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Page 1
Starter culture growth dynamics and sensory properties of fermented oat drink.
Heliyon. 2023 Apr 25;9(5):e15627. doi: 10.1016/j.heliyon.2023.e15627. eCollection 2023 May.
Heliyon. 2023.
PMID: 37180934
Free PMC article.
Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis.
Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R.
Taivosalo A, et al. Among authors: stulova i.
Foods. 2019 May 15;8(5):165. doi: 10.3390/foods8050165.
Foods. 2019.
PMID: 31096639
Free PMC article.
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Front-Face Fluorimeter for the Determination of Cutting Time of Cheese Curd.
Lazouskaya M, Stulova I, Sõrmus A, Scheler O, Tiisma K, Vinter T, Loov R, Tamm M.
Lazouskaya M, et al. Among authors: stulova i.
Foods. 2021 Mar 10;10(3):576. doi: 10.3390/foods10030576.
Foods. 2021.
PMID: 33801857
Free PMC article.
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Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk.
Stulova I, Kabanova N, Kriščiunaite T, Adamberg K, Laht TM, Vilu R.
Stulova I, et al.
Front Microbiol. 2015 Feb 10;6:79. doi: 10.3389/fmicb.2015.00079. eCollection 2015.
Front Microbiol. 2015.
PMID: 25713570
Free PMC article.
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Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening states.
Orav A, Stulova I, Kailas T, Müürisepp M.
Orav A, et al. Among authors: stulova i.
J Agric Food Chem. 2004 May 5;52(9):2582-6. doi: 10.1021/jf030635s.
J Agric Food Chem. 2004.
PMID: 15113161
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