K. Smarzyński

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

M. Różańska, P. Jeżowski, P. Kowalczewski, 2022, Applied Sciences.

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

M. Kačániová, P. Kowalczewski, H. Baranowska, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

M. Różańska, P. Jeżowski, M. Kačániová, 2021, Molecules.

Comparison of technological and physicochemical properties of cricket powders of different origin

P. Jeżowski, J. Jakubowicz, P. Kowalczewski, 2022, Journal of Insects as Food and Feed.

Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice

P. Jeżowski, J. Zembrzuska, A. Drożdżyńska, 2021, Open Chemistry.

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

M. Różańska, P. Jeżowski, S. Mildner-Szkudlarz, 2019, Journal of Food Processing and Preservation.

Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study

P. Jeżowski, M. Piątek, P. Kowalczewski, 2019, Open Agriculture.

The potential for the use of leghemoglobin and plant ferritin as sources of iron

P. Jeżowski, P. Kowalczewski, Aneta Tomczak, 2023, Open life sciences.

The Rheology, Texture, and Molecular Dynamics of Plant-Based Hot Dogs

P. Jeżowski, M. Kačániová, P. Kowalczewski, 2024, Applied Sciences.