Dace Kļava
Impact in
- Food Science top 10%
- Food Waste Reduction and Sustainability
- Seed and Plant Biochemistry
- Nutrition and Dietetics top 10%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Papers in
-
- Food composition and properties 26
- Microbial Metabolites in Food Biotechnology 15
- Food Science 20
- Probiotics and Fermented Foods 6
- Seed and Plant Biochemistry 5
- Co-authors
- Ruta Galoburda (13 shared papers)Raquel P. F. Guiné (14 shared papers)Evita Straumīte (18 shared papers)Viktória Szűcs (11 shared papers)Monica Tarcea (11 shared papers)Ilija Đjekić (10 shared papers)Małgorzata Korzeniowska (10 shared papers)Elena Bartkienė (10 shared papers)
In The Last Decade
Dace Kļava
48 papers receiving 313 citations
Peers
Comparison fields: 5 of 71
- Food Science 133
- Nutrition and Dietetics 92
- Marketing 28
- Public Health, Environmental and Occupational Health 54
- Biochemistry 11
Countries citing papers authored by Dace Kļava
This map shows the geographic impact of Dace Kļava'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 Dace Kļava with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Dace Kļava more than expected).
Fields of papers citing papers by Dace Kļava
This network shows the impact of papers produced by Dace Kļava. 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 Dace Kļava. The network helps show where Dace Kļava may publish in the future.
Co-authors
The 25 scholars most cited alongside Dace Kļava, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 50 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2023 | 58 | |
| 2 | 2021 | 29 | |
| 3 | 2021 | 27 | |
| 4 | The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius. | 2015 | 17 |
| 5 | 2021 | 17 | |
| 6 | 2019 | 15 | |
| 7 | 2017 | 12 | |
| 8 | 2021 | 10 | |
| 9 | 2022 | 8 | |
| 10 | 2024 | 8 | |
| 11 | 2017 | 8 | |
| 12 | The effect of packaging type on quality of cereal muesli during storage. | 2015 | 7 |
| 13 | 2022 | 7 | |
| 14 | 2017 | 7 | |
| 15 | 2020 | 7 | |
| 16 | 2018 | 6 | |
| 17 | 2012 | 6 | |
| 18 | Extruded maize flour effect on the quality of gluten-free bread. | 2011 | 6 |
| 19 | 2023 | 4 | |
| 20 | 2015 | 4 |
About Dace Kļava
Dace Kļava is a scholar working on Nutrition and Dietetics, Food Science, Plant Science, Public Health, Environmental and Occupational Health and Genetics, having authored 50 papers that have together received 322 indexed citations. Recurring topics across this work include Food composition and properties (26 papers), Microbial Metabolites in Food Biotechnology (15 papers), Probiotics and Fermented Foods (6 papers), Phytochemicals and Antioxidant Activities (5 papers), Seed and Plant Biochemistry (5 papers), Obesity, Physical Activity, Diet (3 papers), Environmental Sustainability in Business (3 papers) and Consumer Attitudes and Food Labeling (3 papers). The work is most often cited by research in Food Science (133 citations), Nutrition and Dietetics (92 citations), Marketing (28 citations), Public Health, Environmental and Occupational Health (54 citations) and Biochemistry (11 citations). Dace Kļava has collaborated with scholars based in Latvia, Portugal and Romania. Frequent co-authors include Ruta Galoburda, Raquel P. F. Guiné, Evita Straumīte, Viktória Szűcs, Monica Tarcea, Ilija Đjekić, Małgorzata Korzeniowska, Elena Bartkienė, Maša Černelič-Bizjak and Μαρία Παπαγεωργίου. Their work appears in journals such as Foods, Sustainability, International Journal of Food Sciences and Nutrition, International Journal of Gastronomy and Food Science and European Food Research and Technology.
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.