Ewa Jabłońska‐Ryś

655 total citations
39 papers, 513 citations indexed

About

Ewa Jabłońska‐Ryś is a scholar working on Pharmacology, Food Science and Plant Science. According to data from OpenAlex, Ewa Jabłońska‐Ryś has authored 39 papers receiving a total of 513 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Pharmacology, 15 papers in Food Science and 15 papers in Plant Science. Recurrent topics in Ewa Jabłońska‐Ryś's work include Fungal Biology and Applications (15 papers), Phytochemicals and Antioxidant Activities (12 papers) and Probiotics and Fermented Foods (8 papers). Ewa Jabłońska‐Ryś is often cited by papers focused on Fungal Biology and Applications (15 papers), Phytochemicals and Antioxidant Activities (12 papers) and Probiotics and Fermented Foods (8 papers). Ewa Jabłońska‐Ryś collaborates with scholars based in Poland. Ewa Jabłońska‐Ryś's co-authors include Aneta Sławińska, Waldemar Gustaw, Wojciech Radzki, Katarzyna Skrzypczak, Monika Michalak‐Majewska, Anna Stachniuk, Dominik Szwajgier, Agnieszka Wójtowicz, Anna Oniszczuk and Krystyna Skalicka‐Woźniak and has published in prestigious journals such as SHILAP Revista de lepidopterología, Molecules and Nutrients.

In The Last Decade

Ewa Jabłońska‐Ryś

37 papers receiving 483 citations

Peers

Ewa Jabłońska‐Ryś

PHARM

BIOCH

Aneta Sławińska Poland

Monika Michalak‐Majewska Poland

Naseer Ahmed India

Benjamin Lassabliere Singapore

Fabiane Bach Brazil

Katarzyna Skrzypczak Poland

Dipika Agrahar‐Murugkar India

Yusuf Tunçtürk Türkiye

Marília Aparecida Fidelis e Moura Brazil

Xikun Lu China

Aneta Sławińska Poland

Ewa Jabłońska‐Ryś

206 ×0.9

285 ×1.5

PHARM

172 ×1.0

BIOCH

187 ×1.1

150 ×1.3

Citations per year, relative to Ewa Jabłońska‐Ryś Ewa Jabłońska‐Ryś (= 1×) peers Aneta Sławińska

Countries citing papers authored by Ewa Jabłońska‐Ryś

Since Specialization

Citations

This map shows the geographic impact of Ewa Jabłońska‐Ryś'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 Ewa Jabłońska‐Ryś with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ewa Jabłońska‐Ryś more than expected).

Fields of papers citing papers by Ewa Jabłońska‐Ryś

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ewa Jabłońska‐Ryś. 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 Ewa Jabłońska‐Ryś. The network helps show where Ewa Jabłońska‐Ryś may publish in the future.

Co-authorship network of co-authors of Ewa Jabłońska‐Ryś

This figure shows the co-authorship network connecting the top 25 collaborators of Ewa Jabłońska‐Ryś. A scholar is included among the top collaborators of Ewa Jabłońska‐Ryś 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 Ewa Jabłońska‐Ryś. Ewa Jabłońska‐Ryś is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Jabłońska‐Ryś, Ewa. (2025). Fortifying Yogurt with Edible Mushrooms: Bioactive Compounds and Product Properties. Applied Sciences. 15(24). 12949–12949.

Jabłońska‐Ryś, Ewa & Krzysztof Przygoński. (2025). Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms. Foods. 14(16). 2833–2833. 2 indexed citations

Sławińska, Aneta, Ewa Jabłońska‐Ryś, & Waldemar Gustaw. (2024). Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders. Applied Sciences. 14(5). 1938–1938. 9 indexed citations

Radzki, Wojciech, Katarzyna Skrzypczak, Bartosz G. Sołowiej, Ewa Jabłońska‐Ryś, & Waldemar Gustaw. (2023). Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom. Foods. 12(21). 4033–4033. 11 indexed citations

Skrzypczak, Katarzyna, Emilia Fornal, Waldemar Gustaw, et al.. (2021). Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus. International Journal of Food Science. 2021. 1–15. 5 indexed citations

Kapłan, Magdalena, et al.. (2021). Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in ‘Einset Seedless’ Grapevine Fruits and Raisins. Molecules. 26(20). 6206–6206.

Radzki, Wojciech, Jakub Nowak, Ewa Jabłońska‐Ryś, et al.. (2020). Processed Fruiting Bodies of Lentinus edodes as a Source of Biologically Active Polysaccharides. Applied Sciences. 10(2). 470–470. 24 indexed citations

Jabłońska‐Ryś, Ewa, Katarzyna Skrzypczak, Aneta Sławińska, Wojciech Radzki, & Waldemar Gustaw. (2019). Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review. Comprehensive Reviews in Food Science and Food Safety. 18(3). 655–669. 43 indexed citations

Zarzycki, Piotr, et al.. (2019). Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan. Journal of Food Science and Technology. 56(11). 5107–5115. 21 indexed citations

10.

Wójtowicz, Agnieszka, et al.. (2018). Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato. Polish Journal of Food and Nutrition Sciences. 68(3). 251–261. 32 indexed citations

11.

Jabłońska‐Ryś, Ewa, Aneta Sławińska, Wojciech Radzki, & Waldemar Gustaw. (2016). Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies. Acta Scientiarum Polonorum Technologia Alimentaria. 15(4). 399–407. 23 indexed citations

12.

Radzki, Wojciech, Aneta Sławińska, Ewa Jabłońska‐Ryś, & Monika Michalak‐Majewska. (2016). Effect of blanching and cooking on antioxidant capacity of cultivated edible mushrooms: a comparative study.. International Food Research Journal. 23(2). 599–605. 10 indexed citations

13.

Gustaw, Waldemar, Wojciech Radzki, Katarzyna Skrzypczak, et al.. (2016). The eff ect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. Acta Scientiarum Polonorum Technologia Alimentaria. 15(1). 29–36. 12 indexed citations

14.

Jabłońska‐Ryś, Ewa, et al.. (2016). General combining ability and heterosis regarding the phytochemical properties in strawberry (Fragaria × ananassa) hybrids. Plant Breeding. 136(1). 111–118. 5 indexed citations

15.

Jabłońska‐Ryś, Ewa, Aneta Sławińska, & Dominik Szwajgier. (2016). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology. 25(2). 439–444. 31 indexed citations

16.

Jabłońska‐Ryś, Ewa, et al.. (2015). Usefulness of selected broccoli varieties for freezing.. 30(1). 91–97. 1 indexed citations

17.

Radzki, Wojciech, Aneta Sławińska, Ewa Jabłońska‐Ryś, & Waldemar Gustaw. (2014). Antioxidant Capacity and Polyphenolic Content of Dried Wild Edible Mushrooms from Poland. International journal of medicinal mushrooms. 16(1). 65–75. 37 indexed citations

18.

Gustaw, Waldemar, et al.. (2013). Wybrane właściwości reologiczne wodnych dyspersji kazeinowo-polisacharydowych. Zywnosc-nauka Technologia Jakosc. 20(2). 1 indexed citations

19.

Jabłońska‐Ryś, Ewa, et al.. (2009). Antioxidant capacity, ascorbic acid and phenolics content in wild edible fruits. Journal of Fruit and Ornamental Plant Research. 17(2). 115–120. 62 indexed citations

20.

Jabłońska‐Ryś, Ewa, et al.. (1998). The influence of selected enzymatic preparations into the yield and chemical composition of root parsley juice. 1(1). 1 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.

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