• 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 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