Countries citing papers authored by B. Achremowicz
Since
Specialization
Citations
This map shows the geographic impact of B. Achremowicz'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 B. Achremowicz with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites B. Achremowicz more than expected).
This network shows the impact of papers produced by B. Achremowicz. 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 B. Achremowicz. The network helps show where B. Achremowicz may publish in the future.
Co-authorship network of co-authors of B. Achremowicz
This figure shows the co-authorship network connecting the top 25 collaborators of B. Achremowicz.
A scholar is included among the top collaborators of B. Achremowicz 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 B. Achremowicz. B. Achremowicz 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.
Achremowicz, B.. (2013). Nowe produkty dla starszych konsumentów. PRZEMYSŁ SPOŻYWCZY. 67(11).1 indexed citations
2.
Achremowicz, B.. (2012). Czy stać nas na marnowanie żywności. PRZEMYSŁ SPOŻYWCZY. 66(10). 45–47.5 indexed citations
3.
Achremowicz, B., et al.. (2010). Produkcja skrobi pszennej. Przegląd Zbożowo-Młynarski. 54(10).1 indexed citations
4.
Achremowicz, B.. (2010). Produkcja skrobi kukurydzianej. Przegląd Zbożowo-Młynarski. 54(11).
5.
Achremowicz, B. & Jarosław Korus. (2007). Potrzeba regulacji zawartości izomerów trans kwasów tłuszczowych w żywności. Zywnosc-nauka Technologia Jakosc. 14(3).5 indexed citations
6.
Gumul, Dorota, Jarosław Korus, & B. Achremowicz. (2007). Influence of extrusion parameters on nutritional and non-nutritional components of new rye cultivars. 10(1).3 indexed citations
7.
Korus, Jarosław, Dorota Gumul, & B. Achremowicz. (2006). The influence of extrusion on chemical composition of dry seeds of bean [Phaseolus vulgaris L.]. 9(1).5 indexed citations
8.
Korus, Jarosław & B. Achremowicz. (2004). Zastosowanie preparatow blonnikowych roznego pochodzenia jako dodatkow do wypieku chlebow bezglutenowych. Zywnosc-nauka Technologia Jakosc. 11(1). 65–73.13 indexed citations
9.
Mazurkiewicz, Jakub, Waldemar Gustaw, Stanisław Mleko, & B. Achremowicz. (2003). Tekstura ekstrudatow o podwyzszonej zawartosci surowcow owsianych. Zywnosc-nauka Technologia Jakosc. 10(4). 86–96.1 indexed citations
10.
Korus, Jarosław, et al.. (2002). Wplyw dodatku ledzwianu siewnego [Lathyrus sativus L.] na wybrane cechy pieczywa mieszanego. Zywnosc-nauka Technologia Jakosc. 9(2). 88–98.1 indexed citations
11.
Achremowicz, B., et al.. (2002). Vigour variability in hybrid kernels of triticale with Aegilops under the influence of biostimulation. International Agrophysics. 16(2). 91–96.3 indexed citations
12.
Achremowicz, B., et al.. (2002). Changes in basic nutritional components in extrudates produced with addition of oats.. Polish Journal of Food and Nutrition Sciences. 11(1). 45–49.1 indexed citations
13.
Korus, Jarosław, et al.. (2001). Physico-chemical properties of starch from Polish grasspea [Lathyrus sativus L.] varieties. 4(2).3 indexed citations
14.
Sosnowska, Bożena & B. Achremowicz. (2000). Proba wykorzystania maki z amarantusa do wypieku herbatnikow. Zywnosc-nauka Technologia Jakosc. 7(4). 48–53.
15.
Achremowicz, B., et al.. (2000). The effect of different pulse addtives to bread products. 3(2).3 indexed citations
16.
Korus, Jarosław, B. Achremowicz, & Marek Sikora. (1997). Mikrokapsulkowanie substancji spozywczych. 4(1). 30–40.1 indexed citations
17.
Mleko, Stanisław & B. Achremowicz. (1996). Wplyw szybkosci zamrazania oraz stosowania zamiennikow tluszczu na strukture lodow. 5–10.2 indexed citations
18.
Mleko, Stanisław & B. Achremowicz. (1996). Effects of sodium chloride and calcium chloride on the fracture properties of whey protein gels. Polish Journal of Food and Nutrition Sciences. 5(2). 33–41.1 indexed citations
19.
Gambuś, Halina, et al.. (1996). Effect of addition of oat starch component on bread quality and staling. 166–174.
20.
Achremowicz, B., et al.. (1995). Wplyw nawozenia azotowego na jakosc glutenu pszenicy jarej. Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin. 193. 29–34.4 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.