Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspectsStanisław Kowalski, Aleksandra Mazurek, Anna Mikulec et al.|LWT|2022Cited by 144
Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat breadAnna Mikulec, Anna Wywrocka-Gurgul, Stanisław Kowalski et al.|LWT|2018Cited by 136
Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect FloursDorota Gumul, Anna Areczuk, Joanna Oracz et al.|Molecules|2023Cited by 35
Nutritional properties and amino acid profile of buckwheat breadStanisław Kowalski, Krzysztof Buksa, Anna Mikulec et al.|Journal of Food Science and Technology|2022Cited by 35
Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect PowderStanisław Kowalski, Dorota Żyżelewicz, Magdalena Skotnicka et al.|Molecules|2022Cited by 33