E-LEIDINIAI

  1. NEW TRENDS IN SCIENCE AND EDUCATION SYSTEMS BY 2050: INNOVATIONS, CHALLENGES, AND FUTURE DIRECTIONS
  2. GenAI TOOLS IN TEACHING ACADEMIC WRITING FOR MEDICAL STUDENTS
  3. MENTORING: A HOLISTIC LEARNING OPPORTUNITY IN HIGHER EDUCATION
  4. INTERPRETUOJANT ŽENKLUS: GILLES‘IO DELEUZE‘O MOKYMOSI SAMPRATA
  5. VIRTUAL HAPPINESS AND ITS IMPLICATIONS TO THE HIGHER EDUCATION SECTOR
  6. NAUJOS KARTOS ORTOPEDINIŲ TECHNINIŲ PRIEMONIŲ VEIKSMINGUMAS IR EFEKTYVUMAS, ESANT PLAŠTAKOS EKSTRAARTIKULINIŲ MINKŠTŲJŲ AUDINIŲ SINDROMAMS
  7. CHARACTERIZATION AND EVALUATION OF NON-DESTRUCTIVE TESTING USING ULTRASONIC LAMB WAVES
  8. PROBLEMATIC ISSUES OF TRAINING NURSES IN UKRAINE IN EMERGENCY MEDICINE FROM THE PERSPECTIVE OF LITERATURE
  9. ŠIUOLAIKINĖS TVARIOS MADOS PARADIGMA: GREITA MADA IR SĄMONINGAS VARTOJIMAS
  10. ŠIUOLAIKINIO MENO NUOMONĖS FORMUOTOJAI
  11. DIRBTINIO INTELEKTO NAUDOJIMO ĮŽVALGOS ŠIUOLAIKINĖJE LIETUVOS MENOTYROJE
  12. NEFARMAKOLOGINIAI VIRŠUTINIO VEIDO TREČDALIO RAUKŠLIŲ MAŽINIMO SPRENDIMAI
  13. ĮVAIRIŲ ŠALAVIJO RŪŠIŲ EKSTRAKTŲ ANTIOKSIDACINĖS SAVYBĖS, FITOCHEMINĖ SUDĖTIS IR JŲ PRITAIKYMO GALIMYBĖS
  14. IŠ PLUOŠTINIŲ KANAPIŲ ŽIEDYNŲ BEI ŠALTALANKIO UOGŲ EKSTRAKTŲ IŠSKIRTŲ BIOAKTYVIŲ MEDŽIAGŲ PANAUDOJIMAS, KURIANT KOSMETIKOS PRODUKTĄ, SKIRTĄ SUDIRGUSIOS ODOS SIMPTOMAMS ŠALINTI
  15. INTRODUCTION OF CLINICAL STUDIES AS A SEPERATE FORM OF EDUCATION IN COSMETOLOGY AND OTHER HEALTCARE STUDY PROGRAMS
  16. NAKTINIS PILINGAS SU GLIKOLIO IR SALICILO RŪGŠTIMIS
  17. KRIKŠČIONIŠKASIS POŽIŪRIS Į DARBĄ: ŠV. JUOZAPO PAVYZDYS
  18. ŽMOGIŠKOSIOS KANČIOS ĮPRASMINIMO PAIEŠKOS POSTMODERNIOJE VISUOMENĖJE
  19. EMOCINĖ IR PSICHOLOGINĖ GEROVĖ SOCIALINIO DARBO SRITYJE: PERSONALIZUOTO POŽIŪRIO REIKŠMĖ IR TAIKYMO GALIMYBĖS
  20. CURA PERSONALIS PRINCIPO ĮGYVENDINIMAS PRAKTINĖJE METODOLOGINĖJE LABORATORIJOJE: TEORINĖ PRIEITIS
  21. POŽIŪRIO Į PROFESINĘ VEIKLĄ PALYGINIMAS TARP SIELOVADOS SPECIALISTŲ IR SOCIALINIŲ DARBUOTOJŲ
  22. RELIGINGUMO REIKALINGUMAS VERTYBIŠKUMUI
  23. AN INTERDISCIPLINARY APPROACH ON DRUG AND SUBSTANCE ABUSE: CAUSES, CONSEQUENCES AND SOLUTIONS
  24. PECULIARITIES OF CONSUMER BEHAVIOR IN THE CONTEXT OF SMART TOURISM
  25. DEVELOPMENT OF SUSTAINABLE AND ENVIRONMENTALLY FRIENDLY TOURISM THROUGH THE APPLICATION OF TECHNOLOGIES
  26. RELIGION AND SCIENCE: AN INTEGRATED PERSPECTIVE THROUGH THE LENS OF A SCIENTIST

  1. PATALPŲ DEZINFEKCIJAI SKIRTO AUTONOMINIO ROBOTO PROTOTIPAVIMAS TAIKANT SKAITMENINIO DVYNIO TECHNOLOGIJĄ
  2. IMPACT OF HEADACHES ON LEARNING AMONG MEDICAL COLLEGE STUDENTS
  3. SENATVĖ IR DVASINĖ GEROVĖ: HOLISTINIO POŽIŪRIO SVARBA SIELOVADINĖJE PRAKTIKOJE
  4. SIELOVADA KAIP DVASINIO AUGIMO KELIAS ALKOHOLIO KRIZĘ IŠGYVENANTIEMS ASMENIMS 
  5. INTEGRALUS UGDYMAS AMŽĖJANČIO ŽMOGAUS ORUMUI UŽTIKRINTI 
  6. MEDICINOS PERSONALO IR SIELOVADININKŲ POŽIŪRIS Į MIRŠTANTĮ PACIENTĄ
  7. SIELOVADOS DARBUOTOJO IŠŠŪKIAI PALIATYVIOJE SLAUGOJE 
  8. HOLISTINIS SOCIALINIO DARBO POŽIŪRIS SUTEIKIANT PAGALBĄ ŽMONĖMS TURINTIEMS PRIKLAUSOMYBES
  9. HOW TNMU TRAINS PARAMEDICS 

  1. Implementation of Adaptive Evolution in Lactic Acid Bacteria to Enhance Yoghurt Cultures for the Dairy Industry
  2. Designing Food with Purpose: Enhancing Food Characteristics
  3. Dynamic Managerial Capabilities, Digital Transformation, and Sustainable Performance in 5-Star Hospitality
  4. Development of Mono-Product Vegetarian Dishes in Fine Dining Restaurant Arrivée: Creating a Sustainable Consumer Experience Through the “Roots to Leaves” Philosophy
  5. The Effect of Freeze-Dried Orange Peel on the Properties of Gluten-Free Bread
  6. Sustainable Agricultural Practices and the Environmental Footprint of the Food Supply Chain
  7. Accelerated Solvent Extraction for the Recovery of Antioxidant-Containing Fractions from Echinops sphaerocephalus L. cultivated in Lithuania 
  8. Advancing Dessert Innovation: Natural Sugars, Plant-Based and Functional Solutions
  9. Food Security Through Local Innovation: Developing Sustainable Snacks from Indonesian Honey Sweet Potatoes
  10. From By-Product to Value-Added Ingredient: Incorporation of Bilberry Pomace in Wheat Bread
  11. Innovative Extraction of Lipophilic Fractions from Chokeberry Pomace
  12. From By-Product to Resource: Extraction and Profiling of Bioactives in Camelina sativa Seed Press Cake
  13. Characterisation of Matcha Tea Effects on Yoghurt Quality
  14. Beeswax as a Sustainable Alternative to Vacuum Packaging for Beef Storage
  15. Production of Fermented Vegetables for Kimchi Using Locally Sourced Ingredients
  16. Factors of Sustainable Management in High-Level Restaurants
  17. The Effect of Cricket Flour on the Quality of Gluten-Free Bread and the Choices of Consumers
  18. Sensory Evaluation and Production Technologies of Traditional and Non-Alcoholic Beer
  19. Minimising Food Waste in Lithuanian Restaurants: Challenges, Practices and Opportunities for Sustainable Management
  20. Factors Influencing the Choice of Freeze-dried Berries by Consumers
  21. Development of Desserts Using Natural Sweeteners: Maple Syrup, Honey and Stevia
  22. Lactose Reduction in Goat’s Milk Cheeses: Microbiological Processes and Opportunities for Small-scale Production
  23. Crickets: A Sustainable Source of Protein
  24. Sensory Evaluation and Consumer Awareness of Wild Edible Herbs in Food Production

  1. AI, SUSTAINABILITY, AND ETHICS IN FUTURE RESTAURANTS: EVIDENCE FROM THE LATEST SCIENTIFIC RESEARCH (2023–2025)
  2. RESPONDING TO THE DEMAND FOR TRADITIONAL LITHUANIAN FOOD IN KAUNAS IN THE CONTEXT OF HOSPITALITY SERVICES 
  3. THE EXISTENTIAL ATTITUDE OF A (NON)BELIEVER 
  4. REGENERATIVE POWER OF EDUCATION: THE INVENTION OF POSITIVE PEACE 
  5. AGEING OF MATURE SKIN AND THE RELEVANCE OF THE APPLICATION OF SUCCINIC, LACTIC AND MANDELIC ACIDS IN COSMETOLOGY 
  6. DIGITAL REVOLUTION IN THE TOURISM SECTOR: CHANGES IN USER EXPERIENCE AND BUSINESS PROCESSES 
  7. TRANSFORMATIONAL LEADERSHIP OF THE PERSON AND THE COMMUNITY 
  8. THE ROLE OF A SOCIAL WORK MANAGER IN THE LITHUANIAN ARMED FORCES 
  9. THE DIGITAL VOICE OF CONNECTION: VIRTUAL CHOIRS AS REGENERATIVE PASTORAL PRACTICE 
  10. APPLICATION OF ARTIFICIAL INTELLIGENCE METHODS IN FLATFOOT ASSESSMENT 
  11. LEFT VENTRICULAR ANEURYSM AND THROMBUS FORMATION AFTER ACUTE MYOCARDIAL INFARCTION: TREATMENT OPTIONS 
  12. USER EXPERIENCES AND BEHAVIOUR IN ORTHOTIC USE: FACTORS OF MOTIVATION AND SATISFACTION 
  13. INTEGRATION OF SPIRITUAL CARE IN PALLIATIVE CARE 
  14. POSSIBILITIES AND PROSPECTS FOR PROVIDING PATIENTS WITH NEW GENERATION ORTHOPAEDIC DEVICES 
  15. DETECTING AND MANAGING FLAT FEET IN CHILDREN: A COMPLEX APPROACH
  16. THE PROBLEM OF GENDER: PERSPECTIVE OF PATRISTIC ANTHROPOLOGY 
  17. REGENERATIVE EDUCATION AND APPLIED SCIENCES: FOSTERING DIGNITY, TRADITION, CREATIVITY, AND INNOVATION FOR HUMAN AND SOCIETAL DEVELOPMENT FROM AN ECO-SOCIAL WORK PERSPECTIVE
  18. EFFECTIVE TEAMWORK: HOW DOES IT CONTRIBUTE TO SAVE LONG-TERM CARE?
  19. CHALLENGES IN ENSURING THE DIGNITY OF OLDER ADULTS IN INSTITUTIONAL SETTINGS 
  20. SKILLS AND LABOUR MARKET INTEGRATION OF THE UKRAINIAN REFUGEES IN LITHUANIA: SKILL MATCHING, EMPLOYMENT AND SKILL FORMATION PATTERNS