Characterisation of chemical, microbial and sensory profiles of commercial kombuchasAndreson, Maret; Kazantseva, Jekaterina; Kuldjärv, Rain; Malv, Esther; Vaikma, Helen; Kaleda, Aleksei; Kütt, Mary-Liis; Vilu, RaivoInternational journal of food microbiology2022 / art. 109715 https://doi.org/10.1016/j.ijfoodmicro.2022.109715 Journal metrisc at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributesZhogoleva, Aleksandra; Alas, Maria; Rosenvald, SirliFuture foods2023 / art. 100243 https://doi.org/10.1016/j.fufo.2023.100243

Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scaleAus, Emili; Kuldjärv, Rain; Meikas, Anne; Vaikma, Helen; Janusova, 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

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 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Correlation of gas chromatography-olfactometry and sensory descriptive analysis of oregano samples by PLSRSeisonen, Sirli; Kajava, Keili; Kuldjärv, Rain; Vene, KristelPLS 2014 : 8th International Conference on Partial Least Squares
and Related Methods : 26-28 May 2014 - Paris, France : Book of Abstracts2014 / p. 217-218 : joon

Does surface morphology of plant-based protein powders influence sensory perception?Jakobson, Kadi; Kaleda, Aleksei; Kriščiunaite, Tiina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 70 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Gelling properties of proteins in meat analoguesTammik, Mari-Liis; Vimm, Kersti-Liis16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 16 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Individual differences in sensitivity to bitterness focusing on oat and pea preparationsVaikma, Helen; Metsoja, Grete; Bljahhina, Anastassia; Rosenvald, SirliFuture foods2022 / art. 100206 https://doi.org/10.1016/j.fufo.2022.100206 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteinsDe Angelis, Davide; Kaleda, Aleksei; Vaikma, Helen; Tamm, Martti; Tammik, Mari-Liis; Squeo, Giacomo; Summo, CarmineFoods2020 / art. 1754, 15 p https://doi.org/10.3390/foods9121754 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurtKasprzak, Miroslaw M.; Sady, Marek; Kruk, Joanna; Bartkova, Simona; Sanka, Immanuel; Scheler, Ott; Jamroz, Ewelina; Berski, Wiktor; Onacik-Guer, Sylwia; Zajac, Marzena; Domagala, Jacek; Ptasznik, Stanislaw; Okpala, Charles Odilichukwu R.; Tkaczewska, JoannaPeerJ2023 / art. e16441 https://doi.org/10.7717/peerj.15816

Rheological and sensory characterization of plant-based yoghurt analogues to describe the texture of products using instrumental parametersSaar, Helen; Adra, Karl; Kriščiunaite, Tiina; Vaikma, Helen16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 20 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

The effect of transition to a more energy-effective processing regime on the shelf-life of lingonberryblueberry-rye pureeLang, Hanna; Saarniit, Kärt; Kuldjärv, Rain16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 53 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Yeast performance characterisation in different cider fermentation matricesRosend, Julia; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, IldarAgronomy research2019 / p. 2040–2053 : ill https://doi.org/10.15159/AR.19.178 Journal metrics at Scopus Article at Scopus