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1
journal article
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses
Christiansen, P.
;
Petersen, M.H.
;
Kask, Signe
;
Moller, Peter L.
;
Petersen, M.
;
Nielsen, E.W.
;
Vogensen, Finn K.
;
Ardö, Ylva
International dairy journal
2005
/
6/9, p. 901-909
journal article
2
book article
Antimicrobial activity of genetically and physicologycally characterized Lactobacillus isolated from semi-hard cheeses
Christiansen, P.
;
Moller, Peter L.
;
Kask, Signe
;
Adamberg, Kaarel
IDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts
2004
/
p. 34
book article
3
journal article EST
/
journal article ENG
Application of the UHPLC-DIA-HRMS method for determination of cheese peptides
Arju, Georg
;
Taivosalo, Anastassia
;
Pismennõi, Dmitri
;
Lints, Taivo
;
Vilu, Raivo
;
Daneberga, Zanda
;
Vorslova, Svetlana
;
Renkonen, Risto
;
Joenvaara, Sakari
Foods
2020
/
art. 979, 11 p. : ill
https://doi.org/10.3390/foods9080979
Journal metrics at Scopus
Article at Scopus
Journal metrics at WOS
Article at WOS
journal article EST
/
journal article ENG
Seotud publikatsioonid
1
Development and implementation of high throughput peptidomics for microbial studies = Suure läbilaskevõimega peptidoomika meetodite arendamine ja juurutamine mikrobioloogilisteks uuringuteks
4
book article
Bacterial population dynamics in long-ripening cheese
Blank, Liisi
;
Panke, Marta
;
Saareleht, J.
;
Laht, Tiiu-Maie
The 1st Congress of Baltic Microbiologists : Riga, Latvia, 31.10. - 4.11.2012 : book of abstracts
2012
book article
5
journal article EST
/
journal article ENG
Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts
Farkas, Csilla
;
Rezessy-Szabo, Judit M.
;
Gupta, Vijai Kumar
;
Bujna, Erika
;
Pham, Tuan M.
;
Pásztor-Huszár, K.
;
Friedrich, László
;
Bhat, Rajeev
;
Thakur, Vijay Kumar
;
Nguyen, Quang D.
Energies
2019
/
Art. 4495
https://doi.org/10.3390/en12234495
Journal metrics at Scopus
Article at Scopus
Journal metrics at WOS
Article at WOS
journal article EST
/
journal article ENG
6
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
7
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
8
book article
Characterisation of Lactobacillus paracasei and L. curvatus isolated from Estonia cheeses
Adamberg, Kaarel
;
Kask, Signe
;
Laht, Tiiu-Maie
;
Paalme, Toomas
7th Symposium on Lactic Acid Bacteria - Genetics, Metabolism and Applications, Egmond aan Zee, The Netherlands, 1-5 September, 2002 : book of abstracts
2002
book article
9
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
10
book article
Characterization of proteolysis in open texture Estonian cheese during ripening
Taivosalo, Anastassia
;
Pugi, Marin
;
Laht, Tiiu-Maie
Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
2010
/
p. 116-117
book article
11
journal article EST
/
journal article ENG
Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese
Taivosalo, Anastassia
;
Kriščiunaite, Tiina
;
Seiman, Andrus
;
Part, Natalja
;
Stulova, Irina
;
Vilu, Raivo
Journal of dairy science
2018
/
p. 944-967 : ill
https://doi.org/10.3168/jds.2017-12944
Journal metrics at Scopus
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Article at WOS
journal article EST
/
journal article ENG
12
book article
Comprehensive analysis of proteolysis in cheese [Online resource]
Taivosalo, Anastassia
;
Kriščiunaite, Tiina
;
Seiman, Andrus
;
Part, Natalja
;
Stulova, Irina
;
Vilu, Raivo
Tartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]
2017
/
[1] p
http://fmtdk.ut.ee/teesid/
book article
13
dissertation
Comprehensive study of proteolysis during cheese ripening = Proteolüüsi detailne iseloomustamine juustu valmimise käigus
Taivosalo, Anastassia
2020
https://digikogu.taltech.ee/et/Item/baa0efb7-99a7-47b4-a051-3046973593cc
dissertation
14
journal article
Development of high definition protein from cheese whey
Friedenthal, Margus
Kemia-kemi = [Finnish chemistry]
1991
/
p. 950
https://www.ester.ee/record=b1201067*est
journal article
15
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
16
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
17
newspaper article
eesti gurmaan saab hea juustuga maiustada
Liebert, Tiiu
Hommikuleht
1993
/
16. märts, lk. 14
newspaper article
18
journal article EST
/
journal article ENG
Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening
Xia, Xiaofeng
;
Arju, Georg
;
Taivosalo, Anastassia
;
Lints, Taivo
;
Kriščiunaite, Tiina
;
Vilu, Raivo
;
Corrigan, Bernard M.
;
Gai, Nan
;
Fenelon, Mark A.
;
Tobin, John T.
;
Kilcawley, Kieran
;
Kelly, Alan L.
;
McSweeney, Paul L. H.
;
Sheehan, Jeremiah J.
International dairy journal
2023
/
art. 105540, 13 p. : ill
https://doi.org/10.1016/j.idairyj.2022.105540
Journal metrics at Scopus
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Journal metrics at WOS
Article at WOS
journal article EST
/
journal article ENG
Seotud publikatsioonid
1
Development and implementation of high throughput peptidomics for microbial studies = Suure läbilaskevõimega peptidoomika meetodite arendamine ja juurutamine mikrobioloogilisteks uuringuteks
19
book article
Elementary mathematical approach to protein degradation process in cheese
Laht, Tiiu-Maie
Biobalt'92 : Biotechnology in Estonia, Latvia and Lithuania : Tallinn, November 1992 : conference abstracts
1992
/
p. 51
book article
20
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
21
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
22
journal article
Flavour and acceptance of Estonian cheeses
Koppel, Kadri
;
Chambers IV, Edgar
;
Chambers, D.H.
Agronomy research
2011
/
p. 409-414 : ill
journal article
23
dissertation
Food category appraisal using sensory methods = Toidukategooriate väärindamine, kasutades sensoorseid meetodeid
Koppel, Kadri
2011
dissertation
24
dissertation
Growth characteristics of non-starter lactic acid bacteria from cheese
Adamberg, Kaarel
2004
http://www.ester.ee/record=b1989773*est
dissertation
25
journal article
Hallitusjuustud
Liebert, Tiiu
Kodutohter Extra
1994
/
2, lk. 39
journal article
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