• Antifungal potential of lactic acid bacteria against Aspergillus niger strain isolated from rye bread [Online resource]Kontram, Kärt; Viiard, Ene; Surženko, Marianna; Sarand, IngaTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/
• Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starterViiard, Ene; Morozozova, S.; Sarand, IngaFood and nutrition = Toit ja toitumine2009 / p. 10-21 : ill
• Consumption of multi-fiber enriched yogurt increased the levels of Catenibacterium mitsuokai and Parabacteroides distasonisJaagura, Madis; Part, Natalja; Adamberg, Kaarel; Kazantseva, Jekaterina; Viiard, EnePharmadvances2022 / p. 59 http://www.pharmadvances.com/wp-content/uploads/2022/01/Posters.pdf
• Consumption of multi-fiber enriched yogurt is associated with increase of Bifidobacterium animalis and butyrate producing bacteria in human fecal microbiotaJaagura, Madis; Part, Natalja; Adamberg, Kaarel; Kazantseva, Jekaterina; Viiard, EneJournal of Functional Foods2022 / Art. nr. 104899 https://doi.org/10.1016/j.jff.2021.104899 https://www.scopus.com/sourceid/17500155016 https://www.scopus.com/record/display.uri?eid=2-s2.0-85121268616&origin=inward&txGid=d0371915e82fdb7724bbd9cad2fa1a30 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20FUNCT%20FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000784229700004
• Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternativesZeinatulina, Anastassia; Tanilas, Kristel; Ehala-Aleksejev, Kristel; Viiard, Ene; Kriščiunaite, TiinaFuture foods2025 / art. 100545 https://doi.org/10.1016/j.fufo.2025.100545
• Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014 https://www.ester.ee/record=b4440228*est
• Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parametersViiard, Ene; Bessmeltseva, Marianna; Simm, Jaak; Talve, Tiina; Aaspõllu, Anu; Paalme, Toomas; Sarand, IngaPLoS ONE2016 / art. e0148325 https://doi.org/10.1371/journal.pone.0148325 https://www.scopus.com/sourceid/10600153309 https://www.scopus.com/record/display.uri?eid=2-s2.0-84959248787&origin=resultslist&sort=plf-f&src=s&sid=4202698309a71b195882010a6331aa3a&sot=b&sdt=b&s=TITLE%28%22Diversity+and+stability+of+lactic+acid+bacteria+in+rye+sourdoughs+of+four+bakeries+with+different+propagation+parameters%22%29&sl=129&sessionSearchId=4202698309a71b195882010a6331aa3a&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2016 https://www.webofscience.com/wos/woscc/full-record/WOS:000369554000067
• Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperaturesViiard, Ene; Bessmeltseva, Marjanna; Paalme, Toomas; Sarand, IngaFoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts2012
• Evaluating the effect of different fibers on a simplified gut microbiotaAro, Valter; Kattel, Anna; Nahku, Ranno; Viiard, Ene; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 19 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
• Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant speciesViiard, Ene; Mihhalevski, Anna; Rühka, Tiina; Paalme, Toomas; Sarand, IngaJournal of applied microbiology2013 / p. 404-412 : ill https://doi.org/10.1111/jam.12045 https://www.scopus.com/sourceid/20217 https://www.scopus.com/record/display.uri?eid=2-s2.0-84872394688&origin=resultslist&sort=plf-f&src=s&sot=b&sdt=b&s=DOI%2810.1111%2Fjam.12045%29&sessionSearchId=3efd88b0ac0a1eb956a8fd84ce122338&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20APPL%20MICROBIOL&year=2013 https://www.webofscience.com/wos/woscc/full-record/WOS:000313723800012
• Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagationBessmeltseva, Marjanna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, IngaPLoS ONE2014 / p. 1-12 : ill https://doi.org/10.1371/journal.pone.0095449 https://www.scopus.com/sourceid/10600153309 https://www.scopus.com/record/display.uri?eid=2-s2.0-84899695744&origin=inward&txGid=f351de38d78fd3443f7040914e0ee1ec https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000335226500103
• Fermentation of non-dairy milks by commercial starter cultures : microcalorimetric approachStulova, Irina; Orgusaar, Kaisa; Part, Natalja; Viiard, Ene; Vilu, Raivo5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 220 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf
• Fermentation patterns of mature laboratory rye sourdoughsViiard, Ene; Bessmeltseva, Marjanna; Sarand, IngaTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p
• Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetryMihhalevski, Anna; Sarand, Inga; Viiard, Ene; Salumets, Airika; Paalme, ToomasJournal of applied microbiology2011 / 2, p. 529-540
• Isothermal microcalorimetry as an innovative in vitro approach for assessing the effect of food fibres on human gut microbiomePart, Natalja; Viiard, Ene; Jaagura, Madis; Adamberg, Signe; Adamberg, Kaarel5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 221 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf
• Low-carbohydrate high-fat weight reduction diet induces changes in human gut microbiotaJaagura, Madis; Viiard, Ene; Karu-Lavits, Kärtin; Adamberg, KaarelMicrobiologyOpen2021 / art. e1194 https://doi.org/10.1002/mbo3.1194 https://www.scopus.com/sourceid/21100258398 https://www.scopus.com/record/display.uri?eid=2-s2.0-85109721597&origin=inward&txGid=3aedb6c0ddf14eae73fc385cf724626c https://jcr.clarivate.com/jcr-jp/journal-profile?journal=MICROBIOLOGYOPEN&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000667175200013
• 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
• Mina, superorganism : lugu bakterite ja inimese kooselust : näituse kataloog = Я, суперорганизм! : история о сожительстве бактерии и человека : каталог выставки = Me, superorganism! : tale about the untold story of bacteria : exhibition catalogue2019 https://www.ester.ee/record=b5255688*est
• Multilevel control of GSH accumulation in mutant and wild-type Strains of S. cerevisiae under conditions of smooth cysteine additionNisamedtinov, Ildar; Orumets, Kerti; Kevvai, Kaspar; Viiard, Ene; Sarand, Inga; Paalme, ToomasIBIC 2010 : 2nd International Conference on Industrial Biotechnology : April 11-14, 2010, Padua, Italy2010 / p. 91-96 https://www.aidic.it/cet/10/20/016.pdf
• Population dynamics of lactic acid bacteria in industrial rye sourdough and the characterization of dominating speciesViiard, Ene; Mihhalevski, Anna; Paalme, Toomas; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 121-122
• Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdoughBessmeltseva, Marjanna; Viiard, Ene; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 91-92
• Valorization of barley spent grain – a source for plant proteinsFöste, Maike; Kütt, Mary-Liis; Kriisa, Marie; Viiard, Ene; Vilu, Raivo; Mittermaier, Stephanie14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 115 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
• Yogurt enriched with fibers and probiotic bacteria increased the abundance of bifidobacterium animalis subsp. Lactis bb12 in human gut microbiomeViiard, Ene; Jaagura, Madis; Part, Natalja; Kazantseva, Jekaterina; Adamberg, KaarelPharmadvances2022 / p. 19-20 https://doi.org/10.36118/pharmadvances.2022.23