Caseins from bovine colostrum strongly bind piscidin-1Kütt, Mary-Liis; Paalme, Toomas; Stagsted, JanTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p. : ill

Characterisation of chemical, microbial and sensory profiles of commercial kombuchasAndreson, Maret; Kazantseva, Jekaterina; Kuldjärv, Rain; Malv, Esther; Vaikma, Helen; Kaleda, Aleksei; Kütt, Mary-Liis; Vilu, RaivoInternational journal of food microbiology2022 / art. 109715 https://doi.org/10.1016/j.ijfoodmicro.2022.109715 Journal metrisc at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Development and optimisation of HILIC-LC-MS method for determination of carbohydrates in fermentation samplesPismennõi, Dmitri; Kiritsenko, Vassili; Marhivka, Jaroslav; Kütt, Mary-Liis; Vilu, RaivoMolecules2021 / art. 3669 https://doi.org/10.3390/molecules26123669 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Development of fermented oat-based drinkOrgusaar, Kaisa; Kriisa, Marie; Kütt, Mary-Liis; Stulova, Irina14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 83 https://aps.emu.ee/aloartiklid/2021_foodbalt.pdf

Effect of acid treatment of raw and sprouted grains on microbiological parametersand quality of the products : posterTraksmaa, Anna; Šestopalova, Ksenia; Kütt, Mary-Liis; Vilu, RaivoCereals & Europe : Spring Meeting2022 / p. 60 https://cespringmeeting2020.eu/abstract-book/ https://cespringmeeting2020.eu/wp-content/uploads/2022/05/CE2022_AbstractBook-SOU-Preview.pdf

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

Evaluation of marine macroalgae as antioxidants in foodsKodis, Ingrid; Kütt, Mary-Liis; Huusfeldt, Trine; Stagsted, JanFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 101

Fermenteeritud piimatoodete taimsete alternatiivide arenduses kasutatavate
valgupulbrite lahustuvusomaduste uuriminePart, Natalja; Kriščiunaite, Tiina; Viirma, Maret; Vaikma, Helen; Kütt, Mary-LiisTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2021" artiklite kogumik2021 / lk. 67-68 https://terveloomjatervisliktoit.ee/userfiles/tltt/tltt2021/Kogumik_TLTT2021.pdf

Formation of the abundance of microfungi on the barley grain grown as pure and mixed crops in Central and North EstoniaAkk, Elina; Lõiveke, Heino; Edesi, Liina; Kütt, Mary-Liis; Lauringson, Enn; Kastanje, VeikoEstonian journal of ecology2013 / lk. 265-275 : ill https://artiklid.elnet.ee/record=b2651620*est

HILIC-LC-MS method for determination of carbohydrates in various food matricesPismennõi, Dmitri; Kobrin, Eeva-Gerda; Kütt, Mary-Liis; Vilu, RaivoBook of abstracts : 10th International Symposium on Recent Advances in Food Analysis : September 6–9, 2022 : Prague, Czech Republic2022 / p. 337 https://www.rafa2022.eu/pdf/Book%20of%20Abstracts%20RAFA%202022.pdf

Identification and characterization of bioactive peptides with antimicrobial and immunoregulating properties derived from bovine colostrum and milk = Antimikroobsete ja immuunsüsteemi stimuleerivate omadustega bioaktiivsete peptiidide identifitseerimine ja karakteriseerimine lehma piimast ja kolostrumistKütt, Mary-Liis2015

Identification of antimicrobial and hostdefense peptides from monkfish wasteKütt, Mary-Liis; Kodis, Ingrid; Stagsted, JanFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 104-105

Nanostructure-assisted laser desorption/ionization (NALDI) for analysis of peptides in milk and colostrumKütt, Mary-Liis; Malbe, M.; Stagsted, JanAgronomy research2011 / p. 415-430 : ill

Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of Saccharomyces cerevisiaeKevvai, Kaspar; Kütt, Mary-Liis; Nisamedtinov, Ildar; Paalme, ToomasJournal of the Institute of Brewing2016 / p. 110-115 : ill http://dx.doi.org/10.1002/jib.298

Starter culture growth dynamics and sensory properties of fermented oat drinkKütt, Mary-Liis; Orgusaar, Kaisa; Stulova, Irina; Priidik, Reimo; Pismennõi, Dmitri; Vaikma, Helen; Kallastu, Aili; Zhogoleva, Aleksandra; Morell, Indrek; Kriščiunaite, TiinaHeliyon2023 / art. e15627 https://doi.org/10.1016/j.heliyon.2023.e15627

Valorization of barley spent grain – a source for plant proteinsFöste, Maike; Kütt, Mary-Liis; Kriisa, Marie; Viiard, Ene; Vilu, Raivo; Mittermaier, Stephanie14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 115 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf