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1
journal article
Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
Kaseleht, Kristel
;
Paalme, Toomas
;
Mihhalevski, Anna
;
Sarand, Inga
International journal of food science & technology
2011
/
p. 1940-1946
journal article
2
book article
Antifungal potential of lactic acid bacteria against Aspergillus niger strain isolated from rye bread [Online resource]
Kontram, Kärt
;
Viiard, Ene
;
Surženko, Marianna
;
Sarand, Inga
Tartu 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
3
book article
Application of isothermic calorimetry and dynamic viscosimetry in studies of rye bread staling
Mihhalevski, Anna
;
Paalme, Toomas
;
Petrova, V.
;
Osheka, A.
4th International Congress Flour - Bread ’07 [and] 6th Croatian Congress of Cereal Technologists : Opatija, Croatia, Grand Hotel Adriatic, October 24-27, 2007 : abstract book
2007
/
p. 101
book article
4
book article
Application of isothermic calorymetry and dynamic viscosimetry in studies of rye bread staling
Mihhalevski, Anna
;
Paalme, Toomas
Proceedings of the 4th International Congress on Flour-Bread '07 : Opatija, Croatia, Oct. 24-27
2008
/
p. 451-455
book article
5
dissertation
Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamisel
Viiard, Ene
2014
https://www.ester.ee/record=b4440228*est
dissertation
6
book article
Diversity of lactic acid bacteria in rye sourdough
Sarand, Inga
;
Paalme, Toomas
The 9th Symposium on Lactic Acid Bacteria : Egmond aan Zee, The Netherlands, August 31 - September 4, 2008 : abstract book
2008
/
p. A058
book article
7
journal article EST
/
journal article ENG
Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads
Traksmaa, Anna
;
Kaleda, Aleksei
;
Nurme, Britta
;
Laos, Katrin
Agronomy research
2023
/
13 p. : ill
https://doi.org/10.15159/ar.23.082
Journal metrics at Scopus
Article at Scopus
journal article EST
/
journal article ENG
8
book article
Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
Viiard, Ene
;
Bessmeltseva, Marjanna
;
Paalme, Toomas
;
Sarand, Inga
FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts
2012
book article
9
book article
Evaluation of nutritional composition of raw material and rye baking products
Mihhalevski, Anna
;
Hälvin, Kristel
;
Ošeka, Aleksandra
;
Paalme, Toomas
Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
2010
/
p. 110-111
https://www.ester.ee/record=b1189751*est
book article
10
journal article
Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry
Mihhalevski, Anna
;
Sarand, Inga
;
Viiard, Ene
;
Salumets, Airika
;
Paalme, Toomas
Journal of applied microbiology
2011
/
2, p. 529-540
journal article
11
journal article
In praise of rye bread
Liebert, Tiiu
In time
2003
/
Spring, p. 28-31
journal article
12
book article
Investigation on structural changes during storage of rye bread
Mihhalevski, Anna
;
Paalme, Toomas
13th ICC Cereal and Bread Congress Cerworld 21st : book of abstracts
2008
/
p. 372
book article
13
book
Rukkileib meie laual
Pitsi, Tagli
;
Täht, Riina
;
Vaask, Sirje
1999
https://www.ester.ee/record=b1273048*est
book
14
book article
Rukkileib meie toidus
Kann, Aino
Eesti rukki päev : Tartus 24.03.2000
2000
/
lk. 69-74
book article
15
book article
Rukkileib meie toidus
Kann, Aino
Eesti rukki raamat
2002
/
lk. 26-31
book article
16
book article
Rukkileib meie toidus
Kann, Aino
Eesti rukki raamat
2005
/
lk. 26-31
book article
17
book article
Rye sourdough bread, fermentation and stability
Paalme, Toomas
;
Sarand, Inga
;
Mihhalevski, Anna
First European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book
2008
/
p. Q026
book article
18
dissertation
Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemine
Mihhalevski, Anna
2012
https://www.ester.ee/record=b2931197*est
dissertation
19
dissertation
Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseks
Surženko, Marianna
2017
https://digi.lib.ttu.ee/i/?7674
https://www.ester.ee/record=b4677260*est
dissertation
20
journal article
Stability of B-complex vitamins and dietary fibre during rye sourdough bread production
Mihhalevski, Anna
;
Nisamedtinov, Ildar
;
Hälvin, Kristel
;
Ošeka, Aleksandra
;
Paalme, Toomas
Journal of cereal science
2013
/
p. 30-38 : ill
journal article
21
journal article
Structural changes of starch during baking and staling of rye bread
Mihhalevski, Anna
;
Heinmaa, Ivo
;
Traksmaa, Rainer
;
Pehk, Tõnis
;
Mere, Arvo
;
Paalme, Toomas
Journal of agricultural and food chemistry
2012
/
p. 8492-8500 : ill
https://pubs.acs.org/doi/10.1021/jf3021877
journal article
22
book article
Study of rye bread staling
Mihhalevski, Anna
;
Paalme, Toomas
Proceedings of Bosphorus 2008 ICC International Conference : Istanbul, Turkey, Aprill 24-26, 2008
2008
/
p. 195
book article
23
newspaper article
Terviseks - leiba, saia, sepikut : [vestlus Riina Tähega]
Täht, Riina
;
Üts, Juta
Terviseleht
2005
/
10. mai. lk. 6 : potr
https://artiklid.elnet.ee/record=b1408925*est
newspaper article
24
journal article
The effect of Sorbus aucuparia on the quality of wheat and rye bread
Täht, Riina
;
Kann, Aino
Kemia-kemi = [Finnish chemistry]
1991
/
p. 950
https://www.ester.ee/record=b1201067*est
journal article
25
book article
The study of rye bread staling
Mihhalevski, Anna
;
Paalme, Toomas
;
Heinmaa, Ivo
;
Traksmaa, Rainer
7th European Young Cereal Scientists and Technologists Workshop : Kaunas, Lithuania, May 19-21, 2008 : programme and abstract book
2008
/
p. 22
book article
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