Ágnes Suhajda

626 total citations
14 papers, 511 citations indexed

About

Ágnes Suhajda is a scholar working on Food Science, Biotechnology and Molecular Biology. According to data from OpenAlex, Ágnes Suhajda has authored 14 papers receiving a total of 511 indexed citations (citations by other indexed papers that have themselves been cited), including 6 papers in Food Science, 5 papers in Biotechnology and 4 papers in Molecular Biology. Recurrent topics in Ágnes Suhajda's work include Listeria monocytogenes in Food Safety (5 papers), Microbial Inactivation Methods (4 papers) and Probiotics and Fermented Foods (3 papers). Ágnes Suhajda is often cited by papers focused on Listeria monocytogenes in Food Safety (5 papers), Microbial Inactivation Methods (4 papers) and Probiotics and Fermented Foods (3 papers). Ágnes Suhajda collaborates with scholars based in Hungary, France and Belgium. Ágnes Suhajda's co-authors include É. Héthelyi, Erika Vági, Béla Simándi, Isabel P. Pais, Zsombor Kristóf Nagy, Tamás Vígh, István Wagner, Hajnalka Pataki, Péter L. Sóti and Gy. Marosi and has published in prestigious journals such as RSC Advances, Food Research International and Food and Bioproducts Processing.

In The Last Decade

Ágnes Suhajda

14 papers receiving 476 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Ágnes Suhajda Hungary	9	196	133	114	78	69	14	511
Yan Jiao China	13	242 1.2×	153 1.2×	96 0.8×	89 1.1×	84 1.2×	30	534
Nélida L. del Mastro Brazil	13	285 1.5×	117 0.9×	128 1.1×	112 1.4×	51 0.7×	57	653
Chirasmita Panigrahi India	14	215 1.1×	96 0.7×	118 1.0×	69 0.9×	66 1.0×	25	548
Evangelina García‐Armenta Mexico	11	250 1.3×	89 0.7×	105 0.9×	80 1.0×	45 0.7×	26	474
Sobiya Manzoor India	12	201 1.0×	71 0.5×	86 0.8×	59 0.8×	64 0.9×	24	487
Brenda Hildeliza Camacho‐Díaz Mexico	13	246 1.3×	128 1.0×	134 1.2×	89 1.1×	79 1.1×	42	531
Fengliang Chen China	9	275 1.4×	178 1.3×	77 0.7×	117 1.5×	62 0.9×	14	546
Monika Thakur India	17	219 1.1×	122 0.9×	119 1.0×	78 1.0×	138 2.0×	59	629
Mansuri M. Tosif India	11	278 1.4×	111 0.8×	193 1.7×	132 1.7×	81 1.2×	28	609
Manashi Das Purkayastha India	12	235 1.2×	53 0.4×	141 1.2×	92 1.2×	75 1.1×	28	498

Countries citing papers authored by Ágnes Suhajda

Since Specialization

Citations

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

Fields of papers citing papers by Ágnes Suhajda

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ágnes Suhajda. 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 Ágnes Suhajda. The network helps show where Ágnes Suhajda may publish in the future.

Co-authorship network of co-authors of Ágnes Suhajda

This figure shows the co-authorship network connecting the top 25 collaborators of Ágnes Suhajda. A scholar is included among the top collaborators of Ágnes Suhajda 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 Ágnes Suhajda. Ágnes Suhajda is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

14 of 14 papers shown

Hirsch, Edit, Panna Vass, Mónika Molnár, et al.. (2021). Probiotic bacteria stabilized in orally dissolving nanofibers prepared by high-speed electrospinning. Food and Bioproducts Processing. 128. 84–94. 40 indexed citations

Albouy, Pierre‐Antoine, A. Ayral, P. Basa, et al.. (2015). Antibacterial properties of Ag–TiO₂ composite sol–gel coatings. RSC Advances. 5(73). 59070–59081. 54 indexed citations

Juhász, Károly Péter, et al.. (2014). Analysis of capillary absorption properties of porous limestone material and its relation to the migration depth of bacteria in the absorbed biomineralizing compound. Periodica Polytechnica Civil Engineering. 58(2). 113–120. 15 indexed citations

Nagy, Zsombor Kristóf, István Wagner, Ágnes Suhajda, et al.. (2014). Nanofibrous solid dosage form of living bacteria prepared by electrospinning. eXPRESS Polymer Letters. 8(5). 352–361. 76 indexed citations

Wagner, István, Zsombor Kristóf Nagy, Ágnes Suhajda, et al.. (2014). Film Coating as a New Approach to Prepare Tablets Containing Long-Term Stable Lactobacillus acidophilus. Periodica Polytechnica Chemical Engineering. 59(1). 96–103. 4 indexed citations

Dalmadi, István, et al.. (2012). Pasteurization of liquid egg by high hydrostatic pressure (HHP) treatment. 3 indexed citations

Németh, Csaba, et al.. (2012). Effect of high pressure treatment on liquid whole egg. High Pressure Research. 1–7. 10 indexed citations

Juhász, Réka, et al.. (2012). Evaluation of the stability of whipped egg white. Czech Journal of Food Sciences. 30(5). 412–420. 8 indexed citations

Németh, Cs., et al.. (2011). Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteurization. African Journal of Food Science. 5(3). 161–167. 8 indexed citations

10.

Dalmadi, István, et al.. (2011). Study of Long Term Post-Treatment of Whole Egg Powder at 50-55oC. Polish Journal of Food and Nutrition Sciences. 61(4). 239–243. 3 indexed citations

11.

Friedrich, László, et al.. (2011). Microbiological measurements for the development of a new preservation procedure for liquid egg. Czech Journal of Food Sciences. 29(6). 569–574. 3 indexed citations

12.

Németh, Csaba, et al.. (2010). Effect of changes in heat resistance of Salmonella spp. during pasteurization on the efficiency of long-term heat treatment at 55°C. 52(1). 3–10. 1 indexed citations

13.

Vági, Erika, Béla Simándi, Ágnes Suhajda, & É. Héthelyi. (2004). Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide. Food Research International. 38(1). 51–57. 167 indexed citations

14.

Suhajda, Ágnes, et al.. (2000). Preparation of selenium yeasts I. Preparation of selenium-enriched Saccharomyces cerevisiae. Journal of Trace Elements in Medicine and Biology. 14(1). 43–47. 119 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.

Explore authors with similar magnitude of impact