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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
Antagonistic activity of lactic acid bacteria against yeast isolated from flour
Maliarenko, Yana
;
Garmasheva, Inna
;
Lipova, Inna
;
Oleschenko, Liubov
Conference materials “Youth and modern problems of microbiology and virology” : ІV young scientists conference, Kyiv, Ukraine, 15-17 November 2022 : Abstracts book
2022
/
p. 18
https://imv.org.ua/wp-content/uploads/2022/12/Conference-materials_2022.pdf
book article
3
journal article
Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Ardö, Ylva
;
Waagner Nielsen, E.
;
Vogensen, Finn K.
Food and nutrition = Toit ja toitumine
2002
/
p. 104-105
journal article
4
book article
Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Ardö, Ylva
;
Waagner Nielsen, E.
;
Vogensen, Finn K.
Future food - ascientific perspective abstract collection. LMC kongress at DTU, January 16-17, 2002, Denmark
2002
/
p. 27
book article
5
book article
Characterisation of the dynamics of the lactic acid bacterial population of finnish and estonian open texture cheeses
Stulova, Irina
;
Taivosalo, Anastassia
;
Blank, Liisi
;
Laht, Tiiu-Maie
22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book
2010
/
p. 77
book article
6
book article
Characterization of growth of lactic acid bacteria in milk: microcalorimetric approach
Stulova, Irina
;
Kabanova, Natalja
;
Kriščiunaite, Tiina
;
Laht, Tiiu-Maie
;
Vilu, Raivo
The 1st Congress of Baltic Microbiologists : Riga, Latvia, 31.10. - 4.11.2012 : book of abstracts
2012
book article
7
journal article
Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starter
Viiard, Ene
;
Morozozova, S.
;
Sarand, Inga
Food and nutrition = Toit ja toitumine
2009
/
p. 10-21 : ill
journal article
8
dissertation
Development and applications of chemically defined media for lactic acid bacteria = Defineeritud koostisega söötmete arendamine ja kasutusalad piimhappebakteritele
Aller, Kadri
2016
http://www.ester.ee/record=b4567664*est
dissertation
9
dissertation
Development of a microcalorimetric method for the study of fermentation processes = Kalorimeetrilise meetodi väljatöötamine fermentatsiooniprotsesside uurimiseks
Kabanova, Natalja
2013
https://www.ester.ee/record=b2945255*est
dissertation
10
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
11
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
12
book article
Dynamics of lactic acid bacteria and flavour formation during ripening of hard cheese
Blank, Liisi
;
Panke, Marta
;
Stulova, Irina
;
Laht, Tiiu-Maie
6th IDF Cheese Ripening and Technology Symposium : May 21-24, 2012, Madison, Wisconsin, USA
2012
book article
13
book article
Dynamics of lactic acid bacteria throughout the ripening of semi-hard open texture cheeses
Blank, Liisi
;
Panke, Marta
;
Stulova, Irina
;
Laht, Tiiu-Maie
Abstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 2011
2011
book article
14
newspaper article
Eesti teadlased on suutnud tervislikuks muuta nii šokolaadi kui ka krõpsud
Raamets, Heli
Maaleht
2021
/
Lk. 12-13 : ill
https://dea.digar.ee/article/maaleht/2021/04/01/13.2
newspaper article
15
newspaper article
Eestlaste loodud uus bakter tõi kõrge tunnustuse : [prof. Raivo Vilu`le]
Raamets, Heli
;
Vilu, Raivo
Maaleht
2017
/
lk. 9
https://maaleht.delfi.ee/artikkel/79438988/eestlaste-loodud-uus-bakter-toi-korge-tunnustuse
newspaper article
16
journal article
Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator
Sumeri, Ingrid
;
Arike, Liisa
;
Stekolštšikova, Jelena
;
Uusna, Riin
;
Adamberg, Signe
;
Adamberg, Kaarel
;
Paalme, Toomas
Applied microbiology and biotechnology
2010
/
6, p. 1925-1931 : ill
https://pubmed.ncbi.nlm.nih.gov/20107984/
journal article
17
journal article EST
/
journal article ENG
Evaluation of microbial dynamics of kombucha consortia upon continuous backslopping in coffee and orange juice
Andreson, Maret
;
Kazantseva, Jekaterina
;
Malv, Esther
;
Kuldjärv, Rain
;
Priidik, Reimo
;
Kütt, Mary-Liis
Foods
2023
/
art. 3545
https://doi.org/10.3390/foods12193545
Journal metrics at Scopus
Article at Scopus
Journal metrics at WOS
Article at WOS
journal article EST
/
journal article ENG
18
journal article
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
Viiard, Ene
;
Mihhalevski, Anna
;
Rühka, Tiina
;
Paalme, Toomas
;
Sarand, Inga
Journal of applied microbiology
2013
/
p. 404-412 : ill
journal article
19
journal article
Excess of threonine compared with serine promotes threonine aldolase activity in Lactococcus lactis IL1403
Aller, Kadri
;
Adamberg, Kaarel
;
Reile, Indrek
;
Timarova, Veronica
;
Peebo, Karl
;
Vilu, Raivo
Microbiology
2015
/
p. 1073-1080 : ill
http://dx.doi.org/10.1099/mic.0.000071
journal article
20
book article
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Kask, Signe
IDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts
2004
/
p. 33
book article
21
journal article
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
Adamberg, Kaarel
;
Antonsson, M.
;
Vogensen, Finn K.
;
Nielsen, E.W.
;
Kask, Signe
;
Moller, Peter L.
;
Ardö, Ylva
International dairy journal
2005
/
6/9, p. 873-882
journal article
22
book article
Growth of thermophilic starter bacteria in non-irradiated and irradiated reconstituted milk
Stulova, Irina
;
Kabanova, Natalja
;
Kriščiunaite, Tiina
;
Taivosalo, Anastassia
;
Laht, Tiiu-Maie
;
Vilu, Raivo
23rd International ICFMH Symposium FoodMicro 2012 : Istanbul, Turkey, 3-7 September 2012 : Global Issues In Food Microbiology : abstract book
2012
/
p. 725
book article
23
newspaper article
Hapendatud köögiviljad võivad aidata erinevate seedeprobleemide korral
novaator.err.ee
2024
Hapendatud köögiviljad võivad aidata erinevate seedeprobleemide korral
newspaper article
24
book article
Juustu juhusliku mikrofloora piimhappebakterite kasvu uurimine süsivesikutevaeses keskkonnas
Adamberg, Kaarel
;
Kask, Signe
;
Laht, Tiiu-Maie
;
Paalme, Toomas
XXVIII Eesti keemiapäevad : teaduskonverentsi ettekannete teesid = 28th Estonian Chemistry Days : abstracts of scientific conference
2002
/
lk. 17-18
book article
25
book article
Media development experiments for lactic acid bacteria : stressful, yet useful
Aller, Kadri
;
Adamberg, Kaarel
;
Timarova, Veronica
;
Vilu, Raivo
TÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu
2014
/
[1] p
book article
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