Paalme T - Search Results

1

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

Viiard E, Bessmeltseva M, Simm J, Talve T, Aaspõllu A, Paalme T, Sarand I. Viiard E, et al. Among authors: paalme t. PLoS One. 2016 Feb 5;11(2):e0148325. doi: 10.1371/journal.pone.0148325. eCollection 2016. PLoS One. 2016. PMID: 26849134 Free PMC article.

2

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.

Mihhalevski A, Sarand I, Viiard E, Salumets A, Paalme T. Mihhalevski A, et al. Among authors: paalme t. J Appl Microbiol. 2011 Feb;110(2):529-40. doi: 10.1111/j.1365-2672.2010.04904.x. Epub 2010 Dec 10. J Appl Microbiol. 2011. PMID: 21143710

3

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.

Viiard E, Mihhalevski A, Rühka T, Paalme T, Sarand I. Viiard E, et al. Among authors: paalme t. J Appl Microbiol. 2013 Feb;114(2):404-12. doi: 10.1111/jam.12045. Epub 2012 Dec 12. J Appl Microbiol. 2013. PMID: 23082800

4

Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation.

Bessmeltseva M, Viiard E, Simm J, Paalme T, Sarand I. Bessmeltseva M, et al. Among authors: paalme t. PLoS One. 2014 Apr 18;9(4):e95449. doi: 10.1371/journal.pone.0095449. eCollection 2014. PLoS One. 2014. PMID: 24748058 Free PMC article.

5

Metabolic changes underlying the higher accumulation of glutathione in Saccharomyces cerevisiae mutants.

Nisamedtinov I, Kevvai K, Orumets K, Arike L, Sarand I, Korhola M, Paalme T. Nisamedtinov I, et al. Among authors: paalme t. Appl Microbiol Biotechnol. 2011 Feb;89(4):1029-37. doi: 10.1007/s00253-010-2946-z. Epub 2010 Oct 30. Appl Microbiol Biotechnol. 2011. PMID: 21052993

6

The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study.

Adamberg K, Kask S, Laht TM, Paalme T. Adamberg K, et al. Among authors: paalme t. Int J Food Microbiol. 2003 Aug 15;85(1-2):171-83. doi: 10.1016/s0168-1605(02)00537-8. Int J Food Microbiol. 2003. PMID: 12810281

7

Single bioreactor gastrointestinal tract simulator for study of survival of probiotic bacteria.

Sumeri I, Arike L, Adamberg K, Paalme T. Sumeri I, et al. Among authors: paalme t. Appl Microbiol Biotechnol. 2008 Aug;80(2):317-24. doi: 10.1007/s00253-008-1553-8. Epub 2008 Jun 26. Appl Microbiol Biotechnol. 2008. PMID: 18581109

8

Structural changes of starch during baking and staling of rye bread.

Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T. Mihhalevski A, et al. Among authors: paalme t. J Agric Food Chem. 2012 Aug 29;60(34):8492-500. doi: 10.1021/jf3021877. Epub 2012 Aug 20. J Agric Food Chem. 2012. PMID: 22889064

9

Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator.

Sumeri I, Arike L, Stekolstsikova J, Uusna R, Adamberg S, Adamberg K, Paalme T. Sumeri I, et al. Among authors: paalme t. Appl Microbiol Biotechnol. 2010 May;86(6):1925-31. doi: 10.1007/s00253-009-2429-2. Epub 2010 Jan 27. Appl Microbiol Biotechnol. 2010. PMID: 20107984

10

Comparison of different extraction methods to determine free and bound forms of B-group vitamins in quinoa.

Hälvin K, Nisamedtinov I, Paalme T. Hälvin K, et al. Among authors: paalme t. Anal Bioanal Chem. 2014 Nov;406(28):7355-66. doi: 10.1007/s00216-014-8122-z. Epub 2014 Sep 7. Anal Bioanal Chem. 2014. PMID: 25195054

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