A microcalorimetric study of the growth of Streptococcus thermophilus ST12 in irradiated milk and rennet curdStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoAbstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 20112011

Characterisation of the dynamics of the lactic acid bacterial population of finnish and estonian open texture cheesesStulova, Irina; Taivosalo, Anastassia; Blank, Liisi; Laht, Tiiu-Maie22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book2010 / p. 77

Characterization of growth of lactic acid bacteria in milk: microcalorimetric approachStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Laht, Tiiu-Maie; Vilu, RaivoThe 1st Congress of Baltic Microbiologists : Riga, Latvia, 31.10. - 4.11.2012 : book of abstracts2012

Cold storage and mechanical treatment affects renneting properties of milkKriščiunaite, Tiina; Laht, Tiiu-Maie; Stulova, Irina2nd Baltic Conference on Food Science and Technology : FOODBALT-2007 : Kaunas, June 13-14, 20072007 / p. 42

Composition and renneting properties of raw bulk milk in EstoniaKriščiunaite, Tiina; Stulova, Irina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2012 / p. 45-52 : ill https://www.sciencedirect.com/science/article/pii/S0958694611002469

Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheeseTaivosalo, Anastassia; Kriščiunaite, Tiina; Seiman, Andrus; Part, Natalja; Stulova, Irina; Vilu, RaivoJournal of dairy science2018 / p. 944-967 : ill https://doi.org/10.3168/jds.2017-12944 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Comprehensive analysis of proteolysis in cheese [Online resource]Taivosalo, Anastassia; Kriščiunaite, Tiina; Seiman, Andrus; Part, Natalja; Stulova, Irina; Vilu, RaivoTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/

Development of fermented oat-based drinkOrgusaar, Kaisa; Kriisa, Marie; Kütt, Mary-Liis; Stulova, Irina14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 83 https://aps.emu.ee/aloartiklid/2021_foodbalt.pdf

Dynamics of lactic acid bacteria and flavour formation during ripening of hard cheeseBlank, Liisi; Panke, Marta; Stulova, Irina; Laht, Tiiu-Maie6th IDF Cheese Ripening and Technology Symposium : May 21-24, 2012, Madison, Wisconsin, USA2012

Dynamics of lactic acid bacteria throughout the ripening of semi-hard open texture cheesesBlank, Liisi; Panke, Marta; Stulova, Irina; Laht, Tiiu-MaieAbstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 20112011

Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening statesOrav, Anne; Stulova, Irina; Kailas, Tiiu; Müürisepp, Aleksander-MatiJournal of agricultural and food chemistry2004 / p. 2582-2586 https://pubmed.ncbi.nlm.nih.gov/15113161/

Fermentation of non-dairy milks by commercial starter cultures : microcalorimetric approachStulova, Irina; Orgusaar, Kaisa; Part, Natalja; Viiard, Ene; Vilu, Raivo5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 220 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf

Fermentation of reconstituted milk by Streptococcus thermophilus : effect of irradiation on skim milk powderStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2013 / p. 139-149 : ill

Front-face fluorimeter for the determination of cutting time of cheese curdLazouskaya, Maryna; Stulova, Irina; Sõrmus, Aavo; Scheler, Ott; Tiisma, Kalle; Vinter, Toomas; Loov, Roman; Tamm, MarttiFoods2021 / art. 576, 13 p https://doi.org/10.3390/foods10030576 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Growth of thermophilic starter bacteria in non-irradiated and irradiated reconstituted milkStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, Raivo23rd International ICFMH Symposium FoodMicro 2012 : Istanbul, Turkey, 3-7 September 2012 : Global Issues In Food Microbiology : abstract book2012 / p. 725

Kuivatusmeetodi ja peenendusastme mõju musta, rohelise ja valge pipra (Piper nigrum L.) eeterliku õli koostiseleOrav, Anne; Haab, K.; Stulova, IrinaXXVII Eesti keemiapäevad : teaduskonverentsi ettekannete referaadid = 27th Estonian Chemistry Days : abstracts of scientific conference2001 / lk. 88-89

Microbiological quality of raw milk produced in EstoniaStulova, Irina; Adamberg, Signe; Kriščiunaite, Tiina; Kampura, Merle; Blank, Liisi; Laht, Tiiu-MaieLetters in applied microbiology2010 / p. 683-690

Microcalorimetric monitoring of microbial growth in solid-state fermentationsMenert, Anne; Kazarjan, Aram; Stulova, Irina; Lee, C.C.; Vilu, RaivoInternational Society for Biological Calorimetry : XIVth Conference The Amber ISBC : Sopot, Poland, June 2-6, 2006 : abstracts2006 / p. 58

Microcalorimetric study of growth of Lactococcus lactis IL 1403 at different glucose concentrations in brothKabanova, Natalja; Kazarjan, Aram; Stulova, Irina; Vilu, RaivoTermochimica Acta2009 / 1/2, p. 87-92 : ill https://www.sciencedirect.com/science/article/pii/S0040603109002895

Microcalorimetric study of growth of Lactococcus lactis IL1403 at low glucose concentration in liquids and solid agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoThermochimica acta2013 / p. 69-75 : ill

Microcalorimetric study of the growth of bacterial colonies of Lactococcus lactis IL1403 in agar gelsKabanova, Natalja; Stulova, Irina; Vilu, RaivoFood microbiology2012 / p. 67-79 : ill

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milkStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Adamberg, Kaarel; Laht, Tiiu-Maie; Vilu, RaivoFrontiers in microbiology2015 / p. 1-13 : ill http://dx.doi.org/10.3389/fmicb.2015.00079

Pseudomonas spp in Estonian farm milkKampura, Merle; Stulova, Irina; Laht, Tiiu-MaieProgramme and abstract book the 21st International ICFMH Symposium "Evolving Microbial Food Quality and Safety" : Aberdeen, Scotland, 1-4 September 20082008 / p. 464

Ripening of Gouda-type cheese manufactured from concentrated milk [Online resource]Taivosalo, Anastassia; Stulova, Irina; Part, Natalja; Sõrmus, Aavo; Vilu, Raivo[Cheese Symposium 2018]2018 / 1 p https://symposium.inra.fr/cheese2018/Submission/Ripening-of-Gouda-type-cheese-manufactured-from-concentrated-milk

Ripening of hard cheese produced from milk concentrated by reverse osmosisTaivosalo, Anastassia; Kriščiunaite, Tiina; Stulova, Irina; Part, Natalja; Rosend, Julia; Sõrmus, Aavo; Vilu, RaivoFoods2019 / Art. nr. 165 https://doi.org/10.3390/foods8050165 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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

Study of the growth of bacteria in solid state matrices and (opaque) liquid media using micro-calorimetryKabanova, Natalja; Kriščiunaite, Tiina; Stulova, Irina; Laht, Tiiu-Maie; Vilu, RaivoFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 94

Säilitamise mõju mõnede vürtside eeterliku õli koostiseleStulova, Irina; Orav, AnneXXVIII Eesti keemiapäevad : teaduskonverentsi ettekannete teesid = 28th Estonian Chemistry Days : abstracts of scientific conference2002 / lk. 134

The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milkKriščiunaite, Tiina; Stulova, Irina; Kabanova, Natalja; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2011 / p. 239-246 : ill

The effect of milk heat treatment on the growth characteristics of lactic acid bacteriaStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Laht, Tiiu-Maie; Vilu, RaivoAgronomy research2011 / p. 473-478 : ill

The effects of milk composition and treatment on the growth of Lactic Acid Bacteria = Piima koostise ja töötlemise mõju piimhappebakterite kasvuleStulova, Irina2013 https://www.ester.ee/record=b3003913*est

Vaadaku väärindamine - glükoosi-galaktoosi siirupi tootmistingimuste optimeerimine ning siirupi kasutamine erinevates toodetesKriisa, Marie; Stulova, Irina; Kallastu, Aili; Vilu, RaivoTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2019" artiklite kogumik2019 / lk. 54-55 https://www.ester.ee/record=b5195332*est

Vadaku väärindamine – glükoosi-galaktoosi siirupi tootmistingimuste optimeerimine
ning siirupi kasutamine erinevates toodetesKriisa, Marie; Stulova, Irina; Kallastu, Aili; Vilu, RaivoTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2019" artiklite kogumik2019 / lk. 54-55 http://hdl.handle.net/10492/4802 https://www.ester.ee/record=b5195332*est