Publications by authors named "Natalja Part"

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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, Maret Viirma, Julia Rosend, Natalja Part

Foods· August 2020

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Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis.
Anastassia Taivosalo, Tiina Kriščiunaite, Irina Stulova, Natalja Part, Julia Rosend

Foods· May 2019

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Stachylines A-D from the sponge-derived fungus Stachylidium sp.
Celso Almeida, Natalja Part, Sarah Bouhired, Stefan Kehraus, Gabriele M König

J Nat Prod· January 2011

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