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artikkel ajakirjas

Anticlostridial activity of Lactobacillus isolated from semi-hard cheesesChristiansen, P.; Petersen, M.H.; Kask, Signe; Moller, Peter L.; Petersen, M.; Nielsen, E.W.; Vogensen, Finn K.; Ardö, YlvaInternational dairy journal2005 / 6/9, p. 901-909

artikkel ajakirjas

2

artikkel kogumikus

Antimicrobial activity of genetically and physicologycally characterized Lactobacillus isolated from semi-hard cheesesChristiansen, P.; Moller, Peter L.; Kask, Signe; Adamberg, KaarelIDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts2004 / p. 34

artikkel kogumikus

3

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

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artikkel kogumikus

Bacterial population dynamics in long-ripening cheeseBlank, Liisi; Panke, Marta; Saareleht, J.; Laht, Tiiu-MaieThe 1st Congress of Baltic Microbiologists : Riga, Latvia, 31.10. - 4.11.2012 : book of abstracts2012

artikkel kogumikus

5

artikkel ajakirjas EST / artikkel ajakirjas ENG

Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeastsFarkas, Csilla; Rezessy-Szabo, Judit M.; Gupta, Vijai Kumar; Bujna, Erika; Pham, Tuan M.; Pásztor-Huszár, K.; Friedrich, László; Bhat, Rajeev; Thakur, Vijay Kumar; Nguyen, Quang D.Energies2019 / Art. 4495 https://doi.org/10.3390/en12234495 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

artikkel ajakirjas EST / artikkel ajakirjas ENG

6

artikkel kogumikus

Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheeseAdamberg, 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, Denmark2002 / p. 27

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artikkel ajakirjas

Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheeseAdamberg, Kaarel; Antonsson, M.; Ardö, Ylva; Waagner Nielsen, E.; Vogensen, Finn K.Food and nutrition = Toit ja toitumine2002 / p. 104-105

artikkel ajakirjas

8

artikkel kogumikus

Characterisation of Lactobacillus paracasei and L. curvatus isolated from Estonia cheesesAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, Toomas7th Symposium on Lactic Acid Bacteria - Genetics, Metabolism and Applications, Egmond aan Zee, The Netherlands, 1-5 September, 2002 : book of abstracts2002

artikkel kogumikus

9

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

10

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

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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

12

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

13

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

14

artikkel ajakirjas

Development of high definition protein from cheese wheyFriedenthal, MargusKemia-kemi = [Finnish chemistry]1991 / p. 950 https://www.ester.ee/record=b1201067*est

artikkel ajakirjas

15

artikkel kogumikus

Dynamics of lactic acid bacteria and flavour formation during ripening of hard cheeseBlank, Liisi; Panke, Marta; Stulova, Irina; Laht, Tiiu-Maie6th IDF Cheese Ripening and Technology Symposium : May 21-24, 2012, Madison, Wisconsin, USA2012

artikkel kogumikus

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artikkel kogumikus

Dynamics of lactic acid bacteria throughout the ripening of semi-hard open texture cheesesBlank, Liisi; Panke, Marta; Stulova, Irina; Laht, Tiiu-MaieAbstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 20112011

artikkel kogumikus

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artikkel ajalehes

eesti gurmaan saab hea juustuga maiustadaLiebert, TiiuHommikuleht1993 / 16. märts, lk. 14

artikkel ajalehes

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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

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artikkel kogumikus

Elementary mathematical approach to protein degradation process in cheeseLaht, Tiiu-MaieBiobalt'92 : Biotechnology in Estonia, Latvia and Lithuania : Tallinn, November 1992 : conference abstracts1992 / p. 51

artikkel kogumikus

20

artikkel ajakirjas

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Vogensen, Finn K.; Nielsen, E.W.; Kask, Signe; Moller, Peter L.; Ardö, YlvaInternational dairy journal2005 / 6/9, p. 873-882

artikkel ajakirjas

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artikkel kogumikus

Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheeseAdamberg, Kaarel; Antonsson, M.; Kask, SigneIDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts2004 / p. 33

artikkel kogumikus

22

artikkel ajakirjas

Flavour and acceptance of Estonian cheesesKoppel, Kadri; Chambers IV, Edgar; Chambers, D.H.Agronomy research2011 / p. 409-414 : ill

artikkel ajakirjas

23

dissertatsioon

Food category appraisal using sensory methods = Toidukategooriate väärindamine, kasutades sensoorseid meetodeidKoppel, Kadri2011

dissertatsioon

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dissertatsioon

Growth characteristics of non-starter lactic acid bacteria from cheeseAdamberg, Kaarel2004 http://www.ester.ee/record=b1989773*est

dissertatsioon

25

artikkel ajakirjas

HallitusjuustudLiebert, TiiuKodutohter Extra1994 / 2, lk. 39

artikkel ajakirjas

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