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Characterization of proteolysis in open texture Estonian cheese during ripeningTaivosalo, Anastassia; Pugi, Marin; Laht, Tiiu-MaieFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 116-117 https://www.ester.ee/record=b1189751*est

book article

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journal article EST / journal article ENG

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

journal article EST / journal article ENG

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book article

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/

book article

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dissertation

Comprehensive study of proteolysis during cheese ripening = Proteolüüsi detailne iseloomustamine juustu valmimise käigusTaivosalo, Anastassia2020 https://digikogu.taltech.ee/et/Item/baa0efb7-99a7-47b4-a051-3046973593cc

dissertation

5

journal article EST / journal article ENG

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripeningXia, Xiaofeng; Arju, Georg; Taivosalo, Anastassia; Lints, Taivo; Kriščiunaite, Tiina; Vilu, Raivo; Corrigan, Bernard M.; Gai, Nan; Fenelon, Mark A.; Tobin, John T.; Kilcawley, Kieran; Kelly, Alan L.; McSweeney, Paul L. H.; Sheehan, Jeremiah J.International dairy journal2023 / art. 105540, 13 p. : ill https://doi.org/10.1016/j.idairyj.2022.105540 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

journal article EST / journal article ENG

Seotud publikatsioonid 1

Development and implementation of high throughput peptidomics for microbial studies = Suure läbilaskevõimega peptidoomika meetodite arendamine ja juurutamine mikrobioloogilisteks uuringuteks

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journal article

Ninhydrin assay for the evaluation of proteolysis in selected cheeses processed in EstoniaFriedenthal, Margus; Kõva, KaireFood and nutrition = Toit ja toitumine1999 / p. 65-76 : ill

journal article

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book article

Role of ATP in proteolysis of recombinant protein A during downstream processingRožkov, Aleksei; Yang, S.; Enfors, S.-O.8th European Congress on Biotechnology, August 17-21, 1997, Budapest : book of abstracts1997 / p. 166, TU2109

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book article

Активность протеолитических ферментов балтийской килькиKrosing, Valve; Kask, KarlТехнология пищевых производств. 31973 / с. 9-13 : илл https://www.ester.ee/record=b1440564*est https://digikogu.taltech.ee/et/Item/2f01dab2-df7a-4d0f-9845-612dede2f5e5

book article

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book article

Получение и применение при протеолизе иммобилизованной протеазы из thermoactinomyces vulgaris PA-II-4Jegorov, Helju; Erin, Anne; Köstner, Ado; Loginova, L.G.; Golovina, I.G.Технология получения микробных ферментных препаратов и их прмименение : (материалы II Всесоюзного Совещания по ферментам микроорганизмов) : 27-29 октября 1978 г., г. Минск1979 / с. 143 https://www.ester.ee/record=b2625356*est

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book article

Протеолитическое расщепление малочных белков с целью получения смесей аминокислотErin, Anne; Köstner, AdoАминокислоты для сельского хозяйства, пищевой промышленности, здравоохранения и научных исследований : тезисы докладов Всесоюзного совещания (Фрунзе, октябрь 1981 г.)1981 / с. 13-14 https://www.ester.ee/record=b2950113*est

book article

proteolüüs (subject term)

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