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

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

Eesti taimsete piimajookide turg kasvab, aga on veel ühekülgne [Võrguväljaanne]Harrik, Airika; Vaikma, Helennovaator.err.ee2021 / fot Eesti taimsete piimajookide turg kasvab, aga on veel ühekülgne

Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049] (Future Foods (2021) 4, (S2666833521000393), (10.1016/j.fufo.2021.100049))Vaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture Foods2022 / Art. nr. 100166 https://doi.org/10.1016/j.fufo.2022.100166 Journal metrics at Scopus Article at Scopus

Erratum to "Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds" [Future Foods, 4 (2021) 100092]Kaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2022 / art. 100162 https://doi.org/10.1016/j.fufo.2022.100162 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Even food on the battlefield needs to be armed: Sensory characteristics and physico-chemical analysis of long shelf-life breadsVaikma, Helen; Leppik, Kärt; Kuldjärv, RainEUROSENSE 2020: 9th European Conference on Sensory and Consumer Research2020

Fermenteeritud piimatoodete taimsete alternatiivide arenduses kasutatavate
valgupulbrite lahustuvusomaduste uuriminePart, Natalja; Kriščiunaite, Tiina; Viirma, Maret; Vaikma, Helen; Kütt, Mary-LiisTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2021" artiklite kogumik2021 / lk. 67-68 https://terveloomjatervisliktoit.ee/userfiles/tltt/tltt2021/Kogumik_TLTT2021.pdf

How is sustainability perceived in the context of plant-based alternatives?Vaikma, Helen; Kern, M.; Tvardik, N.; Rosenvald, Sirli; Dreyfuss, L.; Almli, V.; Harwood, W.; McEwan, J.A.Pangborn 2023: 15th Pangborn Sensory Science Symposium, Nantes, France, 20-24 August 20232023 https://www.pangbornsymposium.com/conference-programme.html

How to balance the yield and protein content of air-classified pulse flour : the influence of the restriction valveDe Angelisa, Davide; Kaleda, Aleksei; Pasqualone, Antonella; Vaikma, Helen; Squeo, Giacomo; Caponio, Francesco; Summo, CarmineChemical engineering transactions2021 / p. 241-246 https://doi.org/10.3303/CET2187041 Journal metrics at Scopus Article at Scopus

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

Mapping the market: An overview of plant-based beverages’ sensory attributesVaikma, HelenSpeciality coffee association2023 https://sca.coffee/sca-news/25/issue-19/mapping-the-market-an-overview-of-plant-based-beverages-sensory-attributes

Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysisVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliFuture foods2021 / art. 100049 https://doi.org/10.1016/j.fufo.2021.100049 Journal metrics at Scopus Article at Scopus Article at WOS

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternativesPart, Natalja; Kazantseva, Jekaterina; Rosenvald, Sirli; Kallastu, Aili; Vaikma, Helen; Kriščiunaite, Tiina; Pismennõi, Dmitri; Viiard, EneFuture foods2023 / art. 100212, 10 p. : ill https://doi.org/10.1016/j.fufo.2022.100212

Overview: Plant-based alternatives from nische to mainstreamVaikma, Helen; Rosenvald, Sirli; Arvola, Rene14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 67

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

Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speedsKaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2021 / art. 100092, 8 p. : ill https://doi.org/10.1016/j.fufo.2021.100092 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Plant based proteins - Bitter or not bitter?Metsoja, Grete; Vaikma, Helen; Rosenvald, SirliEuroSense 2022 : Tenth European Conference on Sensory and Consumer Research, 13 - 16 September 2022, Turku, Finland2022 / 1 p

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

Sensory, chemical, and microbiological stability of non-alcoholic fermented drinks during shelf-lifeKuldjärv, Rain; Anderson, Maret; Kazantseva, Jekaterina; Malv, Esther; Vaikma, HelenEuroSense 2022 : Tenth European Conference on Sensory and Consumer Research, 13 - 16 September 2022, Turku, Finland2022

Starter culture growth dynamics and sensory properties of fermented oat drinkKütt, Mary-Liis; Orgusaar, Kaisa; Stulova, Irina; Priidik, Reimo; Pismennõi, Dmitri; Vaikma, Helen; Kallastu, Aili; Zhogoleva, Aleksandra; Morell, Indrek; Kriščiunaite, TiinaHeliyon2023 / art. e15627 https://doi.org/10.1016/j.heliyon.2023.e15627

A study on softening bones of Baltic herring and Baltic sprat with acetic acid and hydrochloric acidRuus, Karl Mattias; Kuldjärv, Rain; Vaikma, Helen16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 108 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Sustainability and consumer behaviour : literature reviewVaikma, Helen2022 https://esn-network.com/fileadmin/user_upload/documents/2022/ESN_Sustainability_Consumer_Behaviour_Literature_Review_Publish_06Dec22.pdf

What would you want for a drink? Sensory mapping of plant-based milk alternativesVaikma, Helen; Kaleda, Aleksei; Rosend, Julia; Rosenvald, SirliEUROSENSE 2020: 9th European Conference on Sensory and Consumer Research2020