Agata Blicharz‐Kania

478 total citations
32 papers, 328 citations indexed

About

Agata Blicharz‐Kania is a scholar working on Nutrition and Dietetics, Food Science and Physiology. According to data from OpenAlex, Agata Blicharz‐Kania has authored 32 papers receiving a total of 328 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Nutrition and Dietetics, 15 papers in Food Science and 4 papers in Physiology. Recurrent topics in Agata Blicharz‐Kania's work include Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Food Drying and Modeling (4 papers). Agata Blicharz‐Kania is often cited by papers focused on Food composition and properties (14 papers), Microbial Metabolites in Food Biotechnology (6 papers) and Food Drying and Modeling (4 papers). Agata Blicharz‐Kania collaborates with scholars based in Poland, Slovakia and Russia. Agata Blicharz‐Kania's co-authors include Dariusz Andrejko, Piotr Zarzycki, Aldona Sobota, Anna Wirkijowska, Agnieszka Nawrocka, Dorota Teterycz, Agnieszka Sagan, A. Starek, Kazimierz Zawiślak and Paweł Sobczak and has published in prestigious journals such as Scientific Reports, Molecules and Sustainability.

In The Last Decade

Agata Blicharz‐Kania

30 papers receiving 315 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Agata Blicharz‐Kania Poland 10 162 152 72 56 28 32 328
Carmen O. Meléndez‐Pizarro Mexico 13 215 1.3× 258 1.7× 85 1.2× 109 1.9× 23 0.8× 30 406
Zorba Josué Hernández‐Estrada Mexico 12 172 1.1× 258 1.7× 86 1.2× 22 0.4× 32 1.1× 23 422
Yashaswini Premjit India 9 93 0.6× 209 1.4× 75 1.0× 31 0.6× 18 0.6× 12 362
Chulaluck Charunuch Thailand 12 260 1.6× 224 1.5× 115 1.6× 58 1.0× 17 0.6× 19 379
Patricia Arcia Uruguay 13 194 1.2× 243 1.6× 69 1.0× 69 1.2× 18 0.6× 36 373
İrem Saka Türkiye 9 127 0.8× 168 1.1× 67 0.9× 39 0.7× 20 0.7× 9 312
Stanisław Rudy Poland 12 186 1.1× 297 2.0× 66 0.9× 100 1.8× 32 1.1× 39 483
Wallaf Costa Vimercati Brazil 14 100 0.6× 391 2.6× 117 1.6× 100 1.8× 28 1.0× 32 521
Martha Graciela Ruíz‐Gutiérrez Mexico 15 223 1.4× 335 2.2× 77 1.1× 109 1.9× 11 0.4× 28 470
Snežana Zlatanović Serbia 9 118 0.7× 237 1.6× 77 1.1× 115 2.1× 16 0.6× 25 385

Countries citing papers authored by Agata Blicharz‐Kania

Since Specialization
Citations

This map shows the geographic impact of Agata Blicharz‐Kania'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 Agata Blicharz‐Kania with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Agata Blicharz‐Kania more than expected).

Fields of papers citing papers by Agata Blicharz‐Kania

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Agata Blicharz‐Kania. 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 Agata Blicharz‐Kania. The network helps show where Agata Blicharz‐Kania may publish in the future.

Co-authorship network of co-authors of Agata Blicharz‐Kania

This figure shows the co-authorship network connecting the top 25 collaborators of Agata Blicharz‐Kania. A scholar is included among the top collaborators of Agata Blicharz‐Kania 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 Agata Blicharz‐Kania. Agata Blicharz‐Kania 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.
Blicharz‐Kania, Agata, et al.. (2025). Physicochemical, Functional and Nutritional Characteristics of Various Types of Fruit Pomace. Processes. 13(10). 3182–3182.
2.
Blicharz‐Kania, Agata, et al.. (2025). The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. Scientific Reports. 15(1). 24510–24510. 2 indexed citations
3.
Andrejko, Dariusz, et al.. (2024). The Influence of the Use of Carrot and Apple Pomace on Changes in the Physical Characteristics and Nutritional Quality of Oat Cookies. Processes. 12(10). 2063–2063. 3 indexed citations
4.
5.
Blicharz‐Kania, Agata, et al.. (2024). Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics. Applied Sciences. 14(4). 1561–1561. 10 indexed citations
6.
7.
Andrejko, Dariusz & Agata Blicharz‐Kania. (2024). An Assessment of the Strength and Physical Properties of Edible Tableware from Flax Seed and Flaxseed Cake. Materials. 17(22). 5510–5510. 1 indexed citations
8.
Blicharz‐Kania, Agata, et al.. (2023). Sunflower seed cake as a source of nutrients in gluten-free bread. Scientific Reports. 13(1). 10864–10864. 16 indexed citations
9.
Wirkijowska, Anna, et al.. (2023). The Influence of Tomato and Pepper Processing Waste on Bread Quality. Applied Sciences. 13(16). 9312–9312. 9 indexed citations
10.
Blicharz‐Kania, Agata, et al.. (2023). Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace. Applied Sciences. 13(18). 10531–10531. 9 indexed citations
11.
Sobota, Aldona, Eva Ivanišová, Ľuboš Harangozo, et al.. (2022). Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules. 27(19). 6342–6342. 6 indexed citations
12.
Blicharz‐Kania, Agata, A. Starek, & Dariusz Andrejko. (2022). Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies. Applied Sciences. 12(19). 9966–9966. 4 indexed citations
13.
Szyszlak-Bargłowicz, Joanna, et al.. (2021). Energy Parameters of Miscanthus Biomass Pellets Supplemented with Copra Meal in Terms of Energy Consumption during the Pressure Agglomeration Process. Energies. 14(14). 4167–4167. 12 indexed citations
14.
Wirkijowska, Anna, Aldona Sobota, Piotr Zarzycki, et al.. (2021). Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls. Journal of the Science of Food and Agriculture. 102(8). 3370–3378. 6 indexed citations
15.
Dziki, Dariusz, et al.. (2020). Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi. International Journal of Food Engineering. 16(1-2). 14 indexed citations
16.
Blicharz‐Kania, Agata, et al.. (2019). Modelling Water Absorption in Micronized Lentil Seeds with the Use of Peleg’s Equation. Sustainability. 12(1). 261–261. 5 indexed citations
17.
Blicharz‐Kania, Agata, et al.. (2019). Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. Sustainability. 11(14). 3960–3960. 10 indexed citations
18.
19.
Blicharz‐Kania, Agata, et al.. (2016). Changes in the texture of butternut squash following thermal treatment. Italian Journal of Food Science. 28(1). 1–8. 7 indexed citations
20.
Sagan, Agnieszka, et al.. (2016). Impact of Pretreatment of Wheat Grain Using Infrared Radiation on Flour Falling Number. Agricultural Engineering/Inżynieria Rolnicza. 20(4). 77–84. 2 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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