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Dill (Anethum graveolens L.) and parsley (Petroselinum crispum (Mill.) Fuss) from Estonia: seasonal differences in essential oil composition.
The essential oil content and composition of dill and parsley growing in summer and wintertime in Estonia were studied using the Clevenger distillation method for oil isolation and gas chromatographyExpand
Microbial surveys in Estonian dairies
Investigation of hygiene at the dairies showed that food contact surfaces were mostly clean from microbes, but the noncontact surfaces were often contaminated with enterobacteria, fungi and aerobic bacteria. Expand
Effects of enzymes and extruded wheat bran in fibre-enriched bread baking.
Currently, increasing attention is given to enrichm ent of people’s diet with dietary fibre. The aim of the present study was to improve the quality of fibre-enriched wheat bread by enzymeExpand
The chemical composition of organic and conventional milk in Latvia.
According to the data in literature, when changing the agricultural system, animal keeping conditions and feed composition, the content of the product are influenced to a great extent. Therefore theExpand
Comparison of the contents of various antioxidants of sea buckthorn berries using CE
No big differences in levels of antioxidants were consistently found in different varieties of sea buckthorn extracts investigated in this work, and the presence of trans‐resveratrol, catechin, AA, myricetin, and quercetin were found in extracts of sea Buckthorn. Expand
Encapsulation of β-carotene from sea buckthorn (Hippophaë rhamnoides L.) juice in furcellaran beads
Abstract The objective of this study was to prepare and evaluate furcellaran beads as an encapsulation material for β-carotene from sea buckthorn ( Hippophae rhamnoides L.) juice. Beads were preparedExpand
Phenolic compounds in basil, oregano and thyme.
Among various abundant sources of phenolic compounds are spices such as oregano, thyme and basil. The aim of this research was to determine phenolic compounds in oregano, thyme, basil. In spices sixExpand
Content of carbohydrates and specific rotation angle of honey.
The main carbohydrates of honey are fructose, glucose, sucrose and maltose. Invertase hydrolyzes sucrose about fructose and glucose. Therefore low content of sucrose and high content of glucose andExpand
Selenium and changes of amino acids content in germinated barley grains.
The present work studies the effect of selenium (Se) on amino acids content in barley after soaking grains in solutions with different sodium selenate concentrations. Barley (Hordeum vulgare L.)Expand