G. Lisińska

1.1k total citations
36 papers, 888 citations indexed

About

G. Lisińska is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, G. Lisińska has authored 36 papers receiving a total of 888 indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 14 papers in Plant Science and 9 papers in Nutrition and Dietetics. Recurrent topics in G. Lisińska's work include Potato Plant Research (30 papers), Agriculture, Plant Science, Crop Management (9 papers) and Edible Oils Quality and Analysis (7 papers). G. Lisińska is often cited by papers focused on Potato Plant Research (30 papers), Agriculture, Plant Science, Crop Management (9 papers) and Edible Oils Quality and Analysis (7 papers). G. Lisińska collaborates with scholars based in Poland, Czechia and Denmark. G. Lisińska's co-authors include Agnieszka Kita, G. Gołubowska, Elżbieta Rytel, Anna Bąkowska-Barczak, K. Hamouz, Anna Pęksa, Agnieszka Tajner‐Czopek and Adam Figiel and has published in prestigious journals such as Food Chemistry, Journal of the Science of Food and Agriculture and LWT.

In The Last Decade

G. Lisińska

31 papers receiving 811 citations

Peers

G. Lisińska

BIOCH

Verónica Dueik Chile

E Dimić Serbia

Andriana Ε. Lazou Greece

Clotilde Zappia Italy

Agnieszka Tajner‐Czopek Poland

Marco Capocasale Italy

Vildan Uylaşer Türkiye

Elżbieta Rytel Poland

Nell I. Mondy United States

Mohammad Khairul Alam Bangladesh

Verónica Dueik Chile

G. Lisińska

451 ×0.7

231 ×0.6

286 ×1.2

144 ×0.7

112 ×1.1

BIOCH

Citations per year, relative to G. Lisińska G. Lisińska (= 1×) peers Verónica Dueik

Countries citing papers authored by G. Lisińska

Since Specialization

Citations

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

Fields of papers citing papers by G. Lisińska

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by G. Lisińska. 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 G. Lisińska. The network helps show where G. Lisińska may publish in the future.

Co-authorship network of co-authors of G. Lisińska

This figure shows the co-authorship network connecting the top 25 collaborators of G. Lisińska. A scholar is included among the top collaborators of G. Lisińska 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 G. Lisińska. G. Lisińska 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

Kita, Agnieszka, et al.. (2014). Antioxidant activity and quality of red and purple flesh potato chips. LWT. 62(1). 525–531. 53 indexed citations

Kita, Agnieszka, Agnieszka Tajner‐Czopek, Anna Pęksa, Elżbieta Rytel, & G. Lisińska. (2011). Wpływ dodatku przeciwutleniaczy do oleju smażalniczego na zawartość akrylamidu w smażonych produktach ziemniaczanych. Zywnosc-nauka Technologia Jakosc. 18(5). 1 indexed citations

Kita, Agnieszka, Agnieszka Tajner‐Czopek, Anna Pęksa, Elżbieta Rytel, & G. Lisińska. (2011). EFFECT OF ANTIOXIDANTS ADDED TO FRYING OIL ON CONTENT OF ACRYLAMIDE IN FRIED POTATO PRODUCTS. Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 1 indexed citations

Tajner‐Czopek, Agnieszka, Agnieszka Kita, & G. Lisińska. (2008). Zawartosc akrylamidu we frytkach w zaleznosci od temperatury i czasu smazenia. Zeszyty Problemowe Postępów Nauk Rolniczych. 530. 371–379. 2 indexed citations

Kita, Agnieszka & G. Lisińska. (2007). Ocena składu chemicznego i jakości organoleptycznej mrożonych produktów ziemniaczanych pochodzących z sieci handlowej. Zywnosc-nauka Technologia Jakosc. 14(3). 1 indexed citations

Tajner‐Czopek, Agnieszka, Adam Figiel, & G. Lisińska. (2007). Effect of pre-drying method on the quality and mechanical properties of French fries. Polish Journal of Food and Nutrition Sciences. 57. 555–562. 3 indexed citations

Rytel, Elżbieta & G. Lisińska. (2007). Zmiany zawartosci witaminy C w bulwach ziemniaka podczas gotowania i przetwarzania na produkty smazone i suszone. Zywnosc-nauka Technologia Jakosc. 14(6). 3 indexed citations

Lisińska, G.. (2006). Wartosc technologiczna i jakosc konsumpcyjna polskich odmian ziemniaka. Zeszyty Problemowe Postępów Nauk Rolniczych. 511(1). 81–94. 6 indexed citations

Kita, Agnieszka, G. Lisińska, & G. Gołubowska. (2006). The effects of oils and frying temperatures on the texture and fat content of potato crisps. Food Chemistry. 102(1). 1–5. 120 indexed citations

10.

Gołubowska, G. & G. Lisińska. (2005). Zmiany tekstury i zawartosci zwiazkow pektynowych w ziemniakach podczas produkcji frytek. Zywnosc-nauka Technologia Jakosc. 12(1). 63–70. 1 indexed citations

11.

Kita, Agnieszka & G. Lisińska. (2005). The influence of oil type and frying temperatures on the texture and oil content of French fries. Journal of the Science of Food and Agriculture. 85(15). 2600–2604. 50 indexed citations

12.

Kita, Agnieszka & G. Lisińska. (2004). Wpływ rodzaju tłuszczu smażalniczego na właściwosci sensoryczne czipsów ziemniaczanych podczas przechowywania. Zywnosc-nauka Technologia Jakosc. 11(1). 55–64. 1 indexed citations

13.

Lisińska, G. & G. Gołubowska. (2004). Structural changes of potato tissue during French fries production. Food Chemistry. 93(4). 681–687. 55 indexed citations

14.

Kita, Agnieszka, et al.. (2003). Analysis of the changes in the moisture of potato chips during storage using the logistic regression model. Acta Agrophysica. 2. 2 indexed citations

15.

Kita, Agnieszka, Elżbieta Rytel, Agnieszka Tajner‐Czopek, & G. Lisińska. (2000). Konsystencja czipsow w zaleznosci od terminu zbioru ziemniakow. 7(4). 60–69.

16.

Lisińska, G., et al.. (1996). Produkcja czipsow i frytek - przydatnosc zachodnioeuropejskich odmian ziemniakow. PRZEMYSŁ SPOŻYWCZY. 50(7). 31–33.

17.

Lisińska, G.. (1994). Ziemniak jako surowiec dla przemyslu spozywczego. Postępy Nauk Rolniczych. 41(1). 31–40. 5 indexed citations

18.

Lisińska, G., et al.. (1992). Effect of gamma irradiation on potato quality and subsequent production of chips. 1(3). 61–70. 2 indexed citations

19.

Lisińska, G., et al.. (1990). Organic acids in potato tubers: Part 1—The effect of storage temperatures and time on citric and malic acid contents of potato tubers. Food Chemistry. 38(4). 255–261. 13 indexed citations

20.

Lisińska, G., et al.. (1985). Effect of Herbicides on Chemical Composition of Potato Tubers and Quality of the Subsequent Chips and Starch. Starch - Stärke. 37(10). 329–334. 6 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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