Barbara P. Klein

5.9k total citations · 2 hit papers
94 papers, 4.7k citations indexed

About

Barbara P. Klein is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Barbara P. Klein has authored 94 papers receiving a total of 4.7k indexed citations (citations by other indexed papers that have themselves been cited), including 32 papers in Nutrition and Dietetics, 31 papers in Food Science and 24 papers in Plant Science. Recurrent topics in Barbara P. Klein's work include Sensory Analysis and Statistical Methods (15 papers), Phytochemicals and Antioxidant Activities (12 papers) and Biochemical Analysis and Sensing Techniques (12 papers). Barbara P. Klein is often cited by papers focused on Sensory Analysis and Statistical Methods (15 papers), Phytochemicals and Antioxidant Activities (12 papers) and Biochemical Analysis and Sensing Techniques (12 papers). Barbara P. Klein collaborates with scholars based in United States, Israel and Germany. Barbara P. Klein's co-authors include H. M. Hemeda, Aiko K. Perry, John A. Juvik, Elizabeth H. Jeffery, Anne C. Kurilich, Allan Brown, Mosbah M. Kushad, Mathew A. Wallig, Matthew A. Wallig and Harry T. Lawless and has published in prestigious journals such as American Journal of Clinical Nutrition, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Barbara P. Klein

94 papers receiving 4.3k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts

1990 557 citations H. M. Hemeda, Barbara P. Klein Journal of Food Science profile →
Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States

1982 371 citations Barbara P. Klein, Aiko K. Perry Journal of Food Science profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Barbara P. Klein United States	31	1.9k	1.5k	1.2k	1.1k	980	94	4.7k
K.R. Price United Kingdom	38	1.7k 0.9×	1.7k 1.1×	1.4k 1.2×	1.2k 1.2×	791 0.8×	106	4.9k
Susan E. Gebhardt United States	18	1.5k 0.8×	1.1k 0.8×	2.9k 2.5×	1.3k 1.2×	1.1k 1.2×	35	5.4k
Délia B. Rodriguez–Amaya Brazil	47	1.9k 1.0×	1.0k 0.7×	2.9k 2.4×	1.7k 1.6×	939 1.0×	110	6.3k
Azizah Abdul Hamid Malaysia	42	1.9k 1.0×	1.8k 1.2×	1.4k 1.2×	2.0k 1.9×	902 0.9×	151	6.4k
Priyatharini Ambigaipalan Canada	19	1.1k 0.6×	1.1k 0.8×	1.5k 1.2×	1.5k 1.4×	1.3k 1.3×	20	4.7k
Alexander Poulev United States	37	1.6k 0.8×	1.6k 1.1×	991 0.8×	943 0.9×	506 0.5×	83	5.1k
Zhimin Xu United States	44	1.5k 0.8×	1.1k 0.7×	1.6k 1.4×	2.0k 1.9×	1.2k 1.2×	139	5.9k
María Jesús Periago Spain	34	1.3k 0.7×	912 0.6×	1.6k 1.3×	1.4k 1.3×	980 1.0×	133	4.6k
Zohar Kerem Israel	37	2.9k 1.5×	1.5k 1.0×	710 0.6×	791 0.7×	638 0.7×	113	5.8k
Mark A. Berhow United States	41	2.0k 1.1×	2.5k 1.7×	991 0.8×	1.2k 1.1×	707 0.7×	191	5.7k

Countries citing papers authored by Barbara P. Klein

Since Specialization

Citations

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

Fields of papers citing papers by Barbara P. Klein

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Barbara P. Klein. 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 Barbara P. Klein. The network helps show where Barbara P. Klein may publish in the future.

Co-authorship network of co-authors of Barbara P. Klein

This figure shows the co-authorship network connecting the top 25 collaborators of Barbara P. Klein. A scholar is included among the top collaborators of Barbara P. Klein 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 Barbara P. Klein. Barbara P. Klein 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

Klein, Barbara P.. (2009). Ongoing grammatical change in spoken British English: real-time studies based on the DCPSE. 34(1). 29–49. 3 indexed citations

Jeffery, Elizabeth H., Allan Brown, Anne C. Kurilich, et al.. (2003). Variation in content of bioactive components in broccoli. Journal of Food Composition and Analysis. 16(3). 323–330. 222 indexed citations

Brown, Allan, Gad G. Yousef, Elizabeth H. Jeffery, et al.. (2002). Glucosinolate Profiles in Broccoli: Variation in Levels and Implications in Breeding for Cancer Chemoprotection. Journal of the American Society for Horticultural Science. 127(5). 807–813. 127 indexed citations

Faller, James F., et al.. (2000). PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN/SOY BREAKFAST CEREALS. Journal of Food Quality. 23(1). 87–102. 7 indexed citations

Klein, Barbara P., et al.. (1999). Acceptability of Extruded Corn Snacks as Affected by Inclusion of Soy Protein. Journal of Food Science. 64(1). 185–188. 23 indexed citations

Perry, Aiko K., et al.. (1999). β‐Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables. Journal of Food Science. 64(5). 929–936. 197 indexed citations

Klein, Barbara P., et al.. (1998). Characterization of Corn‐Soy Breakfast Cereals by Generalized Procrustes Analyses. Cereal Chemistry. 75(6). 904–908. 10 indexed citations

Klein, Barbara P., et al.. (1995). Incorporating soy proteins into baked products for use in clinical studies.. PubMed. 125(3 Suppl). 666S–674S. 35 indexed citations

Klein, Barbara P., et al.. (1995). EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE. Journal of Sensory Studies. 10(1). 25–44. 7 indexed citations

10.

Klein, Barbara P., et al.. (1995). Incorporating Soy Proteins into Baked Products for Use in Clinical Studies. Journal of Nutrition. 125. 666S–674S. 9 indexed citations

11.

Bakhit, Raga Mukhtar, et al.. (1994). Intake of 25 g of Soybean Protein with or without Soybean Fiber Alters Plasma Lipids in Men with Elevated Cholesterol Concentrations. Journal of Nutrition. 124(2). 213–222. 101 indexed citations

12.

Klein, Barbara P., et al.. (1993). Reduction of Listeria monocytogenes in Precooked Vacuum-Packaged Beef Using Postpackaging Pasteurization. Journal of Food Protection. 56(12). 1034–1038. 15 indexed citations

13.

Klein, Barbara P., et al.. (1992). Isolation and characterization of a cDNA fromCuphea lanceolata encoding a β-ketoacyl-ACP reductase. Molecular and General Genetics MGG. 233(1-2). 122–128. 21 indexed citations

14.

Lawless, Harry T. & Barbara P. Klein. (1991). Sensory science theory and applications in foods. M. Dekker eBooks. 98 indexed citations

15.

Hemeda, H. M. & Barbara P. Klein. (1990). Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts. Journal of Food Science. 55(1). 184–185. 557 indexed citations breakdown →

16.

Klein, Barbara P., et al.. (1987). Effect of Flavonoids and Related Compounds on Soybean Lipoxygenase‐1 Activity. Journal of Food Science. 52(1). 220–221. 20 indexed citations

17.

Grossman, S., et al.. (1985). Pigment bleaching by soybean lipoxygenase type-2 and the effect of specific chemical modifications. Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism. 837(3). 279–287. 20 indexed citations

18.

Klein, Barbara P., et al.. (1982). Harvesting, processing, and cooking influences on vitamin C in foods [Ascorbic acid]. Advances in chemistry series. 2 indexed citations

19.

Klein, Barbara P., et al.. (1981). Folacin and Ascorbic Acid Retention in Fresh Raw, Microwave, and Conventionally Cooked Spinach. Journal of Food Science. 46(2). 640–641. 24 indexed citations

20.

Khan, Mahmood Hasan, et al.. (1981). Effect of Preparation and Service on the Thiamin Content of Oven‐Baked Chicken. Journal of Food Science. 46(5). 1560–1562. 9 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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