Halina Gambuś

940 total citations
93 papers, 742 citations indexed

About

Halina Gambuś is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Halina Gambuś has authored 93 papers receiving a total of 742 indexed citations (citations by other indexed papers that have themselves been cited), including 62 papers in Nutrition and Dietetics, 45 papers in Plant Science and 43 papers in Food Science. Recurrent topics in Halina Gambuś's work include Food composition and properties (58 papers), Microbial Metabolites in Food Biotechnology (35 papers) and Agriculture, Plant Science, Crop Management (30 papers). Halina Gambuś is often cited by papers focused on Food composition and properties (58 papers), Microbial Metabolites in Food Biotechnology (35 papers) and Agriculture, Plant Science, Crop Management (30 papers). Halina Gambuś collaborates with scholars based in Poland, Austria and Pakistan. Halina Gambuś's co-authors include Rafał Ziobro, A. Nowotna, Krzysztof Buksa, Marek Sikora, Dorota Gumul, Wiktor Berski, Werner Praznik, Florian Gambuś, Barbara Mickowska and Renata Sabat and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Food Hydrocolloids.

In The Last Decade

Halina Gambuś

80 papers receiving 675 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Halina Gambuś Poland	16	581	392	236	46	41	93	742
Stanley P. Cauvain United Kingdom	16	671 1.2×	554 1.4×	228 1.0×	51 1.1×	39 1.0×	30	967
Dimitra Lebesi Greece	7	526 0.9×	468 1.2×	131 0.6×	43 0.9×	33 0.8×	7	753
Maria Soral‐Śmietana Poland	17	718 1.2×	619 1.6×	151 0.6×	75 1.6×	41 1.0×	56	936
Sami Hemdane Belgium	15	703 1.2×	438 1.1×	284 1.2×	28 0.6×	27 0.7×	15	872
Alessandro Angioloni Spain	20	1.0k 1.8×	844 2.2×	278 1.2×	56 1.2×	40 1.0×	29	1.2k
N. M. Edwards Canada	15	763 1.3×	493 1.3×	410 1.7×	62 1.3×	30 0.7×	20	934
Pieter J. Jacobs Belgium	11	533 0.9×	328 0.8×	216 0.9×	16 0.3×	23 0.6×	13	662
Carlos Osella Argentina	14	576 1.0×	467 1.2×	141 0.6×	85 1.8×	21 0.5×	32	732
Meera Kweon South Korea	16	871 1.5×	554 1.4×	355 1.5×	52 1.1×	15 0.4×	83	1.1k
María Eugenia Steffolani Argentina	14	498 0.9×	416 1.1×	155 0.7×	31 0.7×	26 0.6×	32	770

Countries citing papers authored by Halina Gambuś

Since Specialization

Citations

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

Fields of papers citing papers by Halina Gambuś

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Halina Gambuś

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

Gambuś, Halina, et al.. (2022). Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety. PLoS ONE. 17(1). e0261677–e0261677. 9 indexed citations

Gambuś, Halina, et al.. (2013). Ocena właściwości fizycznych pieczywa ze zróżnicowanym udziałem mąki owsianej, wypieczonego z ciasta prowadzonego bez udziału i z udziałem zakwasu żytniego. Acta Agrophysica. 20(4). 1 indexed citations

Buksa, Krzysztof, et al.. (2012). Analiza towaroznawcza i skład chemiczny ziarna wybranych polskich odmian żyta, pochodzących z trzech kolejnych lat uprawy. Acta Agrophysica. 19(2). 1 indexed citations

Buksa, Krzysztof, A. Nowotna, & Halina Gambuś. (2012). Wpływ dodatku preparatu pentoza nowego na właściwości ciasta i chleba z mąki żytniej. Acta Agrophysica. 19(1). 5 indexed citations

Gambuś, Halina, et al.. (2012). QUALITY AND NUTRITIONAL VALUE OF WHEAT BREAD WITH A PREPARATION OF OAT PROTEINS. Journal of Microbiology Biotechnology and Food Sciences. 1. 980–987. 11 indexed citations

Gambuś, Halina, et al.. (2012). Wartość odżywcza i dietetyczna pieczywa bezglutenowego z dodatkiem nasion lnu oleistego. Zywnosc-nauka Technologia Jakosc. 19(3). 1 indexed citations

Gambuś, Halina, et al.. (2010). Nutritional and dietary value of gluten-free rolls enriched in amaranth flour. Journal of Pre-Clinical and Clinical Research. 4(2). 126–130. 4 indexed citations

Gambuś, Halina, et al.. (2010). Wykorzystanie mąki owsianej - produktu ubocznego przy produkcji koncentratu z owsa - w piekarstwie. Zywnosc-nauka Technologia Jakosc. 17(3). 9 indexed citations

Nowotna, A., Halina Gambuś, P. Liebhard, et al.. (2003). The importance of main components of grains on baking quality of wheat. 6(1). 4 indexed citations

10.

Ziobro, Rafał, et al.. (2002). The influence of extruder's temperature profile on the characteristics of processed starch. 9(4). 4 indexed citations

11.

Gambuś, Halina, Florian Gambuś, & Renata Sabat. (2002). Proby poprawy jakosci chleba bezglutenowego przez dodatek maki z szarlatu. Zywnosc-nauka Technologia Jakosc. 9(2). 99–112. 2 indexed citations

12.

Gambuś, Halina, A. Nowotna, Rafał Ziobro, Dorota Gumul, & Marek Sikora. (2001). The effect of use of guar gum with pectin mixture in gluten-free bread. 4(4). 29 indexed citations

13.

Nowotna, A., Halina Gambuś, Rafał Ziobro, et al.. (2000). Starches from wheat of various technological value. 7(2). 1 indexed citations

14.

Gambuś, Halina, et al.. (2000). Ocena jakosci ekstrudowanych chrupek z otrab zbozowych. Zywnosc-nauka Technologia Jakosc. 7(4). 54–63. 1 indexed citations

15.

Gambuś, Halina, et al.. (1999). Zdrowotne aspekty chleba z dodatkiem nasion lnu oleistego. 6(4). 185–194. 5 indexed citations

16.

Gambuś, Halina, et al.. (1999). Functional properties of starch extrudates. Part I. Dependence of extrudates properties on starch water content. 2(2). 10 indexed citations

17.

Gambuś, Halina, et al.. (1997). Effect of gamma-radiation on some physico-chemical properties of triticale starch. Polish Journal of Food and Nutrition Sciences. 6(3). 31–36. 6 indexed citations

18.

Gambuś, Halina, et al.. (1996). Effect of addition of oat starch component on bread quality and staling. 166–174.

19.

Gambuś, Halina, et al.. (1994). Proba uzycia maki pszenzytniej z odmiany "Grado" do wypieku herbatnikow. PRZEMYSŁ SPOŻYWCZY. 48(1). 25–27.

20.

Palasinski, M, Teresa Fortuna, Halina Gambuś, & A. Nowotna. (1991). Physico-chemical properties of triticale starch used for commercial starch production. 17(4). 419–423. 2 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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