E. Wąsowicz
- Biochemistry top 2%
- Food Science top 1%
- Fermentation and Sensory Analysis 15
- Essential Oils and Antimicrobial Activity 6
- Analytical Chemistry top 2%
- Animal Science and Zoology top 2%
- Meat and Animal Product Quality 10
- Process Chemistry and Technology top 10%
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- Cholesterol and Lipid Metabolism 13
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- Advanced Chemical Sensor Technologies 12
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- Fungal Biology and Applications 7
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- Analytical Chemistry and Chromatography 5
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- Fatty Acid Research and Health 5
- Co-authors
- Henryk H. JeleńE. KamińskiS. StawickiMagdalena RudzińskaRenata Zawirska‐WojtasiakRoman PrzybylskiFred A. KummerowJózef Korczak
- Journals
- Journal of Agricultural and Food Chemistry (3 papers)Journal of the American College of Nutrition (2 papers)Journal of the American Oil Chemists Society (2 papers)
- Partner nations
- PolandUnited StatesSweden
In The Last Decade
E. Wąsowicz
60 papers receiving 1.8k citations
Peers
Comparison fields: 5 of 112
- Biochemistry 264
- Food Science 674
- Analytical Chemistry 218
- Animal Science and Zoology 216
- Process Chemistry and Technology 56
Countries citing papers authored by E. Wąsowicz
This map shows the geographic impact of E. Wąsowicz'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. Wąsowicz with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites E. Wąsowicz more than expected).
Fields of papers citing papers by E. Wąsowicz
This network shows the impact of papers produced by E. Wąsowicz. 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. Wąsowicz. The network helps show where E. Wąsowicz may publish in the future.
Co-authorship network
The 25 scholars most cited alongside E. Wąsowicz, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | Gas chromatography, sensory analysis and electronic nose in the evaluation of black cumin (Nigella sativa L.) artoma quality | 2010 | 3 |
| 2 | 2010 | 8 | |
| 3 | Volatile compounds of importance in the aroma of cultivated mushrooms Agaricus bisporus at different conditions of cultivation | 2007 | 10 |
| 4 | Tea extracts as free radical scavengers | 2005 | 50 |
| 5 | Effect of storage on cholesterol oxidation products in the 'piwna' and 'mortadela' types of sausage | 2005 | 1 |
| 6 | Changes in phytosterols and their oxidation products during frying of French fries in rapeseed oil. | 2005 | 19 |
| 7 | Determination of C3-C10 alifatic aldehydes using PFBHA derivatization and solid phase microextraction (SPME) : application to the analysis of beer | 2004 | 9 |
| 8 | Characteristics of students eating habits with the separation of the nutritional models using advanced statistical analysis methods. | 2004 | 89 |
| 9 | Cholesterol and cholesterol oxidation products in Polish commercial sausages | 2002 | 2 |
| 10 | Estimation of fatty acids and trans fatty acids composition in chosen dry food mixes | 2001 | 1 |
| 11 | Effect of storage on oxidation of cholesterol and lipids in liver pate type sausage | 2001 | 1 |
| 12 | Zachowanie aromatu, zdolnosc rehydratacyjna i cechy sensoryczne suszow marchwi otrzymywanych metoda mikrofalowo-prozniowa | 2001 | 1 |
| 13 | 1998 | 85 | |
| 14 | Aroma characteristics of dill seeds varieties grown in Poland | 1998 | 6 |
| 15 | 1995 | 35 | |
| 16 | Changes of chemical grain components, especially lipids, during their deterioration by fungi. | 1991 | 7 |
| 17 | Formation of oligosaccharides during lactose hydrolysis with beta-galactosidase in cheese-whey permeates | 1981 | 1 |
| 18 | Volatile compounds in cereals: separation and condensation for chromatographic analysis and description of their aromatic characteristics | 1981 | 1 |
| 19 | Isolation of volatiles from packaging materials and their separation with gas chromatography | 1980 | 1 |
| 20 | Volatile flavor substances produced by moulds on wheat grain | 1975 | 7 |
About E. Wąsowicz
E. Wąsowicz is a scholar working on Food Science, Animal Science and Zoology and Biotechnology, having authored 62 papers that have together received 2.0k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (15 papers), Cholesterol and Lipid Metabolism (13 papers), Advanced Chemical Sensor Technologies (12 papers), Meat and Animal Product Quality (10 papers), Fungal Biology and Applications (7 papers), Essential Oils and Antimicrobial Activity (6 papers), Analytical Chemistry and Chromatography (5 papers) and Fatty Acid Research and Health (5 papers). The work is most often cited by research in Biochemistry (264 citations), Food Science (674 citations) and Analytical Chemistry (218 citations). E. Wąsowicz has collaborated with scholars based in Poland, United States and Sweden. Frequent co-authors include Henryk H. Jeleń, E. Kamiński, S. Stawicki, Magdalena Rudzińska, Renata Zawirska‐Wojtasiak, Roman Przybylski, Fred A. Kummerow, Józef Korczak, Sylwia Mildner–Szkudlarz and Anna Gramza‐Michałowska. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Journal of the American College of Nutrition, Journal of the American Oil Chemists Society, Food Chemistry and Journal of Chromatography A.
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.