E.L. Sliwinski

889 total citations
17 papers, 706 citations indexed

About

E.L. Sliwinski is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, E.L. Sliwinski has authored 17 papers receiving a total of 706 indexed citations (citations by other indexed papers that have themselves been cited), including 9 papers in Nutrition and Dietetics, 9 papers in Food Science and 3 papers in Molecular Biology. Recurrent topics in E.L. Sliwinski's work include Food composition and properties (7 papers), Probiotics and Fermented Foods (4 papers) and Child Nutrition and Feeding Issues (3 papers). E.L. Sliwinski is often cited by papers focused on Food composition and properties (7 papers), Probiotics and Fermented Foods (4 papers) and Child Nutrition and Feeding Issues (3 papers). E.L. Sliwinski collaborates with scholars based in Netherlands, Denmark and United States. E.L. Sliwinski's co-authors include T. van Vliet, Jan Wouters, P. Kølster, Martin Alewijn, M.A.J.S. van Boekel, J. Rouillé, Guy Della Valle, J. Lefebvre, B. Dunnewind and Katja Grolle and has published in prestigious journals such as Colloids and Surfaces B Biointerfaces, International Dairy Journal and Journal of Cereal Science.

In The Last Decade

E.L. Sliwinski

17 papers receiving 680 citations

Peers

E.L. Sliwinski

ASZ

Phillippa Rayment United Kingdom

Esther H.‐J. Kim New Zealand

Hatsue Moritaka Japan

Brian Degner United States

Robert K. Richardson United Kingdom

Wenhui Ma China

S. Chakrabarti-Bell Australia

M. Mehmet Ak United States

Marta Tomczyńska‐Mleko Poland

Yapeng Fang China

Phillippa Rayment United Kingdom

E.L. Sliwinski

363 ×0.7

233 ×0.6

121 ×1.1

33 ×0.4

ASZ

50 ×0.8

Citations per year, relative to E.L. Sliwinski E.L. Sliwinski (= 1×) peers Phillippa Rayment

Countries citing papers authored by E.L. Sliwinski

Since Specialization

Citations

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

Fields of papers citing papers by E.L. Sliwinski

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by E.L. Sliwinski. 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 E.L. Sliwinski. The network helps show where E.L. Sliwinski may publish in the future.

Co-authorship network of co-authors of E.L. Sliwinski

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

All Works

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17 of 17 papers shown

Bourdichon, François, A. Babuchowski, Fabio Dal Bello, et al.. (2021). The forgotten role of food cultures. FEMS Microbiology Letters. 368(14). 29 indexed citations

Leder, Steven B., et al.. (2012). Promoting Safe Swallowing When Puree is Swallowed Without Aspiration but Thin Liquid is Aspirated: Nectar is Enough. Dysphagia. 28(1). 58–62. 44 indexed citations

Sliwinski, E.L., et al.. (2012). PP081-MON EFFECT OF HUMAN SALIVA ON THE CONSISTENCY OF A NEWLY DEVELOPED MODERATELY THICK ORAL NUTRITIONAL SUPPLEMENT FOR PATIENTS WITH DYSPHAGIA. Clinical Nutrition Supplements. 7(1). 170–170. 1 indexed citations

Sliwinski, E.L., et al.. (2010). LB044 EFFECT OF HUMAN SALIVA ON THE CONSISTENCY OF A NEWLY DEVELOPED MILDLY THICK ORAL NUTRITIONAL SUPPLEMENT FOR PATIENTS WITH DYSPHAGIA. Clinical Nutrition Supplements. 5(2). 212–212. 1 indexed citations

Sliwinski, E.L., et al.. (2009). P261 EFFECT OF HUMAN SALIVA ON THE CONSISTENCY OF THICKENED FOODS FOR PATIENTS WITH DYSPHAGIA. Clinical Nutrition Supplements. 4(2). 135–135. 1 indexed citations

Alewijn, Martin, Ben Smit, E.L. Sliwinski, & Jan Wouters. (2006). The formation mechanism of lactones in Gouda cheese. International Dairy Journal. 17(1). 59–66. 34 indexed citations

Alewijn, Martin, E.L. Sliwinski, & Jan Wouters. (2005). Production of fat-derived (flavour) compounds during the ripening of Gouda cheese. International Dairy Journal. 15(6-9). 733–740. 42 indexed citations

Rouillé, J., et al.. (2005). Shear and extensional properties of bread doughs affected by their minor components. Journal of Cereal Science. 42(1). 45–57. 127 indexed citations

Sliwinski, E.L., P. Kølster, A. Prins, & T. van Vliet. (2004). On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs. Journal of Cereal Science. 39(2). 247–264. 58 indexed citations

10.

Sliwinski, E.L., P. Kølster, & T. van Vliet. (2004). Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough. Rheologica Acta. 43(4). 306–320. 48 indexed citations

11.

Sliwinski, E.L., P. Kølster, & T. van Vliet. (2004). On the relationship between large-deformation properties of wheat flour dough and baking quality. Journal of Cereal Science. 39(2). 231–245. 53 indexed citations

12.

Dunnewind, B., E.L. Sliwinski, Katja Grolle, & T. van Vliet. (2003). THE KIEFFER DOUGH AND GLUTEN EXTENSIBILITY RIG ‐ AN EXPERIMENTAL EVALUATION. Journal of Texture Studies. 34(5-6). 537–560. 74 indexed citations

13.

Sliwinski, E.L., et al.. (2003). Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions. Colloids and Surfaces B Biointerfaces. 31(1-4). 219–229. 52 indexed citations

14.

Sliwinski, E.L., et al.. (2003). Effects of heat on physicochemical properties of whey protein-stabilised emulsions. Colloids and Surfaces B Biointerfaces. 31(1-4). 231–242. 85 indexed citations

15.

Sliwinski, E.L., et al.. (2003). Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough. Rheologica Acta. 43(4). 321–332. 20 indexed citations

16.

Alewijn, Martin, E.L. Sliwinski, & Jan Wouters. (2003). A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese. International Dairy Journal. 13(9). 733–741. 33 indexed citations

17.

Sliwinski, E.L., T. van Vliet, & P. Kølster. (1996). On the relationship between large-deformation properties and biochemical parameters of wheat flour dough in relation to breadmaking quality.. Socio-Environmental Systems Modeling. 211–217. 4 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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