Elżbieta Rytel
About
In The Last Decade
Elżbieta Rytel
45 papers receiving 663 citations
Peers
Comparison fields: 5 of 70
- Food Science 521
- Plant Science 305
- Nutrition and Dietetics 175
- Biochemistry 112
- Molecular Biology 84
Countries citing papers authored by Elżbieta Rytel
This map shows the geographic impact of Elżbieta Rytel'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 Elżbieta Rytel with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Elżbieta Rytel more than expected).
Fields of papers citing papers by Elżbieta Rytel
This network shows the impact of papers produced by Elżbieta Rytel. 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 Elżbieta Rytel. The network helps show where Elżbieta Rytel may publish in the future.
Co-authorship network of co-authors of Elżbieta Rytel
This figure shows the co-authorship network connecting the top 25 collaborators of Elżbieta Rytel. A scholar is included among the top collaborators of Elżbieta Rytel 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 Elżbieta Rytel. Elżbieta Rytel is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 1 | |
| 3 | 4 | |
| 4 | 6 | |
| 5 | 3 | |
| 6 | 58 | |
| 7 | 30 | |
| 8 | EFFECT OF ADDITION OF PROTEIN PREPARATIONS ON THE QUALITY OF EXTRUDED MAIZE EXTRUDATES | 3 |
| 9 | Wpływ temperatury podsuszania na zawartość glikoalkaloidów i azotanów (V) podczas laboratoryjnej produkcji suszu z ziemniaków gotowanych | 2 |
| 10 | 21 | |
| 11 | Wpływ czynników technologicznych stosowanych podczas laboratoryjnej produkcji suszu z ziemniaka gotowanego na zawartość witamniny C | 0 |
| 12 | 1 | |
| 13 | 1 | |
| 14 | Wpływ dodatku przeciwutleniaczy do oleju smażalniczego na zawartość akrylamidu w smażonych produktach ziemniaczanych | 1 |
| 15 | Wybrane substancje odżywcze i antyżywieniowe ziemniaka i zmiany ich zawartości podczas przetwarzania na produkty spożywcze | 2 |
| 16 | 19 | |
| 17 | Effect of protein preparations addition on properties of potato snacks obtained from extruded semi-products | 3 |
| 18 | Effect of potato strips pre-drying methods on French fries quality | 2 |
| 19 | Zmiany zawartosci witaminy C w bulwach ziemniaka podczas gotowania i przetwarzania na produkty smazone i suszone | 3 |
| 20 | Konsystencja czipsow w zaleznosci od terminu zbioru ziemniakow | 0 |
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.