Małgorzata Piecyk
- Food Science top 5%
- Nutrition and Dietetics top 5%
- Plant Science
- Biochemistry top 10%
- Molecular Biology
- Co-authors
- Elwira WorobiejBeata DrużyńskaRafał WołosiakEwa MajewskaDorota DerewiakaEwa Ostrowska–LigęzaMarta CiecierskaPiotr P. Lewicki
- Topics
- Food composition and properties (9 papers)Agriculture, Plant Science, Crop Management (6 papers)Phytochemicals and Antioxidant Activities (6 papers)
- Partner nations
- PolandUnited States
In The Last Decade
Małgorzata Piecyk
23 papers receiving 405 citations
Peers
Comparison fields: 5 of 78
- Food Science 230
- Nutrition and Dietetics 220
- Plant Science 146
- Biochemistry 67
- Molecular Biology 38
Countries citing papers authored by Małgorzata Piecyk
This map shows the geographic impact of Małgorzata Piecyk'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 Małgorzata Piecyk with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Małgorzata Piecyk more than expected).
Fields of papers citing papers by Małgorzata Piecyk
This network shows the impact of papers produced by Małgorzata Piecyk. 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 Małgorzata Piecyk. The network helps show where Małgorzata Piecyk may publish in the future.
Co-authorship network of co-authors of Małgorzata Piecyk
This figure shows the co-authorship network connecting the top 25 collaborators of Małgorzata Piecyk. A scholar is included among the top collaborators of Małgorzata Piecyk 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 Małgorzata Piecyk. Małgorzata Piecyk is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 57 | |
| 3 | 1 | |
| 4 | 51 | |
| 5 | 10 | |
| 6 | 2 | |
| 7 | Strawność skrobi i skład chemiczny nasion bobu ( Vicia faba) poddanych obróbce termicznej | 0 |
| 8 | 60 | |
| 9 | Charakterystyka wybranych związków odżywczych i nieodżywczych w produktach z nasion komosy ryżowej (chenopodium quinoa willd.) | 0 |
| 10 | Znakowanie produktów spożywczych w aspekcie alergii pokarmowej w opinii konsumentów | 2 |
| 11 | Wplyw gotowania i mrozenia na zawartosc niektorych skladnikow bioaktywnych i ich aktywnosc przeciwutleniajaca w brokulach | 2 |
| 12 | Charakterystyka i wartosc odzywcza ziarna orkiszu i produktow orkiszowych | 1 |
| 13 | Wpływ modyfikacji hydrotermicznej typu annealing na wybrane właściwości skrobi grochu (Pisum sativum) | 1 |
| 14 | 25 | |
| 15 | Wplyw modyfikacji hydrotermicznej na wlasciwosci skrobi wyizolowanej z wybranych nasion roslin straczkowych | 1 |
| 16 | INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA | 1 |
| 17 | 5 | |
| 18 | Wlasciwosci funkcjonalne preparatow bialkowych otrzymanych z nasion fasoli [Phaseolus vulgaris] metoda krystalizacji i izolacji klasycznej | 0 |
| 19 | In vitro digestibility of crystalline proteins from beans (Phaseolus vulgaris). | 6 |
| 20 | Effect of high pressure on solubility and digestibility of legume proteins | 5 |
About Małgorzata Piecyk
Małgorzata Piecyk is a scholar working on Biochemistry, Food Science and Nutrition and Dietetics, having authored 27 papers that have together received 424 indexed citations. Recurring topics across this work include Food composition and properties (9 papers), Agriculture, Plant Science, Crop Management (6 papers) and Phytochemicals and Antioxidant Activities (6 papers). The work is most often cited by research in Nutrition and Dietetics (220 citations), Food Science (230 citations) and Biochemistry (67 citations). Małgorzata Piecyk has collaborated with scholars based in Poland and United States. Frequent co-authors include Elwira Worobiej, Beata Drużyńska, Rafał Wołosiak, Ewa Majewska, Dorota Derewiaka, Ewa Ostrowska–Ligęza, Marta Ciecierska, Piotr P. Lewicki, Jeff Allen and Dorota Nowak. Their work appears in journals such as Food Chemistry, Molecules and Food Research International.
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.