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
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, Anna Mikulec et al.|Molecules|2022Cited by 33
Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge CakeStanisław Kowalski, Aleksandra Mazurek, Małgorzata Makarewicz et al.|Polish Journal of Food and Nutrition Sciences|2022Cited by 29
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect FloursStanisław Kowalski, Marek Zborowski, Dorota Gumul et al.|Antioxidants|2023Cited by 29