The effect of transition to a more energy-effective processing regime on the shelf-life of lingonberryblueberry-rye pureeLang, Hanna; Saarniit, Kärt; Kuldjärv, Rain16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 53 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

The stability of phenolic compounds in fruit, berry, and vegetable purees based on accelerated shelf-life testing methodologySaarniit, Kärt; Lang, Hanna; Kuldjärv, Rain; Laaksonen, Oskar; Rosenvald, SirliFoods2023 / art. 1777 https://doi.org/10.3390/foods12091777

The use of lipid oxidation indicators to assess the quality deterioration of potato chips during accelerated shelf-life testsLeppik, Kärt; Lang, Hanna; Kuhtinskaja, Maria; Rosenvald, SirliJournal of Food Stability2022 / p. 1-20 https://doi.org/10.36400/J.Food.Stab.5.2.2022-0015 https://www.ajol.info/index.php/jfs/article/view/233766