Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaInternational journal of food science & technology2011 / p. 1940-1946

Determining aroma compounds using GC/MSKaseleht, Kristel; Paalme, ToomasFood and nutrition = Toit ja toitumine2007 / p. 80-83

Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometryKaseleht, Kristel; Leitner, Erich; Paalme, ToomasFlavour and fragrance journal2011 / 2, p. 122-128 : ill

Identification of aroma compounds in food using SPME-GC/MS and GC-olfactometry = Aroomiühendite määramine toidus kasutades SPME-GC/MS ja GC-olfaktomeetriatKaseleht, Kristel2012 https://digi.lib.ttu.ee/i/?720

Optimization of solid-phase microextraction for the analyzis of volatile compounds in different food matrixesKaseleht, Kristel2nd Baltic Conference on Food Science and Technology : FOODBALT-2007 : Kaunas, June 13-14 : conference program and abstracts2007 / p. 29

Quantitative analysis of acetaldehyde in bread with SPME-GC/MSKaseleht, Kristel4th Baltic Conference on Food Science and Technology : Foodbalt-2009 : Kaunas, May 12-122009 / p. 82

Quantitative analysis of acetaldehyde in foods consumed by children using SPME/GC-MS(Tof), on-fiber derivatization and deuterated acetaldehyde as an internal standardKaseleht, Kristel; Paalme, Toomas; Nisamedtinov, IldarAgronomy research2011 / p. 395-401 : ill

Study on volatile compound production by individual lactic acid bacteria in dough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 97