• Active chitosan–chestnut extract films used for packaging and storage of fresh pastaKõrge, Kristi; Bajić, Marijan; Likozar, Blaž; Novak, UrošInternational Journal of Food Science and Technology2020 / p. 3043 - 3052 https://doi.org/10.1111/ijfs.14569 https://www.scopus.com/sourceid/20115 https://www.scopus.com/record/display.uri?eid=2-s2.0-85082337787&origin=inward&txGid=8e437747c99a6566dae64514880cd262 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=INT%20J%20FOOD%20SCI%20TECH&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000521611200001
• Biological activity and physicochemical properties of chitosan film cross-linked with chestnut extract for active food packaging applications = Kastani ekstraktiga seotud kitosaankilede bioloogiline aktiivsus, füüsikalis-keemilised omadused ning rakendatavus toidupakendinaKõrge, Kristi2021 https://www.ester.ee/record=b5435476*est https://digikogu.taltech.ee/et/Item/88d05471-4a1d-42b5-b822-cd7c38a1eb39 https://doi.org/10.23658/taltech.31/2021
• Formulation of active food packaging by design: Linking composition of the film-forming solution to properties of the chitosan-based film by response surface methodology (RSM) modellingBajić, Marijan; Oberlintner, Ana; Kõrge, Kristi; Likozar, Blaž; Novak, UrošInternational Journal of Biological Macromolecules2020 / p. 971 - 978 https://doi.org/10.1016/j.ijbiomac.2020.05.186 https://www.scopus.com/sourceid/17544 https://www.scopus.com/record/display.uri?eid=2-s2.0-85086113985&origin=inward&txGid=4b93679bfd75cf79c01e2480fa705648 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=INT%20J%20BIOL%20MACROMOL&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000567335400009
• Ice re-crystallization in 10% fat ice cream using ice structuring proteins type 1 from fishKlesment, Tiina; Kõrge, Kristi; Sannik, Urmas; Laos, KatrinProceedings of the 2014 International Conference on Food Properties (ICFP2014) : Kuala Lumpur, Malaysia, January 24-26, 20142014
• Ice re-crystallization in ice cream using ice structuring proteins from fishKlesment, Tiina; Kõrge, Kristi; Laos, KatrinFOODBALT-2012 : 7th Baltic Conference on Food Science and Technology "Innovative and Healthy Food for Consumers", May 17-18, 2012 : abstracts2012
• Impact of Pichia kluyveri and Streptococcus thermophilus fermentation on milk flavour [Online resource]Kollo, Kaia; Kõrge, KristiTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/
• Kastaniesktraktist saab rohelise toidupakendiImeline Teadus2021 / lk. 19 https://www.ester.ee/record=b2747925*est https://digikogu.taltech.ee/et/Item/88d05471-4a1d-42b5-b822-cd7c38a1eb39
• Reduction in spoilage microbiota and cyclopiazonic acid mycotoxin with chestnut extract enriched chitosan packaging: stability of inoculated Gouda cheeseKõrge, Kristi; Šeme, Helena; Bajić, Marijan; Likozar, Blaž; Novak, UrošFoods2020 / Art. nr. 1645 https://doi.org/10.3390/foods9111645 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85097792362&origin=resultslist&sort=plf-f&src=s&sid=c9e105db72152d7dd376f9c97b66a4a7&sot=b&sdt=b&s=TITLE%28%22reduction+in+spoilage+%22%29&sl=79&sessionSearchId=c9e105db72152d7dd376f9c97b66a4a7 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000593345400001
• The influence of different packaging materials and atmospheric conditions on the properties of pork rindsKõrge, Kristi; Laos, KatrinJournal of Applied Packaging Research2019 / art. 1, 11 p. : ill https://scholarworks.rit.edu/japr/vol11/iss3/1