• Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of breadReidzane, Sanita; Gramatina, Ilze; Galoburda, Ruta; Komasilovs, Vitalijs; Zacepins, Aleksejs; Bljahhina, Anastassia; Kince, Tatjana; Traksmaa, Anna; Klava, DaceFoods2023 / art. 155 https://doi.org/10.3390/foods12010155 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85145828670&origin=inward&txGid=ab87137f75cb840a5dc1ebdd020d76ea https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:000911078900001
• Hull-less barley sourdough bread: composition of polysaccharides and technological characteristicsReidzane, Sanita; Gramatina, Ilze; Galoburda, Ruta; Komasilovs, Vitalijs; Zacepins, Aleksejs; Bljahhina, Anastassia; Kince, Tatjana; Traksmaa, Anna; Klava, Dace16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 83 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
• The composition and metabolism of faecal microbiota is specifically modulated by different dietary polysaccharides and mucin : an isothermal microcalorimetry studyAdamberg, Kaarel; Kolk, Kaia; Jaagura, Madis; Vilu, Raivo; Adamberg, SigneBeneficial microbes2018 / p. 21-34 : ill https://doi.org/10.3920/BM2016.0198 https://www.scopus.com/sourceid/19700201534 https://www.scopus.com/record/display.uri?eid=2-s2.0-85041180338&origin=inward&txGid=19f5427cbad1f472105bacb6b367b445 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=BENEF%20MICROBES&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000423533000003