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Kirjeid leitud 4
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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://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

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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

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P1-independent replication and local movement of Rice yellow mottle virus in host and non-host plant speciesNummert, Grete; Sõmera, Merike; Uffert, Gabriela; Abner, Erik; Truve, ErkkiVirology2017 / p. 28-32 : ill https://doi.org/10.1016/j.virol.2016.12.007

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Quantitative analysis of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins in plant-based food products by hydrophilic interaction liquid chromatography coupled with mass spectrometryBljahhina, Anastassia; Pismennõi, Dmitri; Kriščiunaite, Tiina; Kuhtinskaja, Maria; Kobrin, Eeva-GerdaFoods2023 / art. 991, 16 p. : ill https://doi.org/10.3390/foods12050991

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Kirjeid leitud 4, kuvan 1 - 4

1. An attempt to identify recombinants between two sobemoviruses in doubly infected oat plants
2. Commercial heat treatment of oat protein fractions is possibly toxic for coeliacs
3. Detection of cockfoot mottle virus particles and RNA in oat plants immunological, biotechnical and electronmicroscopical techniques
4. Development of fermented oat-based drink
5. Immunoanalyses of alcohol-treated oat flour samples and their using in dietary baked products
6. Individual differences in sensitivity to bitterness focusing on oat and pea preparations
7. Influence of heat treatment on solubility of the oat proteins
8. Microbiota of spontaneous sourdough from rye and oat flour
9. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins
10. Simultaneous quantification of major oat and pea Saponins in plant-based products
11. Erratum to "Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds" [Future Foods, 4 (2021) 100092]
12. Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds
13. Quantitative analysis of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins in plant-based food products by hydrophilic interaction liquid chromatography coupled with mass spectrometry

1. oat
2. Oat protein
3. oat sterile dwarf virus
4. oat striate and red disease

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