Kadrin Meremäe

Listeria monocytogenes prevalence and serotype diversity in various foods

Toomas Kramarenko, Mati Roasto, Kadrin Meremäe et al. · Food Control · 2012 · 152 citations

Serotype Diversity, Foodborne Pathogens, Foodborne Illness +5

The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

Piret Raudsepp, Dea Anton, Mati Roasto et al. · Food Control · 2012 · 78 citations

Food Chemistry, Blue Honeysuckle, Botany +5

Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level

Toomas Kramarenko, Mati Roasto, Riikka Keto‐Timonen et al. · Food Control · 2016 · 46 citations

Microbial Contamination, Estonian Origin, Foodborne Illness +10

Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle

Piret Raudsepp, Julia Koskar, Dea Anton et al. · Journal of the Science of Food and Agriculture · 2018 · 44 citations · Full text

Nitrate in leafy vegetables, culinary herbs, and cucumber grown under cover in Estonia: content and intake

Terje Tamme, Mari Reinik, Mati Roasto et al. · Food Additives and Contaminants Part B · 2010 · 33 citations

Food Chemistry, Nutrition, Iceberg Lettuce +15