• Capillary electrophoresis in meat species characterisationSipp, Sirli; Kaljurand, MihkelBalaton Symposium'99 on High-Performance Separation Methods : September 1-3, 1999, Siofok, Hungary : book of abstracts1999 / p. P-78
• Interactions between furcellaran and the globular proteins bovine serum albumin and [beeta]-lactoglobulinLaos, Katrin; Brownsey, Geoffrey J.; Ring, Stephen G.Carbohydrate polymers2007 / p. 116-123 : ill
• 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
• Teaduslik uurimistöö toiduainekeemia ja tehnoloogia kateedrisKann, JüriKõrgema tehnilise hariduse ja tehnilise mõtte areng Eestis1986 / lk. 53-56
• Влияние содержания карбонильных соединений на аромат и вкус батонов из пшеничной муки 1 сорта при ускоренном методе тестоведенияKann, Aino; Ganzurova, Irina; Kübar, E.Технология пищевых производств. 11969 / с. 87-93 https://www.ester.ee/record=b1475909*est https://digikogu.taltech.ee/et/Item/c67e3781-7e7b-43f5-8577-784c2a8ad0e1/