Otsing - TalTech teadusportaal

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1

artikkel ajakirjas EST / artikkel ajakirjas ENG

Application of the UHPLC-DIA-HRMS method for determination of cheese peptidesArju, Georg; Taivosalo, Anastassia; Pismennõi, Dmitri; Lints, Taivo; Vilu, Raivo; Daneberga, Zanda; Vorslova, Svetlana; Renkonen, Risto; Joenvaara, SakariFoods2020 / art. 979, 11 p. : ill https://doi.org/10.3390/foods9080979 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

artikkel ajakirjas EST / artikkel ajakirjas ENG

Seotud publikatsioonid 1

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

2

artikkel kogumikus

Characterisation of the dynamics of the lactic acid bacterial population of finnish and estonian open texture cheesesStulova, Irina; Taivosalo, Anastassia; Blank, Liisi; Laht, Tiiu-Maie22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book2010 / p. 77

artikkel kogumikus

3

artikkel kogumikus

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

artikkel kogumikus

4

artikkel ajakirjas

Composition and renneting properties of raw bulk milk in EstoniaKriščiunaite, Tiina; Stulova, Irina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2012 / p. 45-52 : ill https://www.sciencedirect.com/science/article/pii/S0958694611002469

artikkel ajakirjas

5

artikkel ajakirjas EST / artikkel ajakirjas 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

artikkel ajakirjas EST / artikkel ajakirjas ENG

6

artikkel kogumikus

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/

artikkel kogumikus

7

dissertatsioon

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

dissertatsioon

8

artikkel ajakirjas

Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory propertiesKriisa, Merike; Taivosalo, Anastassia; Föste, Maike; Kütt, Mary-Liis; Viirma, Maret; Priidik, Reimo; Korzeniowska, Malgorzata; Tian,Ye; Laaksonen, Oskar; Yang, Baoru; Vilu, RaivoApplied Food Research2022 / art. 100108 https://doi.org/10.1016/j.afres.2022.100108

artikkel ajakirjas

9

artikkel kogumikus

Effect of fat content and starter composition on casein hydrolysis and viscoelastic parameters during ripening of semi-hard Dutch-type cheesesLaht, Tiiu-Maie; Kriščiunaite, Tiina; Taivosalo, Anastassia5th IDF Symposium on Cheese Ripening : 9-13 March 2008, Bern, Swizerland2008 / p. 136

artikkel kogumikus

10

artikkel ajakirjas EST / artikkel ajakirjas 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

artikkel ajakirjas EST / artikkel ajakirjas ENG

Seotud publikatsioonid 1

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

11

artikkel ajakirjas

Fermentation of reconstituted milk by Streptococcus thermophilus : effect of irradiation on skim milk powderStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2013 / p. 139-149 : ill

artikkel ajakirjas

12

artikkel kogumikus

Growth of thermophilic starter bacteria in non-irradiated and irradiated reconstituted milkStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, Raivo23rd International ICFMH Symposium FoodMicro 2012 : Istanbul, Turkey, 3-7 September 2012 : Global Issues In Food Microbiology : abstract book2012 / p. 725

artikkel kogumikus

13

artikkel kogumikus

A microcalorimetric study of the growth of Streptococcus thermophilus ST12 in irradiated milk and rennet curdStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoAbstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 20112011

artikkel kogumikus

14

artikkel kogumikus

Optimisation of protein extraction from food industry side-streams: barley spent grain and canola press cakeKriisa, Marie; Viirma, Maret; Taivosalo, Anastassia; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 128

artikkel kogumikus

15

artikkel kogumikus

Peculiarities of proteolysis in Finnish and Estonian open texture cheesesTaivosalo, Anastassia; Laht, Tiiu-MaieHealth Aspects of Cheese : 6th-8th of October, symposium in Dorbac, Norway : abstract book. 12009 / p. 40-43

artikkel kogumikus

16

artikkel kogumikus

Ripening of Gouda-type cheese manufactured from concentrated milk [Online resource]Taivosalo, Anastassia; Stulova, Irina; Part, Natalja; Sõrmus, Aavo; Vilu, Raivo[Cheese Symposium 2018]2018 / 1 p https://symposium.inra.fr/cheese2018/Submission/Ripening-of-Gouda-type-cheese-manufactured-from-concentrated-milk

artikkel kogumikus

17

artikkel ajakirjas EST / artikkel ajakirjas ENG

Ripening of hard cheese produced from milk concentrated by reverse osmosisTaivosalo, Anastassia; Kriščiunaite, Tiina; Stulova, Irina; Part, Natalja; Rosend, Julia; Sõrmus, Aavo; Vilu, RaivoFoods2019 / Art. nr. 165 https://doi.org/10.3390/foods8050165 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

artikkel ajakirjas EST / artikkel ajakirjas ENG

Taivosalo, Anastassia (autor)

teaviku laadid

autor 16

CV 6

tema kohta 5