Publications by authors named "Taivo Lints"
Article Synopsis
- The study explored how the stage of lactation and diet (high, medium, or no pasture) affect the composition and quality of Cheddar cheese.
- It found that while overall cheese composition remained similar across diets, fatty acid profiles varied significantly, with pasture-fed cheese showing higher levels of beneficial nutrients like omega-3s.
- Additionally, the stage of lactation had a more pronounced effect on the ripening characteristics and protein content of the cheese than diet alone.
Self-reproduction and doubling time limits of different cellular subsystems.
NPJ Syst Biol Appl
September 2023
Ribosomes which can self-replicate themselves practically autonomously in beneficial physicochemical conditions have been recognized as the central organelles of cellular self-reproduction processes. The challenge of cell design is to understand and describe the rates and mechanisms of self-reproduction processes of cells as of coordinated functioning of ribosomes and the enzymatic networks of different functional complexity that support those ribosomes. We show that doubling times of proto-cells (ranging from simplest replicators up to those reaching the size of E.
View Article and Find Full Text PDFUntil now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min.
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