Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action
Harnessing agri-food system microbiomes for sustainability and human health
Vitamins formed by microorganisms in fermented foods: effects on human vitamin status—a systematic narrative review
The Origin and Pathogenicity of Helicobacter pylori Strains in Estonia
Long-term monitoring of six potato viruses in Estonian seed potatoes and an assessment of susceptibility of potato varieties to PVY
Summary of taxonomy changes ratified by the International Committee on Taxonomy of Viruses from the Plant Viruses Subcommittee, 2025
Valorization of Baltic Sea farmed blue mussels: Chemical profiling and prebiotic potential for nutraceutical and functional food development
Cryo-protective effect of ice-binding proteins produced by Pseudomonas fluorescens AQP671 on wholegrain wheat bread dough during freezing and frozen storage
Concepts and criteria defining emerging microbiome applications
Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation
Novel Ligilactobacillus salivarius strains as potential probiotics in Helicobacter pylori eradication
Revisiting the origins of the Sobemovirus genus: A case for ancient origins of plant viruses
Phylogenetic insight into ABCE gene subfamily in plants
Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications