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Low‐carbohydrate high‐fat weight reduction diet induces changes in human gut microbiota von Jaagura, Madis, Viiard, Ene, Karu‐Lavits, Kätrin, Adamberg, Kaarel

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Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters von Viiard, Ene, Bessmeltseva, Marianna, Simm, Jaak, Talve, Tiina, Aaspõllu, Anu, Paalme, Toomas, Sarand, Inga

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Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives von Part, Natalja, Kazantseva, Jekaterina, Rosenvald, Sirli, Kallastu, Aili, Vaikma, Helen, Kriščiunaite, Tiina, Pismennõi, Dmitri, Viiard, Ene

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Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient von Naibaho, Joncer, Korzeniowska, Małgorzata, Wojdyło, Aneta, Figiel, Adam, Yang, Baoru, Laaksonen, Oskar, Foste, Maike, Vilu, Raivo, Viiard, Ene

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Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters: e0148325 von Viiard, Ene, Bessmeltseva, Marianna, Simm, Jaak, Talve, Tiina, Aaspollu, Anu, Paalme, Toomas, Sarand, Inga

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Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation: e95449 von Bessmeltseva, Marianna, Viiard, Ene, Simm, Jaak, Paalme, Toomas, Sarand, Inga

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