• Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaInternational journal of food science & technology2011 / p. 1940-1946
• Evaluation of microbial dynamics of kombucha consortia upon continuous backslopping in coffee and orange juiceAndreson, Maret; Kazantseva, Jekaterina; Malv, Esther; Kuldjärv, Rain; Priidik, Reimo; Kütt, Mary-LiisFoods2023 / art. 3545 https://doi.org/10.3390/foods12193545 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85173815743&origin=resultslist&sort=plf-f&src=s&sid=cfb57fbe8d8cb5795069f2d24ab9ade4&sot=b&sdt=b&s=TITLE-ABS-KEY%28%22Evaluation+of+Microbial+Dynamics+of+Kombucha+Consortia+upon+Continuous+Backslopping+in+Coffee+and+Orange+Juice%22%29&sl=92&sessionSearchId=cfb57fbe8d8cb5795069f2d24ab9ade4&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001083821600001
• 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
• Microcalorimetric study of growth of Lactococcus lactis IL1403 at low glucose concentration in liquids and solid agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoThermochimica acta2013 / p. 69-75 : ill https://doi.org/10.1016/j.tca.2013.02.013 https://www.scopus.com/sourceid/27083 https://www.scopus.com/record/display.uri?eid=2-s2.0-84875330968&origin=resultslist&sort=plf-f&src=s&sot=b&sdt=b&s=DOI%2810.1016%2Fj.tca.2013.02.013%29&sessionSearchId=03865275127acb5be6ffe22ba4c602e1&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=THERMOCHIM%20ACTA&year=2013 https://www.webofscience.com/wos/woscc/full-record/WOS:000318751400009
• The influence of germinated hull-less barley sordough fermentation conditions on the microbiota developmentKlava, Dace; Poisa, Iveta; Reidzane, Sanita; Kince, Tatjana; Kazantseva, Jekaterina; Traksmaa, AnnaRural sustainability research2021 / p. 105-115 : ill https://doi.org/10.2478/plua-2021-0022 https://www.scopus.com/sourceid/21101032776 https://www.scopus.com/record/display.uri?eid=2-s2.0-85122880459&origin=inward&txGid=20d853b9a55e11f7c365db0181ebcbf4