The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider

by Julia Rosend, Rain Kuldjärv, Sirli Rosenvald, Toomas Paalme
Published 2019-06-01

Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis

by Helen Vaikma, Aleksei Kaleda, Julia Rosend, Sirli Rosenvald
Published 2021-12-01

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

by Julia Rosend, Aleksei Kaleda, Rain Kuldjärv, Georg Arju, Ildar Nisamedtinov
Published 2020-10-01

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

by Anastassia Taivosalo, Tiina Kriščiunaite, Irina Stulova, Natalja Part, Julia Rosend, Aavo Sõrmus, Raivo Vilu
Published 2019-05-01

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

by Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik
Published 2020-08-01