Effect of hydrocolloids on the rheological properties of ultrafiltrated curdsSalumets, Airika; Laos, Katrin; Sõrmus, AavoAnnual European Rheology Conference : Göteborg, Sweden, April 7-9, 20102010

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetryMihhalevski, Anna; Sarand, Inga; Viiard, Ene; Salumets, Airika; Paalme, ToomasJournal of applied microbiology2011 / 2, p. 529-540

Possibility for a strawberry jam sensory standardKoppel, Kadri; Timberg, Loreida; Salumets, Airika; Paalme, ToomasJournal of sensory studies2011 / p. 71-80 : ill

Rheological analysis of foodSalumets, AirikaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 114

The dependence of sucrose, glucose syrop, furcellaran and citric acid concentrations on the properties and self-life stability of jellySalumets, Airika; Laos, Katrin; Lüüs, HelenFood and nutrition = Toit ja toitumine2007 / p. 60-70 : ill