Kuperjanovi pataljoni ajateenijate toitumine ja selle mõju nende tervisenäitajatele
Ice binding proteins from psychrophilic bacteria: characterization and applications in food
Effect of quality properties of added gluten on the texture and sensory properties of rye and buckwheat breads
Unlocking the secrets of peptide transport in wine yeast: insights into oligopeptide transporter functions and nitrogen source preferences.
The role of Opt and Fot oligopeptide transporters in covering the yeast nitrogen need during fermentation in a peptide rich environment
Nordic Nutrition Recommendations 2023
The need for an integrated multi‐OMICs approach in microbiome science in the food system
Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)
Microbiome Interconnectedness throughout Environments with Major Consequences for Healthy People and a Healthy Planet
Comparative analysis of Helicobacter pylori strains isolated from Estonia in 2020-2022
Improving abiotic stress tolerance of forage grasses – prospects of using genome editing
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
Characterization of the complete genome of oat sterile dwarf virus: a fijivirus occurring in the temperate climate zone of Europe