Adam Franczyk

784 total citations
20 papers, 563 citations indexed

About

Adam Franczyk is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Adam Franczyk has authored 20 papers receiving a total of 563 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Nutrition and Dietetics, 12 papers in Food Science and 12 papers in Plant Science. Recurrent topics in Adam Franczyk's work include Food composition and properties (11 papers), Proteins in Food Systems (10 papers) and Phytase and its Applications (9 papers). Adam Franczyk is often cited by papers focused on Food composition and properties (11 papers), Proteins in Food Systems (10 papers) and Phytase and its Applications (9 papers). Adam Franczyk collaborates with scholars based in Canada, United States and Mexico. Adam Franczyk's co-authors include James D. House, Matthew G. Nosworthy, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Gerardo Medina, Peter Fröhlich, Anna Zimoch-Korzycka, Michael T. Nickerson and Burcu Güldiken and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Nutrients.

In The Last Decade

Adam Franczyk

19 papers receiving 544 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Adam Franczyk Canada 11 327 250 242 107 96 20 563
Paulyn Appah Canada 7 229 0.7× 183 0.7× 183 0.8× 75 0.7× 65 0.7× 7 419
Gerardo Medina Canada 7 198 0.6× 136 0.5× 159 0.7× 67 0.6× 64 0.7× 13 370
Noureddine Hafnaoui France 6 173 0.5× 106 0.4× 106 0.4× 93 0.9× 78 0.8× 12 435
Stephanie Jeske Ireland 8 638 2.0× 354 1.4× 157 0.6× 84 0.8× 176 1.8× 10 818
Marcel Skejovic Joehnke Denmark 9 346 1.1× 198 0.8× 171 0.7× 61 0.6× 62 0.6× 10 479
Karima Laleg France 10 277 0.8× 249 1.0× 126 0.5× 47 0.4× 30 0.3× 13 390
Jeroen Muller Switzerland 6 302 0.9× 168 0.7× 78 0.3× 59 0.6× 80 0.8× 8 425
Helen Vaikma Estonia 7 298 0.9× 145 0.6× 64 0.3× 146 1.4× 115 1.2× 13 407
Marina Mefleh Italy 9 218 0.7× 146 0.6× 162 0.7× 57 0.5× 66 0.7× 19 416
Nadia Grasso Ireland 6 367 1.1× 191 0.8× 126 0.5× 64 0.6× 66 0.7× 6 454

Countries citing papers authored by Adam Franczyk

Since Specialization
Citations

This map shows the geographic impact of Adam Franczyk's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Adam Franczyk with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Adam Franczyk more than expected).

Fields of papers citing papers by Adam Franczyk

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Adam Franczyk. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Adam Franczyk. The network helps show where Adam Franczyk may publish in the future.

Co-authorship network of co-authors of Adam Franczyk

This figure shows the co-authorship network connecting the top 25 collaborators of Adam Franczyk. A scholar is included among the top collaborators of Adam Franczyk based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Adam Franczyk. Adam Franczyk is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Eckhardt, Laura, Fan Bu, Adam Franczyk, T. E. Michaels, & Baraem Ismail. (2024). Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality. Current Research in Food Science. 8. 100746–100746. 7 indexed citations
2.
3.
Sá, Amanda Gomes Almeida, Adam Franczyk, Jason Neufeld, & James D. House. (2024). In vivo protein quality of pistachios (Pistacia vera L.). Journal of Food Composition and Analysis. 132. 106351–106351. 2 indexed citations
4.
Nosworthy, Matthew G., Adam Franczyk, Jason Neufeld, & James D. House. (2023). The in vivo and in vitro protein quality of three hemp protein sources. Food Science & Nutrition. 11(11). 7264–7270. 5 indexed citations
5.
6.
Franczyk, Adam, et al.. (2023). Impact of cooking on the protein quality of Russet potatoes. Food Science & Nutrition. 11(12). 8131–8142. 3 indexed citations
7.
Li, Xiang, Adam Franczyk, Kevser Kahraman, James D. House, & Filiz Köksel. (2023). Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours. Journal of Food Measurement & Characterization. 17(5). 4473–4481. 10 indexed citations
8.
Güldiken, Burcu, Adam Franczyk, Ning Wang, et al.. (2022). Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills. European Food Research and Technology. 248(7). 1847–1858. 12 indexed citations
9.
Nosworthy, Matthew G., Alan Javier Hernández‐Álvarez, Adam Franczyk, et al.. (2022). Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties. Cereal Chemistry. 100(2). 460–472. 16 indexed citations
10.
Güldiken, Burcu, Adam Franczyk, Mark Pickard, et al.. (2022). Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours. European Food Research and Technology. 248(3). 767–781. 27 indexed citations
11.
Nosworthy, Matthew G., Shaoming Huang, Adam Franczyk, et al.. (2021). Effect of Genotype, Year, and Location on the Proximate Composition and In Vitro Protein Quality of Select Pea Cultivars. ACS Food Science & Technology. 1(9). 1670–1676. 10 indexed citations
12.
Güldiken, Burcu, Adam Franczyk, Ning Wang, et al.. (2021). Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours. Cereal Chemistry. 99(1). 218–229. 9 indexed citations
13.
Nosworthy, Matthew G., Gerardo Medina, Adam Franczyk, et al.. (2020). Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum). Food Science & Nutrition. 8(6). 2950–2958. 35 indexed citations
14.
Mansilla, Wilfredo D, Christopher P. F. Marinangeli, Adam Franczyk, et al.. (2020). Comparison of methodologies used to define the protein quality of human foods and support regulatory claims. Applied Physiology Nutrition and Metabolism. 45(9). 917–926. 26 indexed citations
15.
House, James D., et al.. (2019). Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies. Food Science & Nutrition. 7(9). 2932–2938. 47 indexed citations
16.
Nosworthy, Matthew G., Gerardo Medina, Adam Franczyk, et al.. (2018). Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba). Nutrients. 10(6). 671–671. 110 indexed citations
17.
Franczyk, Adam. (2018). Evaluation of in vitro methodology to determine protein digestibility and quality of plant-based proteins. Mspace (University of Manitoba). 3 indexed citations
18.
Nosworthy, Matthew G., Gerardo Medina, Adam Franczyk, et al.. (2017). Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). Food Chemistry. 240. 588–593. 80 indexed citations
19.
Nosworthy, Matthew G., Adam Franczyk, Anna Zimoch-Korzycka, et al.. (2017). Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. Journal of Agricultural and Food Chemistry. 65(19). 3919–3925. 74 indexed citations
20.
Nosworthy, Matthew G., Adam Franczyk, Gerardo Medina, et al.. (2017). Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum). Journal of Agricultural and Food Chemistry. 65(35). 7790–7796. 74 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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