Search Results - Part, Natalja

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  1. 1
    Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

    Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs by Kaleda, Aleksei, Talvistu, Karel, Tamm, Martti, Viirma, Maret, Rosend, Julia, Tanilas, Kristel, Kriisa, Marie, Part, Natalja, Tammik, Mari-Liis

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  2. 2
    Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

    Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives by Part, Natalja, Kazantseva, Jekaterina, Rosenvald, Sirli, Kallastu, Aili, Vaikma, Helen, Kriščiunaite, Tiina, Pismennõi, Dmitri, Viiard, Ene

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  3. 3
    Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

    Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis by Taivosalo, Anastassia, Kriščiunaite, Tiina, Stulova, Irina, Part, Natalja, Rosend, Julia, Sõrmus, Aavo, Vilu, Raivo

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  4. 4
    Stachylines A−D from the Sponge-Derived Fungus Stachylidium sp

    Stachylines A−D from the Sponge-Derived Fungus Stachylidium sp by Almeida, Celso, Part, Natalja, Bouhired, Sarah, Kehraus, Stefan, König, Gabriele M

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