Natalja Part

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

Aleksei Kaleda, Karel Talvistu, Martti Tamm et al. · Foods · 2020 · 98 citations · Full text

Food Chemistry, Nutrition, Pea-oat Protein Blend +15

Stachylines A−D from the Sponge-Derived Fungus <i>Stachylidium</i> sp.

Celso Almeida, Natalja Part, Sarah Bouhired et al. · Journal of Natural Products · 2010 · 53 citations

Fungal Diversity, Biochemistry, Stachylines A−d +8

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

Anastassia Taivosalo, Tiina Kriščiunaite, Andrus Seiman et al. · Journal of Dairy Science · 2017 · 26 citations · Full text

Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives

Natalja Part, Jekaterina Kazantseva, Sirli Rosenvald et al. · Future Foods · 2022 · 22 citations · Full text

Nutrition, Food Analysis, Yoghurt Alternatives +16

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

Anastassia Taivosalo, Tiina Kriščiunaite, Irina Stulova et al. · Foods · 2019 · 10 citations · Full text