Anna Pęksa

1.2k total citations
46 papers, 929 citations indexed

About

Anna Pęksa is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Anna Pęksa has authored 46 papers receiving a total of 929 indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 17 papers in Nutrition and Dietetics and 17 papers in Plant Science. Recurrent topics in Anna Pęksa's work include Potato Plant Research (18 papers), Microbial Metabolites in Food Biotechnology (12 papers) and Phytase and its Applications (9 papers). Anna Pęksa is often cited by papers focused on Potato Plant Research (18 papers), Microbial Metabolites in Food Biotechnology (12 papers) and Phytase and its Applications (9 papers). Anna Pęksa collaborates with scholars based in Poland, Netherlands and Czechia. Anna Pęksa's co-authors include Joanna Miedzianka, P. L. J. Zitha, Karl‐Heinz Wolf, Elżbieta Rytel, Agnieszka Nemś, Agnieszka Kita, K. Hamouz, G. Lisińska, G. Gołubowska and Agnieszka Tajner‐Czopek and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Anna Pęksa

42 papers receiving 896 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Anna Pęksa Poland 18 544 265 238 153 121 46 929
M. Hakala Finland 13 226 0.4× 376 1.4× 100 0.4× 98 0.6× 170 1.4× 28 887
Meng Niu China 28 1.3k 2.4× 532 2.0× 1.6k 6.8× 64 0.4× 76 0.6× 60 2.3k
Henry G. Schwartzberg United States 11 451 0.8× 87 0.3× 124 0.5× 52 0.3× 163 1.3× 22 889
Peiqiang Yang China 12 334 0.6× 157 0.6× 79 0.3× 46 0.3× 136 1.1× 24 688
Cláudio Rosa Gallo Brazil 15 272 0.5× 155 0.6× 84 0.4× 23 0.2× 14 0.1× 54 792
Nils Harald Giske Norway 11 87 0.2× 92 0.3× 33 0.1× 251 1.6× 50 0.4× 17 513
Jianzhong Zhou China 19 596 1.1× 146 0.6× 173 0.7× 15 0.1× 31 0.3× 45 1.1k
Catherine Rébufa France 15 100 0.2× 75 0.3× 59 0.2× 27 0.2× 64 0.5× 42 660
Morgane Citeau France 16 189 0.3× 140 0.5× 85 0.4× 8 0.1× 37 0.3× 19 861
Mayara da Silva Brazil 14 166 0.3× 100 0.4× 34 0.1× 74 0.5× 45 0.4× 41 584

Countries citing papers authored by Anna Pęksa

Since Specialization
Citations

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

Fields of papers citing papers by Anna Pęksa

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Anna Pęksa

This figure shows the co-authorship network connecting the top 25 collaborators of Anna Pęksa. A scholar is included among the top collaborators of Anna Pęksa 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 Pęksa. Anna Pęksa 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.
Pęksa, Anna, Agnieszka Nemś, Luis Noguera‐Artiaga, et al.. (2025). Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes. LWT. 217. 117460–117460.
2.
3.
Pęksa, Anna, Joanna Miedzianka, & Agnieszka Nemś. (2018). Amino acid composition of flesh-coloured potatoes as affected by storage conditions. Food Chemistry. 266. 335–342. 34 indexed citations
4.
Pęksa, Anna, et al.. (2016). Wpływ parametrów procesu przemysłowej produkcji białka ziemniaczanego na charakterystykę produktów pośrednich i produktu gotowego. Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin. 89–97. 1 indexed citations
5.
Miedzianka, Joanna, Anna Pęksa, Marta Pokora, et al.. (2014). Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis. Food Chemistry. 159. 512–518. 30 indexed citations
6.
Nemś, Agnieszka, Anna Pęksa, Alicja Z. Kucharska, et al.. (2014). Anthocyanin and antioxidant activity of snacks with coloured potato. Food Chemistry. 172. 175–182. 90 indexed citations
7.
Rytel, Elżbieta, Anna Pęksa, Agnieszka Tajner‐Czopek, et al.. (2013). EFFECT OF ADDITION OF PROTEIN PREPARATIONS ON THE QUALITY OF EXTRUDED MAIZE EXTRUDATES. SHILAP Revista de lepidopterología. 3 indexed citations
8.
Pęksa, Anna, et al.. (2013). The quality of protein of coloured fleshed potatoes. Food Chemistry. 141(3). 2960–2966. 40 indexed citations
9.
Kawa‐Rygielska, Joanna, Witold Pietrzak, & Anna Pęksa. (2012). Potato granule processing line by-products as feedstock for ethanol production. Polish Journal of Environmental Studies. 21(5). 4 indexed citations
10.
Miedzianka, Joanna & Anna Pęksa. (2012). Effect of pH on phosphorylation of potato protein isolate. Food Chemistry. 138(4). 2321–2326. 43 indexed citations
11.
Pęksa, Anna, et al.. (2012). Porównanie składu aminokwasowego preparatów białkowych uzyskanych z bulw ziemniaka uprawianych systemem ekologicznym i konwencjonalnym. Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin. 307–317. 1 indexed citations
12.
Kita, Agnieszka, Agnieszka Tajner‐Czopek, Anna Pęksa, Elżbieta Rytel, & G. Lisińska. (2011). Wpływ dodatku przeciwutleniaczy do oleju smażalniczego na zawartość akrylamidu w smażonych produktach ziemniaczanych. Zywnosc-nauka Technologia Jakosc. 18(5). 1 indexed citations
13.
Miedzianka, Joanna, Anna Pęksa, & Magda Aniołowska. (2011). Properties of acetylated potato protein preparations. Food Chemistry. 133(4). 1283–1291. 36 indexed citations
14.
Kita, Agnieszka, Agnieszka Tajner‐Czopek, Anna Pęksa, Elżbieta Rytel, & G. Lisińska. (2011). EFFECT OF ANTIOXIDANTS ADDED TO FRYING OIL ON CONTENT OF ACRYLAMIDE IN FRIED POTATO PRODUCTS. Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 1 indexed citations
15.
Tajner‐Czopek, Agnieszka, Elżbieta Rytel, Agnieszka Kita, Anna Pęksa, & K. Hamouz. (2011). The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products. Food Chemistry. 133(4). 1117–1122. 43 indexed citations
16.
Kawa‐Rygielska, Joanna & Anna Pęksa. (2010). Otrzymywanie etanolu z odpadowego granulatu ziemniaczanego. Zeszyty Problemowe Postępów Nauk Rolniczych. 557.
17.
Pęksa, Anna, et al.. (2010). The quality of fried snacks fortified with fiber and protein supplements. Potravinarstvo Slovak Journal of Food Sciences. 4(2). 59–64. 19 indexed citations
18.
Pęksa, Anna, Elżbieta Rytel, Joanna Kawa‐Rygielska, Artur Gryszkin, & Tomasz Zięba. (2007). Effect of protein preparations addition on properties of potato snacks obtained from extruded semi-products. Polish Journal of Food and Nutrition Sciences. 57. 3 indexed citations
19.
Kita, Agnieszka, Anna Pęksa, Tomasz Zięba, & Adam Figiel. (2002). Influence of pellets moisture and dietary fibre addition on some potato snacks properties. Acta Agrophysica. 77. 3 indexed citations
20.
Lisińska, G., et al.. (1992). Effect of gamma irradiation on potato quality and subsequent production of chips. 1(3). 61–70. 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.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by M. Hakala Breakdown of academic impact, for papers by Meng Niu Breakdown of academic impact, for papers by Henry G. Schwartzberg Breakdown of academic impact, for papers by Peiqiang Yang Breakdown of academic impact, for papers by Cláudio Rosa Gallo Breakdown of academic impact, for papers by Nils Harald Giske Breakdown of academic impact, for papers by Jianzhong Zhou Breakdown of academic impact, for papers by Catherine Rébufa Breakdown of academic impact, for papers by Morgane Citeau Breakdown of academic impact, for papers by Mayara da Silva
Rankless by CCL
2026