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artikkel kogumikus

Antifungal potential of lactic acid bacteria against Aspergillus niger strain isolated from rye bread [Online resource]Kontram, Kärt; Viiard, Ene; Surženko, Marianna; Sarand, IngaTartu Ülikooli ASTRA projekt PER ASPERA : Funktsionaalsed materjalid ja tehnoloogiad : [7-8 märts 2017, Tartu : teesid]2017 / [1] p http://fmtdk.ut.ee/teesid/

artikkel kogumikus

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artikkel ajakirjas

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

artikkel ajakirjas

3

artikkel kogumikus

Consumption of multi-fiber enriched yogurt increased the levels of Catenibacterium mitsuokai and Parabacteroides distasonisJaagura, Madis; Part, Natalja; Adamberg, Kaarel; Kazantseva, Jekaterina; Viiard, EnePharmadvances2022 / p. 59 http://www.pharmadvances.com/wp-content/uploads/2022/01/Posters.pdf

artikkel kogumikus

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dissertatsioon

Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamiselViiard, Ene2014

dissertatsioon

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artikkel kogumikus

Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperaturesViiard, Ene; Bessmeltseva, Marjanna; Paalme, Toomas; Sarand, IngaFoodMicro 2012 - Global Issues in Food Microbiology : 3-7 September 2012, Istanbul : book of abstracts2012

artikkel kogumikus

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artikkel kogumikus

Evaluating the effect of different fibers on a simplified gut microbiotaAro, Valter; Kattel, Anna; Nahku, Ranno; Viiard, Ene; Vilu, Raivo14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 19 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf

artikkel kogumikus

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artikkel ajakirjas

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

artikkel ajakirjas

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artikkel ajakirjas

Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagationBessmeltseva, Marjanna; Viiard, Ene; Simm, Jaak; Paalme, Toomas; Sarand, IngaPLoS ONE2014 / p. 1-12 : ill

artikkel ajakirjas

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artikkel kogumikus

Fermentation of non-dairy milks by commercial starter cultures : microcalorimetric approachStulova, Irina; Orgusaar, Kaisa; Part, Natalja; Viiard, Ene; Vilu, Raivo5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 220 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf

artikkel kogumikus

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artikkel kogumikus

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

artikkel kogumikus

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artikkel ajakirjas

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

artikkel ajakirjas

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artikkel kogumikus

Isothermal microcalorimetry as an innovative in vitro approach for assessing the effect of food fibres on human gut microbiomePart, Natalja; Viiard, Ene; Jaagura, Madis; Adamberg, Signe; Adamberg, Kaarel5th Central and Eastern European Conference on Thermal Analysis and Calorimetry & 14th Mediterranean Conference on Calorimetry and Thermal Analysis , 27-30 August 2019, Roma, Italy: CEEC-TAC5 & Medicta2019 : book of abstracts2019 / p. 221 http://www.ceec-tac.org/download.php?f=../download/BoA%20CEEC-TAC5%20Medicta2019.pdf

artikkel kogumikus

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artikkel ajakirjas

Low-carbohydrate high-fat weight reduction diet induces changes in human gut microbiotaJaagura, Madis; Viiard, Ene; Karu-Lavits, Kärtin; Adamberg, KaarelMicrobiologyOpen2021 / art. e1194 https://doi.org/10.1002/mbo3.1194

artikkel ajakirjas

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artikkel ajakirjas

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

artikkel ajakirjas

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raamat

Mina, superorganism : lugu bakterite ja inimese kooselust : näituse kataloog = Я, суперорганизм! : история о сожительстве бактерии и человека : каталог выставки = Me, superorganism! : tale about the untold story of bacteria : exhibition catalogue2019 https://www.ester.ee/record=b5255688*est

raamat

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artikkel kogumikus

Multilevel control of GSH accumulation in mutant and wild-type Strains of S. cerevisiae under conditions of smooth cysteine additionNisamedtinov, Ildar; Orumets, Kerti; Kevvai, Kaspar; Viiard, Ene; Sarand, Inga; Paalme, ToomasIBIC 2010 : 2nd International Conference on Industrial Biotechnology : April 11-14, 2010, Padua, Italy2010 / p. 91-96

artikkel kogumikus

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artikkel kogumikus

Population dynamics of lactic acid bacteria in industrial rye sourdough and the characterization of dominating speciesViiard, Ene; Mihhalevski, Anna; Paalme, Toomas; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 121-122

artikkel kogumikus

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artikkel kogumikus

Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdoughBessmeltseva, Marjanna; Viiard, Ene; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 91-92

artikkel kogumikus

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artikkel kogumikus

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

artikkel kogumikus

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artikkel ajakirjas

Yogurt enriched with fibers and probiotic bacteria increased the abundance of bifidobacterium animalis subsp. Lactis bb12 in human gut microbiomeViiard, Ene; Jaagura, Madis; Part, Natalja; Kazantseva, Jekaterina; Adamberg, KaarelPharmadvances2022 / p. 19-20 http://doi.org/10.36118/pharmadvances.2022.23

artikkel ajakirjas

Viiard, Ene (autor)

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