A model of swiss-type cheese ripeningLaht, Tiiu-Maie; Kask, Signe; Adamberg, Kaarel; Tomson, Katrin; Paalme, Toomas; Vilu, RaivoIDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts2004 / p. 75

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

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

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

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

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

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

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

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

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

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

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/

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

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

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

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

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

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

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

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

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

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

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

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Influence of microstructure of the curd on enzymatic and microbiological processes in Swiss-type cheeseLaht, Tiiu-Maie2003 https://www.ester.ee/record=b1782607*est

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Juustu juhusliku mikrofloora piimhappebakterite kasvu uurimine süsivesikutevaeses keskkonnasAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, ToomasXXVIII Eesti keemiapäevad : teaduskonverentsi ettekannete teesid = 28th Estonian Chemistry Days : abstracts of scientific conference2002 / lk. 17-18

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Metabolic peculiarities of lactic acid bacteria enabling their growth in cheeseAdamberg, Kaarel; Kask, Signe; Laht, Tiiu-Maie; Paalme, ToomasProceedings & abstracts of the 18th International ICFMH Symposium "Food Micro 2002", Lillehammer, Norway, 18-23 August, 20022002 / p. 178

Ninhydrin assay for the evaluation of proteolysis in selected cheeses processed in EstoniaFriedenthal, Margus; Kõva, KaireFood and nutrition = Toit ja toitumine1999 / p. 65-76 : ill

Physiological properties of Lactobacillus paracasei, L.danicus and L.curvatus strains isolated from Estonian semi-hard cheeseKask, Signe; Adamberg, Kaarel; Orlowski, Andrzej; Vogensen, Finn K.; Moller, Peter L.; Ardö, Ylva; Paalme, ToomasFood research international2003 / 9/10, p. 1037-1046

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Potential energy sources for growth of mesophilic lactobacilli in cheeseLaht, Tiiu-Maie; Kask, Signe; Paalme, ToomasNIZO Dairy Conference on Food Microbes 2001 : from Knowledge to Application : 13-15 June 2001, The Netherland, Ede2001 / p. 22

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

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

Role of arginine in the development of secondary microflora in Swiss-type cheeseLaht, Tiiu-Maie; Kask, Signe; Elias, P.; Adamberg, Kaarel; Paalme, ToomasInternational dairy journal2002 / p. 831-840 : ill

Study of cheese associated lactic acid bacteria under carbohydrate-limited conditions using D-stat cultivationAdamberg, Kaarel; Adamberg, Signe; Laht, Tiiu-Maie; Ardö, Ylva; Paalme, ToomasFood biotechnology2006 / 2, p. 143-160 : ill https://www.tandfonline.com/doi/abs/10.1080/08905430600709412

Survival of cheese bacteria in a gastrointestinal tract simulatorSumeri, Ingrid; Adamberg, Signe; Uusna, Riin; Sarand, Inga; Paalme, ToomasInternational dairy journal2012 / p. 36-41 : ill https://www.sciencedirect.com/science/article/pii/S095869461200026X

The role of thermophilic starters in acceleration of ripening of swiss-type cheesesLaht, Tiiu-Maie; Vilu, RaivoFEMS microbiology reviews1993 / 1-3, p. 170

Изучение действия сычужного ферментаFriedenthal, MargusIII республиканская конференция молодых ученых-химиков, 15-17 мая 1979 года : тезисы докладов1979 / с. 110 https://www.ester.ee/record=b1280470*est

Исследование сыра на содержание N-нитрозаминовKann, Jüri; Tauts, Olev; Loigom, UrveТехнология пищевых производств. 61976 / с. 61-63 : илл https://www.ester.ee/record=b1182279*est https://digikogu.taltech.ee/et/Item/b776e312-51e7-4e92-af0d-41e1141cf2af

О содержании нитрозаминов в сырахLoigom, Urve; Kann, Jüri; Tauts, OlevТезисы докладов : [XXI студенческая научно-техническая конференция вузов Прибалтийских республик, Белорусской ССР и Молдавской ССР, 27-29 марта 1975 г.]1975 / с. 365 https://www.ester.ee/record=b1571620*est

Получение и испытание препаратов лизоцима для улучшения сыропригодности молокаKalbina, Irina; Friedenthal, MargusВсесоюзная научная конференция "Пути развития науки и техники в мясной и молочной промышленности" : тезисы докладов. Секция 2: Техника и технология производства молочных продуктов1988 / с.?

Получение и характеристика препарата с улучшенной функциональностью из подсырной сывороткиFriedenthal, Margus; Virkus, Ants; Ungerson, A.Tallinna Tehnikaülikooli Toimetised1990 / lk. 3-9: ill

Применение белковых концентратов из подсырной сывороткиFriedenthal, Margus; Rebane, A.Молочная промышленность : ежемесячный научно-технический и производственный журнал1987 / с. 22-24 https://www.ester.ee/record=b2654133*est