• 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
• Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributesZhogoleva, Aleksandra; Alas, Maria; Rosenvald, SirliFuture foods2023 / art. 100243, 14 p. : ill https://doi.org/10.1016/j.fufo.2023.100243 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85163989932&origin=inward&txGid=83d2241adfcfd5fc99e25d9c42c4fc5a https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001029559200001
• Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scaleAus, Emili; Kuldjärv, Rain; Meikas, Anne; Vaikma, Helen; Junusova, Marina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 103 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeysKivima, Evelin; Tanilas, Kristel; Martverk, Kaie; Rosenvald, Sirli; Timberg, Loreida; Laos, KatrinFoods2021 / art. 511, 14 p https://doi.org/10.3390/foods10030511 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85102865298&origin=inward&txGid=524b1887c88a683e7a56c09a8da5a7e2 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000633686900001
• Correlation of gas chromatography-olfactometry and sensory descriptive analysis of oregano samples by PLSRSeisonen, Sirli; Kajava, Keili; Kuldjärv, Rain; Vene, KristelPLS 2014 : 8th International Conference on Partial Least Squares and Related Methods : 26-28 May 2014 - Paris, France : Book of Abstracts2014 / p. 217-218 : joon
• 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
• Gelling properties of proteins in meat analoguesTammik, Mari-Liis; Vimm, Kersti-Liis16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 16 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• Individual differences in sensitivity to bitterness focusing on oat and pea preparationsVaikma, Helen; Metsoja, Grete; Bljahhina, Anastassia; Rosenvald, SirliFuture foods2022 / art. 100206 https://doi.org/10.1016/j.fufo.2022.100206 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85142146461&origin=inward&txGid=64252db5e91816fc2fe53c66062de0d5 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000909516700009
• 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
• Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurtKasprzak, Miroslaw M.; Sady, Marek; Kruk, Joanna; Bartkova, Simona; Sanka, Immanuel; Scheler, Ott; Jamroz, Ewelina; Berski, Wiktor; Onacik-Guer, Sylwia; Zajac, Marzena; Domagala, Jacek; Ptasznik, Stanislaw; Okpala, Charles Odilichukwu R.; Tkaczewska, JoannaPeerJ2023 / art. e16441 https://doi.org/10.7717/peerj.16441 https://www.scopus.com/sourceid/21100239256 https://www.scopus.com/record/display.uri?eid=2-s2.0-85180977870&origin=inward&txGid=ecc6781b79ccfb606ab67c45ca696860 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PEERJ&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001124896300001
• Rheological and sensory characterization of plant-based yoghurt analogues to describe the texture of products using instrumental parametersSaar, Helen; Adra, Karl; Kriščiunaite, Tiina; Vaikma, Helen16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 20 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• 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
• The effect of transition to a more energy-effective processing regime on the shelf-life of lingonberryblueberry-rye pureeLang, Hanna; Saarniit, Kärt; Kuldjärv, Rain16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 53 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• Yeast performance characterisation in different cider fermentation matricesRosend, Julia; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, IldarAgronomy research2019 / p. 2040–2053 : ill https://doi.org/10.15159/AR.19.178 https://www.scopus.com/sourceid/21100201050 https://www.scopus.com/record/display.uri?eid=2-s2.0-85092330978&origin=inward&txGid=ee304b229cddf6b3f3f0fdf4950a83f9