A microcalorimetric study of the growth of Streptococcus thermophilus ST12 in irradiated milk and rennet curdStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoAbstract book : 10-th Symposium on Lactic Acid Bacteria : Egmond aan Zee, Holland, 28.august - 01.september 20112011

Application of the UHPLC-DIA-HRMS method for determination of cheese peptidesArju, Georg; Taivosalo, Anastassia; Pismennõi, Dmitri; Lints, Taivo; Vilu, Raivo; Daneberga, Zanda; Vorslova, Svetlana; Renkonen, Risto; Joenvaara, SakariFoods2020 / art. 979, 11 p. : ill https://doi.org/10.3390/foods9080979 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Characterisation of the dynamics of the lactic acid bacterial population of finnish and estonian open texture cheesesStulova, Irina; Taivosalo, Anastassia; Blank, Liisi; Laht, Tiiu-Maie22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book2010 / p. 77

Characterization of proteolysis in open texture Estonian cheese during ripeningTaivosalo, Anastassia; Pugi, Marin; Laht, Tiiu-MaieFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 116-117

Composition and renneting properties of raw bulk milk in EstoniaKriščiunaite, Tiina; Stulova, Irina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2012 / p. 45-52 : ill https://www.sciencedirect.com/science/article/pii/S0958694611002469

Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheeseTaivosalo, Anastassia; Kriščiunaite, Tiina; Seiman, Andrus; Part, Natalja; Stulova, Irina; Vilu, RaivoJournal of dairy science2018 / p. 944-967 : ill https://doi.org/10.3168/jds.2017-12944 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Comprehensive analysis of proteolysis in cheese [Online resource]Taivosalo, Anastassia; Kriščiunaite, Tiina; Seiman, Andrus; Part, Natalja; Stulova, Irina; Vilu, RaivoTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/

Comprehensive study of proteolysis during cheese ripening = Proteolüüsi detailne iseloomustamine juustu valmimise käigusTaivosalo, Anastassia2020 https://digikogu.taltech.ee/et/Item/baa0efb7-99a7-47b4-a051-3046973593cc

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

Effect of fat content and starter composition on casein hydrolysis and viscoelastic parameters during ripening of semi-hard Dutch-type cheesesLaht, Tiiu-Maie; Kriščiunaite, Tiina; Taivosalo, Anastassia5th IDF Symposium on Cheese Ripening : 9-13 March 2008, Bern, Swizerland2008 / p. 136

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripeningXia, Xiaofeng; Arju, Georg; Taivosalo, Anastassia; Lints, Taivo; Kriščiunaite, Tiina; Vilu, Raivo; Corrigan, Bernard M.; Gai, Nan; Fenelon, Mark A.; Tobin, John T.; Kilcawley, Kieran; Kelly, Alan L.; McSweeney, Paul L. H.; Sheehan, Jeremiah J.International dairy journal2023 / art. 105540, 13 p. : ill https://doi.org/10.1016/j.idairyj.2022.105540

Fermentation of reconstituted milk by Streptococcus thermophilus : effect of irradiation on skim milk powderStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, RaivoInternational dairy journal2013 / p. 139-149 : ill

Growth of thermophilic starter bacteria in non-irradiated and irradiated reconstituted milkStulova, Irina; Kabanova, Natalja; Kriščiunaite, Tiina; Taivosalo, Anastassia; Laht, Tiiu-Maie; Vilu, Raivo23rd International ICFMH Symposium FoodMicro 2012 : Istanbul, Turkey, 3-7 September 2012 : Global Issues In Food Microbiology : abstract book2012 / p. 725

Optimisation of protein extraction from food industry side-streams: barley spent grain and canola press cakeKriisa, Marie; Viirma, Maret; Taivosalo, Anastassia; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 128

Peculiarities of proteolysis in Finnish and Estonian open texture cheesesTaivosalo, Anastassia; Laht, Tiiu-MaieHealth Aspects of Cheese : 6th-8th of October, symposium in Dorbac, Norway : abstract book. 12009 / p. 40-43

Ripening of Gouda-type cheese manufactured from concentrated milk [Online resource]Taivosalo, Anastassia; Stulova, Irina; Part, Natalja; Sõrmus, Aavo; Vilu, Raivo[Cheese Symposium 2018]2018 / 1 p https://symposium.inra.fr/cheese2018/Submission/Ripening-of-Gouda-type-cheese-manufactured-from-concentrated-milk

Ripening of hard cheese produced from milk concentrated by reverse osmosisTaivosalo, Anastassia; Kriščiunaite, Tiina; Stulova, Irina; Part, Natalja; Rosend, Julia; Sõrmus, Aavo; Vilu, RaivoFoods2019 / Art. nr. 165 https://doi.org/10.3390/foods8050165 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS