• 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
• A model of swiss-type cheese ripeningLaht, Tiiu-Maie; Kask, Signe; Adamberg, Kaarel; Tomson, Katrin; Paalme, Toomas; Vilu, RaivoIDF Symposium on Cheese : Ripening, Characterization and Technology, Prague, Czech Republic, March 21–25, 2004 : book of abstracts2004 / p. 75 https://www.ukidf.org/documents/absbookmar04.pdf