• 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
• 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/
• Bacillus cereus - the mother or the sister of Bacillus thuringiensisKolsto, B.; Carlson, C.R.; Hegna, I.K.; Sarand, Inga; Gronstad, A.Proceedings of the First Nordic Workshop on Bac.thuringiensis/Bac.cereus, Oslo, April 19941994
• Biodegradation of m-toluate by pine rhizosphere associated microorganismsSarand, Inga; Timonen, S.; Koivula, T.; Sen, R.; Romantschuk, M.UIB-GBF-CSIC-TUB Symposium "Biodegradation of Organic Pollutants", Mallorca, Spain, June 29 - July 3, 19961996
• Biodegradation of m-toluate by pine, mycorrhizal fungus and associated bacteriaSarand, Inga; Koivula, Teija; Timonen, Sari; Sen, Robin; Romantschuk, MartinEMS 96 teaduskonverents, 6.-7. juuni 1996, Tallinn = EMS 96 Scientific Conference, 6-7 June 1996, Tallinn1996 / [1] p
• Bioremediation in the mycorrhizosphere : characterization of mycorrhizal fungi and their associated biodegradative fluorescent PseudomonadsSarand, Inga; Timonen, S.; Sen, R.; Yrjald, K.; Rajamäki, M.; Koivula, T.; Haahtela, K.; Romantschuk, M.Proc. 2nd Finnish Conf. Environmental Sciences, Helsinki, Nov. 16-18, 19951995 / p. 225-228
• Bioremediation in the mycorrhizosphere : characterization of mycorrhizal fungi and their associated biodegradative fluorescent PseudomonasSarand, Inga; Timonen, S.; Sen, R.; Yrjald, K.; Haahtela, K.; Romantschuk, M.7th Intern. Symp. on Microbial Ecology, Santos, Brazil, 27 Aug.-01 Sept., 19951995
• Bioremediation in the mycorrhizosphere of pineRomantschuk, Martin; Koivula, Teija; Koskiahde, I.; Peltola, R.; Sarand, Inga; Timonen, S.; Yrjälä, Kim; Haahtela, K.; Sen, R.Research Workshop on Environmental Biotechnology, Granada, Spain, Nov. 18-21, 19961996
• Bioremediation of petroleum derived hydrocarbons in the plant mycorrhizosphereSen, R.; Sarand, Inga; Timonen, S.; Rajamäki, M.; Peltola, R.; Nurmiaho-Lassila, E.-L.; Koivula, T.; Haahtela, K.; Romantschuk, M.1st International Conference on Mycorrhizae, California, USA, Aug. 4-9, 19961996
• Bioremediation of petroleum waste products : a concerted effort of plants, mycorrhizal fungi and their associated bacteriaTimonen, S.; Sarand, Inga; Rajamäki, M.; Koivula, T.; Peltola, R.; Nurmiaho-Lassila, E.-L.; Haahtela, K.; Romantschuk, M.; Sen, R.5th Meeting of Finnish Plant Scientists, Kuopio, Finland, May 23-24, 19961996 / p. 135-136
• Comparative analysis of Helicobacter pylori strains isolated from Estonia in 2020-2022Truu, Laura; Roots, Kaisa; Suurmaa, K.; Rüütmann, A.; Sarand, Inga; Spuul, PirjoEHMSG – 36th International Workshop on Helicobacter & Microbiota in Inflammation & Cancer : abstract book2023 / p. 131 https://doi.org/10.26355/mhd_20239_857
• 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
• Concepts and criteria defining emerging microbiome applicationsKostic, Tanja; Schloter, Michael; Arruda, Paulo; Berg, Gabriele; Charles, Trevor C.; Cotter, Paul D.; Kiran, George Seghal; Lange, Lene; Maguin, Emmanuelle; Meisner, Annelein; van Overbeek, Leo; Sanz, Yolanda; Sarand, Inga; Selvin, Joseph; Tsakalidou, Effie; Smidt, Hauke; Wagner, Martin; Sessitsch, AngelaMicrobial biotechnology2024 / art. e14550 https://doi.org/10.1111/1751-7915.14550
• Development of microbiome biobanks – challenges and opportunitiesRyan, M.J.; Schloter, M.; Berg, G.; Kostic, T.; Sarand, IngaTrends in microbiology2021 / p. 89-92 https://doi.org/10.1016/j.tim.2020.06.009 https://www.scopus.com/sourceid/20862 https://www.scopus.com/record/display.uri?eid=2-s2.0-85090117385&origin=inward&txGid=dbfba4aad275966b18441779b1f0fe12 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=TRENDS%20MICROBIOL&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000614460800002
• 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 and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parametersViiard, Ene; Bessmeltseva, Marianna; Simm, Jaak; Talve, Tiina; Aaspõllu, Anu; Paalme, Toomas; Sarand, IngaPLoS ONE2016 / art. e0148325 https://doi.org/10.1371/journal.pone.0148325 https://www.scopus.com/sourceid/10600153309 https://www.scopus.com/record/display.uri?eid=2-s2.0-84959248787&origin=resultslist&sort=plf-f&src=s&sid=4202698309a71b195882010a6331aa3a&sot=b&sdt=b&s=TITLE%28%22Diversity+and+stability+of+lactic+acid+bacteria+in+rye+sourdoughs+of+four+bakeries+with+different+propagation+parameters%22%29&sl=129&sessionSearchId=4202698309a71b195882010a6331aa3a&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2016 https://www.webofscience.com/wos/woscc/full-record/WOS:000369554000067
• 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
• Effect of inoculation of a TOL plasmid containing mycorrhizosphere bacterium on development of Scots pine seedlings, their mycorrhizosphere and the microbial flora in m-toluate-amended soilSarand, Inga; Haario, Heikki; Ergensen, K.; Romantschuk, M.FEMS microbiology ecology2000 / p. 127-141
• Erratum: Microbiome definition re-visited: old concepts and new challenges (Microbiome (2020) 8 (103) DOI: 10.1186/s40168-020-00875-0)Berg, Gabriele; Rybakova, Daria; Fischer, Doreen; Cernava, Tomislav; Vergès, Marie-Christine Champomier; Charles, Trevor C.; Chen, Xiaoyulong; Cocolin, Luca; Eversole, Kellye; Sarand, IngaMicrobiome2020 / art. 119, 1 p. https://doi.org/10.1186/s40168-020-00905-x https://www.scopus.com/sourceid/21100401152 https://www.scopus.com/record/display.uri?eid=2-s2.0-85089769734&origin=inward&txGid=c9d5e85949aa148ca4949d4774c1d919 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=MICROBIOME&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000567186800001
• 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
• 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 https://doi.org/10.1111/jam.12045 https://www.scopus.com/sourceid/20217 https://www.scopus.com/record/display.uri?eid=2-s2.0-84872394688&origin=resultslist&sort=plf-f&src=s&sot=b&sdt=b&s=DOI%2810.1111%2Fjam.12045%29&sessionSearchId=3efd88b0ac0a1eb956a8fd84ce122338&relpos=0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=J%20APPL%20MICROBIOL&year=2013 https://www.webofscience.com/wos/woscc/full-record/WOS:000313723800012
• 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 https://doi.org/10.1371/journal.pone.0095449 https://www.scopus.com/sourceid/10600153309 https://www.scopus.com/record/display.uri?eid=2-s2.0-84899695744&origin=inward&txGid=f351de38d78fd3443f7040914e0ee1ec https://jcr.clarivate.com/jcr-jp/journal-profile?journal=PLOS%20ONE&year=2014 https://www.webofscience.com/wos/woscc/full-record/WOS:000335226500103
• 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
• Helicobacter pylori and the possible probiotic Lactobacillus salivarius co-exist in Estonian gastric biopsy sampleRoots, Kaisa; Kasak, Lagle; Suurmaa, Külliki; Sarand, Inga; Spuul, PirjoHelicobacter2020 https://www.x-mol.com/paper/1304864948814581760 https://onlinelibrary.wiley.com/journal/15235378?tabActivePane= https://doi.org/10.1111/hel.12745
• 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
• In situ transfer of the TOL plasmid pWWO : Km into the indigenous microbial population of Scots pine myccorrhizosphereSarand, Inga; Romatschuk, M.VI International Congress on Pseudomonas : Molecular Biology and Biotechnology, Madrid, Spain, 4-8 Sept., 1997 : abstracts book1997 / p. 162
• Maitsekas toiduteadus pikendab Eesti rahvusroa eluiganovaator.err.ee2023 https://novaator.err.ee/1608847558/maitsekas-toiduteadus-pikendab-eesti-rahvusroa-eluiga
• Means to improve the effect of in situ bioremediation of contaminated soil : an overview of novel approachesRomantschuk, Martin L.; Sarand, Inga; Petänen, Tiina; Peltola, Rainer J.; Jonsson-Vihanne, M.; Koivula, Teija; Yrjälä, Kim; Haahtela, Kielo K.Environmental pollution2000 / p. 179-185 https://pubmed.ncbi.nlm.nih.gov/15092994/
• Metabolic changes underlying the higher accumulation of glutathione in Saccharomyces cerevisiae mutantsNisamedtinov, Ildar; Kevvai, Kaspar; Orumets, Kerti; Arike, Liisa; Sarand, Inga; Korhola, Matti; Paalme, ToomasApplied microbiology and biotechnology2011 / 4, p. 1029-1037 : ill https://pubmed.ncbi.nlm.nih.gov/21052993/
• Metabolic changes underlying the higher accumulation of glutathione in saccharomyces cerevisiae mutantsOrumets, Kerti; Nisamedtinov, Ildar; Kevvai, Kaspar; Arike, Liisa; Sarand, Inga; Korhola, Matti; Paalme, ToomasFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 112 https://pubmed.ncbi.nlm.nih.gov/21052993/
• Metadata harmonization-standards are the key for a better usage of omics data for integrative microbiome analysisCernava, Tomislav; Rybakova, Daria; Buscot, Francois; Clavel, Thomas; McHardy, Alice Carolyn; Meyer, Fernando; Meyer, Folker; Overmann, Jörg; Stecher, Bärbel; Sarand, IngaEnvironmental Microbiome2022 / art. 33 https://doi.org/10.1186/s40793-022-00425-1
• Microbial biofilms and catabolic plasmid harbouring degradative fluorescent pseudomonas in Scots pine mycorrhizospheres developed on petroleum contaminated soilSarand, Inga; Timonen, S.FEMS microbiology ecology1998 / p. 115-126
• Microbiome definition re-visited: old concepts and new challengesBerg, Gabriele; Rybakova, Daria; Fischer, Doreen; Sarand, IngaMicrobiome2020 / art. 103, 22 p. : ill https://doi.org/10.1186/s40168-020-00875-0 https://www.scopus.com/sourceid/21100401152 https://www.scopus.com/record/display.uri?eid=2-s2.0-85087389213&origin=inward&txGid=00730d155f4896474a8896ba6ecf5363 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=MICROBIOME&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000549833100003
• Microbiome interconnectedness throughout environments with major consequences for healthy people and a healthy planetSessitsch, Angela; Wakelin, Steve; Schloter, Michael; Maguin, Emmanuelle; Cernava, Tomislav; Champomier-Verges, Marie-Christine; Charles, Trevor C.; Cotter, Paul D.; Ferrocino, Ilario; Kriaa, Aicha; Lebre, Pedro; Cowan, Don; Lange, Lene; Kiran, Seghal; Markiewicz, Lidia; Meisner, Annelein; Olivares, Marta; Sarand, Inga; Schelkle, Bettina; Selvin, Joseph; Smidt, Hauke; van Overbeek, Leo; Berg, Gabriele; Cocolin, Luca; Sanz, Yolanda; Fernandes, Wilson Lemos; Liu, S. J.; Ryan, Matthew; Singh, Brajesh; Kostic, TanjaMicrobiology and molecular biology reviews2023 https://doi.org/10.1128/mmbr.00212-22 https://www.scopus.com/sourceid/20278 https://www.scopus.com/record/display.uri?eid=2-s2.0-85169885272&origin=inward&txGid=c90d444169c4aa77aef02866139cf608 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=MICROBIOL%20MOL%20BIOL%20R&year=2023 https://www.webofscience.com/wos/woscc/full-record/WOS:001017068600001
• Microbiome-based solutions to address new and existing threats to food security, nutrition, health and agrifood systems' sustainabilityCallens, Karel; Fontaine, Fanette; Sanz, Yolanda; Bogdanski, Anne; D‘Hondt, Kathleen; Lange, Lene; Smidt, Hauke; Overbeek, Leo S. van; Kostic, Tanja; Sarand, IngaFrontiers in Sustainable Food Systems2022 / art. 1047765 https://doi.org/10.3389/fsufs.2022.1047765 https://www.scopus.com/sourceid/21100941001 https://www.scopus.com/record/display.uri?eid=2-s2.0-85144571558&origin=inward&txGid=5513a712747845d1018d93f279075f1b https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FRONT%20SUSTAIN%20FOOD%20S&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000901490400001
• 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 https://www.aidic.it/cet/10/20/016.pdf
• The need for an integrated multi-OMICs approach in microbiome science in the food systemFerrocino, Ilario; Rantsiou, Kalliopi; McClure, Ryan; Kostic, Tanja; Correa de Souza, Rafael Soares; Lange, Lene; FitzGerald, Jamie; Kriaa, Aicha; Sarand, IngaComprehensive Reviews in Food Science and Food Safety2023 / p. 1082-1103 https://doi.org/10.1111/1541-4337.13103
• Novel Ligilactobacillus salivarius strains as potential probiotics in Helicobacter pylori eradicationRoots, Kaisa; Ventsel, Lilian; Kanistik, I.; Sarand, Inga; Suurmaa, Külliki; Spuul, PirjoEHMSG – 37th International Workshop on Helicobacter & Microbiota in Inflammation & Cancer, Porto, Portugal, September 12-14, 2024 : abstract book2024 / p. 113 https://doi.org/10.26355/mhd_20249_1023
• Occurrence of potentially pathogenic bacteria in biofilm on bakery industry equipmentLutter, Liis; Kuzina, Aljona; Jõudu, Ivi; Sarand, Inga; Andreson, Helene14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts2021 / p. 40 https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
• Omega-3 fatty acid and B12 vitamin content in Baltic algaeLuhila, Õnnela; Paalme, Tiina; Tanilas, Kristel; Sarand, IngaAlgal Research2022 / Art. 102860 https://doi.org/10.1016/j.algal.2022.102860 https://www.scopus.com/sourceid/21100201089 https://www.scopus.com/record/display.uri?eid=2-s2.0-85138658456&origin=resultslist&sort=plf-f&src=s&sid=f79e2dde2f7dfb603ee6882fee8af6a0&sot=b&sdt=b&s=DOI%2810.1016%2Fj.algal.2022.102860%29&sl=27&sessionSearchId=f79e2dde2f7dfb603ee6882fee8af6a0 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=ALGAL%20RES&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000864654500003
• PCR–based fingerprinting and identification of contaminative fungi isolated from rye breadsSurženko, Marianna; Kontram, Kärt; Sarand, IngaAgronomy research2017 / p. 288-297 : ill https://agronomy.emu.ee/wp-content/uploads/2017/03/Vol15Nr1_Surzenko.pdf#abstract-5072 https://www.scopus.com/sourceid/21100201050 https://www.scopus.com/record/display.uri?eid=2-s2.0-85019607565&origin=inward&txGid=05f5e266511f47b713827d0cce4f1db2
• 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
• 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
• Role of DmpR-mediated regulatory circuit in bacteria biodegradation rates and survival in methylphenol amended soilsSarand, Inga; Skärfstad, E.; Forsman, M.; Romantschuk, M.; Shingler, V.Applied and environmental microbiology2001 / 1, p. 162-171 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC92538/
• Role of regulatory circuits of Pseudomonas CF600 in (methyl)phenol biodegradation rates and survival in soilSarand, Inga; Romantschuk, M.; Shingler, V.Pseudomonas'99 : Biotechnology and Pathogenesis : September 1-5, 1999, Maui, Hawaii1999
• Rye sourdough bread, fermentation and stabilityPaalme, Toomas; Sarand, Inga; Mihhalevski, AnnaFirst European Food Congress : 4-19 Nov.2008, Ljubljana, Slovenia : abstract book2008 / p. Q026
• 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 https://www.ester.ee/record=b4677260*est
• Study on volatile compound production by individual lactic acid bacteria in dough using multiple headspace extractionKaseleht, Kristel; Paalme, Toomas; Mihhalevski, Anna; Sarand, IngaFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 97
• Survival of cheese bacteria in a gastrointestinal tract simulatorSumeri, Ingrid; Adamberg, Signe; Uusna, Riin; Sarand, Inga; Paalme, ToomasInternational dairy journal2012 / p. 36-41 : ill https://www.sciencedirect.com/science/article/pii/S095869461200026X
• Survival of lactic acid bacteria in Estonian and Finnish open texture cheeses during gastrointestinal tract simulator (GITS) transitSumeri, Ingrid; Uusna, Riin; Adamberg, Signe; Sarand, Inga; Paalme, ToomasFood and nutrition = Toit ja toitumine. XVII : book of abstracts : the 5th Baltic Conference on Food Science and Technology : Foodbalt-20102010 / p. 115
• TalTech ja Stockmann tutvustasid innovaatilist toidukarpide puhastamise seadet ViolettaMente et Manu2021 / lk. 10 : fot https://dea.digar.ee/cgi-bin/dea?a=d&d=AKmenteetmanu202102&e=-------et-25--1--txt-txIN%7ctxTI%7ctxAU%7ctxTA------------- https://www.ester.ee/record=b1242496*est
• The effect of UV-C radiation on the durability of 3D printed plastic parts in disinfectant devicesTähemaa, Toivo; Sarkans, Martinš; Sarand, Inga; Pohlak, Meelis; Niidas, Aadu; Saarna, MartIOP conference series : materials science and engineering2021 / art. 012046, 6 p. : ill https://doi.org/10.1088/1757-899X/1140/1/012046
• The growth kinetics of Pseudomonas Putida on benzoate utilizing ortho- or meta-pathwaysSarand, Inga; Paalme, Toomas; Vilu, RaivoKinetics, dynamics and physiology of microbial growth : [... held at the Gottlieb-Duttweiler Institute in Rüschlikon (Zürich), Switzerland, from October 17-20, 1992]1993 / p. 69
• The use of plant root systems in bioremediationLindström, K.; Sarand, IngaSaastunen maaperän ja pohjaveden puhdistus biologisin keinon : II ympäristösymposio, Helsinki 27.-29.08.19981998 / s. 10
• TOL plasmid : stability, transfer and activity in bacteria from soil and mycorrhizosphereSarand, Inga2000 https://researchportal.tuni.fi/en/activities/v%C3%A4it%C3%B6skirjan-esitarkastaja-sarand-i-tol-plasmid-stability-transfe
• Tolerance and biodegradation of m-toluate by Scots pine, a mycorrhizal fungus and fluorescent pseudomonads individually and under associative conditionsSarand, Inga; Timonen, T.; Koivula, R.; Peltola, R.; Haahtela, K.; Sen, R.; Romantschuk, M.Journal of applied microbiology1999 / p. 817-826
• 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
• Иммобилизация микроорганизмов для деградации ксенобиотиковKoroljova, Jelena; Holstinina, Natalja; Sarand, IngaTallinna Tehnikaülikooli Toimetised1990 / lk. 70-78: ill