Tomasz Lesiów

471 total citations
55 papers, 343 citations indexed

About

Tomasz Lesiów is a scholar working on Animal Science and Zoology, Public Health, Environmental and Occupational Health and Food Science. According to data from OpenAlex, Tomasz Lesiów has authored 55 papers receiving a total of 343 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Animal Science and Zoology, 17 papers in Public Health, Environmental and Occupational Health and 15 papers in Food Science. Recurrent topics in Tomasz Lesiów's work include Meat and Animal Product Quality (22 papers), Nutrition and Health Studies (14 papers) and Animal Nutrition and Physiology (10 papers). Tomasz Lesiów is often cited by papers focused on Meat and Animal Product Quality (22 papers), Nutrition and Health Studies (14 papers) and Animal Nutrition and Physiology (10 papers). Tomasz Lesiów collaborates with scholars based in Poland, United States and South Africa. Tomasz Lesiów's co-authors include Youling L. Xiong, Jacek Kijowski, G. Rentfrow, Herbert W. Ockerman, Konrad Dąbrowski, Krzysztof Marycz, Maciej Oziembłowski, Łukasz Bobak and Małgorzata Korzeniowska and has published in prestigious journals such as Food Chemistry, Meat Science and Foods.

In The Last Decade

Tomasz Lesiów

34 papers receiving 316 citations

Peers

Tomasz Lesiów
W. Przybylski Poland
Jailson Pereira China
Philippe Gatellier France
B S Bidner United States
SangYoon Lee South Korea
Pierre-Alain Dufey Switzerland
V. Dorigoni Italy
Jason T. Sawyer United States
B. Blázquez Spain
Naresh Kumar Mehta India
W. Przybylski Poland
Tomasz Lesiów
Citations per year, relative to Tomasz Lesiów Tomasz Lesiów (= 1×) peers W. Przybylski

Countries citing papers authored by Tomasz Lesiów

Since Specialization
Citations

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

Fields of papers citing papers by Tomasz Lesiów

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tomasz Lesiów

This figure shows the co-authorship network connecting the top 25 collaborators of Tomasz Lesiów. A scholar is included among the top collaborators of Tomasz Lesiów 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 Tomasz Lesiów. Tomasz Lesiów 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.
Lesiów, Tomasz & Youling L. Xiong. (2024). Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review. Foods. 13(9). 1333–1333. 8 indexed citations
2.
Oziembłowski, Maciej, et al.. (2022). Metodologia testu chi-kwadrat na przykładzie badań ankietowych dotyczących europejskich serów regionalnych. Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu. 2022(1(38)). 134–163.
3.
Lesiów, Tomasz, et al.. (2021). The water-holding capacity of meat: A reference analytical method. Food Chemistry. 357. 129727–129727. 56 indexed citations
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Lesiów, Tomasz & Youling L. Xiong. (2012). A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork. Meat Science. 93(3). 489–494. 28 indexed citations
7.
Lesiów, Tomasz, et al.. (2011). Evaluation of the Effectiveness of Programs to Ensure Stable Quality and Food Safety : Preliminary Study. Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu. 186–197.
8.
Lesiów, Tomasz, et al.. (2010). Objective and Subjective Estimation of Colour in Predicting the Quality of Breast Chicken Muscles. Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu. 104–114. 1 indexed citations
9.
Lesiów, Tomasz & Maciej Oziembłowski. (2005). Chicken muscle homogenate denaturation and gelation properties: Effect of pH and muscle fibre type. Archiv für Geflügelkunde. 69(6). 267–272. 1 indexed citations
10.
Lesiów, Tomasz & Jacek Kijowski. (2003). Impact of PSE and DFD meat on poultry processing - a review.. Polish Journal of Food and Nutrition Sciences. 12(2). 3–8. 50 indexed citations
11.
Lesiów, Tomasz & Youling L. Xiong. (2003). Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Science. 64(4). 399–403. 37 indexed citations
12.
Lesiów, Tomasz & Youling L. Xiong. (2001). Gelation properties of poultry myofibrillar proteins and comminuted poultry meat - Effect of protein concentration, pH and muscle type - A review. Fleischwirtschaft international. 39–43. 9 indexed citations
13.
Lesiów, Tomasz. (2001). Prognozowanie jakości wyrobów z mięsa kurcząt na podstawie reologicznych właściwości homogenatów. Comptes Rendus Biologies. 336(10). 479–85.
14.
Lesiów, Tomasz, et al.. (2000). Wedliny drobiowe. Wplyw roznej ilosci solanki peklujacej oraz dodatku skorek drobiowych i miesa odzyskanego mechanicznie na wybrane wyrozniki jakosci modelowanych wedlin drobiowych. 15–18. 1 indexed citations
15.
Lesiów, Tomasz. (2000). Gelation of chicken breast and thigh muscle homogenates: Effect of pH and time of aging. Food / Nahrung. 44(6). 426–430. 4 indexed citations
16.
Lesiów, Tomasz. (2000). Apparent viscosity of chicken muscle homogenates. Influence of pH and muscle type. Food / Nahrung. 44(5). 328–332. 1 indexed citations
17.
Lesiów, Tomasz. (1994). Wpływ przechowywania mięśni piersi kaczek w temperaturze -18°C i -2°C na lepkość roztworów białek oraz farszu. Prace Naukowe Akademii Ekonomicznej we Wrocławiu. 7–14. 1 indexed citations
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Lesiów, Tomasz, et al.. (1986). Wpływ czasu przechowywania mięsa kaczek w temperaturze -18°C na właściwości emulgujące homogenatu mięsnego i właściwości reologiczne kiełbasy modelowej. 107–116. 1 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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