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Aleksei Kaleda

Showing results (1-10 of 16) with videos related to

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Food Chemistry|August 7, 2025
Investigating the influence of processing iron-biofortified lentils on antinutritional factors and mineral content and a comparison of analytical approachesAsmita Aryal, Aleksei Kaleda, Alberta N A Aryee
Heliyon|November 3, 2022
Water sorption behaviour of commercial furcellaranKairit Eha, Aleksei Kaleda, Anne Menert, et al.
Food Chemistry: X|January 15, 2025
Formation of volatile compounds in salt-mediated naturally fermented cassavaAlberta N A Aryee, Christabel Tachie, Aleksei Kaleda
Heliyon|April 19, 2021
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenansKairit Eha, Tõnis Pehk, Ivo Heinmaa, et al.
Food Chemistry|January 3, 2018
Ice cream structure modification by ice-binding proteinsAleksei Kaleda, Robert Tsanev, Tiina Klesment, et al.
BMC Microbiology|May 30, 2021
Optimisation of sample storage and DNA extraction for human gut microbiota studies​Jekaterina Kazantseva, Esther Malv, Aleksei Kaleda, et al.
Foods (Basel, Switzerland)|October 7, 2020
The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final ProductJulia Rosend, Aleksei Kaleda, Rain Kuldjärv, et al.
Food Chemistry|July 8, 2025
Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional propertiesAleksei Kaleda, Navratan Sharma, Kadi Jakobson, et al.
Food Science & Nutrition|December 26, 2024
Characterization of quality parameters and phytosterol content in oils and their formulated margarinesAnh T L Nguyen, Aleksei Kaleda, John O Onuh, et al.
Foods (Basel, Switzerland)|July 29, 2023
Techno-Functional and Sensory Characterization of Commercial Plant Protein PowdersKadi Jakobson, Aleksei Kaleda, Karl Adra, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Food Chemistry|August 7, 2025
Investigating the influence of processing iron-biofortified lentils on antinutritional factors and mineral content and a comparison of analytical approachesAsmita Aryal, Aleksei Kaleda, Alberta N A Aryee
Heliyon|November 3, 2022
Water sorption behaviour of commercial furcellaranKairit Eha, Aleksei Kaleda, Anne Menert, et al.
Food Chemistry: X|January 15, 2025
Formation of volatile compounds in salt-mediated naturally fermented cassavaAlberta N A Aryee, Christabel Tachie, Aleksei Kaleda
Heliyon|April 19, 2021
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenansKairit Eha, Tõnis Pehk, Ivo Heinmaa, et al.
Food Chemistry|January 3, 2018
Ice cream structure modification by ice-binding proteinsAleksei Kaleda, Robert Tsanev, Tiina Klesment, et al.
BMC Microbiology|May 30, 2021
Optimisation of sample storage and DNA extraction for human gut microbiota studies​Jekaterina Kazantseva, Esther Malv, Aleksei Kaleda, et al.
Foods (Basel, Switzerland)|October 7, 2020
The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final ProductJulia Rosend, Aleksei Kaleda, Rain Kuldjärv, et al.
Food Chemistry|July 8, 2025
Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional propertiesAleksei Kaleda, Navratan Sharma, Kadi Jakobson, et al.
Food Science & Nutrition|December 26, 2024
Characterization of quality parameters and phytosterol content in oils and their formulated margarinesAnh T L Nguyen, Aleksei Kaleda, John O Onuh, et al.
Foods (Basel, Switzerland)|July 29, 2023
Techno-Functional and Sensory Characterization of Commercial Plant Protein PowdersKadi Jakobson, Aleksei Kaleda, Karl Adra, et al.
Pageof 2