Julia Rosend

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

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

Helen Vaikma, Aleksei Kaleda, Julia Rosend et al. · Future Foods · 2021 · 97 citations · Full text

Food Marketing, Plant-based Milk Alternatives, Agricultural Economics +6

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

Julia Rosend, Rain Kuldjärv, Sirli Rosenvald et al. · Heliyon · 2019 · 64 citations · Full text

Food Fermentation, Volatile Composition, Medicine +12

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

Julia Rosend, Aleksei Kaleda, Rain Kuldjärv et al. · Foods · 2020 · 22 citations · Full text

Food Chemistry, Nutrition, Apple Juice Concentration +13

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