Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation
Valorization of Baltic Sea farmed blue mussels: Chemical profiling and prebiotic potential for nutraceutical and functional food development
Revisiting the origins of the Sobemovirus genus: A case for ancient origins of plant viruses
Novel Ligilactobacillus salivarius strains as potential probiotics in Helicobacter pylori eradication
Unlocking the secrets of peptide transport in wine yeast: insights into oligopeptide transporter functions and nitrogen source preferences
Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications
Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads
Microbiome Interconnectedness throughout Environments with Major Consequences for Healthy People and a Healthy Planet
Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)
Improving abiotic stress tolerance of forage grasses – prospects of using genome editing
Kuperjanovi pataljoni ajateenijate toitumine ja selle mõju nende tervisenäitajatele
First report of Cocksfoot mottle virus infecting wheat in Estonia
Detection of single nucleotide polymorphisms in virus genomes assembled from high-throughput sequencing data: large-scale performance testing of sequence analysis strategies
The need for an integrated multi‐OMICs approach in microbiome science in the food system