Ewelina Zielińska

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 7

Top Topics

Saccharomyces Cerevisiae

Anaerobic Digestion

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Ewelina Zielińska, Urszula Pankiewicz
The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes. Foods (Basel, Switzerland) 12 (19) (2023)
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Lubos Harangozo, Veronika Šimora, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules (Basel, Switzerland) 27 (19) (2022)
Ewelina Zielińska
Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations. Molecules (Basel, Switzerland) 27 (19) (2022)
Urszula Pankiewicz, Ewelina Zielińska, Aldona Sobota, Anna Wirkijowska
The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production. Foods (Basel, Switzerland) 11 (21) (2022)
Ewelina Zielińska, Urszula Pankiewicz, Monika Sujka
Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants (Basel, Switzerland) 10 (7) (2021)
Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielińska, Piotr Zarzycki
Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties. Molecules (Basel, Switzerland) 26 (22) (2021)
Ewelina Zielińska, Urszula Pankiewicz
Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules (Basel, Switzerland) 25 (23) (2020)