• Absolute quantification of viable bacteria abundances in food by next-generation sequencing : quantitative NGS of viable microbesKallastu, Aili; Malv, Esther; Aro, Valter; Meikas, Anne; Vendelin, Mariann; Kattel, Anna; Nahku, Ranno; Kazantseva, JekaterinaCurrent Research in Food Science2023 / art. 100443 https://doi.org/10.1016/j.crfs.2023.100443 https://www.scopus.com/sourceid/21101022831 https://www.scopus.com/record/display.uri?eid=2-s2.0-85146278019&origin=resultslist&sort=plf-f&src=s&sid=ab6af771262882a740025f59d1076392&sot=b&sdt=b&s=TITLE-ABS-KEY%28%22Absolute+quantification+of+viable+bacteria+abundances+in+food+by+next-generation+sequencing%3A+Quantitative+NGS+of+viable+microbes%22%29&sl=84&sessionSearchId=ab6af771262882a740025f59d1076392&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=CURR%20RES%20FOOD%20SCI&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000974516900001
• Idandatud terade mikrobioloogiliste ja keemiliste parameetrite kaardistamineTraksmaa, Anna; Šestopalova, Ksenia; Kallastu, Aili; Junusova, Marina; Rosend, Julia; Vilu, RaivoTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2021" artiklite kogumik2021 / lk. 69-70 https://terveloomjatervisliktoit.ee/userfiles/tltt/tltt2021/Kogumik_TLTT2021.pdf
• 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 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85145315693&origin=inward&txGid=ee2229d9c99911d4198cd10872f4b016 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000914987300001
• Optimisation of sample storage and dna extraction for human gut microbiome studiesKazantseva, Jekaterina; Malv, Esther; Meikas, Anne; Kallastu, Aili; Jaagura, Madis; Koppel, Johana14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 29
• Purification, characterization and plasma half-life of PEGylated soluble recombinant non-HA-binding CD44Pink, Anne; Kallastu, Aili; Turkina, Marina; Školnaja, Marianna; Kogerman, Priit; Päll, Taavi; Valkna, AndresBioDrugs2014 / p. 393-402 : ill https://doi.org/10.1007/s40259-014-0089-y https://www.scopus.com/sourceid/20051 https://www.scopus.com/record/display.uri?eid=2-s2.0-84904856792&origin=inward&txGid=671b281b4a4509bf5328585fbf2a1508 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=BIODRUGS&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000344602700007
• Starter culture growth dynamics and sensory properties of fermented oat drinkKütt, Mary-Liis; Orgusaar, Kaisa; Stulova, Irina; Priidik, Reimo; Pismennõi, Dmitri; Vaikma, Helen; Kallastu, Aili; Zhogoleva, Aleksandra; Morell, Indrek; Kriščiunaite, TiinaHeliyon2023 / art. e15627, 14 p. : ill https://doi.org/10.1016/j.heliyon.2023.e15627 https://www.scopus.com/sourceid/21100411756 https://www.scopus.com/record/display.uri?eid=2-s2.0-85153494859&origin=inward&txGid=f753a8470e380ceffaa6a0f245499ef5 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001006879900001
• Vaadaku väärindamine - glükoosi-galaktoosi siirupi tootmistingimuste optimeerimine ning siirupi kasutamine erinevates toodetesKriisa, Marie; Stulova, Irina; Kallastu, Aili; Vilu, RaivoTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2019" artiklite kogumik2019 / lk. 54-55 https://www.ester.ee/record=b5195332*est
• Vadaku väärindamine – glükoosi-galaktoosi siirupi tootmistingimuste optimeerimine ning siirupi kasutamine erinevates toodetesKriisa, Marie; Stulova, Irina; Kallastu, Aili; Vilu, RaivoTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2019" artiklite kogumik2019 / lk. 54-55 http://hdl.handle.net/10492/4802 https://www.ester.ee/record=b5195332*est