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Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeastsFarkas, Csilla; Rezessy-Szabo, Judit M.; Gupta, Vijai Kumar; Bujna, Erika; Pham, Tuan M.; Pásztor-Huszár, K.; Friedrich, László; Bhat, Rajeev; Thakur, Vijay Kumar; Nguyen, Quang D.Energies2019 / Art. 4495 https://doi.org/10.3390/en12234495 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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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

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Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barleyReidzane, Sanita; Kruma, Zanda; Kazantseva, Jekaterina; Traksmaa, Anna; Klava, DaceFoods2021 / art. 2253 : ill https://doi.org/10.3390/foods10102253 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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Development and optimisation of HILIC-LC-MS method for determination of carbohydrates in fermentation samplesPismennõi, Dmitri; Kiritsenko, Vassili; Marhivka, Jaroslav; Kütt, Mary-Liis; Vilu, RaivoMolecules2021 / art. 3669, 10 p. : ill https://doi.org/10.3390/molecules26123669 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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Seotud publikatsioonid 1

Optimising analytical methods for the determination of carbohydrates and their derivates in diverse fermented matrices = Analüütiliste meetodite optimeerimine süsivesikute ja nende derivaatide määramisekss erinevates fermenteeritud maatriksites

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book article

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

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Diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parametersViiard, Ene; Bessmeltseva, Marianna; Simm, Jaak; Talve, Tiina; Aaspõllu, Anu; Paalme, Toomas; Sarand, IngaPLoS ONE2016 / art. e0148325 https://doi.org/10.1371/journal.pone.0148325 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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The effect of apple juice concentration on cider fermentation and properties of the final productRosend, Julia; Kaleda, Aleksei; Kuldjärv, Rain; Arju, Georg; Nisamedtinov, IldarFoods2020 / art. 1401, 12 p https://doi.org/10.3390/foods9101401 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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Engineered microbes for pigment production using waste biomassUsmani, Zeba; Sharma, Minaxi; Sudheer, Surya; Gupta, Vijai Kumar; Bhat, RajeevCurrent genomics2020 / p. 80-95 https://doi.org/10.2174/1389202921999200330152007 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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book article

HILIC-LC-MS method for determination of carbohydrates in various food matricesPismennõi, Dmitri; Kobrin, Eeva-Gerda; Kütt, Mary-Liis; Vilu, RaivoBook of abstracts : 10th International Symposium on Recent Advances in Food Analysis : September 6–9, 2022 : Prague, Czech Republic2022 / p. 337 https://www.rafa2022.eu/pdf/Book%20of%20Abstracts%20RAFA%202022.pdf

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book article

Impact of enviromental factors on the dynamics of microbiota in sourdoughsLutter, Liis; Anderson, Helena; Sarand, Inga; Jõudu, Ivi14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 39 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

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journal article EST / journal article ENG

Lignocellulosic biomass (LCB) : a potential alternative biorefinery feedstock for polyhydroxyalkanoates productionAl-Battashi, Huda Sultan; Annamalai, Neelamegam; Sivakumar, Nallusamy; Gupta, Vijai KumarReviews in Environmental Science and Biotechnology2019 / p. 183–205 : ill https://doi.org/10.1007/s11157-018-09488-4 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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

journal article EST / journal article ENG

Seotud publikatsioonid 1

Optimising analytical methods for the determination of carbohydrates and their derivates in diverse fermented matrices = Analüütiliste meetodite optimeerimine süsivesikute ja nende derivaatide määramisekss erinevates fermenteeritud maatriksites

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journal article EST / journal article ENG

Potassium and sodium salt stress characterization in the yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, and Rhodotorula toruloidesIllarionov, Aleksandr; Lahtvee, Petri-Jaan; Kumar, Rahul, 1978-Applied and Environmental Microbiology2021 / art. e03100-20 https://doi.org/10.1128/AEM.03100-20 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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Volatile flavour compounds of mangosteen juice and wine fermented with Saccharomyces cerevisiaeHolm, Mariliis; Chen, Dai; Seow, Yi Xin; Ong, Peter K.C.; Liu, Shao QuanInternational Food Research Journal2016 / p. 1812 - 1817 https://www.semanticscholar.org/paper/Volatile-flavour-compounds-of-mangosteen-juice-and-Seow/5ebafba25136c9ee5f7fb1e6e73d66ddbf36e726 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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fermentation (keyword)

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