Antifungal potential of lactic acid bacteria against Aspergillus niger strain isolated from rye bread [Online resource]Kontram, Kärt; Viiard, Ene; Surženko, Marianna; Sarand, IngaTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/

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

Consumption of multi-fiber enriched yogurt increased the levels of Catenibacterium mitsuokai and Parabacteroides distasonisJaagura, Madis; Part, Natalja; Adamberg, Kaarel; Kazantseva, Jekaterina; Viiard, EnePharmadvances2022 / p. 59 http://www.pharmadvances.com/wp-content/uploads/2022/01/Posters.pdf

Consumption of multi-fiber enriched yogurt is associated with increase of Bifidobacterium animalis and butyrate producing bacteria in human fecal microbiotaJaagura, Madis; Part, Natalja; Adamberg, Kaarel; Kazantseva, Jekaterina; Viiard, EneJournal of Functional Foods2022 / Art. nr. 104899 https://doi.org/10.1016/j.jff.2021.104899 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternativesZeinatulina, Anastassia; Tanilas, Kristel; Ehala-Aleksejev, Kristel; Viiard, Ene; Kriščiunaite, TiinaFuture foods2025 / art. 100545 https://doi.org/10.1016/j.fufo.2025.100545

Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014 https://www.ester.ee/record=b4440228*est

Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parametersViiard, Ene; Bessmeltseva, Marianna; Simm, Jaak; Talve, Tiina; Aaspõllu, Anu; Paalme, Toomas; Sarand, IngaPLoS ONE2016 / art. e0148325 https://doi.org/10.1371/journal.pone.0148325 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperaturesViiard, Ene; Bessmeltseva, Marjanna; Paalme, Toomas; Sarand, IngaFoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts2012

Evaluating the effect of different fibers on a simplified gut microbiotaAro, Valter; Kattel, Anna; Nahku, Ranno; Viiard, Ene; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 19 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant speciesViiard, Ene; Mihhalevski, Anna; Rühka, Tiina; Paalme, Toomas; Sarand, IngaJournal of applied microbiology2013 / p. 404-412 : ill https://doi.org/10.1111/jam.12045 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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

Fermentation of non-dairy milks by commercial starter cultures : microcalorimetric approachStulova, Irina; Orgusaar, Kaisa; Part, Natalja; Viiard, Ene; Vilu, Raivo5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 220 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf

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

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetryMihhalevski, Anna; Sarand, Inga; Viiard, Ene; Salumets, Airika; Paalme, ToomasJournal of applied microbiology2011 / 2, p. 529-540

Isothermal microcalorimetry as an innovative in vitro approach for assessing the effect of food fibres on human gut microbiomePart, Natalja; Viiard, Ene; Jaagura, Madis; Adamberg, Signe; Adamberg, Kaarel5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 221 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf

Low-carbohydrate high-fat weight reduction diet induces changes in human gut microbiotaJaagura, Madis; Viiard, Ene; Karu-Lavits, Kärtin; Adamberg, KaarelMicrobiologyOpen2021 / art. e1194 https://doi.org/10.1002/mbo3.1194 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternativesPart, Natalja; Kazantseva, Jekaterina; Rosenvald, Sirli; Kallastu, Aili; Vaikma, Helen; Kriščiunaite, Tiina; Pismennõi, Dmitri; Viiard, EneFuture foods2023 / art. 100212, 10 p. : ill https://doi.org/10.1016/j.fufo.2022.100212 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Mina, superorganism : lugu bakterite ja inimese kooselust : näituse kataloog = Я, суперорганизм! : история о сожительстве бактерии и человека : каталог выставки = Me, superorganism! : tale about the untold story of bacteria : exhibition catalogue2019 https://www.ester.ee/record=b5255688*est

Multilevel control of GSH accumulation in mutant and wild-type Strains of S. cerevisiae under conditions of smooth cysteine additionNisamedtinov, Ildar; Orumets, Kerti; Kevvai, Kaspar; Viiard, Ene; Sarand, Inga; Paalme, ToomasIBIC 2010 : 2nd International Conference on Industrial Biotechnology : April 11-14, 2010, Padua, Italy2010 / p. 91-96 https://www.aidic.it/cet/10/20/016.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

Valorization of barley spent grain – a source for plant proteinsFöste, Maike; Kütt, Mary-Liis; Kriisa, Marie; Viiard, Ene; Vilu, Raivo; Mittermaier, Stephanie14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 115 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Yogurt enriched with fibers and probiotic bacteria increased the abundance of bifidobacterium animalis subsp. Lactis bb12 in human gut microbiomeViiard, Ene; Jaagura, Madis; Part, Natalja; Kazantseva, Jekaterina; Adamberg, KaarelPharmadvances2022 / p. 19-20 https://doi.org/10.36118/pharmadvances.2022.23