• Benefits, Challenges, and Opportunities of Conducting a Collaborative Research Course in an International University Partnership : A Study Case Between Kansas State University and Tallinn University of TechnologyLezama-Solano, Adriana; Castro, Mauricio; Chambers, Delores; Timberg, Loreida; Koppel, KadriJournal of food science education2019 / p. 78-86 : ill https://doi.org/10.1111/1541-4329.12162 https://www.scopus.com/sourceid/5600152802 https://www.scopus.com/record/display.uri?eid=2-s2.0-85070106989&origin=inward&txGid=b9b415cda971974682049370c72684c9 https://www.webofscience.com/wos/woscc/full-record/WOS:000488641500002
• The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeysKivima, Evelin; Tanilas, Kristel; Martverk, Kaie; Rosenvald, Sirli; Timberg, Loreida; Laos, KatrinFoods2021 / art. 511, 14 p https://doi.org/10.3390/foods10030511 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85102865298&origin=inward&txGid=524b1887c88a683e7a56c09a8da5a7e2 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000633686900001
• Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United StatesKoppel, Kadri; Chambers IV, Edgar; Vazquez-Araujo, Laura; Timberg, Loreida; Carbonell-Barrachina, Ángel A.; Suwonsichon, SuntareeFood quality and preference2014 / p. 116-123 : ill https://doi.org/10.1016/j.foodqual.2013.03.009 https://www.scopus.com/sourceid/23161 https://www.scopus.com/record/display.uri?eid=2-s2.0-84885184978&origin=inward&txGid=7c533e4889100d0013e0fc225a854690 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20QUAL%20PREFER&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000326427100015
• Eesti mereteadus jõuab esimese doktoriniTimberg, LoreidaMente et Manu2024 / lk. 46-47 : fot https://www.ester.ee/record=b1242496*est
• Efectiveness of different additives on minced flesh fish fingers physical, microbiological and rheological propertiesTimberg, LoreidaFood and nutrition = Toit ja toitumine2005 / p. 36
• Food leftover practices among consumers in selected vountries in Europe, South and North AmericaKoppel, Kadri; Higa, Federica; Godwin, Sandra; Timberg, LoreidaFoods2016 / [14 p] https://doi.org/10.3390/foods5030066 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85070071737&origin=inward&txGid=6eee42b6b9714e0eedb0fbbdc12d19cd https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000393311500005
• Kala ja kalandustoodete käitlemineTimberg, Loreida2020 https://www.ester.ee/record=b5348573*est
• Kalapüügi innovatsiooniprojektNiit, JaneMeremees. Veeteede Ameti teataja2020 / lk. 21-22 https://www.ester.ee/record=b4646644*est https://issuu.com/veeteedeamet/docs/meremees_nr_309_issuu_uus
• Kalatoodetesse veerandi võrra vähem soolaHõimoja, Jane https://www.ester.ee/record=b4646644*est https://issuu.com/ajakirimeremees
• Maritime problem based learning and student engagementTimberg, Loreida; Alop, Anatoli; Tombak, Mari-Liis; Hunt, Tõnis; Zaitseva-Pärnaste, Inga; Usmanov, Renat; Priimets, Jaanis; Pahapill, Lia; Laid, Neeme; Moosaar, Harli; Heinmets, Veljo; Kaurla, Kristjan; Post, Tarmo; Ruus, Toomas; Tammela, Julia; Saksa, Anna; Karu, Hannes; Šestak, Liana; Saarinen, Yrjö; Joonsaar, RiinaFutureproofing Engineering Education for Global Responsibility : Proceedings of the 27th International Conference on Interactive Collaborative Learning (ICL 2024) ; vol. 32025 / p. 302-311 https://doi.org/10.1007/978-3-031-83523-0_28
• Pool aastat oadieedil : [vastus küsimusele]Timberg, LoreidaImeline Teadus2020 / lk. 6 : fot https://www.ester.ee/record=b2747925*est
• Possibility for a strawberry jam sensory standardKoppel, Kadri; Timberg, Loreida; Salumets, Airika; Paalme, ToomasJournal of sensory studies2011 / p. 71-80 : ill https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-459X.2010.00323.x
• Purchase, storage, and preparation of eggs and poultry in selected European countries : a preliminary studyKoppel, Kadri; Timberg, Loreida; Shalimov, RomanBritish food journal2015 / p. 749-765 : ill https://doi.org/10.1108/BFJ-01-2014-0021 https://www.scopus.com/sourceid/144664 https://www.scopus.com/record/display.uri?eid=2-s2.0-84921807459&origin=inward&txGid=84e6851b846830171db0c25f3af0d2c6 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=BRIT%20FOOD%20J&year=2015 https://www.webofscience.com/wos/woscc/full-record/WOS:000350575100019
• Rainbow trout composition and fatty acid content in EstoniaTimberg, Loreida; Kuldjärv, Rain; Koppel, Kadri; Paalme, ToomasAgronomy research2011 / p. 495-500 : ill
• Red fish quality and red fish consumer studies in EstoniaTimberg, Loreida; Koppel, Kadri; Kaljujärv, Rain; Paalme, Toomas; Kirs, EvelinFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 118
• Ripening and sensory properties of spice-cured sprats and sensory properties developmentTimberg, Loreida; Koppel, Kadri; Kuldjärv, Rain; Paalme, ToomasJournal of aquatic food product technology2014 / p. 129-145 : ill https://doi.org/10.1080/10498850.2012.700003 https://www.scopus.com/sourceid/20576 https://www.scopus.com/record/display.uri?eid=2-s2.0-84893965267&origin=inward&txGid=e9d92060c149cb42e7f101f1b3f53fef https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20AQUAT%20FOOD%20PROD%20T&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000330164300004
• Seasoned sprat products acceptance in Estonia and in ThailandTimberg, Loreida; Koppel, Kadri; Kuldjärv, Rain; Chambers IV, Edgar; Soontrunnarudrungsri, Aussama; Suwonsichon, Suntaree; Paalme, ToomasJournal of aquatic food product technology2014 / p. 552-566 : ill https://doi.org/10.1080/10498850.2012.735748 https://www.scopus.com/sourceid/20576 https://www.scopus.com/record/display.uri?eid=2-s2.0-84893956503&origin=inward&txGid=550c4f6e1af9d1a2573f0277340c3f7c https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20AQUAT%20FOOD%20PROD%20T&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000343281200004
• Sensory and chemical properties of Baltic Sprat (Sprattus sprattus balticus) and Baltic Herring (Clupea harengus membras) in different catching seasonsTimberg, Loreida; Koppel, Kadri; Paalme, Toomas; Kuldjärv, RainAgronomy research2011 / p. 489-494 : ill https://agronomy.emu.ee/vol09Spec2/p09s218.pdf
• Spice-cured sprats ripening, sensory parameters development, and quality indicators = Vürtsikilu valmimine, sensoorsete omaduste kujunemine ja kvaliteediindikaatoridTimberg, Loreida2012 https://www.ester.ee/record=b2931156*est
• Transport study programmes green skillsTimberg, LoreidaFutureproofing Engineering Education for Global Responsibility : Proceedings of the 27th International Conference on Interactive Collaborative Learning (ICL 2024) ; vol. 32025 / p. 24-37 https://doi.org/10.1007/978-3-031-83523-0_3