| Stability of cosmetic emulsion containing different amount of hemp oil M Kowalska, M Ziomek, A Żbikowska International journal of cosmetic science 37 (4), 408-416, 2015 | 60 | 2015 |
| Implementation of QFD method in quality analysis of confectionery products M Kowalska, M Pazdzior, A Krzton-Maziopa Journal of Intelligent Manufacturing 29, 439-447, 2018 | 54 | 2018 |
| Impact of inulin addition on properties of natural yogurt A Żbikowska, I Szymańska, M Kowalska Applied Sciences 10 (12), 4317, 2020 | 48 | 2020 |
| Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies A Zbikowska, M Kozlowska, A Poltorak, M Kowalska, J Rutkowska, ... Journal of Thermal Analysis and Calorimetry 134, 1101-1111, 2018 | 32 | 2018 |
| Herbal extracts incorporated into shortbread cookies: Impact on color and fat quality of the cookies M Kozlowska, A Zbikowska, K Marciniak-Lukasiak, M Kowalska Biomolecules 9 (12), 858, 2019 | 21 | 2019 |
| Trans fatty acids in food–current legal regulations as protections for consumers and food manufacturers M Zuchowska-Grzywacz, M Kowalska Acta Alimentaria 48 (1), 105-114, 2019 | 19 | 2019 |
| trans Fatty acids in polish pastry A Żbikowska, S Onacik-Gür, M Kowalska, J Rutkowska Journal of Food Protection 82 (6), 1028-1033, 2019 | 19 | 2019 |
| Assessment of physical properties of structured oils and palm fat S Onacik-Gür, A Żbikowska, M Przybysz, M Kowalska Materiale Plastic 54 (4), 2017 | 19 | 2017 |
| The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends D Kowalska, E Gruczynska, M Kowalska Journal of Thermal Analysis and Calorimetry 120, 507-517, 2015 | 19 | 2015 |
| Study on the incorporation of oat and yeast β-glucan into shortbread biscuits as a basis for designing healthier and high quality food products A Zbikowska, M Kowalska, K Zbikowska, S Onacik-Gür, U Łempicka, ... Molecules 27 (4), 1393, 2022 | 16 | 2022 |
| Application of a laser diffraction method for determination of stability of dispersion systems in food and chemical industry M Kowalska, A Żbikowska Journal of dispersion science and technology 34 (10), 1447-1453, 2013 | 15 | 2013 |
| Modification of beef tallow stearin by chemical and enzymatic interesterification with rapeseed oil. M Kowalska, W Bekas, D Kowalska, M Lobacz, B Kowalski | 15 | 2007 |
| Physical stability and the droplet distribution of rice oil–in–water emulsion M Kowalska Journal of Dispersion Science and Technology 37 (2), 222-230, 2016 | 14 | 2016 |
| Hygienic properties og leather finished with formulations containing collagen hydrolysate obtained by acid hydrolysis J Zarlok, K Smiechowski, M Kowalska Journal of the Society of Leather Technologists and Chemists 99 (6), 297-301, 2015 | 14 | 2015 |
| Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions M Kowalska, M Mendrycka, A Zbikowska, S Stawarz International Journal of Cosmetic Science 37 (1), 82-91, 2015 | 13 | 2015 |
| Assessment of a stable cosmetic preparation based on enzymatic interesterified fat, proposed in the prevention of atopic dermatitis M Kowalska, M Mendrycka, A Zbikowska, D Kowalska Acta Pol. Pharm 74, 465-476, 2017 | 12 | 2017 |
| Stability of emulsions containing interesterified fats based on mutton tallow and walnut oil M Kowalska, A Zbikowska, K Tarnowska Journal of the American Oil Chemists' Society 92, 993-1002, 2015 | 12 | 2015 |
| Application of modified fats by enzymatic interesterification in emulsions M Kowalska, A Zbikowska, K Szerling Italian Journal of Food Science 23 (2), 136, 2011 | 12 | 2011 |
| Enzymatic interesterification of a lard and rapeseed oil equal-weight blend E Gruczynska, D Kowalska, M Kozlowska, M Kowalska, B Kowalski Journal of Oleo Science 62 (4), 187-193, 2013 | 11 | 2013 |
| Modification of beef tallow fractions by chemical and enzymatic interesterification with sunflower oil. M Kowalska, W Bekas, E Gruczynska, B Kowalski | 11 | 2005 |
