• Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheeseTaivosalo, Anastassia; Kriščiunaite, Tiina; Seiman, Andrus; Part, Natalja; Stulova, Irina; Vilu, RaivoJournal of dairy science2018 / p. 944-967 : ill https://doi.org/10.3168/jds.2017-12944 https://www.scopus.com/sourceid/32795 https://www.scopus.com/record/display.uri?eid=2-s2.0-85035060002&origin=inward&txGid=0bb49ce516173cfe65cf586ef6ff86f5 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20DAIRY%20SCI&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000422668200008
• Ripening of hard cheese produced from milk concentrated by reverse osmosisTaivosalo, Anastassia; Kriščiunaite, Tiina; Stulova, Irina; Part, Natalja; Rosend, Julia; Sõrmus, Aavo; Vilu, RaivoFoods2019 / Art. nr. 165 https://doi.org/10.3390/foods8050165 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85069758489&origin=inward&txGid=ba9bdb5f53cd940a7639b068c3754bd5 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000470961300023