Prezentujemy listę publikacji z udziałem Członków KNTŻ (nazwiska podkreślono):

Smarzyński, K.; Sarbak, P.; Kowalczewski, P.Ł.; Różańska, M.B.; Rybicka, I.; Polanowska, K.; Fedko, M.; Kmiecik, D.; Masewicz, Ł.; Nowicki, M.; Lewandowicz, J.; Jeżowski, P.; Kačániová, M.; Ślachciński, M.; Piechota, T.; Baranowska, H.M. 2021. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules, 26, 5417. https://doi.org/10.3390/molecules26175417

Kowalczewski P.Ł., Gumienna M., Rybicka I., Górna B., Sarbak P., Dziedzic K., Kmiecik D. 2021. Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder. Molecules, 26(4), 1184. https://doi.org/10.3390/molecules26041184

Kowalczewski P.Ł., Walkowiak K., Masewicz Ł., Smarzyński K., Le Thanh-Blicharz J., Kačániová M., Baranowska H.M. 2021. LF NMR spectroscopy analysis of water dynamics and texture of gluten-free bread with cricket powder during storage. Food Science and Technology International https://doi.org/10.1177/1082013220987914

Jeżowski P., Polcyn K., Tomkowiak A., Rybicka I., Radzikowska D. 2020. Technological and antioxidant properties of proteins obtained from waste potato juice. Open Life Sciences, 15, 379-388. https://doi.org/10.1515/biol-2020-0046

Pracka M., Dziedziński M., Kowalczewski P.Ł. 2020. The Analysis of Nutritional Habits of the Third Age Students in Poznań. Open Agriculture, 5, 21-29. https://doi.org/10.1515/opag-2020-0003

Duda A., Jeżowski P., Radzikowska D., Kowalczewski P.Ł. 2019. Partial wheat flour replacement with gluten-free flours in bread – quality, texture and antioxidant activity. Journal of Microbiology, Biotechnology and Food Sciences, 9(3), 505-509. https://doi.org/10.15414/jmbfs.2019/20.9.3.505-509

Kowalczewski P.Ł., Walkowiak K., Masewicz Ł., Duda A., Poliszko N., Różańska M.B., Jeżowski P., Tomkowiak A., Mildner-Szkudlarz S., Baranowska H.M. 2019. Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties. European Food Research and Technology, 245, 2591-2600. https://doi.org/10.1007/s00217-019-03370-5

Kowalczewski P.Ł., Pauter P., Smarzyński K., Różańska M.B., Jeżowski P., Dwiecki K., Mildner-Szkudlarz S. 2019. Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity. Journal of Food Processing and Preservation, 43, e14106. https://doi.org/10.1111/jfpp.14106

Kowalczewski P.Ł., Walkowiak K., Masewicz Ł., Bartczak O., Lewandowicz J., Kubiak P., Baranowska H.M. 2019. Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product. Foods, 8(7), 240. https://doi.org/10.3390/foods8070240

Smarzyński K., Sarbak P., Musiał S., Jeżowski P., Piątek M., Kowalczewski P.Ł. 2019. Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder – preliminary study. Open Agriculture, 4, 159-163. https://doi.org/10.1515/opag-2019-0015

Poliszko N., Kowalczewski P.Ł., Rybicka I., Kubiak P., Poliszko S. 2019. The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks. Journal of Consumer Protection and Food Safety, 14(2), 121-129. https://doi.org/10.1007/s00003-019-01216-6

Duda A., Adamczak J., Chełmińska P., Juszkiewicz J., Kowalczewski P. 2019. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods, 8(2), 46. https://doi.org/10.3390/foods8020046

Pauter P., Różańska M., Wiza P., Dworczak S., Grobelna N., Sarbak P., Kowalczewski P.Ł. 2018. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins. Acta Scientiarum Polonorum Technologia Alimentaria, 17(3), 227-233. https://doi.org/10.17306/J.AFS.2018.0570