Attila Bagdi
- Nutrition and Dietetics top 5%
- Food Science top 10%
- Plant Science
- Molecular Biology
- Biomedical Engineering
- Co-authors
- Sándor TömösköziRegine SchöenlechnerLaura NyströmAttila GereZoltán KókaiLászló SíposCsaba SzántayViktor Háda
- Topics
- Food composition and properties (6 papers)Microbial Metabolites in Food Biotechnology (3 papers)Lignin and Wood Chemistry (1 paper)
- Partner nations
- HungarySwitzerlandAustria
In The Last Decade
Attila Bagdi
8 papers receiving 304 citations
Peers
Comparison fields: 5 of 56
- Nutrition and Dietetics 213
- Food Science 147
- Plant Science 85
- Molecular Biology 50
- Biomedical Engineering 24
Countries citing papers authored by Attila Bagdi
This map shows the geographic impact of Attila Bagdi'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 Attila Bagdi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Attila Bagdi more than expected).
Fields of papers citing papers by Attila Bagdi
This network shows the impact of papers produced by Attila Bagdi. 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 Attila Bagdi. The network helps show where Attila Bagdi may publish in the future.
Co-authorship network of co-authors of Attila Bagdi
This figure shows the co-authorship network connecting the top 25 collaborators of Attila Bagdi. A scholar is included among the top collaborators of Attila Bagdi 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 Attila Bagdi. Attila Bagdi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 7 | |
| 2 | 43 | |
| 3 | 16 | |
| 4 | 33 | |
| 5 | 57 | |
| 6 | 35 | |
| 7 | 81 | |
| 8 | 46 |
About Attila Bagdi
Attila Bagdi is a scholar working on Nutrition and Dietetics, Biophysics and Biochemistry, having authored 8 papers that have together received 318 indexed citations. Recurring topics across this work include Food composition and properties (6 papers), Microbial Metabolites in Food Biotechnology (3 papers) and Lignin and Wood Chemistry (1 paper). The work is most often cited by research in Nutrition and Dietetics (213 citations), Food Science (147 citations) and Biochemistry (15 citations). Attila Bagdi has collaborated with scholars based in Hungary, Switzerland and Austria. Frequent co-authors include Sándor Tömösközi, Regine Schöenlechner, Laura Nyström, Attila Gere, Zoltán Kókai, László Sípos, Csaba Szántay, Viktor Háda, Blanka Tóth and Ádám Fizil. Their work appears in journals such as Carbohydrate Polymers, Food Hydrocolloids and Journal of the Science of Food and Agriculture.
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.