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journal article

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaInternational journal of food science & technology2011 / p. 1940-1946

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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, IngaTartu 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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book article

Application of isothermic calorimetry and dynamic viscosimetry in studies of rye bread stalingMihhalevski, 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 book2007 / p. 101

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book article

Application of isothermic calorymetry and dynamic viscosimetry in studies of rye bread stalingMihhalevski, Anna; Paalme, ToomasProceedings of the 4th International Congress on Flour-Bread '07 : Opatija, Croatia, Oct. 24-272008 / p. 451-455

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dissertation

Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014 https://www.ester.ee/record=b4440228*est

dissertation

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book article

Diversity of lactic acid bacteria in rye sourdoughSarand, Inga; Paalme, ToomasThe 9th Symposium on Lactic Acid Bacteria : Egmond aan Zee, The Netherlands, August 31 - September 4, 2008 : abstract book2008 / p. A058

book article

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journal article EST / journal article ENG

Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breadsTraksmaa, Anna; Kaleda, Aleksei; Nurme, Britta; Laos, KatrinAgronomy research2023 / 13 p. : ill https://doi.org/10.15159/ar.23.082 Journal metrics at Scopus Article at Scopus

journal article EST / journal article ENG

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book article

Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperaturesViiard, Ene; Bessmeltseva, Marjanna; Paalme, Toomas; Sarand, IngaFoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts2012

book article

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book article

Evaluation of nutritional composition of raw material and rye baking productsMihhalevski, Anna; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, ToomasFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 110-111 https://www.ester.ee/record=b1189751*est

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journal article

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetryMihhalevski, Anna; Sarand, Inga; Viiard, Ene; Salumets, Airika; Paalme, ToomasJournal of applied microbiology2011 / 2, p. 529-540

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journal article

In praise of rye breadLiebert, TiiuIn time2003 / Spring, p. 28-31

journal article

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book article

Investigation on structural changes during storage of rye breadMihhalevski, Anna; Paalme, Toomas13th ICC Cereal and Bread Congress Cerworld 21st : book of abstracts2008 / p. 372

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book

Rukkileib meie laualPitsi, Tagli; Täht, Riina; Vaask, Sirje1999 https://www.ester.ee/record=b1273048*est

book

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book article

Rukkileib meie toidusKann, AinoEesti rukki päev : Tartus 24.03.20002000 / lk. 69-74

book article

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book article

Rukkileib meie toidusKann, AinoEesti rukki raamat2002 / lk. 26-31

book article

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book article

Rukkileib meie toidusKann, AinoEesti rukki raamat2005 / lk. 26-31

book article

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book article

Rye sourdough bread, fermentation and stabilityPaalme, Toomas; Sarand, Inga; Mihhalevski, AnnaFirst European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book2008 / p. Q026

book article

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dissertation

Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemineMihhalevski, Anna2012 https://www.ester.ee/record=b2931197*est

dissertation

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dissertation

Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseksSurženko, Marianna2017 https://digi.lib.ttu.ee/i/?7674 https://www.ester.ee/record=b4677260*est

dissertation

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journal article

Stability of B-complex vitamins and dietary fibre during rye sourdough bread productionMihhalevski, Anna; Nisamedtinov, Ildar; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, ToomasJournal of cereal science2013 / p. 30-38 : ill

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journal article

Structural changes of starch during baking and staling of rye breadMihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, ToomasJournal of agricultural and food chemistry2012 / p. 8492-8500 : ill https://pubs.acs.org/doi/10.1021/jf3021877

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book article

Study of rye bread stalingMihhalevski, Anna; Paalme, ToomasProceedings of Bosphorus 2008 ICC International Conference : Istanbul, Turkey, Aprill 24-26, 20082008 / p. 195

book article

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newspaper article

Terviseks - leiba, saia, sepikut : [vestlus Riina Tähega]Täht, Riina; Üts, JutaTerviseleht2005 / 10. mai. lk. 6 : potr https://artiklid.elnet.ee/record=b1408925*est

newspaper article

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journal article

The effect of Sorbus aucuparia on the quality of wheat and rye breadTäht, Riina; Kann, AinoKemia-kemi = [Finnish chemistry]1991 / p. 950 https://www.ester.ee/record=b1201067*est

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book article

The study of rye bread stalingMihhalevski, Anna; Paalme, Toomas; Heinmaa, Ivo; Traksmaa, Rainer7th European Young Cereal Scientists and Technologists Workshop : Kaunas, Lithuania, May 19-21, 2008 : programme and abstract book2008 / p. 22

book article

rukkileib (subject term)

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