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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 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Development of extraction method for determination of saponins in soybean-based yoghurt alternatives: effect of sample pHBljahhina, Anastassia; Kuhtinskaja, Maria; Kriščiunaite, TiinaFoods2023 / art. 2164 https://doi.org/10.3390/foods12112164 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternativesZeinatulina, Anastassia; Tanilas, Kristel; Ehala-Aleksejev, Kristel; Viiard, Ene; Kriščiunaite, TiinaFuture foods2025 / art. 100545 https://doi.org/10.1016/j.fufo.2025.100545 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

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

Individual differences in sensitivity to bitterness focusing on oat and pea preparationsVaikma, Helen; Metsoja, Grete; Bljahhina, Anastassia; Rosenvald, SirliFuture foods2022 / art. 100206 https://doi.org/10.1016/j.fufo.2022.100206 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometryZeinatulina, Anastassia; Kaleda, Aleksei; Kuhtinskaja, Maria; Kriščiunaite, TiinaNFS Journal2025 / art. 100228, 9 p. : ill https://doi.org/10.1016/j.nfs.2025.100228 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Quantification of saponins in soybean-based yoghurt alternatives: a simpletask?Bljahhina, Anastassia; Joarand, K.; Kuhtinskaja, Maria; Kriščiunaite, Tiina13th International Conference Biosystems Engineering, Tartu, Estonia, May 5-7, 2023 : book of abstracts2023 / p. 61 https://dspace.emu.ee/bitstream/handle/10492/8106/ABS_2023_Book_VV.pdf?sequence=4&isAllowed=y https://www.ester.ee/record=b5569707*est

Quantitative analysis of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins in plant-based food products by hydrophilic interaction liquid chromatography coupled with mass spectrometryBljahhina, Anastassia; Pismennõi, Dmitri; Kriščiunaite, Tiina; Kuhtinskaja, Maria; Kobrin, Eeva-GerdaFoods2023 / art. 991, 16 p. : ill https://doi.org/10.3390/foods12050991 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Simultaneous quantification of major oat and pea Saponins in plant-based productsBljahhina, Anastassia; Kriščiunaite, Tiina; Kuhtinskaja, MariaBook of abstracts : 10th International Symposium on recent advances infood analysis : September 6–9, 2022 : Prague, Czech Republic2022 / p. 274 https://www.rafa2022.eu/pdf/Book%20of%20Abstracts%20RAFA%202022.pdf