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Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach.
PLoS One. 2024 Mar 29;19(3):e0300871. doi: 10.1371/journal.pone.0300871. eCollection 2024.
PLoS One. 2024.
PMID: 38551941
Free PMC article.
Body image and willingness to change it-A study of university students in Poland.
Platta AM, Mikulec AT, Radzymińska M, Ruszkowska M, Suwała G, Zborowski M, Kowalczewski PŁ, Nowicki M.
Platta AM, et al. Among authors: mikulec at.
PLoS One. 2023 Nov 1;18(11):e0293617. doi: 10.1371/journal.pone.0293617. eCollection 2023.
PLoS One. 2023.
PMID: 37910539
Free PMC article.
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Nutritional properties and amino acid profile of buckwheat bread.
Kowalski S, Mikulec A, Mickowska B, Buksa K.
Kowalski S, et al.
J Food Sci Technol. 2022 Aug;59(8):3020-3030. doi: 10.1007/s13197-022-05518-w. Epub 2022 Jun 25.
J Food Sci Technol. 2022.
PMID: 35872731
Free PMC article.
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Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.
Gumul D, Oracz J, Kowalski S, Mikulec A, Skotnicka M, Karwowska K, Areczuk A.
Gumul D, et al.
Molecules. 2023 Apr 18;28(8):3556. doi: 10.3390/molecules28083556.
Molecules. 2023.
PMID: 37110790
Free PMC article.
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Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours.
Kowalski S, Gumul D, Oracz J, Rosicka-Kaczmarek J, Mikulec A, Mickowska B, Skotnicka M, Zborowski M.
Kowalski S, et al.
Antioxidants (Basel). 2023 Oct 26;12(11):1912. doi: 10.3390/antiox12111912.
Antioxidants (Basel). 2023.
PMID: 38001765
Free PMC article.
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Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder.
Kowalski S, Oracz J, Skotnicka M, Mikulec A, Gumul D, Mickowska B, Mazurek A, Sabat R, Wywrocka-Gurgul A, Żyżelewicz D.
Kowalski S, et al.
Molecules. 2022 Dec 2;27(23):8472. doi: 10.3390/molecules27238472.
Molecules. 2022.
PMID: 36500560
Free PMC article.
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