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

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

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

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

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