• Balancing Cultural Acceptability and Environmental Sustainability in Diets through Multi-Objective OptimizationBashiri, Bashir; Kaleda, Aleksei; Vilu, RaivoFuture Frontiers : PhD Conference on Emerging Technologies : Book of Abstracts2025 / p. 11 https://tuit.ut.ee/sites/default/files/2025-05/PhD%20Conference%202025%20Book%20of%20Abstracts_pub3.pdf
• Characterisation of chemical, microbial and sensory profiles of commercial kombuchasAndreson, Maret; Kazantseva, Jekaterina; Kuldjärv, Rain; Malv, Esther; Vaikma, Helen; Kaleda, Aleksei; Kütt, Mary-Liis; Vilu, RaivoInternational journal of food microbiology2022 / art. 109715 https://doi.org/10.1016/j.ijfoodmicro.2022.109715 https://www.scopus.com/sourceid/19760 https://www.scopus.com/record/display.uri?eid=2-s2.0-85131226166&origin=inward&txGid=6874ba0312360d7ba7a096af2f8f57d9 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=INT%20J%20FOOD%20MICROBIOL&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000810048800008
• Cryo-protective effect of an ice-binding protein derived from Antarctic bacteriaMangiagalli, Marco; Bar-Dolev, Maya; Tedesco, Pietro; Natalello, Antonino; Kaleda, AlekseiThe FEBS journal2017 / p. 163-177 : ill https://doi.org/10.1111/febs.13965 https://www.scopus.com/sourceid/38597 https://www.scopus.com/record/display.uri?eid=2-s2.0-85007411773&origin=inward&txGid=511e795d4fed75757d70b6c5234f0e20 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FEBS%20J&year=2017 https://www.webofscience.com/wos/woscc/full-record/WOS:000393601200012
• A culturally acceptable shift in diet to reduce land footprint: an optimization study for EstoniaBashiri, Bashir; Kaleda, Aleksei; Gavrilova, Olga; Vilu, RaivoEnvironmental modeling & assessment2024 / 15 p https://doi.org/10.1007/s10666-024-09996-4
• A culturally acceptable shift in diet to reduce land footprint: an optimization study for EstoniaBashiri, Bashir; Kaleda, Aleksei; Gavrilova, Olga; Vilu, RaivoWorld Congress on Sustainable Technologies (WCST-2023) : proceedings2023 / p. 73 https://doi.org/10.20533/WCST.2023.0002
• Does surface morphology of plant-based protein powders influence sensory perception?Jakobson, Kadi; Kaleda, Aleksei; Kriščiunaite, Tiina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 70 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• The effect of apple juice concentration on cider fermentation and properties of the final productRosend, Julia; Kaleda, Aleksei; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, IldarFoods2020 / art. 1401, 12 p https://doi.org/10.3390/foods9101401 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85092392675&origin=inward&txGid=79fd72f054e03bc913f15ad2a8a84fb8 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000586232300001
• Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breadsTraksmaa, Anna; Kaleda, Aleksei; Nurme, Britta; Laos, KatrinAgronomy research2023 / 13 p. : ill https://doi.org/10.15159/ar.23.082 https://www.scopus.com/sourceid/21100201050 https://www.scopus.com/record/display.uri?eid=2-s2.0-85183933157&origin=inward&txGid=54577b92c065b5cc4e62a528b9d48ffc
• Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049] (Future Foods (2021) 4, (S2666833521000393), (10.1016/j.fufo.2021.100049))Vaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture Foods2022 / Art. nr. 100166 https://doi.org/10.1016/j.fufo.2022.100166 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85133599205&origin=inward&txGid=63ef6e21bde4c831e5ab6620bf956000
• Erratum to "Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds" [Future Foods, 4 (2021) 100092]Kaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2022 / art. 100162 https://doi.org/10.1016/j.fufo.2022.100162 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85133573797&origin=inward&txGid=ce0a4293edf614e233644aec1e24cc69 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000934019100011
• Extraction of ice structuring proteins from winter rye and winter wheat and assessment of activityKaleda, Aleksei; Taal, Laura; Laos, Katrin9th Baltic Conference on Food Science and Technology "Food for Consumer Well-Being" : FOODBALT 2014 : Jelgava, Latvia, 8-9 May 20142014 / [1] p
• Functional analysis of ice-binding proteins and practical application in ice cream = Jääga seonduvate valkude funktsionaalne analüüs ja kasutamine jäätisesKaleda, Aleksei2018 https://digi.lib.ttu.ee/i/?11144 https://www.ester.ee/record=b5172715*est
• How to balance the yield and protein content of air-classified pulse flour : the influence of the restriction valveDe Angelisa, Davide; Kaleda, Aleksei; Pasqualone, Antonella; Vaikma, Helen; Squeo, Giacomo; Caponio, Francesco; Summo, CarmineChemical engineering transactions2021 / p. 241-246 https://doi.org/10.3303/CET2187041 https://www.scopus.com/sourceid/19600161818 https://www.scopus.com/record/display.uri?eid=2-s2.0-85109609813&origin=inward&txGid=2dca944267152a39888a88bfb56d3040
• Ice cream structure modification by ice-binding proteinsKaleda, Aleksei; Tsenov, Robert; Klesment, Tiina; Vilu, Raivo; Laos, KatrinFood Chemistry2018 / p. 164-171 https://doi.org/10.1016/j.foodchem.2017.10.152 https://www.scopus.com/sourceid/24039 https://www.scopus.com/record/display.uri?eid=2-s2.0-85033482984&origin=inward&txGid=9faa525d3a89d0349ca7f7601f42c308 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000419102000021
• Identification and functional analysis of a novel Antarctic ice binding proteinMangiagalli, Marco; Bar-Dolev, Maya; Kaleda, Aleksei; Natalello, AntoninoNew biotechnology2016 / p. S212 https://doi.org/10.1016/j.nbt.2016.06.1452
• Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenansEha, Kairit; Pehk, Tõnis; Heinmaa, Ivo; Kaleda, Aleksei; Laos, KatrinHeliyon2021 / art. e06640 https://doi.org/10.1016/j.heliyon.2021.e06640 https://www.scopus.com/sourceid/21100411756 https://www.scopus.com/record/display.uri?eid=2-s2.0-85103731504&origin=inward&txGid=fdfc917499f8b552635c3dc53bc7ebc2 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000700128000012
• Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperaturesFriedenthal, Margus; Eha, Kairit; Kaleda, Aleksei; Part, Natalja; Laos, KatrinSN Applied Sciences2020 / art. 243, 6 p. : ill https://doi.org/10.1007/s42452-020-2032-9 https://www.scopus.com/sourceid/21101037132 https://www.scopus.com/record/display.uri?eid=2-s2.0-85100668661&origin=inward&txGid=233c03ed81b240cdd1fcd663a54e0e75 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=SN%20APPL%20SCI&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000517964300104
• Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures : [conference paper]Friedenthal, Margus; Eha, Kairit; Kaleda, Aleksei; Part, Natalja; Laos, Katrin14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 116 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
• Integrating multi-criteria decision-making with multi-objective optimization for sustainable diet designBashiri, Bashir; Kaleda, Aleksei; Vilu, RaivoJournal of Cleaner Production2025 / art. 145233 https://doi.org/10.1016/j.jclepro.2025.145233
• Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methodsBashiri, Bashir; Pinheiro, Ana Cristina De Aguiar Saldanha; Tappi, Silvia; Rocculi, Pietro; Kaleda, Aleksei; Vilu, RaivoProceedings of the Estonian Academy of Sciences2025 / p. 1-14 : ill https://doi.org/10.3176/proc.2025.1.01
• Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysisVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture foods2021 / art. 100049 https://doi.org/10.1016/j.fufo.2021.100049 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85116059612&origin=resultslist&sort=plf-f&src=s&sid=c3a2e4d8d7c8d76189c6f2d48a101596&sot=b&sdt=b&s=TITLE%28%22Market+mapping+of+plant-based+milk+alternatives+by+using+sensory+%28RATA%29+and+GC+analysis%22%29&sl=118&sessionSearchId=c3a2e4d8d7c8d76189c6f2d48a101596 https://www.webofscience.com/wos/woscc/full-record/WOS:000934019100015
• Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteinsDe Angelis, Davide; Kaleda, Aleksei; Vaikma, Helen; Tamm, Martti; Tammik, Mari-Liis; Squeo, Giacomo; Summo, CarmineFoods2020 / art. 1754, 15 p https://doi.org/10.3390/foods9121754 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85100386104&origin=inward&txGid=1c08aec3a66ef824452f348030161149 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000601958400001
• Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speedsKaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2021 / art. 100092, 8 p. : ill https://doi.org/10.1016/j.fufo.2021.100092 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85122680808&origin=inward&txGid=0c474d13e739f081988cc63ba456b8d3 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000906996400007
• Plant based milk alternatives - what makes them "milky"Kalde, Helen; Rosenvald, Sirli; Rosend, Julia; Kaleda, Aleksei14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 60
• Saturn-shaped ice burst pattern and fast basal binding of an ice-binding protein from an Antarctic bacterial consortiumKaleda, Aleksei; Haleva, Lotem; Sarusi, GuyLangmuir2019 / p. 7337-7346 : ill https://doi.org/10.1021/acs.langmuir.8b01914 https://www.scopus.com/sourceid/26987 https://www.scopus.com/record/display.uri?eid=2-s2.0-85054291942&origin=inward&txGid=e4a5bd764a7a05a0bc70deefc6154740 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=LANGMUIR&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000471728600003
• Structure of a bacterial ice binding protein with two faces of interaction with iceMangiagalli, Marco; Sarusi, Guy; Kaleda, Aleksei; Bar Dolev, MayaThe FEBS journal2018 / p. 1653-1666 : ill https://doi.org/10.1111/febs.14434 https://www.scopus.com/sourceid/38597 https://www.scopus.com/record/display.uri?eid=2-s2.0-85044920072&origin=inward&txGid=cd44f0defa4c0ab87a73a2fbdda83858 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FEBS%20J&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000431678400008
• Sustainable diets, from design to implementation by multi-objective optimization-based methods and policy instrumentsBashiri, Bashir; Kaleda, Aleksei; Vilu, RaivoFrontiers in Sustainable Food Systems2025 / art. 1629739 https://doi.org/10.3389/fsufs.2025.1629739 https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2025.1629739/full
• Techno-functional and sensory characterization of commercial plant protein powdersJakobson, Kadi; Kaleda, Aleksei; Adra, Karl; Tammik, Mari-Liis; Vaikma, Helen; Kriščiunaite, Tiina; Vilu, RaivoFoods2023 / art. 2805 https://doi.org/10.3390/foods12142805 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85166307442&origin=resultslist&sort=plf-f&src=s&sid=06fbd9276af06d6fed52f32be88fd178&sot=b&sdt=b&s=TITLE-ABS-KEY%28%22Techno-Functional+and+Sensory+Characterization+of+Commercial+Plant+Protein+Powders%22%29&sl=99&sessionSearchId=06fbd9276af06d6fed52f32be88fd178&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001035868000001
• Water sorption behaviour of commercial furcellaranEha, Kairit; Kaleda, Aleksei; Menert, Anne; Laos, KatrinHeliyon2022 / 10 p. : ill https://doi.org/10.1016/j.heliyon.2022.e11056 https://www.scopus.com/sourceid/21100411756 https://www.scopus.com/record/display.uri?eid=2-s2.0-85141864900&origin=inward&txGid=a1c0fe9f4308ba0606893094ebf753b1 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000879535400003
• What would you want for a drink? Sensory mapping of plant-based milk alternativesVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliEUROSENSE 2020: 9th European Conference on Sensory and Consumer Research2020