Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory propertiesKriisa, Merike; Taivosalo, Anastassia; Föste, Maike; Kütt, Mary-Liis; Viirma, Maret; Priidik, Reimo; Korzeniowska, Malgorzata; Tian,Ye; Laaksonen, Oskar; Yang, Baoru; Vilu, RaivoApplied Food Research2022 / art. 100108 https://doi.org/10.1016/j.afres.2022.100108

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

Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMSArju, Georg; Berg, Hidde Yael; Lints, Taivo; Nisamedtinov, IldarFermentation2022 / art. 145 https://doi.org/10.3390/fermentation8040145 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Использование муки из насекомых обретает популярностьKruusemänd, Mariarus.err.ee2023 Использование муки из насекомых обретает популярность