• Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scaleAus, Emili; Kuldjärv, Rain; Meikas, Anne; Vaikma, Helen; Junusova, Marina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 103 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• Consumer preferences for kimchi in Estonia, Latvia, and Finland : napa cabbage and local vegetables (white cabbage, red cabbage, white turnip, beetroot)Maasikmets, Maarja; Kuldjärv, Rain; Antsmaa, Emili; Straumite, Evita; Pohjanheimo, Terhi; Vaikma, HelenFood Quality and Preference2025 / art. 105622 https://doi.org/10.1016/j.foodqual.2025.105622 https://www.sciencedirect.com/science/article/pii/S0950329325001971?via%3Dihub#ac0005