Search Results - "Viiard, Ene"

Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation by Bessmeltseva, Marianna, Viiard, Ene, Simm, Jaak, Paalme, Toomas, Sarand, Inga

“…The evolution of bacterial consortia was studied in six semi-solid rye sourdoughs during long-term backslopping at different temperatures. Each rye sourdough…”
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Low‐carbohydrate high‐fat weight reduction diet induces changes in human gut microbiota by Jaagura, Madis, Viiard, Ene, Karu‐Lavits, Kätrin, Adamberg, Kaarel

“…Obesity has become a major public health problem in recent decades. More effective interventions may result from a better understanding of microbiota…”
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Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters by Viiard, Ene, Bessmeltseva, Marianna, Simm, Jaak, Talve, Tiina, Aaspõllu, Anu, Paalme, Toomas, Sarand, Inga

“…We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics…”
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Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives by Part, Natalja, Kazantseva, Jekaterina, Rosenvald, Sirli, Kallastu, Aili, Vaikma, Helen, Kriščiunaite, Tiina, Pismennõi, Dmitri, Viiard, Ene

“…•We performed an analysis of commercial plant-based dairy alternatives by their microbiological, chemical and sensory composition.•The total and alive…”
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Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient by Naibaho, Joncer, Korzeniowska, Małgorzata, Wojdyło, Aneta, Figiel, Adam, Yang, Baoru, Laaksonen, Oskar, Foste, Maike, Vilu, Raivo, Viiard, Ene

“…The valorization of brewers’ spent grain (BSG) as an ingredient has been reported to increase the nutritional value of various food items. However, it…”
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Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters: e0148325 by Viiard, Ene, Bessmeltseva, Marianna, Simm, Jaak, Talve, Tiina, Aaspollu, Anu, Paalme, Toomas, Sarand, Inga

“…We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics…”
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Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation: e95449 by Bessmeltseva, Marianna, Viiard, Ene, Simm, Jaak, Paalme, Toomas, Sarand, Inga

“…The evolution of bacterial consortia was studied in six semi-solid rye sourdoughs during long-term backslopping at different temperatures. Each rye sourdough…”
Get full text