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Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breadsTraksmaa, Anna; Kaleda, Aleksei; Nurme, Britta; Laos, KatrinAgronomy research2023 / 13 p. : ill https://doi.org/10.15159/ar.23.082

Gaasid ja valu võivad viidata toidutalumatuseleLiebert, TiiuPostimees2020 / Lk. 20 : portr https://dea.digar.ee/article/postimees/2020/08/18/19.6 https://leht.postimees.ee/7041672/gaasid-ja-valu-voivad-viidata-toidutalumatusele

Glutenfree bread for persons with celiac diseaseKann, Aino; Veskus, Tiina; Täht, RiinaLUA proceedings1997 / 12, p. 23-26

Microbiome of root vegetables - a source of gluten degrading bacteriaKõiv, Viia; Adamberg, Kaarel; Adamberg, Signe; Tenson, Tanel14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 33 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Microbiome of root vegetables - a source of gluten-degrading bacteriaKõiv, Viia; Adamberg, Kaarel; Adamberg, Signe; Sumeri, Ingrid; Kasvandik, Sergo; Kisand, Veljo; Maiväli, Ülo; Tenson, TanelApplied microbiology and biotechnology2020 / p. 8871-8885 : ill https://doi.org/10.1007/s00253-020-10852-0 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

The investigation of HMW glutenin subunit composition and baking quality of triticale in EstoniaTohver, M.; Kann, Aino; Täht, RiinaProceedings of NJF's 22nd Congress "Nordic Agriculture in Global Perspective" : July 1-4, 2003, Turku, Finland2003 / p. 303

Toidu kallinemine jätab jälje toitumisharjumusteleLiebert, TiiuPostimees2023 / Lk. 19 https://dea.digar.ee/article/postimees/2023/01/04/17.8