Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans, LWT- Food Science and Technology, 2020, 122, 109024

Influence of fermentation by different microflora consortia on pulque and pulque bread properties, Journal of the Science of Food and Agriculture, 2019, 99 (14), 6307-6314

Effect of replacing cocoa powder by carob powder in the muffins on sensory and physicochemical properties, Plant Foods for Human Nutrition, 2018, 73(3), 196-202

Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation, CyTA-Journal of Food, 2017, 27-33

Changes in bioactive compounds and antioxidative activity during douchi fermentation process, w: Current trends in commodity science: Food safety and analysis of bioactive substances / Ed. Hanna Śmigielska, 2017, 20-37

Functional properties of traditional food products made by mold fermentation, w: Fermented food. Part 2, Technological interventions / Eds. Ramesh C. Ray, Didier Montet, 2017, 46-73

Evaluation of bean and soy tempeh influence on intestinal bacteria and estimation of antibacterial properties of bean tempeh, Polish Journal of Microbiology, 2013, 62 (2), 189-194

Determination of compounds responsible for tempeh aroma, Food Chemistry, 2012, 141, 459-465

Możliwość modelowania cech funkcjonalnych żywności wytworzonej z nasion roślin strączkowych poprzez fermentację typu tempeh, Biotechnologia, 2007, 4 (79), 113-124