Ivan Švec

797 total citations
56 papers, 601 citations indexed

About

Ivan Švec is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Ivan Švec has authored 56 papers receiving a total of 601 indexed citations (citations by other indexed papers that have themselves been cited), including 46 papers in Nutrition and Dietetics, 29 papers in Food Science and 23 papers in Plant Science. Recurrent topics in Ivan Švec's work include Food composition and properties (46 papers), Microbial Metabolites in Food Biotechnology (19 papers) and Phytase and its Applications (9 papers). Ivan Švec is often cited by papers focused on Food composition and properties (46 papers), Microbial Metabolites in Food Biotechnology (19 papers) and Phytase and its Applications (9 papers). Ivan Švec collaborates with scholars based in Czechia, Slovakia and Lithuania. Ivan Švec's co-authors include M. Hrušková, Marcela Sluková, Andriy Synytsya, Jana Čopı́ková, Ivan Jablonský, Pavel Klouček, Roman Bleha, Ewa Pejcz, Joanna Harasym and Michaela Havrlentová and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Food Engineering and LWT.

In The Last Decade

Ivan Švec

51 papers receiving 559 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Ivan Švec Czechia 14 399 294 244 50 49 56 601
M. Hrušková Czechia 15 322 0.8× 207 0.7× 256 1.0× 52 1.0× 77 1.6× 35 525
J.E. Dexter Canada 11 571 1.4× 336 1.1× 395 1.6× 48 1.0× 58 1.2× 16 920
Mehmet Murat Karaoğlu Türkiye 14 298 0.7× 255 0.9× 168 0.7× 13 0.3× 42 0.9× 47 482
A. Ceglińska Poland 13 304 0.8× 289 1.0× 314 1.3× 35 0.7× 95 1.9× 74 674
Arnaud Dubat China 10 507 1.3× 352 1.2× 303 1.2× 28 0.6× 25 0.5× 12 675
Ann Katrin Holtekjølen Norway 13 509 1.3× 415 1.4× 315 1.3× 23 0.5× 38 0.8× 14 856
Jayne E. Bock United States 14 545 1.4× 364 1.2× 263 1.1× 34 0.7× 35 0.7× 23 787
Tomasz Jeliński Poland 15 311 0.8× 433 1.5× 230 0.9× 46 0.9× 13 0.3× 28 740
Meera Kweon South Korea 16 871 2.2× 554 1.9× 355 1.5× 22 0.4× 32 0.7× 83 1.1k
Slađana Rakita Serbia 15 219 0.5× 232 0.8× 216 0.9× 12 0.2× 35 0.7× 53 594

Countries citing papers authored by Ivan Švec

Since Specialization
Citations

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

Fields of papers citing papers by Ivan Švec

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Ivan Švec

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

All Works

20 of 20 papers shown
1.
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Stupák, Michal, et al.. (2025). Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study. Food Chemistry X. 30. 102918–102918. 1 indexed citations
3.
Havrlentová, Michaela, et al.. (2025). Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification. Frontiers in Nutrition. 12. 1676290–1676290.
4.
Sluková, Marcela, et al.. (2024). Utilization of the Nutritional Potential of Wheat Bran Using Different Fractionation Techniques. Applied Sciences. 14(16). 7222–7222. 2 indexed citations
5.
Sluková, Marcela, Ivan Švec, Ewa Pejcz, et al.. (2023). Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains. Foods. 13(1). 39–39. 4 indexed citations
6.
Sluková, Marcela, et al.. (2023). The use of modern fermentation techniques in the production of traditional wheat bread. Czech Journal of Food Sciences. 41(3). 173–181. 3 indexed citations
7.
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Sluková, Marcela, et al.. (2021). Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours. Applied Sciences. 11(13). 6138–6138. 9 indexed citations
9.
Švec, Ivan, et al.. (2020). Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions. Czech Journal of Food Sciences. 38(1). 49–56. 1 indexed citations
10.
11.
Švec, Ivan, et al.. (2018). Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut. SHILAP Revista de lepidopterología. 10(1). 89–97. 12 indexed citations
12.
Švec, Ivan, et al.. (2018). Baking Value of Wheat-Fonio Flour Composites. 2(2). 59–67. 6 indexed citations
13.
Švec, Ivan, et al.. (2015). Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect. SHILAP Revista de lepidopterología. 7(2). 68–75. 6 indexed citations
14.
Švec, Ivan, et al.. (2015). Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.). Emirates Journal of Food and Agriculture. 27(12). 872–872. 9 indexed citations
15.
Švec, Ivan, et al.. (2014). Evaluation of wheat/non-traditional flour composite. Czech Journal of Food Sciences. 32(3). 288–295. 11 indexed citations
16.
Hrušková, M., et al.. (2011). Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods. Czech Journal of Food Sciences. 29(4). 346–323. 8 indexed citations
17.
Švec, Ivan & M. Hrušková. (2009). Modelling of wheat, flour and bread quality parameters.. Scientia Agriculturae Bohemica. 40(2). 58–66. 10 indexed citations
18.
Švec, Ivan, et al.. (2008). Colour evaluation of different pasta samples. Czech Journal of Food Sciences. 26(6). 421–427. 15 indexed citations
19.
Švec, Ivan, et al.. (2007). Bread features evaluation by NIR analysis. Czech Journal of Food Sciences. 25(5). 243–248. 16 indexed citations
20.
Švec, Ivan, et al.. (2004). Wheat flour fermentation study. Czech Journal of Food Sciences. 22(1). 17–23. 13 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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