Anna Diowksz
About
In The Last Decade
Anna Diowksz
29 papers receiving 292 citations
Peers
Comparison fields: 5 of 52
- Nutrition and Dietetics 175
- Food Science 146
- Plant Science 74
- Complementary and alternative medicine 48
- Gastroenterology 44
Countries citing papers authored by Anna Diowksz
This map shows the geographic impact of Anna Diowksz'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 Anna Diowksz with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Anna Diowksz more than expected).
Fields of papers citing papers by Anna Diowksz
This network shows the impact of papers produced by Anna Diowksz. 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 Anna Diowksz. The network helps show where Anna Diowksz may publish in the future.
Co-authorship network of co-authors of Anna Diowksz
This figure shows the co-authorship network connecting the top 25 collaborators of Anna Diowksz. A scholar is included among the top collaborators of Anna Diowksz 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 Anna Diowksz. Anna Diowksz is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 3 | |
| 2 | 11 | |
| 3 | 1 | |
| 4 | 1 | |
| 5 | 35 | |
| 6 | Gryka - alternatywny surowiec w piekarstwie | 2 |
| 7 | 40 | |
| 8 | 9 | |
| 9 | Rola błonnika pokarmowego w kształtowaniu cech funkcjonalnych ciasta i chleba bezglutenowego | 2 |
| 10 | Function of dietary fibre in forming functional properties of gluten free dough and bread | 5 |
| 11 | Atrybuty zdrowotne pieczywa pełnoziarnistego | 1 |
| 12 | Wplyw skladu mieszanek skrobiowych na wlasciwosci chleba bezglutenowego | 1 |
| 13 | Maka lubinowa w recepturze pieczywa bezglutenowego | 1 |
| 14 | Pieczywo hipoalergiczne - poszukiwanie nowych rozwiazan dla szybko rosnacego rynku produktow dietetycznych | 4 |
| 15 | Pieczywo na zakwasie kluczem do zdrowia | 3 |
| 16 | Biokonserwacja pieczywa dzieki zastosowaniu zakwasu | 1 |
| 17 | Zakwas piekarski jako zlozony uklad biologiczny | 0 |
| 18 | Piekarskie kultury starterowe. I. Dobor szczepow bakterii mlekowych do fermentacji zakwasow piekarskich | 1 |
| 19 | Investigation of the ability of selenium accumulation by lactic acid bacteria of Lactobacillus species and yeast Saccharomyces cerevisiae | 12 |
| 20 | Liofilizowana kultura starterowa do produkcji chleba | 0 |
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.