See veebileht kasutab küpsiseid kasutaja sessiooni andmete hoidmiseks. Veebilehe kasutamisega nõustute ETISe kasutustingimustega. Loe rohkem
Olen nõus

Toomas Paalme

https://www.etis.ee/CV/Toomas_Paalme/est
24.07.1951
372 620 2954
372 55 28 135
toomas.paalme@taltech.ee

Teenistuskäik

Töökohad ja ametid
01.01.2017–31.08.2021   
Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut, Professor (1,00)
2005–31.12.2015   
AS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus, Juhtivteadur (0,50)
1997–31.12.2016   
Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut, Toidutehnoloogia õppetool, Professor (1,00)
01.01.1990–31.12.2001   
Keemilise ja Bioloogilise Füüsika Instutuut - van. teadur
01.01.1980–31.12.1990   
Keemilise ja Bioloogilise Füüsika Instituut - teadur
01.01.1974–31.12.1980   
Küberneetika Instituut - van. ins.
 
 
Haridustee
1974 - Tallinna Tehnikaülikool - toiduainete tehnoloogia tehnoloog
1987 - Tartu Ülikool - bioloogia kandidaat
 
 
Teadusorganisatsiooniline ja -administratiivne tegevus
2005−...   
Uuendtoidu komisjon - liige
2006−2012   
ETF ekspertkomisjoni liige

Kvalifikatsioon

Teaduskraadid
Toomas Paalme, doktorikraad, 1987, (juh) Raivo Vilu, 13C-NMR study of metabolic network in Chlorobium thiosulfatophilum, Tartu Ülikool.
 
 
Teaduspreemiad ja tunnustused
2015, Toomas Paalme, Eesti Vabariigi teaduspreemia tööde tsükli "Toidu kvaliteet, sensoorsed omadused ning nende püsivus" eest
2013, Toomas Paalme, Toiduteaduste audoktor, Helsingi Ülikooli Põllumajandus- ja Metsateaduste teaduskond
 
 
Teadustöö põhisuunad
ETIS KLASSIFIKAATOR: 1. Bio- ja keskkonnateadused; 1.7. Toiduteadused; TÄPSUSTUS: Toiduainete tehnoloogia ja süsteemi bioloogia

Lõppenud projektid

Juhendamisel väitekirjad

Juhendatud väitekirjad

Publikatsioonid

Klass
Aasta
Publikatsioon
 
1.1.
2019
Rosend, Julia; Kuldjarv, Rain; Rosenvald, Sirli; Paalme, Toomas (2019). The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider. Heliyon, 5 (6), ARTN e01953. DOI: 10.1016/j.heliyon.2019.e01953.
1.1.
2017
Laaksonen, O.; Kuldjärv, R.; Paalme, T.; Mira Virkki, M.; Yang, B. (2017). Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chemistry, 233, 29−37. DOI: 10.1016/j.foodchem.2017.04.067.
1.1.
2017
Paalme, T.; Vilbaste, A.; Kevvai, K.; Nisamedtinov, I.; Hälvin-Tanilas, K. (2017). Assessment of bioavailable B vitamin content in food using in vitro digestibility assay and LC-MS SIDA. Analytical and Bioanalytical Chemistry, 409 (27), 6475−6484. DOI: 10.1007/s00216-017-0592-3.
1.1.
2016
Viiard, E.; Bessmeltseva, M.; Simm, J.; Talve, T.; Aaspõllu, A; Paalme, T.; Sarand, I. (2016). Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. PLoS ONE, 11 (2), e0148325. DOI: 10.1371/journal.pone.0148325.
1.1.
2016
Kevvai, K.; Kütt, M.-L.; Nisamedtinov, I.; Paalme, T. (2016). Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of Saccharomyces cerevisiae. Asymmetric Michael Addition of an Alanine Derivative, 122 (1), 110−115. DOI: 10.1002/jib.298.
1.1.
2014
Timberg, L.; Koppel, K.; Kuldjärv, R.; Chambers IV, E.; Soontrunnarudrungsr, A.; Suwonsichon, S.; Paalme, T. (2014). Seasoned Sprat Products Acceptance in Estonia and in Thailand. Journal of Aquatic Food Product Technology, 23 (6), 552−566. DOI: 10.1080/10498850.2012.735748.
1.1.
2014
Timberg, L.; Koppel, K.; Kuldjärv, R.; Paalme, T. (2014). Spice-cured sprat ripening and sensory properties development. Journal of Aquatic Food Product Technology, 23 (2), 129−145. DOI: 10.1080/10498850.2012.700003.
1.1.
2014
Hälvin, K., Nisamedtinov, I., & Paalme, T. (2014). Comparison of different extraction methods to determine free and bound forms of B-group vitamins in quinoa. Analytical and Bioanalytical Chemistry, 406 (28), 7355−7366. DOI: 10.1007/s00216-014-8122-z.
1.1.
2014
Bessmeltseva, M.; Viiard, E.; Simm, J.; Paalme, T.; Sarand, I. (2014). Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation. PLoS ONE, 9 (4), e95449. DOI: 10.1371/journal.pone.0095449.
1.1.
2014
Kevvai, K.; Kütt, M.-L.; Nisamedtinov, I.; Paalme, T. (2014). Utilization of N-15-labelled yeast hydrolysate in Lactococcus lactis IL1403 culture indicates co-consumption of peptide-bound and free amino acids with simultaneous efflux of free amino acids. Antonie van Leeuwenhoek, 105 (3), 511−522. DOI: 10.1007/s10482-013-0103-2.
1.1.
2014
Paalme, T.; Kevvai, K.; Vilbaste, A.; Haelvin, K.; Nisamedtinov, I. (2014). Uptake and accumulation of B-group vitamers in Saccharomyces cerevisiae in ethanol-stat fed-batch culture. World Journal of Microbiology and Biotechnology, 30 (9), 2351−2359. DOI: 10.1007/s11274-014-1660-x.
1.1.
2013
Hälvin, K.; Paalme, T.; Nisamedtinov, I. (2013). Comparison of different extraction methods for simultaneous determination of B-complex vitamins in nutritional yeast using LC/MS-TOF and stable isotope dilution assay. Analytical and Bioanalytical Chemistry, 405 (4), 1213−1222. DOI: 10.1007/s00216-012-6538-x.
1.1.
2013
Vene, K.; Seisonen, S.; Koppel, K.; Leitner, E.; Paalme, T. (2013). A Method for GC-Olfactometry Panel Training. Chemosensory Perception, 6 (4), 179−189. DOI: 10.1007/s12078-013-9156-x.
1.1.
2013
Mihhalevski, Anna; Nisamedtinov, Ildar; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, Toomas (2013). Stability of B-complex vitamins and dietary fiber during rye sourdough bread production. Journal of Cereal Science, 57 (1), 30−38. DOI: 10.1016/j.jcs.2012.09.007.
1.1.
2013
Viiard, E.; Mihhalevski, A.; Rühka, T.; Paalme, T.; Sarand, I. (2013). Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species. Journal of Applied Microbiology, 114 (2), 404−412. DOI: 10.1111/jam.12045.
1.1.
2012
Mihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, Toomas (2012). Structural changes of starch during baking and staling of rye bread. Journal of Agricultural and Food Chemistry, 60 (34), 8492−8500. DOI: 10.1021/jf3021877.
1.1.
2012
Sumeri, I.; Adamberg, S.; Uusna, R.; Sarand, I.; Paalme, T. (2012). Survival of cheese bacteria in a gastrointestinal tract simulator. International Dairy Journal, 25 (1), 36−41. DOI: 10.1016/j.idairyj.2011.12.016.
1.1.
2012
Orumets, Kerti; Kevvai, Kaspar; Nisamedtinov, I; Tamm, T; Paalme, T. (2012). YAP1 over‐expression in Saccharomyces cerevisiae enhances glutathione accumulation at its biosynthesis and substrate availability levels. Biotechnology Journal, 7 (4), 566−568. DOI: 10.1002/biot.201100363.
1.1.
2011
Kaseleht, K.; Paalme, T.; Mihhalevski, A.; Sarand, I. (2011). Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction. International Journal of Food Science & Technology, 46 (9), 1940−1946. DOI: 10.1111/j.1365-2621.2011.02705.x.
1.1.
2011
Koppel, K.; Timberg, L.; Salumets, A.; Paalme, T. (2011). Possibility for a strawberry jam sensory standard. Journal of Sensory Studies, 26 (1), 71−80. DOI: 10.1111/j.1745-459X.2010.00323.x.
1.1.
2011
Mihhalevski, A.; Sarand, I.; Viiard, E.; Salumets, A.; Paalme, T. (2011). Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry. Journal of Applied Microbiology, 110 (2), 529−540. DOI: 10.1111/j.1365-2672.2010.04904.x.
1.1.
2011
Kaseleht, K.; Leitner, E.; Paalme, T. (2011). Determining Aroma-active Compounds in Kama Flour Using SPME-GC/MS and GC-Olfactometry. Flavour and Fragrance Journal, 26 (2), 122−128. DOI: 10.1002/ffj.2032.
1.1.
2011
Timberg, L.; Koppel, K.; Kuldjärv, R.; Paalme, T. (2011). Sensory and chemical properties of Baltic sprat (Sprattus sprattus balticus) and Baltic herring (Clupea harengus membras) in different catching seasons. Agronomy Research, 9 (2), 489−494.
1.1.
2011
Timberg, L.; Koppel, K.; Kuldjärv, R.; Paalme, T. (2011). Rainbow trout composition and fatty acid content in Estonia. Agronomy Research, 9 (2), 495−500.
1.1.
2011
Kaseleht, K., Paalme, T., Nisamedtinov, I. (2011). Quantitative Analysis of Acetaldehyde in Foods Consumed by Children using SPME/GC-MS(Tof), On-fiber Derivatization and Deuterated Acetaldehyde as an Internal Standard. Agronomy Research, 9 (2), 395−401.
1.1.
2011
Nisamedtinov, I.; Kevvai, K.; Orumets, K.; Arike, L.; Sarand, I.; Korhola, M.; Paalme, T. (2011). Metabolic changes underlying the higher accumulation of glutathione in Saccharomyces cerevisiae mutants. Applied Microbiology and Biotechnology, 89 (4), 1029−1037. DOI: 10.1007/s00253-010-2946-z.
1.1.
2010
Nisamedtinov, I.; Kevvai, K.; Orumets, K.; Rautio, J.; Paalme, T. (2010). Glutathione accumulation in ethanol-stat fed-batch culture of Saccharomyces cerevisiae with a switch to cysteine feeding. Applied Microbiology and Biotechnology, 87 (1), 175−183. DOI: 10.1007/s00253-010-2502-x.
1.1.
2010
Sumeri, I.; Arike, L.; Stekolštšikova, J.; Uusna, R.; Adamberg, S. Adamberg, K.; Paalme, T. (2010). Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator. Applied Microbiology and Biotechnology, 86 (6), 1925−1931. DOI: 10.1007/s00253-009-2429-2.
1.3.
2010
Nisamedtinov, Ildar; Orumets, Kerti; Kevvai, Kaspar; Viiard, Ene; Sarand, Inga; Paalme, Toomas (2010). Multilevel Control of GSH Accumulation in Mutant and Wild-Type Strains of S. cerevisiae Under Conditions of Smooth Cysteine Addition. Chemical Engineering Transactions: IBIC 2010 2nd International Conference on Industrial Biotechnology. Ed. Enrico Bardone, Aurelio Viglia., 91−96. DOI: 10.3303/CET1020016.
1.1.
2009
Schryer, David W.; Peterson, Pearu; Paalme, Toomas; Vendelin, Marko (2009). Bidirectionality and compartmentation of metabolic fluxes are revealed in the dynamics of isotopomer networks. International Journal of Molecular Sciences, 10 (4), 1697−1718. DOI: 10.3390/ijms10041697.
5.2.
2009
Schryer, David W.; Peterson, Pearu; Paalme, Toomas; Vendelin, Marko (2009). Isotopomeric 13C labeling of amino acids reveal compartmentation in Saccharomyces uvarum. Biophysical Journal, 96, 308a. DOI: 10.1016/j.bpj.2008.12.1537.
1.1.
2008
Sumeri, I.; Arike, L.; Adamberg, K.; Paalme, T. (2008). Single bioreactor gastrointestinal tract simulator for study of survival of probiotic bacteria. Applied Microbiology and Biotechnology, 80 (2), 317−324. DOI: 10.1007/s00253-008-1553-8.
1.1.
2008
Nisamedtinov, I.; Lindsey, G. G.; Karreman, R.; Orumets, K.; Koplimaa, M.; Kevvai, K.; Paalme, T. (2008). The response of the yeast Saccharomyces cerevisiae to sudden vs. gradual changes in environmental stress monitored by expression of the stress response protein Hsp12p. FEMS Yeast Research, 8 (6), 829−838. DOI: 10.1111/j.1567-1364.2008.00391.x.
1.1.
2007
Kasemets K., Nisamedtinov I., Laht T.-M.,Abner K., Paalme T. (2007). Growth characteristics of Saccharomyces cerevisiae S288C in changing environmental conditions: auxo-accelerostat study. Antonie van Leeuwenhoek, 92 (1), 109−128. DOI: 10.1007/s10482-007-9141-y.
1.1.
2006
Kasemets, K., Kahru, A., Laht, T.-M. and Paalme, T. (2006). Study of the toxic effect of the short- and medium-chain monocarboxylic acids on the growth of Saccharomyces cerevisiae using CO2-auxo-accelerostat fermentation system. International Journal of Food Microbiology, 111, 206−215.
1.1.
2006
Adamberg, K.; Adamberg, S.; Laht, T.-M.; Ardö, Y.; Paalme, T. (2006). Study of Cheese Associated Lactic Acid Bacteria under Carbohydrate-Limited Conditions Using D-stat Cultivation. Food Biotechnology, 20 (2), 143−160. DOI: 10.1080/08905430600709412.
1.1.
2006
Paalme, Toomas; Nisamedtinov, Ildar; Abner, Kristo; Laht, Tiiu-Maie; Drews, Monika; Pehk, Tõnis (2006). Application of  <SUP>13</SUP>C-[2]- and <SUP>13</SUP>C[1,2] acetate in metabolic labelling studies of yeast and insect cells. Antonie van Leeuwenhoek, 89, 443−457. DOI: 10.1007/s10482-005-9053-7.
3.1.
2006
Kasemets, K.; Nisamedtinov, I.; Abner, K.; Paalme, T. (2006). The study of the fermentative growth of Saccharomyces cerevisiae S288C using auxo-accelerostat technique. In: Mendez-Vilas, A. (Ed.). Modern Multidisciplinary Applied Microbiology. Exploiting Microbes and Their Interactions (756−760). . Wiley-VCH.
3.4.
2006
Sumeri, I.; Arike, L.; Adamberg, S.; Adamberg, K.; Paalme, T. (2006). The bioreactor model of human intestinal tract. FinMed 2006: Saariselkä, Lapland, Finland 2006, March 27-31. Ed. Sorvari, S.; Toldi, O. BioBien Innovations (BBi), 52−61.
3.4.
2006
Nisamedtinov, I.; Lindsley, G.; Karreman, R.; Orumets, K.; Koplimaa, M.; Paalme, T. (2006). Effect of slowly increasing temperature and NaCl concentration on the expression of Hsp12-GFP2 fusion protein in Saccharomyces cerevisisae: an auxo-accelerostat study. In: Solvary, S; Toldi, O. (Ed.). FinMed 2006, 2nd International Conference on Bioreactor Technology in Cell, Tissue Culture and Biomedical Applications (102−112). . BioBien Innovations (BBi).
1.1.
2003
Kask, S.; Adamberg, K.; Orlowski, A.; Vogensen, FK.; Moller, PL.; Ardo, Y.; Paalme, T (2003). Physiological properties of Lactobacillus paracasei, L. Danicus and L-curvatus strains isolated from Estonian semi-hard cheese. Food Research international, 36, 1037−1046.
1.1.
2003
Adamberg, K.; Kask, S.; Laht, TM.; Paalme, T (2003). The effect of temperature and ph on the growth of lactic acid bacteria: a ph-auxostat study. International Journal of Food Microbiology, 85, 171−183.
1.1.
2003
Kasemets, K.; Drews, M.; Nisamedtinov, I.; Adamberg, K.; Paalme, T (2003). Modification of A-stat for the characterization of microorganisms. Journal of Microbiological Methods, 55 (1), 187−200.
3.4.
2003
Adamberg, K.; Kasemets, K.; Paalme, T. (2003). Auxo-accelerostat - a new effective cultivation system for culture characterization. 1st International Congress on Bioreactor Technology On Cell, Tissue Culture and Biomedical Application. Turku, Finland. 2003. Turku, Finland: Karhukopio OY, 115−125.
1.1.
2002
Laht, Tiiu-Maie; Kask, Signe; Elias, Priit; Adamberg, Kaarel; Paalme, Toomas (2002). Role of Arginine in the Development of Secondary Microflora in Swiss-Type Cheese. International Dairy Journal, 12 (10), 831−840.
1.1.
1999
Kask, S.; Laht, T.-M; Pall, T.; Paalme, T. (1999). A study on growth characteristics and nutrient consumption of Lactobacillus plantarum in A-stat culture. Antonie van Leeuwenhoek, 75 (4), 309−320. DOI: 10.1023/A:1001868005416.
1.3.
1998
Drews, M.; Kasemets, K.; Nisamedtinov, I.; Paalme, T. (1998). Continuous cultivation of insect and yeast cells at maximum specific growth rate. Proceedings of the Estonian Academy of Sciences. Chemistry, 47, 175−188.
1.1.
1997
Paalme, T.; Elken, R.; Kahru, A.; Vanatalu, K.; Vilu, R. (1997). The growth rate control in Escherichia coli at near to maximum growth rates: the A-stat approach. Antonie van Leeuwenhoek, 71 (3), 217−230.
1.1.
1997
Paalme, T.; Elken, R.; Vilu, R.; Korhola, M. (1997). Growth efficiency of Saccharomyces cerevisiae on glucose/ethanol media with a smooth change in the dilution rate (A-stat). Enzyme and Microbial Technology, 20 (3), 174−181.
3.1.
1997
Drews, M.; Paalme, T. (1997). Elucidation of metabolic network of mammalian cell line K562 using 2-14C glucose label and stoichiometric modelling. Manuel J. T. Carrondo, Bryan Griffits and Jose L. P. Moreira. Animal Cell Technology: From Vaccines to Genetic Medicine (697−702). . Kluwer Academic Publishers.
5.1.
1997
Paalme, T.; Vilu, R. (1997). A-stat in optimization of cultivation processes. In: Abstracts of papers of the American Chemical Society (246-BIOT). . Washington: American Chemical Society. (1).
1.1.
1995
TOMSON, K.; PAALME, T.; LAAKSO, PS et al. (1995). AUTOMATIC LABORATORY-SCALE FED-BATCH PROCEDURE FOR PRODUCTION OF RECOMBINANT PROTEINS USING INDUCIBLE EXPRESSION SYSTEMS OF ESCHERICHIA-COLI. Biotechnology Techniques, 9 (11), 793−798.
1.1.
1995
Drews, M.; Paalme, T.; Vilu, R. (1995). The growth and nutrient utilization of the insect cell line Spodoptera frugiperda Sf9 cells in batch and continuous culture. Journal of Biotechnology, 40 (3), 187−198.
1.1.
1995
Paalme, T.; Kahru, A.; Elken, R.; Vanatalu, K.;Tiisma, K.; Vilu, R. (1995). The Computer- Controlled Continuous Culture of Escherichia coli with Smooth Change of Dilution rate. A-stat. Journal of Microbiological Methods, 24, 145−153.
1.1.
1993
Vanatalu, K.; Paalme, T.; Vilu, R.; Burkhardt, N.; Junemann, R.; May, R.; Ruhl, M.; Wadzack, J.; Nierhaus, K.H. (1993). Large-scale preparation of fully deuterated cell components - ribosomes from Escherichis coli with high biological activity. European Journal of Biochemistry, 216 (1), 315−321.
1.2.
1993
Paalme, T.; Vilu, R. (1993). A new method of continuous cultivation with computer-controlled change of dilution rate. Control Engineering Practice, 1 (4), 299−302.
1.2.
1993
Vinter, T.; Paalme, T.; Vilu, R. (1993). '"FermExpert" - An expert system for studies and optimization of processes of microbial synthesis. Control Engineering Practice, 1 (4), 745.
1.1.
1990
Paalme, T.; Tiisma, K.; Kahru, A.; Vanatalu, K; Vilu, R. (1990). Glucose-limited fed-batch cultivation of Escherichia coli with computer-controlled fixed growth rate. Biotechnology and Bioengineering, 35, 312−319.
1.1.
1989
Schafer, S.; Paalme, T.; Vilu, R.; Fuchs, G. (1989). C-13-NMR STUDY OF ACETATE ASSIMILATION IN THERMOPROTEUS-NEUTROPHILUS. European Journal of Biochemistry, 186 (3), 695−700.
1.1.
1987
Kahru, A.; Paalme, T.; Vilu, R. (1987). Effect of temperature on the ATP pool and adenylate energy charge of Escherichia coli. FEMS Microbiology Letters, 41 (3), 305−308.
1.1.
1982
Paalme, T.; Olivson, A.; Vilu, R. (1982). C-13-NMR Study of CO2-Fixation During the Heterotrophic Growth in Chlorobium-thiosulfatophilum. Biochimica et Biophysica Acta, 720 (3), 311−319.

Tööstusomand

25.08.2021

Toomas Paalme

https://www.etis.ee/CV/Toomas_Paalme/eng
24.07.1951
372 620 2954
372 55 28 135
toomas.paalme@taltech.ee

Career

Institutions and positions
01.01.2017–31.08.2021   
Tallinn University of Technology , School of Science, Department of Chemistry and Biotechnology, Professor (1,00)
2005–31.12.2015   
Center of Food and Fermentation Technologies, Research Professor (0,50)
1997–31.12.2016   
Tallinn University of Technology , Faculty of Chemical and Materials Technology, Department of Food Processing, Chair of Food Technology, Professor (1,00)
01.01.1990–31.12.2001   
Institute of Chemical and Biological Physics - senior research scientist
01.01.1980–31.12.1990   
Institute of Chemical and Biological Physics - scientist
01.01.1974–31.12.1980   
Instutute of Cybernetics - dipl. ing.
 
 
Education
1974 - Tallinn University of Technology - food techology
1987 - Tartu University - candidate in biology
 
 
R&D related managerial and administrative work
2005−...   
Member of commitee of Novel foods
2006−2012   
Member of expert comitee of Estonian Science Foundation

Qualifications

Academic degrees
Toomas Paalme, Doctor's Degree, 1987, (sup) Raivo Vilu, 13C-NMR study of metabolic network in Chlorobium thiosulfatophilum (13C-NMR study of metabolic network in Chlorobium thiosulfatophilum), University of Tartu.
 
 
Honours & awards
2015, Toomas Paalme, Scientific Award of Estonian Republic for research on "Food quality, sensory properties and those stability"
2013, Toomas Paalme, Honorary Degree of Doctor of Science (Food Sciences), Faculty of Agriculture and Forestry of the University of Helsinki
 
 
Fields of research
ETIS CLASSIFICATION: 1. Biosciences and Environment; 1.7. Food Sciences
 
 

Completed projects

Supervised dissertations

Publications

Category
Year
Publication
 
1.1.
2019
Rosend, Julia; Kuldjarv, Rain; Rosenvald, Sirli; Paalme, Toomas (2019). The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider. Heliyon, 5 (6), ARTN e01953. DOI: 10.1016/j.heliyon.2019.e01953.
1.1.
2017
Laaksonen, O.; Kuldjärv, R.; Paalme, T.; Mira Virkki, M.; Yang, B. (2017). Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chemistry, 233, 29−37. DOI: 10.1016/j.foodchem.2017.04.067.
1.1.
2017
Paalme, T.; Vilbaste, A.; Kevvai, K.; Nisamedtinov, I.; Hälvin-Tanilas, K. (2017). Assessment of bioavailable B vitamin content in food using in vitro digestibility assay and LC-MS SIDA. Analytical and Bioanalytical Chemistry, 409 (27), 6475−6484. DOI: 10.1007/s00216-017-0592-3.
1.1.
2016
Viiard, E.; Bessmeltseva, M.; Simm, J.; Talve, T.; Aaspõllu, A; Paalme, T.; Sarand, I. (2016). Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. PLoS ONE, 11 (2), e0148325. DOI: 10.1371/journal.pone.0148325.
1.1.
2016
Kevvai, K.; Kütt, M.-L.; Nisamedtinov, I.; Paalme, T. (2016). Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of Saccharomyces cerevisiae. Asymmetric Michael Addition of an Alanine Derivative, 122 (1), 110−115. DOI: 10.1002/jib.298.
1.1.
2014
Timberg, L.; Koppel, K.; Kuldjärv, R.; Chambers IV, E.; Soontrunnarudrungsr, A.; Suwonsichon, S.; Paalme, T. (2014). Seasoned Sprat Products Acceptance in Estonia and in Thailand. Journal of Aquatic Food Product Technology, 23 (6), 552−566. DOI: 10.1080/10498850.2012.735748.
1.1.
2014
Timberg, L.; Koppel, K.; Kuldjärv, R.; Paalme, T. (2014). Spice-cured sprat ripening and sensory properties development. Journal of Aquatic Food Product Technology, 23 (2), 129−145. DOI: 10.1080/10498850.2012.700003.
1.1.
2014
Hälvin, K., Nisamedtinov, I., & Paalme, T. (2014). Comparison of different extraction methods to determine free and bound forms of B-group vitamins in quinoa. Analytical and Bioanalytical Chemistry, 406 (28), 7355−7366. DOI: 10.1007/s00216-014-8122-z.
1.1.
2014
Bessmeltseva, M.; Viiard, E.; Simm, J.; Paalme, T.; Sarand, I. (2014). Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation. PLoS ONE, 9 (4), e95449. DOI: 10.1371/journal.pone.0095449.
1.1.
2014
Kevvai, K.; Kütt, M.-L.; Nisamedtinov, I.; Paalme, T. (2014). Utilization of N-15-labelled yeast hydrolysate in Lactococcus lactis IL1403 culture indicates co-consumption of peptide-bound and free amino acids with simultaneous efflux of free amino acids. Antonie van Leeuwenhoek, 105 (3), 511−522. DOI: 10.1007/s10482-013-0103-2.
1.1.
2014
Paalme, T.; Kevvai, K.; Vilbaste, A.; Haelvin, K.; Nisamedtinov, I. (2014). Uptake and accumulation of B-group vitamers in Saccharomyces cerevisiae in ethanol-stat fed-batch culture. World Journal of Microbiology and Biotechnology, 30 (9), 2351−2359. DOI: 10.1007/s11274-014-1660-x.
1.1.
2013
Hälvin, K.; Paalme, T.; Nisamedtinov, I. (2013). Comparison of different extraction methods for simultaneous determination of B-complex vitamins in nutritional yeast using LC/MS-TOF and stable isotope dilution assay. Analytical and Bioanalytical Chemistry, 405 (4), 1213−1222. DOI: 10.1007/s00216-012-6538-x.
1.1.
2013
Vene, K.; Seisonen, S.; Koppel, K.; Leitner, E.; Paalme, T. (2013). A Method for GC-Olfactometry Panel Training. Chemosensory Perception, 6 (4), 179−189. DOI: 10.1007/s12078-013-9156-x.
1.1.
2013
Mihhalevski, Anna; Nisamedtinov, Ildar; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, Toomas (2013). Stability of B-complex vitamins and dietary fiber during rye sourdough bread production. Journal of Cereal Science, 57 (1), 30−38. DOI: 10.1016/j.jcs.2012.09.007.
1.1.
2013
Viiard, E.; Mihhalevski, A.; Rühka, T.; Paalme, T.; Sarand, I. (2013). Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species. Journal of Applied Microbiology, 114 (2), 404−412. DOI: 10.1111/jam.12045.
1.1.
2012
Mihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, Toomas (2012). Structural changes of starch during baking and staling of rye bread. Journal of Agricultural and Food Chemistry, 60 (34), 8492−8500. DOI: 10.1021/jf3021877.
1.1.
2012
Sumeri, I.; Adamberg, S.; Uusna, R.; Sarand, I.; Paalme, T. (2012). Survival of cheese bacteria in a gastrointestinal tract simulator. International Dairy Journal, 25 (1), 36−41. DOI: 10.1016/j.idairyj.2011.12.016.
1.1.
2012
Orumets, Kerti; Kevvai, Kaspar; Nisamedtinov, I; Tamm, T; Paalme, T. (2012). YAP1 over‐expression in Saccharomyces cerevisiae enhances glutathione accumulation at its biosynthesis and substrate availability levels. Biotechnology Journal, 7 (4), 566−568. DOI: 10.1002/biot.201100363.
1.1.
2011
Kaseleht, K.; Paalme, T.; Mihhalevski, A.; Sarand, I. (2011). Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction. International Journal of Food Science & Technology, 46 (9), 1940−1946. DOI: 10.1111/j.1365-2621.2011.02705.x.
1.1.
2011
Koppel, K.; Timberg, L.; Salumets, A.; Paalme, T. (2011). Possibility for a strawberry jam sensory standard. Journal of Sensory Studies, 26 (1), 71−80. DOI: 10.1111/j.1745-459X.2010.00323.x.
1.1.
2011
Mihhalevski, A.; Sarand, I.; Viiard, E.; Salumets, A.; Paalme, T. (2011). Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry. Journal of Applied Microbiology, 110 (2), 529−540. DOI: 10.1111/j.1365-2672.2010.04904.x.
1.1.
2011
Kaseleht, K.; Leitner, E.; Paalme, T. (2011). Determining Aroma-active Compounds in Kama Flour Using SPME-GC/MS and GC-Olfactometry. Flavour and Fragrance Journal, 26 (2), 122−128. DOI: 10.1002/ffj.2032.
1.1.
2011
Timberg, L.; Koppel, K.; Kuldjärv, R.; Paalme, T. (2011). Sensory and chemical properties of Baltic sprat (Sprattus sprattus balticus) and Baltic herring (Clupea harengus membras) in different catching seasons. Agronomy Research, 9 (2), 489−494.
1.1.
2011
Timberg, L.; Koppel, K.; Kuldjärv, R.; Paalme, T. (2011). Rainbow trout composition and fatty acid content in Estonia. Agronomy Research, 9 (2), 495−500.
1.1.
2011
Kaseleht, K., Paalme, T., Nisamedtinov, I. (2011). Quantitative Analysis of Acetaldehyde in Foods Consumed by Children using SPME/GC-MS(Tof), On-fiber Derivatization and Deuterated Acetaldehyde as an Internal Standard. Agronomy Research, 9 (2), 395−401.
1.1.
2011
Nisamedtinov, I.; Kevvai, K.; Orumets, K.; Arike, L.; Sarand, I.; Korhola, M.; Paalme, T. (2011). Metabolic changes underlying the higher accumulation of glutathione in Saccharomyces cerevisiae mutants. Applied Microbiology and Biotechnology, 89 (4), 1029−1037. DOI: 10.1007/s00253-010-2946-z.
5.2.
2011
Bessmeltseva, Marianna; Viiard, Ene; Paalme, Toomas; Sarand, Inga (2011). Temperature effect on population dynamics of Lactic Acid Bacteria During 56-day Long spontaneously initiated rye sourdough process. Book of Abstracts: 1th Symposium on Lactic Acid Bacteria: 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 28 to September 1, 2011.
1.1.
2010
Nisamedtinov, I.; Kevvai, K.; Orumets, K.; Rautio, J.; Paalme, T. (2010). Glutathione accumulation in ethanol-stat fed-batch culture of Saccharomyces cerevisiae with a switch to cysteine feeding. Applied Microbiology and Biotechnology, 87 (1), 175−183. DOI: 10.1007/s00253-010-2502-x.
1.1.
2010
Sumeri, I.; Arike, L.; Stekolštšikova, J.; Uusna, R.; Adamberg, S. Adamberg, K.; Paalme, T. (2010). Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator. Applied Microbiology and Biotechnology, 86 (6), 1925−1931. DOI: 10.1007/s00253-009-2429-2.
1.3.
2010
Nisamedtinov, Ildar; Orumets, Kerti; Kevvai, Kaspar; Viiard, Ene; Sarand, Inga; Paalme, Toomas (2010). Multilevel Control of GSH Accumulation in Mutant and Wild-Type Strains of S. cerevisiae Under Conditions of Smooth Cysteine Addition. Chemical Engineering Transactions: IBIC 2010 2nd International Conference on Industrial Biotechnology. Ed. Enrico Bardone, Aurelio Viglia., 91−96. DOI: 10.3303/CET1020016.
1.1.
2009
Schryer, David W.; Peterson, Pearu; Paalme, Toomas; Vendelin, Marko (2009). Bidirectionality and compartmentation of metabolic fluxes are revealed in the dynamics of isotopomer networks. International Journal of Molecular Sciences, 10 (4), 1697−1718. DOI: 10.3390/ijms10041697.
5.2.
2009
Schryer, David W.; Peterson, Pearu; Paalme, Toomas; Vendelin, Marko (2009). Isotopomeric 13C labeling of amino acids reveal compartmentation in Saccharomyces uvarum. Biophysical Journal, 96, 308a. DOI: 10.1016/j.bpj.2008.12.1537.
5.2.
2009
Mihhalevski, A.; Sarand, I.; Viiard, E.; Salumets, A.; Paalme, T. (2009). Characterization of bacterial growth in rye sourdough using isothermal microcalorimetry. 4th International Symposium on Sourdough : Book of Abstracts: 4th International Symposium on Sourdough, 14-17 Oct. 2009 - Freising - Germany, 14-17 Oct. 2009. , 32.
1.1.
2008
Sumeri, I.; Arike, L.; Adamberg, K.; Paalme, T. (2008). Single bioreactor gastrointestinal tract simulator for study of survival of probiotic bacteria. Applied Microbiology and Biotechnology, 80 (2), 317−324. DOI: 10.1007/s00253-008-1553-8.
1.1.
2008
Nisamedtinov, I.; Lindsey, G. G.; Karreman, R.; Orumets, K.; Koplimaa, M.; Kevvai, K.; Paalme, T. (2008). The response of the yeast Saccharomyces cerevisiae to sudden vs. gradual changes in environmental stress monitored by expression of the stress response protein Hsp12p. FEMS Yeast Research, 8 (6), 829−838. DOI: 10.1111/j.1567-1364.2008.00391.x.
1.1.
2007
Kasemets K., Nisamedtinov I., Laht T.-M.,Abner K., Paalme T. (2007). Growth characteristics of Saccharomyces cerevisiae S288C in changing environmental conditions: auxo-accelerostat study. Antonie van Leeuwenhoek, 92 (1), 109−128. DOI: 10.1007/s10482-007-9141-y.
1.1.
2006
Kasemets, K., Kahru, A., Laht, T.-M. and Paalme, T. (2006). Study of the toxic effect of the short- and medium-chain monocarboxylic acids on the growth of Saccharomyces cerevisiae using CO2-auxo-accelerostat fermentation system. International Journal of Food Microbiology, 111, 206−215.
1.1.
2006
Adamberg, K.; Adamberg, S.; Laht, T.-M.; Ardö, Y.; Paalme, T. (2006). Study of Cheese Associated Lactic Acid Bacteria under Carbohydrate-Limited Conditions Using D-stat Cultivation. Food Biotechnology, 20 (2), 143−160. DOI: 10.1080/08905430600709412.
1.1.
2006
Paalme, Toomas; Nisamedtinov, Ildar; Abner, Kristo; Laht, Tiiu-Maie; Drews, Monika; Pehk, Tõnis (2006). Application of  <SUP>13</SUP>C-[2]- and <SUP>13</SUP>C[1,2] acetate in metabolic labelling studies of yeast and insect cells. Antonie van Leeuwenhoek, 89, 443−457. DOI: 10.1007/s10482-005-9053-7.
3.1.
2006
Kasemets, K.; Nisamedtinov, I.; Abner, K.; Paalme, T. (2006). The study of the fermentative growth of Saccharomyces cerevisiae S288C using auxo-accelerostat technique. In: Mendez-Vilas, A. (Ed.). Modern Multidisciplinary Applied Microbiology. Exploiting Microbes and Their Interactions (756−760). . Wiley-VCH.
3.4.
2006
Sumeri, I.; Arike, L.; Adamberg, S.; Adamberg, K.; Paalme, T. (2006). The bioreactor model of human intestinal tract. FinMed 2006: Saariselkä, Lapland, Finland 2006, March 27-31. Ed. Sorvari, S.; Toldi, O. BioBien Innovations (BBi), 52−61.
3.4.
2006
Nisamedtinov, I.; Lindsley, G.; Karreman, R.; Orumets, K.; Koplimaa, M.; Paalme, T. (2006). Effect of slowly increasing temperature and NaCl concentration on the expression of Hsp12-GFP2 fusion protein in Saccharomyces cerevisisae: an auxo-accelerostat study. In: Solvary, S; Toldi, O. (Ed.). FinMed 2006, 2nd International Conference on Bioreactor Technology in Cell, Tissue Culture and Biomedical Applications (102−112). . BioBien Innovations (BBi).
5.2.
2004
Laht, Tiiu-Maie;Kask, Signe;Adamberg, Kaarel;Tomson, Katrin;Paalme, Toomas;Vilu, Raivo (2004). A model of swiss-type cheese ripening. IDF Symposium on Cheese: Ripening, Characterization and Technology : book of abstracts.. Prague: L.Houdek - Nakladatelstvi Galen, 75.
1.1.
2003
Kask, S.; Adamberg, K.; Orlowski, A.; Vogensen, FK.; Moller, PL.; Ardo, Y.; Paalme, T (2003). Physiological properties of Lactobacillus paracasei, L. Danicus and L-curvatus strains isolated from Estonian semi-hard cheese. Food Research international, 36, 1037−1046.
1.1.
2003
Adamberg, K.; Kask, S.; Laht, TM.; Paalme, T (2003). The effect of temperature and ph on the growth of lactic acid bacteria: a ph-auxostat study. International Journal of Food Microbiology, 85, 171−183.
1.1.
2003
Kasemets, K.; Drews, M.; Nisamedtinov, I.; Adamberg, K.; Paalme, T (2003). Modification of A-stat for the characterization of microorganisms. Journal of Microbiological Methods, 55 (1), 187−200.
3.4.
2003
Adamberg, K.; Kasemets, K.; Paalme, T. (2003). Auxo-accelerostat - a new effective cultivation system for culture characterization. 1st International Congress on Bioreactor Technology On Cell, Tissue Culture and Biomedical Application. Turku, Finland. 2003. Turku, Finland: Karhukopio OY, 115−125.
1.1.
2002
Laht, Tiiu-Maie; Kask, Signe; Elias, Priit; Adamberg, Kaarel; Paalme, Toomas (2002). Role of Arginine in the Development of Secondary Microflora in Swiss-Type Cheese. International Dairy Journal, 12 (10), 831−840.
5.2.
2002
Adamberg, K.; Kask, S.; Laht, T-M.; Paalme, T. (2002). The effect of change of temperature and pH on the growth of lactic acid bacteria. pH auxostat study. Proceedings & Abstracts of the 18th Symposium of the International Committee on Food Microbiology and Hygiene (ICFMH): Food Micro 2002, 18th International Symposium of the International Committee on Food Microbiology and Hygiene (ICFMH), Lillehammer (Norway), August 18-23, 2002. Ed. Axelsson, L.; Tronrud, E. S.; Merok, K. J. Lillehammer, 179.
1.1.
1999
Kask, S.; Laht, T.-M; Pall, T.; Paalme, T. (1999). A study on growth characteristics and nutrient consumption of Lactobacillus plantarum in A-stat culture. Antonie van Leeuwenhoek, 75 (4), 309−320. DOI: 10.1023/A:1001868005416.
1.3.
1998
Drews, M.; Kasemets, K.; Nisamedtinov, I.; Paalme, T. (1998). Continuous cultivation of insect and yeast cells at maximum specific growth rate. Proceedings of the Estonian Academy of Sciences. Chemistry, 47, 175−188.
1.1.
1997
Paalme, T.; Elken, R.; Kahru, A.; Vanatalu, K.; Vilu, R. (1997). The growth rate control in Escherichia coli at near to maximum growth rates: the A-stat approach. Antonie van Leeuwenhoek, 71 (3), 217−230.
1.1.
1997
Paalme, T.; Elken, R.; Vilu, R.; Korhola, M. (1997). Growth efficiency of Saccharomyces cerevisiae on glucose/ethanol media with a smooth change in the dilution rate (A-stat). Enzyme and Microbial Technology, 20 (3), 174−181.
3.1.
1997
Drews, M.; Paalme, T. (1997). Elucidation of metabolic network of mammalian cell line K562 using 2-14C glucose label and stoichiometric modelling. Manuel J. T. Carrondo, Bryan Griffits and Jose L. P. Moreira. Animal Cell Technology: From Vaccines to Genetic Medicine (697−702). . Kluwer Academic Publishers.
5.1.
1997
Paalme, T.; Vilu, R. (1997). A-stat in optimization of cultivation processes. In: Abstracts of papers of the American Chemical Society (246-BIOT). . Washington: American Chemical Society. (1).
1.1.
1995
TOMSON, K.; PAALME, T.; LAAKSO, PS et al. (1995). AUTOMATIC LABORATORY-SCALE FED-BATCH PROCEDURE FOR PRODUCTION OF RECOMBINANT PROTEINS USING INDUCIBLE EXPRESSION SYSTEMS OF ESCHERICHIA-COLI. Biotechnology Techniques, 9 (11), 793−798.
1.1.
1995
Drews, M.; Paalme, T.; Vilu, R. (1995). The growth and nutrient utilization of the insect cell line Spodoptera frugiperda Sf9 cells in batch and continuous culture. Journal of Biotechnology, 40 (3), 187−198.
1.1.
1995
Paalme, T.; Kahru, A.; Elken, R.; Vanatalu, K.;Tiisma, K.; Vilu, R. (1995). The Computer- Controlled Continuous Culture of Escherichia coli with Smooth Change of Dilution rate. A-stat. Journal of Microbiological Methods, 24, 145−153.
1.1.
1993
Vanatalu, K.; Paalme, T.; Vilu, R.; Burkhardt, N.; Junemann, R.; May, R.; Ruhl, M.; Wadzack, J.; Nierhaus, K.H. (1993). Large-scale preparation of fully deuterated cell components - ribosomes from Escherichis coli with high biological activity. European Journal of Biochemistry, 216 (1), 315−321.
1.2.
1993
Paalme, T.; Vilu, R. (1993). A new method of continuous cultivation with computer-controlled change of dilution rate. Control Engineering Practice, 1 (4), 299−302.
1.2.
1993
Vinter, T.; Paalme, T.; Vilu, R. (1993). '"FermExpert" - An expert system for studies and optimization of processes of microbial synthesis. Control Engineering Practice, 1 (4), 745.
1.1.
1990
Paalme, T.; Tiisma, K.; Kahru, A.; Vanatalu, K; Vilu, R. (1990). Glucose-limited fed-batch cultivation of Escherichia coli with computer-controlled fixed growth rate. Biotechnology and Bioengineering, 35, 312−319.
1.1.
1989
Schafer, S.; Paalme, T.; Vilu, R.; Fuchs, G. (1989). C-13-NMR STUDY OF ACETATE ASSIMILATION IN THERMOPROTEUS-NEUTROPHILUS. European Journal of Biochemistry, 186 (3), 695−700.
1.1.
1987
Kahru, A.; Paalme, T.; Vilu, R. (1987). Effect of temperature on the ATP pool and adenylate energy charge of Escherichia coli. FEMS Microbiology Letters, 41 (3), 305−308.
1.1.
1982
Paalme, T.; Olivson, A.; Vilu, R. (1982). C-13-NMR Study of CO2-Fixation During the Heterotrophic Growth in Chlorobium-thiosulfatophilum. Biochimica et Biophysica Acta, 720 (3), 311−319.

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25.08.2021

Otsi projekti

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ProgrammLiikNumberNimiProjekti algusProjekti lõppVastutav täitjaAsutusFinantseerijapoolne rahastamine
ETFETF9189B-kompleks vitamiinide metaboloomi analüüs toidu tootmise ahelas.01.01.201231.12.2015Toomas PaalmeTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond57 600,00 EUR
MUUEU23942Bioglütserooli kasutamine pärmiproduktide toorainena01.05.200631.08.2006Toomas PaalmeAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus6 395,38 EUR
MUUT250 (0140250s98)Biotehnoloogilised rakendused toiduainete tehnoloogias ja toiduohutuse tagamisel01.01.199831.12.2002Toomas PaalmeTallinna Tehnikaülikool; Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut, Toidutehnoloogia õppetool56 242,25 EUR
2.1.1.Lep19019Hapukurkide kvaliteet25.02.201905.05.2019Katrin LaosTallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut10 506,50 EUR
RITA2LLKAE21013Kaitseväe ajateenijate, reservväelaste ja tegevväelaste välitoitlustuses kasutatavate toidupakkide ja nende parendamise võimaluste uuring23.12.202001.12.2021Tagli PitsiTallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut37 200,00 EUR
MUUG4227 (ETF4227)Kasvuparameetrite ja juuretise koosluse mõju probiootiliste piimhappebakterite metabolismile ja eluvõimele01.01.200031.12.2002Tiiu-Maie LahtTallinna Tehnikaülikool; Tallinna Tehnikaülikool, Matemaatika-loodusteaduskond, Keemiainstituut, Biotehnoloogia õppetool3 195,58 EUR
ETFETF7323Keskkonnatingimuste mõju glutatiooni akumulatsioonile ja ainevahetusele Saccharomyces cerevisiae rakkudes01.01.200831.12.2011Ildar NisamedtinovTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond71 043,20 EUR
MUUEU27389Kolmemõõtmelise front-face fluoresents-spektromeetria rakendamine toiduainete uurimisel - eeluuring01.09.200731.12.2007Raivo Vilu; Urmas Sannik; Larisa PorõvkinaAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus11 262,96 EUR
MUUG3668 (ETF3668)Käärituspärmide kasvu optimeerimine. Kasvukiirust piiravate tegurite identifitseerimine01.01.199931.12.2001Toomas PaalmeTallinna Tehnikaülikool; Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut, Toidutehnoloogia õppetool11 791,70 EUR
MUUG5160 (ETF5160)Mikroorganismide kasv madalatel kasvukiirustel01.01.200231.12.2005Toomas PaalmeTallinna Tehnikaülikool; Tallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond, Toiduainete instituut, Toidutehnoloogia õppetool30 038,47 EUR
MUUEU31603Nanoamorfse külmutatud toidu tehnoloogia11.08.200907.12.2009Toomas Paalme; Kristel Vene; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus14 051,42 EUR
SFSF0142497s03Postgenoomne protsessidisain toidu- ja keskkonnabiotehnoloogias01.01.200331.12.2007Raivo ViluTallinna Tehnikaülikool, Matemaatika-loodusteaduskond348 925,64 EUR
MUUEU30466Premium-klassi kääritatud õunamahlatoodete valmistamine Eesti tooraine baasil01.05.200930.06.2009Toomas PaalmeAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus11 190,93 EUR
MUUG5188 (ETF5188)Rakkude ab initio konstrueerimise alused01.01.200231.12.2005Raivo ViluTallinna Tehnikaülikool; Tallinna Tehnikaülikool, Matemaatika-loodusteaduskond, Keemiainstituut, Biotehnoloogia õppetool19 493,05 EUR
MUUEU27591Rakkude kasvu stimuleerivad bioaktiivsed peptiidid pärmi ekstraktist - eeluuring01.11.200729.02.2008Toomas Paalme; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus9 410,93 EUR
MUUEU21450Rukkileib -eeluuring01.08.200530.10.2005Toomas Paalme; Anna TraksmaaAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus11 045,34 EUR
MUUEU27355Rukkileiva tehnoloogilise protsessi mudeli väljatöötamine01.10.200731.03.2009Toomas Paalme; Anna Traksmaa; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus153 293,30 EUR
MUUEU29994Support for Competence Center of Food and Fermentation Technologies01.01.200930.06.2015Raivo Vilu; Toomas Paalme; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus7 028 458,00 EUR
IUTIUT19-27Süsteemibioloogia rakendused toituteaduses ja -tehnoloogias01.01.201431.12.2019Toomas PaalmeTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond; Tallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut852 000,00 EUR
RESTARESTA13Tahkefaasi fermentatsiooni protsessid toidu tootmise kaassaaduste väärindamisel01.01.202131.01.2023Toomas PaalmeTallinna Tehnikaülikool, Loodusteaduskond, Keemia ja biotehnoloogia instituut381 750,00 EUR
SFSF0140090s08Toidu süsteemibioloogia ja füüsika01.01.200831.12.2013Toomas PaalmeTallinna Tehnikaülikool, Keemia ja materjalitehnoloogia teaduskond705 093,40 EUR
MUUEU27607Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus01.11.200730.06.2008Raivo Vilu; Toomas Paalme; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus657 826,17 EUR
MUUEU28668Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus01.07.200830.06.2009Toomas Paalme; Raivo Vilu; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus903 909,35 EUR
MUUEU48667Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus01.07.201530.06.2022Martin LallAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus5 697 954,91 EUR
MUUEU22704Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus27.10.200531.10.2007Raivo Vilu; Toomas Paalme; Urmas SannikAS Toidu- ja Fermentatsioonitehnoloogia Arenduskeskus1 725 043,14 EUR