Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starterViiard, Ene; Morozozova, S.; Sarand, IngaFood and nutrition = Toit ja toitumine2009 / p. 10-21 : ill

Dissecting meiosis in rye using translational proteomicsPhillips, D.; Mikhailova, E.; Timofejeva, LjudmillaAnnals of botany2008 / p. 873-880 : ill https://academic.oup.com/aob/article/101/6/873/184031

Evaluation of nutritional composition of raw material and rye baking productsMihhalevski, Anna; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, ToomasFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 110-111 https://www.ester.ee/record=b1189751*est

Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagationBessmeltseva, Marjanna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, IngaPLoS ONE2014 / p. 1-12 : ill https://doi.org/10.1371/journal.pone.0095449 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Falling number as a suitability factor for determining the baking quality of rye flourVeskus, Tiina; Kann, AinoFood and nutrition = Toit ja toitumine1997 / p. 95-104: ill https://www.ester.ee/record=b1189751*est

Fermentation patterns of mature laboratory rye sourdoughsViiard, Ene; Bessmeltseva, Marjanna; Sarand, IngaTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p

Leiba süüakse üha vähem, ainult üks toode ujub vastuvooluRaamets, HeliMaaleht2021 / Lk. 2-3 https://dea.digar.ee/article/maaleht/2021/11/18/3.1

Microbiota of spontaneous sourdough from rye and oat flourKlava, Dace; Traksmaa, Anna; Batukbhai Ratiya, Jalpa14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 31 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Population dynamics of lactic acid bacteria in industrial rye sourdough and the characterization of dominating speciesViiard, Ene; Mihhalevski, Anna; Paalme, Toomas; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 121-122

Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdoughBessmeltseva, Marjanna; Viiard, Ene; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 91-92

The electrophoretical spectra of storage proteins and baking properties of rye, triticale and wheatTohver, M.; Kann, Aino; Täht, Riina; Rahnu, I.; Mihhalevski, Anna1st Baltic Conference on Rye - in EU-Context : 2-5 September, 2001, Lithuania, Kaunas : abstracts of oral presentation2001 / p. 28

Определение качества ржаной мукиLiebert, Tiiu; Mandel, ViireТехнология пищевых производств. 41974 / с. 49-54 https://www.ester.ee/record=b1475977*est https://digikogu.taltech.ee/et/Item/b0fe0497-582f-4507-9281-6ad4d1a574e3