Characterization of Estonian honeys by botanical originKivima, Evelin; Seiman, Andrus; Pall, Raili; Sarapuu, Evelyn; Martverk, Kaie; Laos, KatrinProceedings of the Estonian Academy of Sciences2014 / p. 183-192 : ill https://artiklid.elnet.ee/record=b2673977*est

The composition, physicochemical properties, antioxidant activity, and sensory properties of Estonian honeysKivima, Evelin; Tanilas, Kristel; Martverk, Kaie; Rosenvald, Sirli; Timberg, Loreida; Laos, KatrinFoods2021 / art. 511, 14 p https://doi.org/10.3390/foods10030511 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Physicochemical and melissopalynological characterization of Estonian summer honeysKirs, Evelin; Pall, Raili; Martverk, Kaie; Laos, KatrinProcedia food science2011 / p. 616-624

Pollen analysis of honey (melissopalynology)Martverk, KaieFood and nutrition = Toit ja toitumine2002 / p. 72-77 : ill

Public dietary analysis softwarePitsi, Tagli; Kambek, Liis; Jõeleht, Ann; Martverk, Kaie; Vokk, RaivoThe First North and East European Congress on Food : NEEFood- 2012 : April 22-24, 2012, St. Petersburg, Russia : book of abstracts2012 / p. 23

Research of crystallization process of honeyKontram, K.; Martverk, Kaie; Laos, KatrinFood and nutrition = Toit ja toitumine2009 / p. 81-93 : ill

Sea buckthorn and its new fields of useLõugas, Tiina; Veskus, Tiina; Martverk, Kaie; Täht, Riina; Rada, Kersti; Vokk, RaivoINTRADFOOD2005 : Innovations in Traditional Foods : Valencia, 25 to 28 October 2005 : congress proceedings. Volume 12005 / p. 719-722 : ill

Sea-buckthorn and its new fields of useLõugas, Tiina; Veskus, Tiina; Martverk, Kaie; Täht, Riina; Rada, Kersti; Vokk, RaivoINTRADFOOD2005 : Innovations in Traditional Foods : delegate manual : 25-28 October, 2005, Valencia, Spain2005 / p. P3.37

The crystallization behaviour of Estonian honeysLaos, Katrin; Pall, Raili; Martverk, Kaie; Kirs, EvelinAgronomy research2011 / p. 427-432 : ill

The quality of honeyMartverk, KaieFood and nutrition = Toit ja toitumine1996 / p. 118-124