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Center of Food and Fermentation Technologies (kirjastus/väljaandja)
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1
artikkel kogumikus
Biodegradability of deep eutectic solvents in treatment of pomace fruits
Usmani, Zeba
;
Husanu, Elena
;
Gathergood, Nicholas
;
Guazzelli, Lorenzo
;
Pomelli, Christian
;
Karpichev, Yevgen
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 156
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
2
artikkel kogumikus
Bridging research on probiotics and their applications in non-dairy food and beverages
Wozniak, Joanna
;
Nisamedtinov, Ildar
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 51
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
3
artikkel kogumikus
Co-culture process development using individual substrates
Kattel, Anna
;
Morell, Indrek
;
Aro, Valter
;
Nahku, Ranno
;
Vilu, Raivo
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 28
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
4
artikkel kogumikus
Composition, physico-chemical properties and antioxidant activity of Estonian honeys
Kivima, Evelin
;
Tanilas, Kristel
;
Martverk, Kaie
;
Laos, Katrin
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2022
/
p. 125
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
5
artikkel kogumikus
Determination of varietal thiols in white wines using LC-MS/MS-SIDA
Helmja, Kati
;
Nisamedtinov, Ildar
;
Kirsipuu, Tiina
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 23
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
6
artikkel kogumikus
Development of consortia bioprocesses for efficient production of probiotics
Nahku, Ranno
;
Aro, Valter
;
Kattel, Anna
;
Vilu, Raivo
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 42
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
7
artikkel kogumikus
Development of fermented oat-based drink
Orgusaar, Kaisa
;
Kriisa, Marie
;
Kütt, Mary-Liis
;
Stulova, Irina
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 83
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
8
artikkel kogumikus
Essential oil from onion
Lõugas, Tiina
;
Tõnisson, Hanna Reti
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 133
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
9
artikkel kogumikus
Evaluating the effect of different fibers on a simplified gut microbiota
Aro, Valter
;
Kattel, Anna
;
Nahku, Ranno
;
Viiard, Ene
;
Vilu, Raivo
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 19
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
10
artikkel kogumikus
Even food on the battlefield needs to be armed! Market overview of long shelf-life breads
Leppik, Kärt
;
Traksmaa, Anna
;
Kuldjärv, Rain
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 62
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
11
artikkel kogumikus
Gut bacteria co-culture in vitro studies
Aro, Valter
;
Kattel, Anna
;
Morell, Indrek
;
Vilu, Raivo
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 18
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
12
artikkel kogumikus
Impact of enviromental factors on the dynamics of microbiota in sourdoughs
Lutter, Liis
;
Anderson, Helena
;
Sarand, Inga
;
Jõudu, Ivi
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 39
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
13
artikkel kogumikus
Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures
Friedenthal, Margus
;
Eha, Kairit
;
Kaleda, Aleksei
;
Part, Natalja
;
Laos, Katrin
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 116
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
14
artikkel kogumikus
Microbiome of root vegetables - a source of gluten degrading bacteria
Kõiv, Viia
;
Adamberg, Kaarel
;
Adamberg, Signe
;
Tenson, Tanel
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 33
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
15
artikkel kogumikus
Microbiota of spontaneous sourdough from rye and oat flour
Klava, Dace
;
Traksmaa, Anna
;
Batukbhai Ratiya, Jalpa
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 31
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
16
artikkel kogumikus
Occurrence of potentially pathogenic bacteria in biofilm on bakery industry equipment
Lutter, Liis
;
Kuzina, Aljona
;
Jõudu, Ivi
;
Sarand, Inga
;
Andreson, Helene
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 40
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
17
artikkel kogumikus
Optimisation of protein extraction from food industry side-streams: barley spent grain and canola press cake
Kriisa, Marie
;
Viirma, Maret
;
Taivosalo, Anastassia
;
Vilu, Raivo
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 128
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
18
artikkel kogumikus
Optimisation of sample storage and dna extraction for human gut microbiome studies
Kazantseva, Jekaterina
;
Malv, Esther
;
Meikas, Anne
;
Kallastu, Aili
;
Jaagura, Madis
;
Koppel, Johana
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 29
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
19
artikkel kogumikus
Overview: Plant-based alternatives from nische to mainstream
Vaikma, Helen
;
Rosenvald, Sirli
;
Arvola, Rene
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 67
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
20
artikkel kogumikus
Peptides : an underestimated nitrogen source for yeast in food fermentations
Nisamedtinov, Ildar
;
Mooses, Kaspar
;
Kevvai, Kaspar
;
Saaremets, Signe
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 15
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
21
artikkel kogumikus
Plant based milk alternatives - what makes them "milky"
Kalde, Helen
;
Rosenvald, Sirli
;
Rosend, Julia
;
Kaleda, Aleksei
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 60
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
22
artikkel kogumikus
RUO2-Nafion electrodes for ph measurement in milk
Lazouskaya, Maryna
;
Scheler, Ott
;
Uppuluri, Kiranmai
;
Zaraska, Krzysztof
;
Tamm, Martti
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2022
/
p. 131
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
23
artikkel kogumikus
Sourdomics (ca18101) sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses
Traksmaa, Anna
;
Rocha, João M.
;
Rosell, Cristina M.
;
Hricová, Andrea
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 38
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
24
artikkel kogumikus
Specific selection of microbial consortia by continuous cultivation for future probiotics
Adamberg, Kaarel
;
Raba, Grete
;
Adamberg, Signe
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 16
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
25
artikkel kogumikus
The composition of faecal microbiota is related to the amount and variety of dietary fibres
Adamberg, Kaarel
;
Jaagura, Madis
;
Aaspõllu, Anu
;
Nurk, Eha
;
Adamberg, Signe
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 17
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
Kirjeid leitud 27, kuvan
1 - 25
eelmine
1
2
järgmine
pealkiri
135
1.
Center of Nanomaterials Technologies and Research
2.
Food process hygiene, effective cleaning and safety in the food industry
3.
Food safety - a challenge to implement HACCP system in Estonian food industry
4.
Food safety assurance in food industry applying HACCP system
5.
Natural food compounds predicting the microbial safety of food items
6.
Automatic linguistic inversion of a fuzzy model for fed-batch fermentation control
7.
Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheese
8.
Characterization of cider fermentation in fresh apple juice and apple juice concentrate [Online resource]
9.
Computational intelligence methods for process control : fed-batch fermentation application
10.
Dark fermentation of biomass and organic waste for production of renewables
11.
Development and optimisation of HILIC-LC-MS method for determination of carbohydrates in fermentation samples
12.
Development of a microcalorimetric method for the study of fermentation processes = Kalorimeetrilise meetodi väljatöötamine fermentatsiooniprotsesside uurimiseks
13.
Extracting and exploiting linguistic information from a Fuzzy process model for bed-batch fermentation control
14.
Fed-batch fermentation controller design with evolutionary computation
15.
Fermentation of non-dairy milks by commercial starter cultures : microcalorimetric approach
16.
Fermentation of reconstituted milk by Streptococcus thermophilus : effect of irradiation on skim milk powder
17.
Fermentation patterns of mature laboratory rye sourdoughs
18.
Fermentation reactor coupled with capillary electrophoresis for on-line bioprocess monitoring
19.
Fuzzy modelling and control of fed-batch fermentation
20.
Impact of apple cultivar, ripening stage, fermentation type and yeaststrain on phenolic composition of apple ciders
21.
Impact of Pichia kluyveri and Streptococcus thermophilus fermentation on milk flavour [Online resource]
22.
Metabolism control in 3D-printed living materials improves fermentation
23.
Monitoring of simultaneous saccharification and fermentation of wheat straw by HPLC and capillary electrophoresis
24.
Nanoengineered cellulosic biohydrogen production via dark fermentation : A novel approach
25.
Perspectives of using biosensors in fermentation
26.
Rye sourdough bread, fermentation and stability
27.
Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemine
28.
Steam explosion, submerged fermentation and wood cell wall structure
29.
Supervisory fed-batch fermentation control on the basis of linguistically interpretable fuzzy models
30.
Yeast performance characterisation in different cider fermentation matrices
31.
Active methods of practical training in the Tallinn Center of Industrial Education
32.
Center of Estonian Language Resources
33.
Color center fluorescence and spin manipulation in single crystal, pyramidal diamond tips
34.
Deep center luminescence in p-type CdTe
35.
Estonian Center of Analytical Chemistry
36.
Haridusuuringute keskus 1996-2001 = Educational Research Center 1996-2001
37.
International Study Center : www.ip.ttu.eem
38.
Operating center workers' skin diseases caused by disinfectants and antiseptics - disbeliefs and preventive measures
39.
Origin of the deep center photoluminescence in CuGaSe2 and CuInS2 crystals
40.
Physical principles of deep-center luminescence
41.
Smart chair : IoT based health telemetry for air traffic controllers and emergency response center operators
42.
The educational process of automatics in Tallinn Center of Industrial Education [Electronic resource]
43.
Thermal modelling of a control center for flexibility analysis in nZEB nanogrids
44.
Ultra-high step-up DC-DC converters based on center-tapped inductors
45.
Developments in the application of Green Chemistry principles to food analysis : capillary electrophoresis for the analysis of ingredients in food products
46.
Evaluation of certain food additives and contaminants : the 46th report of the Joint FAO/WHO Expert Committee on Food Additives : (1996 : Geneva, Switzerland)
47.
Food and nutrition = toit ja toitumine. XVII : book of abstracts the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
48.
Overview of the project "ISEKi-Food integrating safety and environmental knowledge into food studies towards European sustainable development" 104934-CP-2-2003-1-PT-ERASMUS-TN
49.
Professional placements during studies in food science and technology. Industry-university relationship in ISEKI-Food project
50.
Accreditation of food control laboratories in Estonia
51.
An Estonian start-up raises €1 million to turn sawdust into food
52.
Anaerobic technology for treatment of concentrated wastewater from Estonian food industry
53.
Application of ATP-method in rapid monitoring of plant hygiene of Estonian food manufacturers
54.
Application of Fenton's reaction for food-processing wastewater treatment
55.
Application of plant material in functional food
56.
Application of the biotechnological preparation for stabilizing natural food additives
57.
Applications of biotechnology in food engineering
58.
Biotechnology of beta-cyclodextrin and its application in food products
59.
Bridging research on probiotics and their applications in non-dairy food and beverages
60.
Chemical composition of food. Analysis of school lunches
61.
Colloid food additives from red and brown algae of the Baltic Sea : structure and rheology
62.
Compendium of food additive specifications : addendum 4
63.
Composition and antibacterial effect of mint flavorings in candies and food supplements
64.
Correlation between food consumption and body build 17-year-old girls
65.
Data sourcebook for food scientists and technologists
66.
Department of Food Processing
67.
Detecting genetically modified components in food
68.
Determination of peppermint and orange aroma compounds in food and beverages
69.
Development of furcellaran and furcellaran-bovine serum albumin films to improve food quality and safety
70.
Dietary intake and food habits of Estonian students
71.
Education and training needs for Estonian food industry
72.
Effect of preparation biotreat 100 on anaerobic digestion of food industry waste : a microcalorimetric view
73.
Effect of preparation Biotreat 100 on anaerobic digestion of food industry waste: a microcalorimetric view
74.
Enhanced stability of food additives
75.
Estonian expert: War in Ukraine to lead to higher energy, food prices [Online resource]
76.
Estonian food and nutrition informatics
77.
Fenton-based processes in different combinations for food-processing wastewater treatment
78.
15 years of studies on food for children
79.
Food and nutrition
80.
Food Angels Eesti oü: portaal osutus vägagi kasulikuks
81.
Food brings people together : international dinner '22
82.
Food category appraisal using sensory methods = Toidukategooriate väärindamine, kasutades sensoorseid meetodeid
83.
Food deterioration and stability
84.
Food hygiene in Estonia
85.
Food leftover practices among consumers in selected vountries in Europe, South and North America
86.
Food safety and hygiene networking within new member states and associated candidate countries
87.
Food studies in Tallinn Technical University
88.
Food waste: challenges and opportunities for enhancing the emerging bio-economy
89.
Food web responses to eutrophication control in a coastal area of the Baltic Sea
90.
Functional food ingredients : metabolism of fructans by Bacteroides thetaiotaomicron and colon microbiota studied by isothermal microcalorimetry
91.
HILIC-LC-MS method for determination of carbohydrates in various food matrices
92.
Hygiene training of food handlers
93.
Implementation of HACCP system in Estonian food industry
94.
Implementation of quality systems in Estonian food industry
95.
Implementation of safety systems in the food area in Estonia
96.
Improving the oxygen barrier of polyamide food packaging by using nanoclay
97.
Investigation of different schemes for anaerobic treatment of food industry wastes in Estonia
98.
Laboratory accreditation concerning food safety
99.
Macronutrient and food intake in the Baltic Republics
100.
Microcalorimetric study of extruded dog food containing probiotic micro-organisms
101.
Monitoring of polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans, and polychlorinated biphenyls in Estonian food
102.
Mycotoxins in Estonian food 2000-2005 surveillance by the health protection inspectorate
103.
National identity for breakfast : food consumption and the everyday construction of national narratives in Estonia
104.
New trend in food quality in Estonia
105.
Nitrosation agents in food
106.
NorBaGreen survey : consumption of food groups as dietary indicators for health in Estonia
107.
Optimisation of protein extraction from food industry side-streams: barley spent grain and canola press cake
108.
Optimization of solid-phase microextraction for the analyzis of volatile compounds in different food matrixes
109.
Peptides : an underestimated nitrogen source for yeast in food fermentations
110.
Plant pigments as natural food colours
111.
Potential of electric discharge plasma methods in abatement of volatile organic compounds originating from food industry
112.
Prevention of physiological and psychological stress in a food retail chain in Estonia
113.
Process hygiene in Estonian food premises
114.
Production of beta-cyclodextrin and its complex for food products
115.
Quality labels in Estonian food market : do the labels matter?
116.
Raamatukogu teatab : [uus täistekstandmebaas CD-ROM-il Food Safety Plus]
117.
Renewable cellulosic nanocomposites for food packaging to avoid fossil fuel plastic pollution: a review
118.
Rheological analysis of food
119.
Rheological investigations in the Department of Food Processing
120.
Safety of food additives
121.
Sample preparation for CE-DAD analysis of the water soluble vitamins in food products
122.
School lunch in Estonia : dietary habits and food preferences of schoolchildren
123.
Sea-buckthorn - a valuable natural source for food enrichment
124.
Sourdomics (ca18101) sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses
125.
Spatial patterns and dynamic responses of Arctic food Webs corroborate the Exploitation Ecosystems Hypothesis (EEH)
126.
Stabilizing effect of cyclodextrins and microcrystalline celluloses in food products and pharmaceuticals
127.
Stimulating participation of the Central Europe in agri-food sector in the FP6 (CEAF)
128.
Texts for food technology students
129.
The international comparability, reproducibility and validity of Estonian food consumption surveys
130.
The need for an integrated multi-OMICs approach in microbiome science in the food system
131.
The role of accredited laboratories to food safety and HACCP system in Estonia
132.
Toxicological evaluation of certain food additives
133.
Training an deducation in food area
134.
Using the elements of food chemistry in the chemistry courses of secondary school
135.
15 years of studies on food for children
allikas
64
1.
Information Technologies in Food and Nutrition / Oxford Computer Journals Ltd
2.
Innovative food science & emerging technologies
3.
Comprehensive Reviews in Food Science and Food Safety
4.
Continuous biomanufacturing ‐ innovative technologies and methods : innovative technologies and methods
5.
Learning with Technologies and Technologies in Learning
6.
Smart technologies and fundamental rights smart technologies and fundamental rights
7.
Food microbiology and food safety into the next millennium : proceedings of the Seventeenth International Conference of the International Committee on Food Microbiology and Hygiene (ICFMH) : Veldoven, The Netherlands, 13
8.
Fermentation
9.
GHGT-13 : 13th International Conference on Greenhouse Gas Control Technologies : November 14th-18th, 2016, SwissTech Convention Center - Lausanne, Switzerland : conference programme
10.
ASLO 2017 : Mountains to the Sea : Hawaii Convention Center, Honolulu, Hawaii, 26 February - 3 March
11.
International Test Conference 2009 : November 1 - November 6, 2009, Austin Convention Center, Austin, Texas USA : proceedings
12.
Report of the Regional Workshop on Housing and Environment : Vienna International Center, 22-23 November 1999
13.
2nd Workshop on Bacterial and Fungal Biofilms : Ghent University Center for Sociomicrobiology, 22 September 2011
14.
Abstracts of the 8th Session of the Section of Young Scientists of Polish Food Technology "Food Safety" : 28-29 May, 2003, Guzowy Piec, Poland
15.
Euro Food Chem : 10 Conference on Functional Foods - a New Challenge for the Food Chemist : September 22-24, 1999, Budapest : conference abstracts
16.
Food and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-2010
17.
Food Hygiene Europe'99 : Conference an Integral Approach to Practical Food Hygiene : 14-16 June, 1999, Amsterdam : abstracts of lectures and posters
18.
FOODBALT-2012 : 7th Baltic Conference on Food Science and Technology "Innovative and Healthy Food for Consumers", May 17-18, 2012 : abstracts
19.
Microbial risk management in food processes : 2nd Workshop arranged by SAFOODNET - Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries : Lyngby, Denmark, October 13-15, 2008
20.
Pigments in Food - a Challenge to Life Sciences : 4th International Congress on Pigments in Food : Oct 9-12, 2006, Stuttgart-Hohenheim, Germany
21.
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
22.
9th Baltic Conference on Food Science and Technology "Food for Consumer Well-Being" : FOODBALT 2014 : Jelgava, Latvia, 8-9 May 2014
23.
Agricultural and Food Science
24.
British food journal
25.
Case studies in food safety and environmental health
26.
Eesti toiduainetetööstus = Estonian food industry
27.
First European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book
28.
Food & Nutrition Research
29.
Food and nutrition = Toit ja toitumine
30.
Food biotechnology
31.
Food chemistry
32.
Food microbiology
33.
Food quality and preference
34.
Food research international
35.
FoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts
36.
Frontiers in Sustainable Food Systems
37.
International Conference on Metrology of Environmental, Food and Nutrional Measurements : 9.-12.09.2008, Budapest, Hungary
38.
International journal of food microbiology
39.
International journal of food science & technology
40.
International Journal of Food Sciences and Nutrition
41.
International journal of sociology of agriculture and food
42.
Journal of agricultural and food chemistry
43.
Journal of aquatic food product technology
44.
Journal of food physics
45.
Journal of food protection
46.
Journal of food safety
47.
Journal of food science education
48.
Journal of Food Stability
49.
LWT - food science and technology
50.
NMFST 2000 : Nutritionists Meet Food Scientists and Technologists : 12-14 April 2000, Portugal : abstract book
51.
Pigments in Food - Chemical, Biological and Technological Aspects
52.
Pigments in food, more than colours
53.
Procedia food science
54.
Risk assessment of microbial problems and preventative actions in food industry
55.
Routledge handbook of food as a commons
56.
Trends in food science & technology
57.
World Congress on Food Hygiene, August 24-29, 1997, The Hague, Netherlands : proceedings
58.
XIth International Conference of Food Physicists : Plovdiv, Bulgaria, 10-12 June, 2014
59.
22nd International ICFMH Symposium Food Micro2010 : Copenhagen, 30th August-3rd September : abstract book
60.
2nd Baltic Conference on Food Science and Technology : FOODBALT-2007 : Kaunas, June 13-14, 2007
61.
4th Baltic Conference on Food Science and Technology : Foodbalt-2009 : Kaunas, May 12-12
62.
5th Pigments in Food Congress - for Quality and Health
63.
7th International Conference of Food Physicist : Senta, [Serbia & Montenegro], 30th June - 1st July 2006
64.
8th International Conference of Food Physics : Bulgaria, Plovdiv, September 24-27, 2008 : book of abstracts
võtmesõna
47
1.
food fermentation
2.
food losses and food waste
3.
alcoholic fermentation
4.
dark fermentation
5.
fedbatch fermentation
6.
fermentation
7.
fermentation rate
8.
hydrogel microbial fermentation
9.
solid-state fermentation
10.
autoservice center
11.
center-tapped coupled inductor
12.
data center
13.
daycare center
14.
security operation center
15.
shared service center
16.
shared service center (SSC)
17.
agriculture/food products
18.
agri-food waste
19.
agroindustrial food wastes
20.
benthic food web
21.
fermented food
22.
food
23.
food consumption
24.
food additives
25.
food analysis
26.
food and beverage industry
27.
food ethics
28.
food habits
29.
food industry
30.
food industry waste
31.
food packaging
32.
food products
33.
food quality
34.
food safety
35.
food spoilage
36.
food supplement
37.
food system
38.
food technology
39.
food webs
40.
functional food
41.
IoT driven food and agriculture
42.
nexus water-energy-food
43.
non-preventable food waste
44.
nutrition and food safety
45.
preventable food waste
46.
probiotic dog food
47.
quality food labels
kirjastus/väljaandja
24
1.
Center of Food and Fermentation Technologies
2.
Faculty of Food Technology, Department of Cereal Processing Technologies
3.
Aalborg University. Center of International Studies
4.
Center for Oil Shale Technology and Research
5.
Center of Marine Research
6.
Entrepreneurship and Sustainability Center
7.
EROPA Local Government Center
8.
Formatex Research Center
9.
IEEE Operations Center
10.
Jean Monnet Center of Excellence of the University of Lisbon
11.
Latvian Technological Center
12.
Mikroelektronik Centret and Research Center COM, The Technical University of Denmark
13.
National Center for Atmospheric Research
14.
Oil Shale Competence Center
15.
Philosophy Documentation Center
16.
Praxis Center for Policy Studies
17.
Scielo : SRTV/N Edificio Brasília Radio Center
18.
The Minda de Gunzburg Center for European Studies at Harvard University
19.
The Moscow State Mining University Publishing Center
20.
World Trade Center
21.
"Milos Conference Center - George Eliopoulos"
22.
Hellenic Association of Food Technologists
23.
Institute of Sciences of Food Production-National Research Council (ISPA-CNR)
24.
oundation Food Micro'99
seeria-sari
15
1.
Scientific papers / University of Latvia Technologies ; Volume 757, Computer science and information technologies
2.
Banach Center Publications ; Vol. 93
3.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 10
4.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 11
5.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 12
6.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 15
7.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 16
8.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 17
9.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut ; 18
10.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut, ISSN 1406-2712 ; 13
11.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut, ISSN 1406-2712 ; 14
12.
Food and nutrition = Toit ja toitumine / Tallinna Tehnikaülikool, toiduainete instituut, ISSN 1406-2712 ; 9
13.
Food and nutrition = Toit ja toitumine ; 14
14.
Food and nutrition = toit ja toitumine ; 17
15.
WHO food additives series; 37
märksõna
7
1.
Baltic Monitoring and Forecasting Center (BALMFC)
2.
FinEst Center for Smart Cities
3.
The Center for European Integration Studies
4.
UNDP Urban Learning Center
5.
Bolt Food
6.
Food Angels Eesti, OÜ
7.
The European Federation of Food Science and Technology (EFFoST)