Dace Kļava

514 total citations
48 papers, 291 citations indexed

About

Dace Kļava is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Dace Kļava has authored 48 papers receiving a total of 291 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Nutrition and Dietetics, 19 papers in Food Science and 10 papers in Plant Science. Recurrent topics in Dace Kļava's work include Food composition and properties (25 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Probiotics and Fermented Foods (5 papers). Dace Kļava is often cited by papers focused on Food composition and properties (25 papers), Microbial Metabolites in Food Biotechnology (15 papers) and Probiotics and Fermented Foods (5 papers). Dace Kļava collaborates with scholars based in Latvia, Portugal and Romania. Dace Kļava's co-authors include Ruta Galoburda, Raquel P. F. Guiné, Evita Straumīte, Ilija Đjekić, Maša Černelič-Bizjak, Viktória Szűcs, Elena Bartkienė, Monica Tarcea, Małgorzata Korzeniowska and Μαρία Παπαγεωργίου and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Sustainability.

In The Last Decade

Dace Kļava

45 papers receiving 283 citations

Peers

Dace Kļava

PHEOH

Uyen Thuy Xuan Phan Vietnam

Bea Steenbekkers Netherlands

Viktória Szűcs Romania

Edgar Rojas‐Rivas Mexico

Jerzy Gębski Poland

María Mora Spain

Eliza Kostyra Poland

Marianne Gillette United States

Danny Cliceri Italy

Barbara Vad Andersen Denmark

Uyen Thuy Xuan Phan Vietnam

Dace Kļava

232 ×2.0

75 ×0.9

76 ×1.2

PHEOH

82 ×1.6

40 ×1.0

Citations per year, relative to Dace Kļava Dace Kļava (= 1×) peers Uyen Thuy Xuan Phan

Countries citing papers authored by Dace Kļava

Since Specialization

Citations

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

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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-authorship network of co-authors of Dace Kļava

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

Ljubičić, Marija, Marijana Matek Sarić, Boris Dželalija, et al.. (2025). The interplay between body mass index, motivation for food consumption, and noncommunicable diseases in the European population: A cross-sectional study. PLoS ONE. 20(5). e0322454–e0322454.

Radenkovs, Vitālijs, et al.. (2025). Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread. Foods. 14(6). 979–979. 3 indexed citations

Radenkovs, Vitālijs, et al.. (2024). Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. Foods. 13(13). 2077–2077. 2 indexed citations

Kļava, Dace, et al.. (2024). Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread. Foods. 13(24). 3985–3985. 1 indexed citations

Guiné, Raquel P. F., Sofia G. Florença, Cristina A. Costa, et al.. (2024). Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries. Animals. 14(11). 1631–1631. 8 indexed citations

Ljubičić, Marija, Marijana Matek Sarić, Ivana Rumbak, et al.. (2023). Emotions and Food Consumption: Emotional Eating Behavior in a European Population. Foods. 12(4). 872–872. 48 indexed citations

Galoburda, Ruta, et al.. (2023). The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods. 12(24). 4475–4475. 4 indexed citations

Henriques, Carla, Ana Matos, Elena Bartkienė, et al.. (2022). Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis. SHILAP Revista de lepidopterología. 4(1). 10–25. 2 indexed citations

Guiné, Raquel P. F., Sofia G. Florença, Cristina A. Costa, et al.. (2022). Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation. Sustainability. 15(1). 450–450. 7 indexed citations

10.

Galoburda, Ruta, et al.. (2022). Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread. Foods. 12(1). 155–155. 7 indexed citations

11.

Martinho, Vítor João Pereira Domingues, Elena Bartkienė, Ilija Đjekić, et al.. (2021). Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition. 73(1). 127–139. 13 indexed citations

12.

Guiné, Raquel P. F., Elena Bartkienė, Sofia G. Florença, et al.. (2021). Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability. 13(5). 2869–2869. 25 indexed citations

13.

Đjekić, Ilija, Elena Bartkienė, Viktória Szűcs, et al.. (2021). Cultural dimensions associated with food choice: A survey based multi-country study. International Journal of Gastronomy and Food Science. 26. 100414–100414. 28 indexed citations

14.

Guiné, Raquel P. F., Sofia G. Florença, Viktória Szűcs, et al.. (2020). Consumption of fibre rich foods. SHILAP Revista de lepidopterología. 12(1). 67–76. 3 indexed citations

15.

Kļava, Dace, et al.. (2019). Investigation of extruded cereals enriched with plant by-products and their use in fermented beverage production.. Agronomy Research. 17. 1346–1355. 2 indexed citations

16.

Kļava, Dace, et al.. (2019). The influence of processing and storage conditions on quality parameters of pumpkin puree. 137–142. 2 indexed citations

17.

Krūma, Zanda, et al.. (2019). The evaluation of organically grown apple cultivars for special diet puree production. 143–148. 2 indexed citations

18.

Galoburda, Ruta, et al.. (2015). The effect of blanching temperature on the quality of microwave-vacuum dried mushroom Cantharellus cibarius.. Agronomy Research. 13(4). 929–938. 17 indexed citations

19.

Straumīte, Evita, et al.. (2015). The effect of packaging type on quality of cereal muesli during storage.. Agronomy Research. 13(4). 1064–1073. 7 indexed citations

20.

Kļava, Dace, et al.. (2007). Application of oat products in wheat bread technology. Laba (Lietuvos akademinių bibliotekų direktorių asociacija). 2 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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