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Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach

PloS one, 2024-03, Vol.19 (3), p.e0300871-e0300871

2024

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Body image and willingness to change it-A study of university students in Poland

PloS one, 2023-11, Vol.18 (11), p.e0293617-e0293617

2023

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Perception of organic, functional and genetically modified foods – a study among consumers in Gdynia, Poland

Scientific Papers of Silesian University of Technology. Organization and Management Series, 2023, Vol.2023 (182), p.265-284

2023

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Health behaviour in baby boomers and Generations X, Y, and Z: focus on dietary fibre and saturated fat intake

Scientific Papers of Silesian University of Technology. Organization and Management Series, 2024, Vol.2024 (194), p.417-433

2024

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Determinants of purchase and consumption of convenience foods – survey of polish respondents

Scientific Papers of Silesian University of Technology. Organization and Management Series, 2023, Vol.2023 (182), p.361-376

2023

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Determinants of the Consumption of Coffee by a Selected Group of Adult Consumers

Scientific Journal of Gdynia Maritime University, 2024-06 (130), p.22-36

2024

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Body image and willingness to change it—A study of university students in Poland

PloS one, 2023-01, Vol.18 (11)

2023

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Dietary Catering: The Perfect Solution for Rational Food Management in Households

Sustainability, 2022-08, Vol.14 (15), p.9174

2022

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Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects

Food science & technology, 2022-04, Vol.159, p.113220, Article 113220

2022

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Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8), p.3556

2023

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Nutritional properties and amino acid profile of buckwheat bread

Journal of food science and technology, 2022-08, Vol.59 (8), p.3020-3030

2022

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Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

Food science & technology, 2019-03, Vol.102, p.164-172

2019

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Cistus extract as a valuable component for enriching wheat bread

Food science & technology, 2020-01, Vol.118, p.108713, Article 108713

2020

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Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Molecules (Basel, Switzerland), 2022-12, Vol.27 (23), p.8472

2022

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Comparison between Dual-X-ray Absorptiometry and Bioelectrical Impedance Analyses in dietary practice

Journal of education, health and sport, 2022-08, Vol.12 (9), p.128-136

2022

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Factors influencing the choice of novel foods containing edible insects – research among the Generation Z in Poland

Scientific Papers of Silesian University of Technology. Organization and Management Series, 2024, Vol.2024 (202), p.473-489

2024

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Level of concern for the environment, food security and environmental sustainability about to willingness to eat food containing insects: a survey among the Generation Z in Poland

Scientific Papers of Silesian University of Technology. Organization and Management Series, 2024, Vol.2024 (202), p.491-511

2024

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Willingness to Consume and Purchase Food with Edible Insects among Generation Z in Poland

Foods, 2024-07, Vol.13 (14), p.2202

2024

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Fluids in the diet of people practicing mountain tourism - consumption assessment

Journal of education, health and sport, 2023-02, Vol.13 (Supplement Issue 2), p.72-93

2023

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The CIA 3.0 and EDE-Q questionnaire as a tool for assessing eating disorders among students of the Academy of Applied Sciences in Nowy Sacz

Journal of education, health and sport, 2023-02, Vol.13 (Supplement Issue 2), p.105-114

2023

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Return to physical activity after recovering from COVID-19

Journal of education, health and sport, 2023-02, Vol.13 (Supplement Issue 2), p.61-71

2023

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Rapid Alert System for Food and Feed reports as a source of information on food hazards

Journal of education, health and sport, 2023-02, Vol.13 (Supplement Issue 2), p.22-31

2023

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Functional food in the primary prevention of cardiovascular diseases

Journal of education, health and sport, 2022-07, Vol.12 (7), p.848-863

2022

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The impact of the COVID-19 pandemic on the lifestyle of students of the State University of Applied Sciences in Nowy Sącz

Journal of education, health and sport, 2023-02, Vol.13 (Supplement Issue 2), p.94-104

2023

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COVID-19 and the nutrition of children and adolescents

Journal of education, health and sport, 2023-02, Vol.13 (Supplement Issue 2), p.11-21

2023

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Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach

Body image and willingness to change it-A study of university students in Poland

Perception of organic, functional and genetically modified foods – a study among consumers in Gdynia, Poland

Health behaviour in baby boomers and Generations X, Y, and Z: focus on dietary fibre and saturated fat intake

Determinants of purchase and consumption of convenience foods – survey of polish respondents

Determinants of the Consumption of Coffee by a Selected Group of Adult Consumers

Body image and willingness to change it—A study of university students in Poland

Dietary Catering: The Perfect Solution for Rational Food Management in Households

Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects

Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours

Nutritional properties and amino acid profile of buckwheat bread

Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

Cistus extract as a valuable component for enriching wheat bread

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Comparison between Dual-X-ray Absorptiometry and Bioelectrical Impedance Analyses in dietary practice

Factors influencing the choice of novel foods containing edible insects – research among the Generation Z in Poland

Level of concern for the environment, food security and environmental sustainability about to willingness to eat food containing insects: a survey among the Generation Z in Poland

Willingness to Consume and Purchase Food with Edible Insects among Generation Z in Poland

Fluids in the diet of people practicing mountain tourism - consumption assessment

The CIA 3.0 and EDE-Q questionnaire as a tool for assessing eating disorders among students of the Academy of Applied Sciences in Nowy Sacz

Return to physical activity after recovering from COVID-19

Rapid Alert System for Food and Feed reports as a source of information on food hazards

Functional food in the primary prevention of cardiovascular diseases

The impact of the COVID-19 pandemic on the lifestyle of students of the State University of Applied Sciences in Nowy Sącz

COVID-19 and the nutrition of children and adolescents

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