Peptide Mapping with LC-HRMS and In Silico Tools for Evaluation of Potential Allergenicity of Commercially Available Whey Protein Hydrolysates by Taivosalo, Anastassia, Stulova, Irina, Kütt, Mary-Liis, Kriščiunaite, Tiina, Lints, Taivo, Gimaeva, Tatjana, Tamm, Martti

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Starter culture growth dynamics and sensory properties of fermented oat drink by Kütt, Mary-Liis, Orgusaar, Kaisa, Stulova, Irina, Priidik, Reimo, Pismennõi, Dmitri, Vaikma, Helen, Kallastu, Aili, Zhogoleva, Aleksandra, Morell, Indrek, Kriščiunaite, Tiina

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Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd by Lazouskaya, Maryna, Stulova, Irina, Sõrmus, Aavo, Scheler, Ott, Tiisma, Kalle, Vinter, Toomas, Loov, Roman, Tamm, Martti

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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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Effect of Storage on the Essential Oil Composition of Piper nigrum L. Fruits of Different Ripening States by Orav, Anne, Stulova, Irina, Kailas, Tiiu, Müürisepp, Mati

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Composition and renneting properties of raw bulk milk in Estonia by Kriščiunaite, Tiina, Stulova, Irina, Taivosalo, Anastassia, Laht, Tiiu-Maie, Vilu, Raivo

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Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk by Stulova, Irina, Kabanova, Natalja, Kriščiunaite, Tiina, Adamberg, Kaarel, Laht, Tiiu-Maie, Vilu, Raivo

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Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder by Stulova, Irina, Kabanova, Natalja, Kriščiunaite, Tiina, Taivosalo, Anastassia, Laht, Tiiu-Maie, Vilu, Raivo

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The effect of hydrogen peroxide on the growth of thermophilic lactic starter and acid gelation of UHT milk by Kriščiunaite, Tiina, Stulova, Irina, Kabanova, Natalja, Laht, Tiiu-Maie, Vilu, Raivo

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