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1
journal article
Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
Kaseleht, Kristel
;
Paalme, Toomas
;
Mihhalevski, Anna
;
Sarand, Inga
International journal of food science & technology
2011
/
p. 1940-1946
journal article
2
book article
Antagonistic activity of lactic acid bacteria against yeast isolated from flour
Maliarenko, Yana
;
Garmasheva, Inna
;
Lipova, Inna
;
Oleschenko, Liubov
Conference materials “Youth and modern problems of microbiology and virology” : ІV young scientists conference, Kyiv, Ukraine, 15-17 November 2022 : Abstracts book
2022
/
p. 18
https://imv.org.ua/wp-content/uploads/2022/12/Conference-materials_2022.pdf
book article
3
book article
Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Ardö, Ylva
;
Waagner Nielsen, E.
;
Vogensen, Finn K.
Future food - ascientific perspective abstract collection. LMC kongress at DTU, January 16-17, 2002, Denmark
2002
/
p. 27
book article
4
journal article
Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Ardö, Ylva
;
Waagner Nielsen, E.
;
Vogensen, Finn K.
Food and nutrition = Toit ja toitumine
2002
/
p. 104-105
journal article
5
book article
Characterisation of the dynamics of the lactic acid bacterial population of finnish and estonian open texture cheeses
Stulova, Irina
;
Taivosalo, Anastassia
;
Blank, Liisi
;
Laht, Tiiu-Maie
22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book
2010
/
p. 77
book article
6
book article
Characterization of growth of lactic acid bacteria in milk: microcalorimetric approach
Stulova, Irina
;
Kabanova, Natalja
;
Kriščiunaite, Tiina
;
Laht, Tiiu-Maie
;
Vilu, Raivo
The 1st Congress of Baltic Microbiologists : Riga, Latvia, 31.10. - 4.11.2012 : book of abstracts
2012
book article
7
journal article
Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starter
Viiard, Ene
;
Morozozova, S.
;
Sarand, Inga
Food and nutrition = Toit ja toitumine
2009
/
p. 10-21 : ill
journal article
8
dissertation
Development and applications of chemically defined media for lactic acid bacteria = Defineeritud koostisega söötmete arendamine ja kasutusalad piimhappebakteritele
Aller, Kadri
2016
http://www.ester.ee/record=b4567664*est
dissertation
9
dissertation
Development of a microcalorimetric method for the study of fermentation processes = Kalorimeetrilise meetodi väljatöötamine fermentatsiooniprotsesside uurimiseks
Kabanova, Natalja
2013
https://www.ester.ee/record=b2945255*est
dissertation
10
dissertation
Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamisel
Viiard, Ene
2014
https://www.ester.ee/record=b4440228*est
dissertation
11
book article
Diversity of lactic acid bacteria in rye sourdough
Sarand, Inga
;
Paalme, Toomas
The 9th Symposium on Lactic Acid Bacteria : Egmond aan Zee, The Netherlands, August 31 - September 4, 2008 : abstract book
2008
/
p. A058
book article
12
book article
Dynamics of lactic acid bacteria and flavour formation during ripening of hard cheese
Blank, Liisi
;
Panke, Marta
;
Stulova, Irina
;
Laht, Tiiu-Maie
6th IDF Cheese Ripening and Technology Symposium : May 21-24, 2012, Madison, Wisconsin, USA
2012
book article
13
book article
Dynamics of lactic acid bacteria throughout the ripening of semi-hard open texture cheeses
Blank, Liisi
;
Panke, Marta
;
Stulova, Irina
;
Laht, Tiiu-Maie
Abstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 2011
2011
book article
14
newspaper article
Eesti teadlased on suutnud tervislikuks muuta nii šokolaadi kui ka krõpsud
Raamets, Heli
Maaleht
2021
/
Lk. 12-13 : ill
https://dea.digar.ee/article/maaleht/2021/04/01/13.2
newspaper article
15
newspaper article
Eestlaste loodud uus bakter tõi kõrge tunnustuse : [prof. Raivo Vilu`le]
Raamets, Heli
;
Vilu, Raivo
Maaleht
2017
/
lk. 9
https://maaleht.delfi.ee/artikkel/79438988/eestlaste-loodud-uus-bakter-toi-korge-tunnustuse
newspaper article
16
journal article
Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator
Sumeri, Ingrid
;
Arike, Liisa
;
Stekolštšikova, Jelena
;
Uusna, Riin
;
Adamberg, Signe
;
Adamberg, Kaarel
;
Paalme, Toomas
Applied microbiology and biotechnology
2010
/
6, p. 1925-1931 : ill
https://pubmed.ncbi.nlm.nih.gov/20107984/
journal article
17
journal article EST
/
journal article ENG
Evaluation of microbial dynamics of kombucha consortia upon continuous backslopping in coffee and orange juice
Andreson, Maret
;
Kazantseva, Jekaterina
;
Malv, Esther
;
Kuldjärv, Rain
;
Priidik, Reimo
;
Kütt, Mary-Liis
Foods
2023
/
art. 3545
https://doi.org/10.3390/foods12193545
Journal metrics at Scopus
Article at Scopus
Journal metrics at WOS
Article at WOS
journal article EST
/
journal article ENG
18
journal article
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
Viiard, Ene
;
Mihhalevski, Anna
;
Rühka, Tiina
;
Paalme, Toomas
;
Sarand, Inga
Journal of applied microbiology
2013
/
p. 404-412 : ill
journal article
19
journal article
Excess of threonine compared with serine promotes threonine aldolase activity in Lactococcus lactis IL1403
Aller, Kadri
;
Adamberg, Kaarel
;
Reile, Indrek
;
Timarova, Veronica
;
Peebo, Karl
;
Vilu, Raivo
Microbiology
2015
/
p. 1073-1080 : ill
http://dx.doi.org/10.1099/mic.0.000071
journal article
20
book article
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Kask, Signe
IDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts
2004
/
p. 33
book article
21
journal article
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Vogensen, Finn K.
;
Nielsen, E.W.
;
Kask, Signe
;
Moller, Peter L.
;
Ardö, Ylva
International dairy journal
2005
/
6/9, p. 873-882
journal article
22
book article
Growth of thermophilic starter bacteria in non-irradiated and irradiated reconstituted milk
Stulova, Irina
;
Kabanova, Natalja
;
Kriščiunaite, Tiina
;
Taivosalo, Anastassia
;
Laht, Tiiu-Maie
;
Vilu, Raivo
23rd International ICFMH Symposium FoodMicro 2012 : Istanbul, Turkey, 3-7 September 2012 : Global Issues In Food Microbiology : abstract book
2012
/
p. 725
book article
23
book article
Juustu juhusliku mikrofloora piimhappebakterite kasvu uurimine süsivesikutevaeses keskkonnas
Adamberg, Kaarel
;
Kask, Signe
;
Laht, Tiiu-Maie
;
Paalme, Toomas
XXVIII Eesti keemiapäevad : teaduskonverentsi ettekannete teesid = 28th Estonian Chemistry Days : abstracts of scientific conference
2002
/
lk. 17-18
book article
24
book article
Media development experiments for lactic acid bacteria : stressful, yet useful
Aller, Kadri
;
Adamberg, Kaarel
;
Timarova, Veronica
;
Vilu, Raivo
TÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu
2014
/
[1] p
book article
25
book article
Metabolic peculiarities of lactic acid bacteria enabling their growth in cheese
Adamberg, Kaarel
;
Kask, Signe
;
Laht, Tiiu-Maie
;
Paalme, Toomas
Proceedings & abstracts of the 18th International ICFMH Symposium "Food Micro 2002", Lillehammer, Norway, 18-23 August, 2002
2002
/
p. 178
book article
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