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Page 1
Characterisation of chemical, microbial and sensory profiles of commercial kombuchas.
Int J Food Microbiol. 2022 Jul 16;373:109715. doi: 10.1016/j.ijfoodmicro.2022.109715. Epub 2022 May 7.
Int J Food Microbiol. 2022.
PMID: 35567890
Free article.
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.
Jakobson K, Kaleda A, Adra K, Tammik ML, Vaikma H, Kriščiunaite T, Vilu R.
Jakobson K, et al. Among authors: vaikma h.
Foods. 2023 Jul 24;12(14):2805. doi: 10.3390/foods12142805.
Foods. 2023.
PMID: 37509897
Free PMC article.
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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins.
De Angelis D, Kaleda A, Pasqualone A, Vaikma H, Tamm M, Tammik ML, Squeo G, Summo C.
De Angelis D, et al. Among authors: vaikma h.
Foods. 2020 Nov 27;9(12):1754. doi: 10.3390/foods9121754.
Foods. 2020.
PMID: 33260878
Free PMC article.
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Starter culture growth dynamics and sensory properties of fermented oat drink.
Kütt ML, Orgusaar K, Stulova I, Priidik R, Pismennõi D, Vaikma H, Kallastu A, Zhogoleva A, Morell I, Kriščiunaite T.
Kütt ML, et al. Among authors: vaikma h.
Heliyon. 2023 Apr 25;9(5):e15627. doi: 10.1016/j.heliyon.2023.e15627. eCollection 2023 May.
Heliyon. 2023.
PMID: 37180934
Free PMC article.
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