Asnate Ķirse-Ozoliņa
Dr. sc. ing.Amati
- Lauksaimniecības un pārtikas tehnoloģijas fakultāte - vadošā pētniece
- Pārtikas institūts - docente; vadošā pētniece
Pieņemšanas laiki
- O
16:00 - 17:00, BBB e-studijās (novembrī)
* iepriekš vienojoties e-pastā: asnate.kirse@lbtu.lv - Pk
15:00 - 16:00, BBB e-studijās (novembrī)
* iepriekš vienojoties e-pastā: asnate.kirse@lbtu.lv
Studiju kursi
- Akadēmiskā rakstīšana un publicēšana
- Uzturzinātne
- Pārtikas mikrobioloģija
- Mikrobioloģija I
- Pārtikas produktu nekaitīgums
Zinātniskās publikācijas
- A case-study: temperature distribution and heat penetration in steam-air retort, using glass jars and retort pouches / Evalds Raits, Lasma Pinte, Asnate Kirse-Ozolina, Sandra Muizniece-Brasava
- Effect of hot-fill processing at reduced temperatures on tomato sauce microbiological stability in plastic packaging / Evalds Raits, Lasma Pinte, Asnate Kirse-Ozolina, Sandra Muizniece-Brasava
- Market analysis and meal ready-to-eat main course development in the context of military use / Ēvalds Raits, Asnate Ķirse-Ozoliņa, Sandra Muižniece-Brasava
- Theoretical and experimental investigation of the thermal inactivation of Thermoanaerobacterium Thermosaccharolyticum and Geobacillus Stearothermophilus in different canned food matrices / Evalds Raits, Svetlana Raita, Asnate Kirse-Ozolina, Sandra Muizniece-Brasava
- Development of new innovative ready-to-use fish products / Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Sanita Sazonova, Janina Kivite, Ilze Gramatina, Martins Sabovics
- Optimization of freeze-drying process and packaging solutions for melon shelf life / Sandra Muizniece-Brasava, Ingmars Cinkmanis, Ieva Viluma, Asnate Kirse-Ozolina, Aivars Aboltins
- Market research and meal ready-to-eat (MRE) main course development in the context of military use / E. Raits, A. Kirse-Ozolina, S. Muizniece-Brasava
- Biologically active compounds of bee pollen from different regions of Latvia / E. Straumite, L. Tomsone, Z. Krūma, A. Kirse-Ozolina
- Field pea Pisum sativum L. as a perspective ingredient for vegan foods: a review / Ieva Rasskazova, Asnate Kirse-Ozolina
- Development of products from Baltic sprat (Sprattus balticus) as an analogue to traditional italian anchovy preserves / Martins Sabovics, Asnate Kirse-Ozolina, Ilze Gramatina, Zanda Kruma, Sanita Sazonova, Gita Krumina-Zemture, Janina Kivite, Anete Keke, Elina Sturmovica, Sandra Muizniece-Brasava, Igor Sepelevs
- Innovative structured fish meat products from Baltic sprat (Sprattus Sprattus Balticus) / Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Ilze Gramatina, Inga Ciprovica, Andrey Gorbatovskiy, Sanita Sazonova, Evita Straumite, Zanda Kruma, Martins Sabovics, Daiga Kunkulberga, Janina Kivite, Tatjana Kince, Jelena Zagorska
- Effect of sterilization parameters on quality of commercially-prepared instant soups / Asnate Kirse-Ozolina, Sandra Muizniece-Brasava, Evalds Raits, Zanda Kruma
- Designing of thermal treatment parameters for tomato sauces / Asnate Kirse-Ozolina, Evalds Raits, Inga Ciprovica
- Effect of temperature change during transportation on muesli quality / Ilva Semicenkova, Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Martins Sabovics
- Comparison of free-range, barn and caged hens' eggs commercially available in Latvia / Asnate Kirse-Ozolina
- Investigation of extruded cereals enriched with plant byproducts and their use in fermented beverage production / D. Konrade, I. Lidums, D. Klava, E. Ence, A. Kirse-Ozolina
- Digestibility of buckwheat starch / Gita Krumina-Zemture, Ilze Beitane, Ingmars Cinkmanis, Asnate Kirse-Ozolina, Martins Sabovics
- Effect of various packaging solutions on the quality of nut and dried fruit mixes / Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Jolanta Veipa
- Snack consumption patterns of Latvian consumers / Ieva Rasskazova, Asnate Kirse-Ozolina
- Valorisation of dried horseradish press cakes as a potential for value-added products / L. Tomsone, Z. Kruma, A. Kirse, R. Galoburda, I. Cinkmanis
- Development of new cost-efficient and ready-to-cook fish products with higher nutritional value / Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Ilze Gramatina, Sanita Sazonova, Janina Kivite, Martins Sabovics, Inga Ciprovica, Elina Sturmovica, Andrey Gorbatovskiy
- Modern dietary patterns based on territorial origin – a review / Evalds Raits, Asnate Kirse-Ozolina
- Effect of temperature changes during transportation on muesli quality / Ilva Semicenkova, Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Martins Sabovics
- Comparison of free-range, barn and caged hens’ eggs commercially available in Latvia / Asnate Kirse-Ozolina
- Microbiological analysis of sous vide cooked duck breast / Laura Ķirse, Gita Krūmiņa – Zemture, Asnate Ķirse – Ozoliņa
- Modern dietary patterns based on territorial origin – a review / Evalds Raits, Asnate Kirse-Ozolina
- Metodiskie norādījumi mikrobioloģijas laboratorijas darbiem LLU Pārtikas tehnoloģijas fakultātes studentiem / Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Pārtikas tehnoloģijas katedra; Līga Skudra, Dace Kļava, Asnate Ķirse-Ozoliņa
- Flax, hemp and rape seed press cake chemical composition / Evalds Raits, Asnate Kirse-Ozolina, Martins Sabovics
- Investigation of extruded cereals enriched with plant by-products and their use in fermented beverage production / D. Konrade, I. Lidums, D. Klava, E. Ence, A. Kirse-Ozolina
- Effect of various packaging solutions on the quality of hazelnuts in nut–dried fruit mixes / Asnate Kirse-Ozolina, Sandra Muizniece-Brasava, Jolanta Veipa
- Consumer awareness and attitudes towards active and intelligent packaging systems in the Latvian market / Vjaceslavs Kocetkovs, Sandra Muizniece-Brasava, Asnate Kirse-Ozolina
- Innovative structured fish mass products from Baltic sprat (Sprattus sprattus balticus Schneider) / Sandra Muizniece-Brasava, Asnate Kirse-Ozolina, Ilze Gramatina, Andrey Gorbatovskiy, Sanita Sazonova, Evita Straumite, Zanda Kruma, Inga Ciprovica, Martins Sabovics, Daiga Kunkulberga, Janina Kivite, Tatjana Kince, Jelena Zagorska
- 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
- Olbaltumvielām bagāti inovatīvi pārtikas produkti no pākšaugiem / Asnate Ķirse, Sandra Muižniece-Brasava, Liene Strauta, Ruta Galoburda, Daina Kārkliņa, Evija Puiškina
- Microflora of probiotic dairy drink "Actimel" / Symbat Zhaksybay, Zhansaya Bairamova, Asnate Ķirse
- Microflora of probiotic dairy drinks made in Latvia / Nargiza Raimberdieva, Abdusattar Akmalov, Beyza Nur Turhan, Daina Kārklina, Asnate Ķirse
- Attitudes of Latvian consumers to traditional and eco-friendly food packaging materials: comparison of 2007 and 2017 / Sandra Muizniece-Brasava, Asnate Kirse
- Attitudes of Latvian consumers to traditional and eco-friendly food packaging materials: comparison of 2007 and 2017 / Sandra Muizniece-Brasava, Asnate Kirse
- Effect of high pressure processing on the quality of strawberry / Lachinkhanim Huseynli, Jalpa Ratiya, Asnate Ķirse, Ruta Galoburda
- Sensory evaluation of structured fish mass products from Baltic sprat (Sprattus Sprattus Balticus Schneider) / Evita Straumite, Andrey Gorbatovskiy, Sanita Sazonova, Ilze Gramatina, Sandra Muizniece-Brasava, Zanda Kruma, Asnate Kirse, Inga Ciprovica, Martins Sabovics
- A study of commercial β-galactosidase stability under simulated in vitro gastric conditions / K. Žolnere, I. Ciproviča, A. Ķirse, I. Cinkmanis
- A study of commercial β-galactosidase stability under simulated in vitro gastric conditions / K. Žolnere, I. Ciproviča, A. Ķirse, I. Cinkmanis
- Effect of various thermal treatments on the quality and digestibility of vegetables / Asnate Kirse, Marta Daukste, Ingmars Cinkmanis
- 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
- Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass / Ivo Lidums, Daina Karklina, Asnate Kirse, Martins Sabovics
- Pulse spreads as an alternative to traditional pâtés / A. Kirse, L. Strauta, S. Muizniece-Brasava, R. 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
- Total phenolics and antiradical activity of sous vide and high pressure processed pulse spreads / A. Kirse
- 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
- 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
- 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
- Survival of lactic acid bacteria from fermented dairy products in a gastrointestinal tract simulator / Asnate Kirse, Ilze Beitane, Rita Riekstina-Dolge, Sandis Vilums
- Investigation of probiotic dairy drinks / Dency Davis, Asnate Kirse, Daina Karklina
- Effect of advanced processing methods on the quality of pulse spreads during shelf-life : summary of the doctoral dissertation for the scientific degree of Dr.sc.ing. = Progresīvu apstrādes paņēmienu ietekme uz pākšaugu pastēšu kvalitāti uzglabāšanas laikā : promocijas darba kopsavilkums Dr.sc.ing. zinātniskā grāda iegūšanai / Asnate Ķirse ; [scientific supervisor Daina Kārkliņa ; official reviewers: Lija Dukaļska, Dace Šantare, Pēteris Rivža] ; Latvia University of Agriculture. Faculty of Food Technology. [Department of Food Technology].
- Effect of advanced processing methods on the quality of pulse spreads during shelf-life : doctoral dissertation for the scientific degree (Dr.sc.ing) in engineering sciences in the field of food science and subfield of food quality = Progresīvu apstrādes paņēmienu ietekme uz pākšaugu pastēšu kvalitāti uzglabāšanas laikā / Asnate Ķirse ; scientific supervisor Daina Kārkliņa ; Latvia University of Agriculture. Faculty of Food Technology. Department of Food Technology.
- Quality and digestibility of innovative grain legume products / Asnate Kirse, Liene Strauta, Sandra Muizniece-Brasava, Ruta Galoburda
- Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass / Ivo Lidums, Daina Karklina, Asnate Kirse, Martins Sabovics
- Physicochemical stability of pulse spreads during storage after sous vide treatment and high pressure processing / Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava, Ruta Galoburda
- Shelf life extension of maple pea (Pisum sativum var. arvense L.) spread using sous vide = Sous vide tehnoloģija pelēko zirņu (Pisum sativum var. arvense L.) pastēšu derīguma termiņa pagarināšanai / Asnate Ķirse, Daina Kārkliņa, Sandra Muižniece-Brasava
- Comparison of bread kvass fermented with different yeasts / Ivo Lidums, Daina Karklina, Asnate Kirse
- Characteristics of dry naturally fermented kvass obtained by spray drying / Ivo Lidums, Daina Karklina, Asnate Kirse
- Sous vide un augstspiedienā apstrādātu pākšaugu pastēšu sensorās kvalitātes izmaiņas uzglabāšanas laikā = Influence of Sous Vide Treatment and High Pressure Processing on Sensory Quality of Pulse Spreads During Storage / Asnate Ķirse, Evita Straumīte, Daina Kārkliņa
- Quality parameters of fermented kvass extract / I. Lidums, D. Karklina, A. Kirse
- Inactivation of microorganisms in maple pea (Pisum sativum var. arvense L.) spread / Asnate Kirse, Ruta Galoburda, Sandra Muizniece-Brasava, Daina Karklina
- Comparison of bread kvass fermented with different yeasts / Ivo Lidums, Daina Karklina, Asnate Kirse
- Plant-based spreads and their availability in the Latvian market / Asnate Kirse, Daina Karklina
- Influence of sous vide treatment and high pressure processing on nutritional value and overall acceptance of pulse spreads / A. Kirse, D. Karklina
- Consumer acceptance of new pulse spreads before and after sous vide treatment / Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava
- Integrated evaluation of fava bean (Vicia Faba Var. Minor L.) spreads / Asnate Kirse, Daina Karklina
- Quality parameters of fermented kvass extract / Ivo Lidums, Daina Karklina, Asnate Kirse
- Integrated evaluation of cowpea (Vigna unguiculata (L.) Walp.) and maple pea (Pisum sativum var. arvense L.) spreads / A. Kirse, D. Karklina
- Integrated evaluation of cowpea (Vigna unguiculata (L.) Walp.) and maple pea (Pisum sativum var. arvense L.) spreads / A. Kirse, D. Karklina
- Microbiological safety of heat treated pea spread / Asnate Kirse, Daina Karklina, Sandra Muizniece-Brasava
- Evaluation of aroma volatiles in naturally fermented kvass and kvass extract / Ivo Lidums, Daina Karklina, Martins Sabovics, Asnate Kirse
- 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
- Attitudes of Latvian adults to the consumption of pulses / Asnate Kirse, Daina Karklina
- Nutritional comparison of pulses / Asnate Kirse, Daina Karklina
- Quality changes of naturally fermented kvass during production stages / Ivo Lidums, Daina Karklina, Asnate Kirse
- Nutritional evaluation of pulse spreads in comparison to nutrient recommendations / Asnate Kirse, Daina Karklina
- Nutritional evaluation of pulse spreads in comparison to nutrient recommendations / Asnate Kirse, Daina Karklina
- Quality changes of naturally fermented kvass during production stages / Ivo Lidums, Daina Karklina, Asnate Kirse
- Sensory evaluation of new bean spreads for vegetarians / Asnate Kirse, Daina Karklina, Envija Velga Strautniece
- Quality evaluation of new vegetarian bean spreads / Asnate Kirse, Daina Karklina
- Suitability of common beans (Phaseolus vulgaris L.) for vegetarian bean spreads / Asnate Ķirse, Daina Kārkliņa
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