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

Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starterViiard, Ene; Morozozova, S.; Sarand, IngaFood and nutrition = Toit ja toitumine2009 / p. 10-21 : ill

Determination of technological parameters and characterization of microbiota of the spontaneous sourdough fermentation of hull-less barleyReidzane, Sanita; Kruma, Zanda; Kazantseva, Jekaterina; Traksmaa, Anna; Klava, DaceFoods2021 / art. 2253 : ill https://doi.org/10.3390/foods10102253 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS

Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014 https://www.ester.ee/record=b4440228*est

Diversity of lactic acid bacteria in rye sourdoughSarand, Inga; Paalme, ToomasThe 9th Symposium on Lactic Acid Bacteria : Egmond aan Zee, The Netherlands, August 31 - September 4, 2008 : abstract book2008 / p. A058

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant speciesViiard, Ene; Mihhalevski, Anna; Rühka, Tiina; Paalme, Toomas; Sarand, IngaJournal of applied microbiology2013 / p. 404-412 : ill

Fermentation patterns of mature laboratory rye sourdoughsViiard, Ene; Bessmeltseva, Marjanna; Sarand, IngaTÜ ja TTÜ doktorikool "Funktsionaalsed materjalid ja tehnoloogiad" : 04.-05. märts 2014, Tartu2014 / [1] p

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetryMihhalevski, Anna; Sarand, Inga; Viiard, Ene; Salumets, Airika; Paalme, ToomasJournal of applied microbiology2011 / 2, p. 529-540

Impact of enviromental factors on the dynamics of microbiota in sourdoughsLutter, Liis; Anderson, Helena; Sarand, Inga; Jõudu, Ivi14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 39 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternativesPart, Natalja; Kazantseva, Jekaterina; Rosenvald, Sirli; Kallastu, Aili; Vaikma, Helen; Kriščiunaite, Tiina; Pismennõi, Dmitri; Viiard, EneFuture foods2023 / art. 100212, 10 p. : ill https://doi.org/10.1016/j.fufo.2022.100212

Microbiota of spontaneous sourdough from rye and oat flourKlava, Dace; Traksmaa, Anna; Batukbhai Ratiya, Jalpa14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 31 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemineMihhalevski, Anna2012 https://www.ester.ee/record=b2931197*est

Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseksSurženko, Marianna2017 https://digi.lib.ttu.ee/i/?7674

Sourdomics (ca18101) sourdough biotechnology network towards novel, healthier and sustainable food and bioprocessesTraksmaa, Anna; Rocha, João M.; Rosell, Cristina M.; Hricová, Andrea14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 38

Traditional breads from the Baltic Countries (Estonia, Latvia, Lithuania)Sarand, Inga; Traksmaa, Anna; Klava, Dace; Kunkulberga, Daiga; Straumite, Evita; Galoburda, Ruta; Murniece, Ruta; Juodeikiene, Grazina; Bartkevics, Vadims; Bartkiene, ElenaTraditional European breads : An illustrative compendium of ancestral knowledge and cultural heritage2023 / p. 41–59 https://doi.org/10.1007/978-3-031-23352-4_2