Antal Bognàr
About
In The Last Decade
Antal Bognàr
18 papers receiving 405 citations
Peers
Comparison fields: 5 of 76
- Food Science 135
- Nutrition and Dietetics 112
- Biotechnology 107
- Public Health, Environmental and Occupational Health 91
- Plant Science 89
Countries citing papers authored by Antal Bognàr
This map shows the geographic impact of Antal Bognàr'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 Antal Bognàr with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Antal Bognàr more than expected).
Fields of papers citing papers by Antal Bognàr
This network shows the impact of papers produced by Antal Bognàr. 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 Antal Bognàr. The network helps show where Antal Bognàr may publish in the future.
Co-authorship network of co-authors of Antal Bognàr
This figure shows the co-authorship network connecting the top 25 collaborators of Antal Bognàr. A scholar is included among the top collaborators of Antal Bognàr 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 Antal Bognàr. Antal Bognàr is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 11 | |
| 2 | 88 | |
| 3 | Influence of ultra high pressure processing (UHP) on fruit and vegetable products | 0 |
| 4 | 106 | |
| 5 | 15 | |
| 6 | 70 | |
| 7 | 25 | |
| 8 | Comparative study of frying to other cooking techniques influence on the nutritive value | 15 |
| 9 | 22 | |
| 10 | Analytical determination of thiamine (vitamin B1) in irradiated and stored Brazilian beans | 1 |
| 11 | 13 | |
| 12 | Nutrient retention in chilled foods. | 14 |
| 13 | Die Optimierung der Vitamin B1- und B2-Bestimmung in Lebensmitteln mitHilfe der Hochleistungs-Flüssigchromatographie (HPLC) | 1 |
| 14 | 25 | |
| 15 | 1 | |
| 16 | 13 | |
| 17 | 2 | |
| 18 | 21 | |
| 19 | Bestimmung von Riboflavin und Thiamin in Lebensmitteln mit Hilfe der Hochdruck-Flüssigkeits-Chromatographie (HPLC) | 5 |
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.