Countries citing papers authored by Stanisław Mleko
Since
Specialization
Citations
This map shows the geographic impact of Stanisław Mleko'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 Stanisław Mleko with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Stanisław Mleko more than expected).
This network shows the impact of papers produced by Stanisław Mleko. 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 Stanisław Mleko. The network helps show where Stanisław Mleko may publish in the future.
Co-authorship network of co-authors of Stanisław Mleko
This figure shows the co-authorship network connecting the top 25 collaborators of Stanisław Mleko.
A scholar is included among the top collaborators of Stanisław Mleko 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 Stanisław Mleko. Stanisław Mleko is excluded from
the visualization to improve readability, since they are connected to all nodes in the network.
Gustaw, Waldemar, et al.. (2009). The effect of κ-carrageenan on whey protein concentrate gelation.. Milk science international/Milchwissenschaft. 64(3). 284–287.2 indexed citations
6.
Gustaw, Waldemar, Dominik Szwajgier, & Stanisław Mleko. (2009). The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein.. Milk science international/Milchwissenschaft. 64(1). 60–64.8 indexed citations
7.
Gustaw, Waldemar, Bartosz G. Sołowiej, & Stanisław Mleko. (2005). Otrzymywanie deserów mlecznych z białek serwatkowych z dodatkiem skrobi i karagenu. Zywnosc-nauka Technologia Jakosc. 12(4). 100–108.2 indexed citations
8.
Mleko, Stanisław, et al.. (2004). Biosynteza enzymów proteolitycznych i ich wpływ na aktywność celulaz Trichoderma reesei. SHILAP Revista de lepidopterología.1 indexed citations
9.
Mleko, Stanisław. (2004). Otrzymywanie mieszanych żeli bialek serwatkowych z wybranymi polisacharydami i badanie ich wlaściwości mechanicznych. Zywnosc-nauka Technologia Jakosc. 11(1). 34–40.1 indexed citations
10.
Fiedurek, J., et al.. (2003). Izolacja i wstepna charakterystyka niskoproteazowych mutantow Trichoderma reesei. Zywnosc-nauka Technologia Jakosc. 10(2). 17–26.2 indexed citations
11.
Gustaw, Waldemar, et al.. (2003). The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels. 6(2).6 indexed citations
12.
Mleko, Stanisław, et al.. (2002). The effect of xylose, galactose and sorbose on the production of selected extracellular enzymes by mutant-strain Trichoderma reesei M-7 during continuous cultivation. Biotechnologia. 195–207.2 indexed citations
13.
Mleko, Stanisław, et al.. (2002). Wpływ wybranych monosacharydów na biosyntezę celulaz, ksylanaz i enzymów litycznych przez mutanta Trichoderma reesei M-7. Biotechnologia.1 indexed citations
14.
Mleko, Stanisław, et al.. (2002). New inducers for cellulases production by Trichoderma reesei M-7. 5(1).9 indexed citations
15.
Mleko, Stanisław. (2000). Studies on permeability and rheology of heat and sodium ions-induced whey protein gels. Journal of Food Science and Technology-mysore. 37(3). 307–310.5 indexed citations
16.
Mleko, Stanisław. (2000). Formation of reversible whey protein gels.. Milk science international/Milchwissenschaft. 55(7). 390–392.4 indexed citations
Mleko, Stanisław & B. Achremowicz. (1996). Wplyw szybkosci zamrazania oraz stosowania zamiennikow tluszczu na strukture lodow. 5–10.2 indexed citations
19.
Mleko, Stanisław & B. Achremowicz. (1996). Effects of sodium chloride and calcium chloride on the fracture properties of whey protein gels. Polish Journal of Food and Nutrition Sciences. 5(2). 33–41.1 indexed citations
20.
Mleko, Stanisław. (1996). Effect of pH on the microstructure and texture of whey protein concentrates and isolate gels. Polish Journal of Food and Nutrition Sciences. 5(1). 63–72.4 indexed citations
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