Kriščiunaite T - Search Results

1

The impact of seasonal calving systems with varying pasture allowance on Cheddar cheese composition, nutritional quality, and ripening characteristics.

Timlin M, Brodkorb A, Harbourne N, O'Callaghan TF, Drouin G, Pacheco-Pappenheim S, Hennessy D, O'Donovan M, Pierce KM, Corrigan BM, Murphy JP, Pismennõi D, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Fitzpatrick E, McCarthy K, Sheehan JJ. Timlin M, et al. Among authors: krisciunaite t. J Dairy Sci. 2024 Dec;107(12):10310-10327. doi: 10.3168/jds.2024-24745. Epub 2024 Aug 8. J Dairy Sci. 2024. PMID: 39122152 Free article.

2

Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.

Jakobson K, Kaleda A, Adra K, Tammik ML, Vaikma H, Kriščiunaite T, Vilu R. Jakobson K, et al. Among authors: krisciunaite t. Foods. 2023 Jul 24;12(14):2805. doi: 10.3390/foods12142805. Foods. 2023. PMID: 37509897 Free PMC article.

3

Development of Extraction Method for Determination of Saponins in Soybean-Based Yoghurt Alternatives: Effect of Sample pH.

Bljahhina A, Kuhtinskaja M, Kriščiunaite T. Bljahhina A, et al. Among authors: krisciunaite t. Foods. 2023 May 27;12(11):2164. doi: 10.3390/foods12112164. Foods. 2023. PMID: 37297409 Free PMC article.

4

Starter culture growth dynamics and sensory properties of fermented oat drink.

Kütt ML, Orgusaar K, Stulova I, Priidik R, Pismennõi D, Vaikma H, Kallastu A, Zhogoleva A, Morell I, Kriščiunaite T. Kütt ML, et al. Among authors: krisciunaite t. Heliyon. 2023 Apr 25;9(5):e15627. doi: 10.1016/j.heliyon.2023.e15627. eCollection 2023 May. Heliyon. 2023. PMID: 37180934 Free PMC article.

5

Quantitative Analysis of Oat (Avena sativa L.) and Pea (Pisum sativum L.) Saponins in Plant-Based Food Products by Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry.

Bljahhina A, Pismennõi D, Kriščiunaite T, Kuhtinskaja M, Kobrin EG. Bljahhina A, et al. Among authors: krisciunaite t. Foods. 2023 Feb 26;12(5):991. doi: 10.3390/foods12050991. Foods. 2023. PMID: 36900507 Free PMC article.

6

Development of LC-MS-ESI-TOF method for quantification of phytates in food using ¹³C-labelled maize as internal standard.

Tanilas K, Kriščiunaite T. Tanilas K, et al. Among authors: krisciunaite t. Anal Bioanal Chem. 2022 Feb;414(4):1539-1552. doi: 10.1007/s00216-021-03770-1. Epub 2022 Jan 13. Anal Bioanal Chem. 2022. PMID: 35024913

7

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis.

Taivosalo A, Kriščiunaite T, Stulova I, Part N, Rosend J, Sõrmus A, Vilu R. Taivosalo A, et al. Among authors: krisciunaite t. Foods. 2019 May 15;8(5):165. doi: 10.3390/foods8050165. Foods. 2019. PMID: 31096639 Free PMC article.

8

Comprehensive analysis of proteolysis during 8 months of ripening of high-cooked Old Saare cheese.

Taivosalo A, Kriščiunaite T, Seiman A, Part N, Stulova I, Vilu R. Taivosalo A, et al. Among authors: krisciunaite t. J Dairy Sci. 2018 Feb;101(2):944-967. doi: 10.3168/jds.2017-12944. Epub 2017 Nov 23. J Dairy Sci. 2018. PMID: 29174156 Free article.

9

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk.

Stulova I, Kabanova N, Kriščiunaite T, Adamberg K, Laht TM, Vilu R. Stulova I, et al. Among authors: krisciunaite t. Front Microbiol. 2015 Feb 10;6:79. doi: 10.3389/fmicb.2015.00079. eCollection 2015. Front Microbiol. 2015. PMID: 25713570 Free PMC article.

10

Microbiological quality of raw milk produced in Estonia.

Stulova I, Adamberg S, Krisciunaite T, Kampura M, Blank L, Laht TM. Stulova I, et al. Among authors: krisciunaite t. Lett Appl Microbiol. 2010 Dec;51(6):683-90. doi: 10.1111/j.1472-765X.2010.02951.x. Epub 2010 Oct 26. Lett Appl Microbiol. 2010. PMID: 20973807

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