Ewa Nebesny
About
In The Last Decade
Ewa Nebesny
75 papers receiving 2.3k citations
Peers
Comparison fields: 5 of 113
- Food Science 1.5k
- Nutrition and Dietetics 831
- Plant Science 489
- Pharmacology 397
- Biochemistry 334
Countries citing papers authored by Ewa Nebesny
This map shows the geographic impact of Ewa Nebesny'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 Nebesny with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ewa Nebesny more than expected).
Fields of papers citing papers by Ewa Nebesny
This network shows the impact of papers produced by Ewa Nebesny. 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 Nebesny. The network helps show where Ewa Nebesny may publish in the future.
Co-authorship network of co-authors of Ewa Nebesny
This figure shows the co-authorship network connecting the top 25 collaborators of Ewa Nebesny. A scholar is included among the top collaborators of Ewa Nebesny 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 Nebesny. Ewa Nebesny is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 141 | |
| 2 | 35 | |
| 3 | 71 | |
| 4 | 79 | |
| 5 | 183 | |
| 6 | Unconventional method for preparation of soluble fibres from starch | 2 |
| 7 | 31 | |
| 8 | Fatty acids, essential amino acids, and chlorogenic acids profiles, in vitro protein digestibility and antioxidant activity of food products containing green coffee extract. | 19 |
| 9 | 123 | |
| 10 | Podział i charakterystyka substancji intensywnie słodzących stosowanych w żywności (cz.II) | 1 |
| 11 | 82 | |
| 12 | Properties of amylose-lipid complexes from different wheat varieties harvested in different years | 3 |
| 13 | 101 | |
| 14 | Antioxidant properties of Arabica and Robusta coffee extracts prepared under different conditions | 17 |
| 15 | EFFECTS OF CONVECTIVE ROASTING CONDITIONS ON MICROBIAL SAFETY OF COCOA BEANS | 7 |
| 16 | 14 | |
| 17 | Właściwości odżywcze i aspekty prozdrowotne czekolady | 0 |
| 18 | Fizykochemiczne wlasciwosci czekolad dla diabetykow | 1 |
| 19 | Effect of cocoa bean enrichment and chocolate mass conching on the composition and properties of chocolates | 1 |
| 20 | Effect of roasting and secondary fermentation on cocoa bean enrichment | 21 |
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.