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Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides.
Foods. 2020 Jul 23;9(8):979. doi: 10.3390/foods9080979.
Foods. 2020.
PMID: 32718013
Free PMC article.
Development and Optimisation of HILIC-LC-MS Method for Determination of Carbohydrates in Fermentation Samples.
Pismennõi D, Kiritsenko V, Marhivka J, Kütt ML, Vilu R.
Pismennõi D, et al.
Molecules. 2021 Jun 16;26(12):3669. doi: 10.3390/molecules26123669.
Molecules. 2021.
PMID: 34208735
Free PMC article.
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The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry.
Pismennõi D, Kattel A, Belouah I, Nahku R, Vilu R, Kobrin EG.
Pismennõi D, et al.
Microorganisms. 2023 Aug 23;11(9):2134. doi: 10.3390/microorganisms11092134.
Microorganisms. 2023.
PMID: 37763978
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: pismennoi d.
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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Quantitative Analysis of Oat (Avena sativa L.) and Pea (Pisum sativum L.) Saponins in Plant-Based Food Products by Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry.
Bljahhina A, Pismennõi D, Kriščiunaite T, Kuhtinskaja M, Kobrin EG.
Bljahhina A, et al. Among authors: pismennoi d.
Foods. 2023 Feb 26;12(5):991. doi: 10.3390/foods12050991.
Foods. 2023.
PMID: 36900507
Free PMC article.
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