Quantitative Analysis of Oat (Avena sativa L.) and Pea (Pisum sativum L.) Saponins in Plant-Based Food Products by Hydrophilic Interaction Liquid Chromatography Coupled with Mass S...

por Bljahhina, Anastassia, Pismennõi, Dmitri, Kriščiunaite, Tiina, Kuhtinskaja, Maria, Kobrin, Eeva-Gerda
Publicado 2023

Development and Optimisation of HILIC-LC-MS Method for Determination of Carbohydrates in Fermentation Samples

por Pismennõi, Dmitri, Kiritsenko, Vassili, Marhivka, Jaroslav, Kütt, Mary-Liis, Vilu, Raivo
Publicado 2021

The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatograp...

por Pismennõi, Dmitri, Kattel, Anna, Belouah, Isma, Nahku, Ranno, Vilu, Raivo, Kobrin, Eeva-Gerda
Publicado 2023

Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides

por Arju, Georg, Taivosalo, Anastassia, Pismennoi, Dmitri, Lints, Taivo, Vilu, Raivo, Daneberga, Zanda, Vorslova, Svetlana, Renkonen, Risto, Joenvaara, Sakari
Publicado 2020

Starter culture growth dynamics and sensory properties of fermented oat drink

por Kütt, Mary-Liis, Orgusaar, Kaisa, Stulova, Irina, Priidik, Reimo, Pismennõi, Dmitri, Vaikma, Helen, Kallastu, Aili, Zhogoleva, Aleksandra, Morell, Indrek, Kriščiunaite, Tiina
Publicado 2023