Z. Pietrasik

2.3k total citations
40 papers, 1.9k citations indexed

About

Z. Pietrasik is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Z. Pietrasik has authored 40 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Animal Science and Zoology, 22 papers in Food Science and 8 papers in Molecular Biology. Recurrent topics in Z. Pietrasik's work include Meat and Animal Product Quality (38 papers), Animal Nutrition and Physiology (9 papers) and Microencapsulation and Drying Processes (9 papers). Z. Pietrasik is often cited by papers focused on Meat and Animal Product Quality (38 papers), Animal Nutrition and Physiology (9 papers) and Microencapsulation and Drying Processes (9 papers). Z. Pietrasik collaborates with scholars based in Canada and Poland. Z. Pietrasik's co-authors include P.J. Shand, P. K. J. P. D. Wanasundara, J. A. M. Janz, Andrzej Jarmoluk, Eunice C.Y. Li‐Chan, Nicole J. Gaudette, Olugbenga P. Soladoye, Mirko Betti, Lihui Du and Zied Khiari and has published in prestigious journals such as Food Chemistry, Food Research International and Journal of Food Engineering.

In The Last Decade

Z. Pietrasik

39 papers receiving 1.7k citations

Peers

Countries citing papers authored by Z. Pietrasik

Since Specialization

Citations

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

Fields of papers citing papers by Z. Pietrasik

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Z. Pietrasik

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

#	Work	Indexed citations
1	Use of native pea starches as an alternative to modified corn starch in low-fat bologna 2020 ·Meat Science ·Z. Pietrasik, Olugbenga P. Soladoye	28
2	The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages 2020 ·Meat Science ·Olugbenga P. Soladoye, Z. Pietrasik, Yuliya Hrynets, Mirko Betti	6
3	Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers 2019 ·Meat Science ·Z. Pietrasik, (unknown), Olugbenga P. Soladoye, Nicole J. Gaudette	43
4	Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef 2015 ·Meat Science ·Z. Pietrasik, Nicole J. Gaudette, (unknown)	7
5	The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams 2013 ·Meat Science ·Z. Pietrasik, Nicole J. Gaudette	54
6	Physicochemical and functional properties of gelatins extracted from turkey and chicken heads 2013 ·Poultry Science ·Lihui Du, Zied Khiari, Z. Pietrasik, Mirko Betti	64
7	Effect of sodium reduction on the quality of naturally-cured ham 2013 ·Meat Science ·Z. Pietrasik, Nicole J. Gaudette	2
8	The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products 2012 ·Journal of Food Quality ·Z. Pietrasik, (unknown), J. A. M. Janz	8
9	Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna 2012 ·Poultry Science ·Dileep A. Omana, Z. Pietrasik, Mirko Betti	8
10	Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks 2010 ·Meat Science ·Z. Pietrasik, P.J. Shand	24
11	Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle 2009 ·Meat Science ·Z. Pietrasik, J.L. Aalhus, L.L. Gibson, P.J. Shand	37
12	Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate 2008 ·Meat Science ·Z. Pietrasik, J. A. M. Janz	84
13	Textural and hydration properties of pork meat gels processed with non-muscle proteins and carrageenan 2005 ·Polish Journal of Food and Nutrition Sciences ·Z. Pietrasik, Andrzej Jarmoluk, P.J. Shand	2
14	Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts 2005 ·Meat Science ·Z. Pietrasik, P.J. Shand	35
15	Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase 2003 ·Meat Science ·Z. Pietrasik	77
16	The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls 2003 ·Meat Science ·Z. Pietrasik, P.J. Shand	27
17	Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef 2003 ·Meat Science ·Z. Pietrasik, P.J. Shand	66
18	Wplyw zmiennego poziomu wybranych preparatow barwotworczych na wyrozniki barwy modelowych kielbas o obnizonym dodatku azotynu sodu 2003 ·Z. Pietrasik, (unknown), Andrzej Jarmoluk	0
19	Wplyw zroznicowanego udzialu bialka, tluszczu i hydrokoloidow na wybrane wyrozniki oceny sensorycznej i barwe kutrowanych kielbas parzonych 1998 ·Z. Pietrasik	1
20	Wplyw zroznicowanego udzialu bialka, tluszczu i hydrokoloidow na wybrane wyrozniki funkcjonalno-technologiczne kutrowanych kielbas parzonych 1998 ·Z. Pietrasik	1

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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