| Bridging the gap between the science of cultured meat and public perceptions AJ Tomiyama, NS Kawecki, DL Rosenfeld, JA Jay, D Rajagopal, ... Trends in Food Science & Technology 104, 144-152, 2020 | 86 | 2020 |
| Emulsion-templated microparticles with tunable stiffness and topology: Applications as edible microcarriers for cultured meat SCP Norris, NS Kawecki, AR Davis, KK Chen, AC Rowat Biomaterials 287, 121669, 2022 | 31 | 2022 |
| Perspectives on scaling production of adipose tissue for food applications JSK Yuen Jr, AJ Stout, NS Kawecki, SM Letcher, SK Theodossiou, ... Biomaterials 280, 121273, 2022 | 18 | 2022 |
| The prevalence of antibiotic-resistant bacteria (ARB) in waters of the Lower Ballona Creek Watershed, Los Angeles County, California S Kawecki, G Kuleck, JH Dorsey, C Leary, M Lum Environmental Monitoring and Assessment 189, 1-14, 2017 | 11 | 2017 |
| Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds NS Kawecki, SCP Norris, Y Xu, Y Wu, AR Davis, E Fridman, KK Chen, ... Food Research International 172, 113080, 2023 | 2 | 2023 |
| Scalable Processes for Culturing Meat Using Edible Scaffolds NS Kawecki, KK Chen, CS Smith, Q Xie, JM Cohen, AC Rowat Annual Review of Food Science and Technology 15, 2024 | 1 | 2024 |
| Creating an infrastructure for cultured meat. I Tahir, M Stahn, NS Kawecki, V Andriessen, B Datta, D Holmes, L Gafour, ... | | 2023 |
| From cell to table: Engineering multicomponent tissue by spontaneous adhesion of myogenic and adipogenic microtissues cultured with customized scaffolds for cultured meat … NS Kawecki UCLA, 2023 | | 2023 |
