Renata Sabat

571 total citations
27 papers, 395 citations indexed

About

Renata Sabat is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Renata Sabat has authored 27 papers receiving a total of 395 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Nutrition and Dietetics, 12 papers in Food Science and 12 papers in Plant Science. Recurrent topics in Renata Sabat's work include Food composition and properties (17 papers), Microbial Metabolites in Food Biotechnology (10 papers) and Agriculture, Plant Science, Crop Management (8 papers). Renata Sabat is often cited by papers focused on Food composition and properties (17 papers), Microbial Metabolites in Food Biotechnology (10 papers) and Agriculture, Plant Science, Crop Management (8 papers). Renata Sabat collaborates with scholars based in Poland, Slovakia and Germany. Renata Sabat's co-authors include Rafał Ziobro, Anna Mikulec, Stanisław Kowalski, Katarzyna Grzelak-Błaszczyk, Jarosław Korus, Łukasz Skoczylas, Małgorzata Tabaszewska, Barbara Mickowska, Halina Gambuś and Dorota Gumul and has published in prestigious journals such as SHILAP Revista de lepidopterología, Molecules and LWT.

In The Last Decade

Renata Sabat

24 papers receiving 378 citations

Peers

Renata Sabat

GASTR

Dana Urminská Slovakia

Paola Fortunati Italy

Ricardo S. Alemán United States

Mehmet Murat Karaoğlu Türkiye

Evita Straumīte Latvia

Sanita Zute Latvia

V. Unnikrishnan India

Christian R. Encina‐Zelada Peru

Nore Struyf Belgium

Dana Urminská Slovakia

Renata Sabat

105 ×0.4

134 ×0.8

108 ×0.9

37 ×1.0

GASTR

14 ×0.4

Citations per year, relative to Renata Sabat Renata Sabat (= 1×) peers Dana Urminská

Countries citing papers authored by Renata Sabat

Since Specialization

Citations

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

Fields of papers citing papers by Renata Sabat

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Renata Sabat

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

Gumul, Dorota, Joanna Oracz, Dorota Żyżelewicz, et al.. (2024). Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Foods. 13(11). 1767–1767. 1 indexed citations

Berski, Wiktor, et al.. (2024). Technological Properties of Tritordeum Starch. Applied Sciences. 14(12). 4999–4999. 1 indexed citations

Kowalski, Stanisław, Anna Mikulec, Barbara Mickowska, et al.. (2024). The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread. Molecules. 29(22). 5455–5455. 2 indexed citations

Gumul, Dorota, et al.. (2024). Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality. Applied Sciences. 14(11). 4873–4873. 2 indexed citations

Kowalski, Stanisław, Anna Mikulec, Magdalena Skotnicka, et al.. (2022). Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake. Polish Journal of Food and Nutrition Sciences. 393–405. 16 indexed citations

Starzyńska‐Janiszewska, Anna, Bożena Stodolak, Robert Duliński, Barbara Mickowska, & Renata Sabat. (2016). Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom‐Type Products of Favorable Nutritional and Bioactive Characteristics. Cereal Chemistry. 94(3). 619–624. 16 indexed citations

Gambuś, Halina, et al.. (2013). THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR. SHILAP Revista de lepidopterología. 2021. 1734–1743. 9 indexed citations

Gumul, Dorota, et al.. (2012). Characterisation of five potato cultivars according to their nutritional and pro-health components.. PubMed. 10(1). 77–81. 39 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

10.

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

11.

Gambuś, Halina, et al.. (2012). IMPACT OF OATS β-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD. Journal of Microbiology Biotechnology and Food Sciences. 1. 972–979. 4 indexed citations

12.

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

13.

Gambuś, Halina, Florian Gambuś, Rafał Ziobro, et al.. (2009). Quality of gluten-free supplemented cakes and biscuits. International Journal of Food Sciences and Nutrition. 60(sup4). 31–50. 47 indexed citations

14.

Nowotna, A., et al.. (2007). Effect of Nitrogen Fertilization on the Physico‐chemical Properties of Starch Isolated from German Triticale Varieties. Starch - Stärke. 59(8). 397–399. 18 indexed citations

15.

Nowotna, A., et al.. (2007). Użycie mąki całoziarnowej z różnych odmian żyta w piekarstwie. 14(3).

16.

Korus, Jarosław, et al.. (2006). Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides. Food Science and Technology International. 12(6). 489–495. 76 indexed citations

17.

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

18.

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

19.

Gambuś, Halina, et al.. (1999). Wlasciwosci technologiczne polskich odmian pszenzyta ozimego, a jakosc chleba. Zywnosc-nauka Technologia Jakosc. 6(3). 55–63. 1 indexed citations

20.

Ziobro, Rafał, et al.. (1998). Starch extrudates as a source of low molecular dextrins slowing down bread staling. 5(4). 251–258. 5 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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