Evaluation of the microbial community in industrial rye sourdough upon continuous back–slopping propagation revealed Lactobacillus helveticus as the dominant species von Viiard, E., Mihhalevski, A., Rühka, T., Paalme, T., Sarand, I.

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Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry von Mihhalevski, A, Sarand, I, Viiard, E, Salumets, A, Paalme, T

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Quality of triticale cultivars suitable for growing and bread-making in northern conditions von Tohver, M, Kann, A, Täht, R, Mihhalevski, A, Hakman, J

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Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry: Rye sourdough LAB characterization by microcalorimetry von Mihhalevski, A., Sarand, I., Viiard, E., Salumets, A., Paalme, T.

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Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction von Kaseleht, Kristel, Paalme, Toomas, Mihhalevski, Anna, Sarand, Inga

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Structural Changes of Starch during Baking and Staling of Rye Bread von Mihhalevski, Anna, Heinmaa, Ivo, Traksmaa, Rainer, Pehk, Tõnis, Mere, Arvo, Paalme, Toomas

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Stability of B-complex vitamins and dietary fiber during rye sourdough bread production von Mihhalevski, Anna, Nisamedtinov, Ildar, Hälvin, Kristel, Ošeka, Aleksandra, Paalme, Toomas

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Correction to Structural Changes of Starch during Baking and Staling of Rye Bread von Mihhalevski, Anna, Heinmaa, Ivo, Traksmaa, Rainer, Pehk, Tõnis, Mere, Arvo, Paalme, Toomas

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