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ACS Omega|April 17, 2023
Binary RuO2-CuO Electrodes Outperform RuO2 Electrodes in Measuring the pH in Food SamplesMaryna Lazouskaya, Iuliia Vetik, Martti Tamm, et al.Sensors (Basel, Switzerland)|August 28, 2021
Fabrication, Potentiometric Characterization, and Application of Screen-Printed RuO2 pH Electrodes for Water Quality TestingKiranmai Uppuluri, Maryna Lazouskaya, Dorota Szwagierczak, et al.Foods (Basel, Switzerland)|April 3, 2021
Front-Face Fluorimeter for the Determination of Cutting Time of Cheese CurdMaryna Lazouskaya, Irina Stulova, Aavo Sõrmus, et al.Foods (Basel, Switzerland)|December 2, 2020
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat ProteinsDavide De Angelis, Aleksei Kaleda, Antonella Pasqualone, et al.Foods (Basel, Switzerland)|August 9, 2020
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat AnalogsAleksei Kaleda, Karel Talvistu, Martti Tamm, et al.Pageof 1