This map shows the geographic impact of E. Pośpiech'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 E. Pośpiech with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites E. Pośpiech more than expected).
This network shows the impact of papers produced by E. Pośpiech. 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 E. Pośpiech. The network helps show where E. Pośpiech may publish in the future.
Co-authorship network of co-authors of E. Pośpiech
This figure shows the co-authorship network connecting the top 25 collaborators of E. Pośpiech.
A scholar is included among the top collaborators of E. Pośpiech 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 E. Pośpiech. E. Pośpiech 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.
Rusowicz, Artur, et al.. (2013). Ocena szybkości schładzania mięsa wieprzowego za pomocą mikrostrumieni. Chłodnictwo : organ Naczelnej Organizacji Technicznej. 48(6).1 indexed citations
2.
Mikołajczak, Beata, et al.. (2010). Changes in proteins and tenderness of meat from young bulls of four breeds at three ages over 10 days of cold storage.. Animal Science Papers and Reports. 28(1). 13–25.18 indexed citations
3.
Czyżak‐Runowska, Grażyna, et al.. (2009). Estimation of selected porcine meat quality indicators on the basis of electrical conductivity measured 24 hours post-slaughter.. Animal Science Papers and Reports. 27(1). 51–58.10 indexed citations
4.
Montowska, Magdalena, et al.. (2009). Diversity of meat quality of heavy pigs with respect to the rate of post-mortem glycolytic and protein changes.. Polish Journal of Food and Nutrition Sciences. 59(4). 315–323.1 indexed citations
5.
Pośpiech, E., et al.. (2007). INFLUENCE OF STERILIZATION PROCESS ON ANTIOXIDATIVE PROPERTIES OF BROAD BEAN SEEDS. Polish Journal of Food and Nutrition Sciences. 57. 201–205.7 indexed citations
6.
Pośpiech, E., et al.. (2005). ANALYSIS OF THE CAUSES OF MEAT QUALITY VARIATIONS IN PIGS WITH IDENTICAL GENOTYPE. Polish Journal of Food and Nutrition Sciences. 14(1). 59–63.1 indexed citations
7.
Mikołajczak, Beata, et al.. (2005). Low-molecular weight proteins of centrifugal drip as an indicator of meat tenderness.2 indexed citations
8.
Pośpiech, E., et al.. (2005). COMPARISON OF CULINARY AND TECHNOLOGICAL PROPERTIES OF MEAT FROM SELECTED GENETIC GROUPS OF PIGS. Polish Journal of Food and Nutrition Sciences. 14(1). 55–58.6 indexed citations
9.
Szalata, Milena, et al.. (2005). Titin and troponin T changes in relation to tenderness of meat from pigs of various meatiness. Polish Journal of Food and Nutrition Sciences. 14(2). 139–144.5 indexed citations
10.
Pośpiech, E., Gabriel Peltre, Marion L. Greaser, & Beata Mikołajczak. (2005). Electrophoretic isofocusing in studies on meat protein from various animal species and pork stored under different conditions.. Polish Journal of Food and Nutrition Sciences. 14(3). 299–302.2 indexed citations
11.
Pośpiech, E., et al.. (2004). Ocena wpływu mikrokapsułkowanego chlorku sodu na stan mikrobiologiczny mięsa ze schabu i z karkówki przechowywanego w warunkach chłodniczych i zamrażalniczych. Zywnosc-nauka Technologia Jakosc. 11(2). 32–45.
12.
Pośpiech, E., et al.. (2003). Muscle proteins and their changes in the process of meat tenderization. 21(1).12 indexed citations
13.
Szalata, Milena, et al.. (2002). Enzyme activity in pig meat of different meatiness.2 indexed citations
14.
Pośpiech, E., et al.. (2002). Pork carcass classification depending of meatiness range.2 indexed citations
15.
Pośpiech, E., et al.. (2002). Factors influencing changes of electrical conductivity in m.longissimus dorsi of pigs.5 indexed citations
16.
Pośpiech, E., et al.. (1999). Analiza korzysci zwiazanych ze wzrostem miesnosci tucznikow oraz strat spowodowanych pogorszeniem jakosci miesa. Gospodarka Mięsna. 51(9). 36–40.1 indexed citations
17.
Pośpiech, E., et al.. (1998). Influence of high meatiness breeds on pork meat texture. Polish Journal of Food and Nutrition Sciences. 7(2). 216–220.3 indexed citations
18.
Pośpiech, E., et al.. (1998). Prawidlowa klasyfikacja jakosci miesa wieprzowego - odroznianie miesa"kwasnego" od wodnistego typu PSE. 6(6). 68–72.
19.
Pośpiech, E., et al.. (1998). Changes in collagen content of cured and cooked meat. Polish Journal of Food and Nutrition Sciences. 7(2). 221–226.1 indexed citations
20.
Pośpiech, E., et al.. (1997). Evaluation of structural changes in cured meat trough the determination of myosin in the centrifugal drip. 34. 171–177.1 indexed citations
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