Expression and purification of bacterial dye-decolorizing peroxidases using Escherichia coli
Histone bivalency in CNS development
Micronisation of low-salinity Baltic Sea blue mussels: Enhancing whole-biomass utilization and nutritional viability
Integrated Sensory, Nutritional, and Consumer Analysis of Sunflower Seed Butter: A Comparative Study of Commercial and Prototype Samples
Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds
Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach
The effect of temperature and nitrogen source modulation on Pseudomonas fluorescens AQP671 ice recrystallization inhibition activity
Assessment of spoilage microbial communities in modified atmosphere-packed ready-to-eat salad during cold storage: A comparative study using MALDI-TOF MS identification and PacBio full-length 16S rRNA and ITS sequencing
Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation
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