelf-life of sliced traditional Latvian rye bread / E. Straumite, L. Putele, L. Dukalska, R. Galoburda, S. Muizniece-Brasava
• Utjecaj folije za pakiranje na očuvanje arome raženog kruha tijekom skladištenja / R. Galoburda, E. Straumite, L. Dukalska, S. Muizniece-Brasava
• Iepakošanas tehnoloģijas ietekme uz putnu gaļas mikrobioloģiskā piesārņojuma dinamiku = Packaging technology impact to dynamics of microbiological contamination of poultry / Gunita Daine, Ruta Galoburda
• Changes of fatty acid composition in hull-less oat during biological activation and bread making / T. Rakcejeva, R. Galoburda, L. Dukalska, V. Kazanova, L. Skudra, S. Zute, G. Cepurnieks
• Changes of physical parameters in wheat bread with biologically activated wheat grain additive during storage / T. Rakcejeva, L. Skudra, L. Dukalska, R. Galoburda
2004
• Metodiskie norādījumi kursa darbu, diplomprojekta, bakalaura un zinātniskā darba izstrādei / Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Pārtikas tehnoloģijas katedra.
2001
• Changes in the quality of wheat bread enriched with oat and buckwheat flour / D. Skore, D. Kārkliņa, R. Galoburda
• [Zinātņu nozare : pārtikas tehnoloģija - konditoreja, sabiedriskā ēdināšana u.c.] / Ruta Galoburda
• Основы домоводства : для мальчиков и девочек : 5-9 класс / Рута Галобурда, Дайна Карклиня, Имантс Скрупскис, Ингвила Зейботе ; [пер. с латыш. Екатерины Коссе].
2000
• Metodiskie norādījumi kursa darbu izstrādei Pārtikas tehnoloģijas katedrā / [izstrādāja: L. Dukaļska, I. Ciproviča, R. Galoburda, D. Kārkliņa, L. Skudra, L. Ozola] ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte.