Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scaleAus, Emili; Kuldjärv, Rain; Meikas, Anne; Vaikma, Helen; Janusova, Marina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 103 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Dietary intervention study conducted with fiber rich functional and sustainable smoothie made using leftover apple pomace from apple cider industryKuldjärv, Rain; Jagomäe, Annika; Kiiker, Liisa; Jõeleht, Ann; Pihelgas, Susan16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Does surface morphology of plant-based protein powders influence sensory perception?Jakobson, Kadi; Kaleda, Aleksei; Kriščiunaite, Tiina16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 70 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Effect of thermal treatment on the rheological properties of carrageenan gelsLaos, Katrin; Eha, Kairit16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 52 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Gelling properties of proteins in meat analoguesTammik, Mari-Liis; Vimm, Kersti-Liis16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 16 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Hull-less barley sourdough bread: composition of polysaccharides and technological characteristicsReidzane, Sanita; Gramatina, Ilze; Galoburda, Ruta; Komasilovs, Vitalijs; Zacepins, Aleksejs; Bljahhina, Anastassia; Kince, Tatjana; Traksmaa, Anna; Klava, Dace16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 83 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Ice binding proteins from psychrophilic bacteria: characterization and applications in foodLuhila, Õnnela; Laos, Katrin; Paalme, Toomas16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 15 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Identification of bitter off-taste compounds in sunflower press cake using sensomics approachHuseynli, Lachinkhanim; Hald, Christoph; Dawid, Corinna; Vene, Kristel16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 128 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

Rheological and sensory characterization of plant-based yoghurt analogues to describe the texture of products using instrumental parametersSaar, Helen; Adra, Karl; Kriščiunaite, Tiina; Vaikma, Helen16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 20 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

A study on softening bones of Baltic herring and Baltic sprat with acetic acid and hydrochloric acidRuus, Karl Mattias; Kuldjärv, Rain; Vaikma, Helen16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts2023 / p. 108 https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf

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