| Antimicrobial, rheological, and physicochemical properties of sago starch films filled with nanorod-rich zinc oxide AM Nafchi, S Mahmud, M Robal Journal of food engineering 113 (4), 511-519, 2012 | 266 | 2012 |
| Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch MN Abdorreza, M Robal, LH Cheng, AY Tajul, AA Karim LWT-Food Science and Technology 46 (1), 135-141, 2012 | 123 | 2012 |
| Monocationic salts of carrageenans: Preparation and physico-chemical properties M Robal, T Brenner, S Matsukawa, H Ogawa, K Truus, B Rudolph, ... Food Hydrocolloids 63, 656-667, 2017 | 97 | 2017 |
| The extraction, structure, and gelling properties of hybrid galactan from the red alga Furcellaria lumbricalis (Baltic Sea, Estonia) R Tuvikene, K Truus, M Robal, O Volobujeva, E Mellikov, T Pehk, A Kollist, ... Journal of applied phycology 22, 51-63, 2010 | 72 | 2010 |
| Funorans from Gloiopeltis species. Part I. Extraction and structural characteristics R Tuvikene, M Robal, D Fujita, K Saluri, K Truus, Y Tashiro, H Ogawa, ... Food Hydrocolloids 43, 481-492, 2015 | 33 | 2015 |
| Thermal stability of red algal galactans: Effect of molecular structure and counterions M Robal, K Truus, O Volobujeva, E Mellikov, R Tuvikene International Journal of Biological Macromolecules 104, 213-223, 2017 | 24 | 2017 |
| Structure and thermal stability of pyruvated carrageenans from the red alga Coccotylus truncatus R Tuvikene, K Truus, M Robal, T Pehk, T Kailas, M Vaher, T Paalme Carbohydrate research 344 (6), 788-794, 2009 | 23 | 2009 |
| Funorans from Gloiopeltis species. Part II. Rheology and thermal properties R Tuvikene, M Robal, H Mändar, D Fujita, K Saluri, K Truus, T Brenner, ... Food Hydrocolloids 43, 649-657, 2015 | 14 | 2015 |
| Hybrid carrageenans as beer wort fining agents M Saluri, M Robal, R Tuvikene Food Hydrocolloids 86, 26-33, 2019 | 13 | 2019 |
| Characterization of Yew Tree (Taxus) Varieties by Fingerprint and Principal Component Analyses K Truus, M Vaher, M Borissova, M Robal, T Levandi, R Tuvikene, ... Natural Product Communications 7 (9), 1934578X1200700908, 2012 | 9 | 2012 |
| Valorization of Baltic Sea farmed blue mussels: Chemical profiling and prebiotic potential for nutraceutical and functional food development I Adler, J Kotta, M Robal, S Humayun, K Vene, R Tuvikene Food Chemistry: X, 101736, 2024 | | 2024 |
| Hybrid carrageenans as wort fining agents M Saluri, M Robal, R Tuvikene | | |
| GLOIOPELTIS VETIKAPEREKONNA LIIKIDE POLÜSAHHARIIDIDE KOOSTIS K Saluri, M Robal, R Tuvikene | | |
