Yulia Borsuk

522 total citations
12 papers, 422 citations indexed

About

Yulia Borsuk is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Yulia Borsuk has authored 12 papers receiving a total of 422 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Nutrition and Dietetics, 8 papers in Plant Science and 6 papers in Food Science. Recurrent topics in Yulia Borsuk's work include Food composition and properties (12 papers), Phytase and its Applications (8 papers) and Microbial Metabolites in Food Biotechnology (6 papers). Yulia Borsuk is often cited by papers focused on Food composition and properties (12 papers), Phytase and its Applications (8 papers) and Microbial Metabolites in Food Biotechnology (6 papers). Yulia Borsuk collaborates with scholars based in Canada and United States. Yulia Borsuk's co-authors include Susan D. Arntfield, Linda Malcolmson, Elaine Sopiwnyk, Gina Young, Peter Fröhlich, Ashok Sarkar, Yongfeng Ai, Stuart Jones, Michael T. Nickerson and O. M. Lukow and has published in prestigious journals such as Journal of the Science of Food and Agriculture, LWT and Applied Sciences.

In The Last Decade

Yulia Borsuk

12 papers receiving 403 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Yulia Borsuk Canada	10	346	300	161	33	28	12	422
Paola Fortunati Italy	10	352 1.0×	253 0.8×	202 1.3×	38 1.2×	30 1.1×	13	521
Ángela Bravo‐Núñez Spain	11	322 0.9×	270 0.9×	127 0.8×	19 0.6×	18 0.6×	21	433
Savita Rani India	11	320 0.9×	248 0.8×	143 0.9×	28 0.8×	21 0.8×	16	428
Dimitrios Sabanis Greece	9	548 1.6×	371 1.2×	129 0.8×	27 0.8×	29 1.0×	10	636
Mehmet Murat Karaoğlu Türkiye	14	298 0.9×	255 0.8×	168 1.0×	50 1.5×	38 1.4×	47	482
A. A. Noor Aziah Malaysia	13	416 1.2×	419 1.4×	159 1.0×	30 0.9×	45 1.6×	20	603
Ocheme Boniface Ocheme Nigeria	10	274 0.8×	252 0.8×	190 1.2×	23 0.7×	21 0.8×	25	419
Abiodun Adekunle Olapade Nigeria	13	286 0.8×	238 0.8×	252 1.6×	19 0.6×	19 0.7×	37	472
Leila Benatallah Algeria	10	286 0.8×	235 0.8×	124 0.8×	12 0.4×	46 1.6×	21	410
Ángela Zuleta Argentina	14	332 1.0×	209 0.7×	131 0.8×	22 0.7×	31 1.1×	31	475

Countries citing papers authored by Yulia Borsuk

Since Specialization

Citations

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

Fields of papers citing papers by Yulia Borsuk

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yulia Borsuk

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

All Works

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12 of 12 papers shown

Fröhlich, Peter, et al.. (2021). Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas. Cereal Chemistry. 98(3). 802–813. 14 indexed citations

Borsuk, Yulia, et al.. (2021). Impact of Ferment Processing Parameters on the Quality of White Pan Bread. Applied Sciences. 11(21). 10203–10203. 4 indexed citations

Sopiwnyk, Elaine, Gina Young, Yulia Borsuk, et al.. (2020). Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment. Cereal Chemistry. 97(6). 1290–1302. 17 indexed citations

Fröhlich, Peter, Gina Young, Yulia Borsuk, et al.. (2019). Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours. Cereal Chemistry. 96(4). 655–667. 78 indexed citations

Borsuk, Yulia, et al.. (2019). Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread. Legume Science. 1(1). 18 indexed citations

Fröhlich, Peter, Gina Young, Yulia Borsuk, et al.. (2019). Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination. Cereal Chemistry. 96(5). 895–907. 13 indexed citations

Young, Gina, Peter Fröhlich, Yulia Borsuk, et al.. (2019). Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour. Cereal Chemistry. 97(2). 183–195. 23 indexed citations

Sopiwnyk, Elaine, et al.. (2019). Effect of pulse flour storage on flour and bread baking properties. LWT. 121. 108971–108971. 22 indexed citations

Young, Gina, Yulia Borsuk, Ashok Sarkar, et al.. (2019). Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours. Cereal Chemistry. 96(6). 1079–1092. 11 indexed citations

10.

Borsuk, Yulia, Susan D. Arntfield, O. M. Lukow, Kevin Swallow, & Linda Malcolmson. (2012). Incorporation of pulse flours of different particle size in relation to pita bread quality. Journal of the Science of Food and Agriculture. 92(10). 2055–2061. 36 indexed citations

11.

Borsuk, Yulia. (2011). Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products. Mspace (University of Manitoba). 3 indexed citations

12.

Borsuk, Yulia, et al.. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT. 44(10). 2070–2076. 183 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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