Joanna Stadnik

1.6k total citations
63 papers, 1.2k citations indexed

About

Joanna Stadnik is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Joanna Stadnik has authored 63 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Animal Science and Zoology, 43 papers in Molecular Biology and 22 papers in Food Science. Recurrent topics in Joanna Stadnik's work include Meat and Animal Product Quality (44 papers), Protein Hydrolysis and Bioactive Peptides (35 papers) and Probiotics and Fermented Foods (13 papers). Joanna Stadnik is often cited by papers focused on Meat and Animal Product Quality (44 papers), Protein Hydrolysis and Bioactive Peptides (35 papers) and Probiotics and Fermented Foods (13 papers). Joanna Stadnik collaborates with scholars based in Poland, Slovakia and Czechia. Joanna Stadnik's co-authors include Zbigniew J. Dolatowski, Paulina Kęska, Dariusz M. Stasiak, Hanna Maria Baranowska, Karolina M. Wójciak, Małgorzata Karwowska, Waldemar Gustaw, Dariusz Kowalczyk, Barbara Baraniak and Emil Zięba and has published in prestigious journals such as Scientific Reports, Food Chemistry and Nutrients.

In The Last Decade

Joanna Stadnik

59 papers receiving 1.2k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Joanna Stadnik Poland 18 690 543 476 207 189 63 1.2k
Kathrine H. Bak Austria 17 679 1.0× 372 0.7× 466 1.0× 171 0.8× 118 0.6× 31 1.2k
Gaiming Zhao China 23 943 1.4× 502 0.9× 492 1.0× 109 0.5× 221 1.2× 95 1.5k
C. Pérez-Santaescolástica Spain 17 726 1.1× 479 0.9× 380 0.8× 82 0.4× 301 1.6× 22 1.2k
Liu Shi China 25 971 1.4× 438 0.8× 721 1.5× 138 0.7× 187 1.0× 63 1.6k
Kristen E. Matak United States 22 698 1.0× 499 0.9× 729 1.5× 296 1.4× 219 1.2× 73 1.6k
Yunliang Li China 20 468 0.7× 607 1.1× 811 1.7× 251 1.2× 120 0.6× 36 1.4k
Xinglian Xu China 21 861 1.2× 385 0.7× 826 1.7× 93 0.4× 135 0.7× 40 1.5k
Dacheng Kang China 16 1.2k 1.8× 365 0.7× 758 1.6× 322 1.6× 178 0.9× 28 1.6k
Tomás Bolumar Germany 21 1.0k 1.5× 420 0.8× 550 1.2× 515 2.5× 244 1.3× 29 1.5k
Xinping Diao China 18 1.1k 1.6× 429 0.8× 683 1.4× 86 0.4× 248 1.3× 26 1.6k

Countries citing papers authored by Joanna Stadnik

Since Specialization
Citations

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

Fields of papers citing papers by Joanna Stadnik

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Joanna Stadnik

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

All Works

20 of 20 papers shown
1.
2.
Czech, Anna, et al.. (2024). Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle. Foods. 13(9). 1369–1369. 1 indexed citations
3.
Kęska, Paulina, Karolina M. Wójciak, Joanna Stadnik, et al.. (2024). Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products. International Journal of Food Science & Technology. 59(3). 1591–1604. 6 indexed citations
4.
Kęska, Paulina, Joanna Stadnik, & Dariusz M. Stasiak. (2024). Influence of sonication pretreatment on antiradical and anti-ACE activity of protein hydrolysates from fermented pork loins. Meat Science. 212. 109472–109472. 3 indexed citations
5.
Karwowska, Małgorzata, Joanna Stadnik, Dariusz M. Stasiak, Karolina M. Wójciak, & José M. Lorenzo. (2021). Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies. International Journal of Food Science & Technology. 56(12). 6142–6156. 23 indexed citations
6.
Karwowska, Małgorzata, Joanna Stadnik, & Karolina M. Wójciak. (2021). The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins. Applied Sciences. 11(7). 2983–2983. 7 indexed citations
7.
Kęska, Paulina, Waldemar Gustaw, & Joanna Stadnik. (2021). Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases. Applied Sciences. 11(23). 11236–11236. 6 indexed citations
8.
Stadnik, Joanna. (2021). Innowacje w produkcji wyrobów mięsnych. PRZEMYSŁ SPOŻYWCZY. 1(3). 8–12. 1 indexed citations
9.
Wójciak, Karolina M., Michał Halagarda, Sascha Rohn, et al.. (2021). Selected nutrients determining the quality of different cuts of organic and conventional pork. European Food Research and Technology. 247(6). 1389–1400. 10 indexed citations
10.
Kęska, Paulina, Karolina M. Wójciak, & Joanna Stadnik. (2019). Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef. Biomolecules. 9(10). 614–614. 7 indexed citations
11.
Kęska, Paulina & Joanna Stadnik. (2019). Structure–activity relationships study on biological activity of peptides as dipeptidyl peptidase IV inhibitors by chemometric modeling. Chemical Biology & Drug Design. 95(2). 291–301. 14 indexed citations
12.
Kęska, Paulina, Joanna Stadnik, Karolina M. Wójciak, & Katarzyna Neffe‐Skocińska. (2019). Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB. International Journal of Food Science & Technology. 55(3). 1069–1079. 15 indexed citations
13.
Kęska, Paulina, Karolina M. Wójciak, & Joanna Stadnik. (2019). Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study. Scientia Agricola. 76(4). 311–320. 18 indexed citations
14.
Stadnik, Joanna, Anna Czech, & Katarzyna Ognik. (2018). Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat. Annals of Animal Science. 18(4). 991–1005. 7 indexed citations
15.
Wójciak, Karolina M., et al.. (2018). The influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing. International Journal of Food Science & Technology. 54(1). 75–83. 14 indexed citations
16.
Stadnik, Joanna & Zbigniew J. Dolatowski. (2015). Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with <i>Lactobacillus casei</i> ŁOCK 0900 Probiotic Strain. Food Science and Technology Research. 21(2). 167–174. 18 indexed citations
17.
Stadnik, Joanna & Paulina Kęska. (2015). Meat and fermented meat products as a source of bioactive peptides. Acta Scientiarum Polonorum Technologia Alimentaria. 14(3). 181–190. 53 indexed citations
18.
Stadnik, Joanna. (2013). Aminy biogenne w wyrobach mięsnych surowo dojrzewających. Zywnosc-nauka Technologia Jakosc. 20(3).
19.
Stadnik, Joanna, Małgorzata Karwowska, Zbigniew J. Dolatowski, Sylwester Świątkiewicz, & K. Kwiatek. (2011). EFFECT OF GENETICALLY MODIFIED, INSECT RESISTANT CORN (MON 810) AND GLYPHOSATE TOLERANT SOYBEAN MEAL (ROUNDUP READY) ON PHYSICO-CHEMICAL PROPERTIES OF BROILERS' BREAST AND THIGH MUSCLES. Bulletin of the Veterinary Institute in Pulawy. 55(3). 6 indexed citations
20.
Stadnik, Joanna. (2009). Influence of sonification on the oxidative stability of beef.. 47(1). 63–68. 9 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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