Klára Pásztor‐Huszár

523 total citations
41 papers, 381 citations indexed

About

Klára Pásztor‐Huszár is a scholar working on Food Science, Animal Science and Zoology and Biotechnology. According to data from OpenAlex, Klára Pásztor‐Huszár has authored 41 papers receiving a total of 381 indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 23 papers in Animal Science and Zoology and 12 papers in Biotechnology. Recurrent topics in Klára Pásztor‐Huszár's work include Meat and Animal Product Quality (23 papers), Proteins in Food Systems (12 papers) and Microbial Inactivation Methods (10 papers). Klára Pásztor‐Huszár is often cited by papers focused on Meat and Animal Product Quality (23 papers), Proteins in Food Systems (12 papers) and Microbial Inactivation Methods (10 papers). Klára Pásztor‐Huszár collaborates with scholars based in Hungary, Vietnam and Germany. Klára Pásztor‐Huszár's co-authors include Attila Gere, István Dalmadi, Gabriella Kiskó, László Friedrich, Lívia Simon‐Sarkadi, László Sípos, Zoltán Kókai, András Kőris, Gyula Vatai and Arijit Nath and has published in prestigious journals such as SHILAP Revista de lepidopterología, Molecules and Food Research International.

In The Last Decade

Klára Pásztor‐Huszár

36 papers receiving 371 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Klára Pásztor‐Huszár Hungary 10 166 133 103 79 77 41 381
Nelson Mota de Carvalho Portugal 9 123 0.7× 108 0.8× 96 0.9× 58 0.7× 32 0.4× 16 328
Marek Aljewicz Poland 14 225 1.4× 164 1.2× 115 1.1× 75 0.9× 53 0.7× 34 466
Jiahui Xiang China 10 180 1.1× 78 0.6× 164 1.6× 26 0.3× 65 0.8× 15 363
Hee-Don Choi South Korea 10 129 0.8× 109 0.8× 63 0.6× 39 0.5× 49 0.6× 26 322
Riccardo Sabbatini Italy 8 145 0.9× 267 2.0× 108 1.0× 126 1.6× 42 0.5× 10 434
Yaozhou Zhu United States 10 113 0.7× 130 1.0× 74 0.7× 93 1.2× 160 2.1× 12 392
André Ohara Brazil 11 176 1.1× 170 1.3× 215 2.1× 81 1.0× 36 0.5× 16 563
Melisa Lamri Algeria 10 140 0.8× 59 0.4× 118 1.1× 20 0.3× 155 2.0× 17 401
Hao Duan China 12 124 0.7× 135 1.0× 117 1.1× 41 0.5× 33 0.4× 35 452
Alexia Gravel Canada 8 147 0.9× 363 2.7× 102 1.0× 151 1.9× 55 0.7× 14 553

Countries citing papers authored by Klára Pásztor‐Huszár

Since Specialization
Citations

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

Fields of papers citing papers by Klára Pásztor‐Huszár

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Klára Pásztor‐Huszár. 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 Klára Pásztor‐Huszár. The network helps show where Klára Pásztor‐Huszár may publish in the future.

Co-authorship network of co-authors of Klára Pásztor‐Huszár

This figure shows the co-authorship network connecting the top 25 collaborators of Klára Pásztor‐Huszár. A scholar is included among the top collaborators of Klára Pásztor‐Huszár 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 Klára Pásztor‐Huszár. Klára Pásztor‐Huszár 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.
Pásztor‐Huszár, Klára, et al.. (2025). Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents. Applied Sciences. 15(7). 3647–3647.
2.
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Zaukuu, John‐Lewis Zinia, et al.. (2022). Detecting the Bitterness of Milk-Protein-Derived Peptides Using an Electronic Tongue. Chemosensors. 10(6). 215–215. 10 indexed citations
5.
Pásztor‐Huszár, Klára, et al.. (2021). The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk. Fermentation. 7(4). 214–214. 5 indexed citations
6.
Nagy, Dávid, et al.. (2021). Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting. Molecules. 26(19). 5906–5906. 1 indexed citations
7.
Pásztor‐Huszár, Klára, Attila Tóth, Krisztina Takács, et al.. (2021). Bioactive Peptides from Liquid Milk Protein Concentrate by Sequential Tryptic and Microbial Hydrolysis. Processes. 9(10). 1688–1688. 7 indexed citations
8.
Friedrich, László, et al.. (2020). Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability. 12(24). 10389–10389. 4 indexed citations
9.
Friedrich, László, et al.. (2020). Effect of refrigerated storage on the technological characteristics of meat stick made of insect and pork •. 16(S2). 117–125. 3 indexed citations
10.
Pásztor‐Huszár, Klára, et al.. (2020). Investigation of the effect of trisodium-citrate on blood coagulation by viscometric approach. 16(S2). 19–26. 4 indexed citations
11.
Gere, Attila, et al.. (2017). Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs. Journal of Food Science. 82(5). 1200–1207. 14 indexed citations
12.
Pásztor‐Huszár, Klára, et al.. (2014). A study on the chemical and rheological characteristics of market types of Domiati cheese.. 42(2). 165–173. 2 indexed citations
13.
Gere, Attila, Sándor Kovács, Klára Pásztor‐Huszár, Zoltán Kókai, & László Sípos. (2014). Comparison of preference mapping methods: a case study on flavored kefirs. Journal of Chemometrics. 28(4). 293–300. 15 indexed citations
14.
Pásztor‐Huszár, Klára, et al.. (2012). Attributes and the rheological properties of body and texture of Egyptian Ras cheese.. 40(2). 181–190. 2 indexed citations
15.
Dalmadi, István, et al.. (2012). Pasteurization of liquid egg by high hydrostatic pressure (HHP) treatment. 3 indexed citations
16.
Németh, Cs., et al.. (2011). Thermal destruction of Listeria monocytogenes in liquid egg products with heat treatment at lower temperature and longer than pasteurization. African Journal of Food Science. 5(3). 161–167. 8 indexed citations
17.
Németh, Csaba, et al.. (2011). Near infrared spectroscopic measurements in liquid egg white products kept at 50, 55 and 60°C.. Journal of Food Agriculture & Environment. 9. 49–52. 1 indexed citations
18.
Simon‐Sarkadi, Lívia, Klára Pásztor‐Huszár, István Dalmadi, & Gabriella Kiskó. (2011). Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage. Food Research International. 47(2). 380–384. 29 indexed citations
19.
Friedrich, László, et al.. (2010). Calorimetric study of changes induced by preservatives in liquid egg products. Polish Journal of Food and Nutrition Sciences. 60(4). 347–352. 7 indexed citations
20.
Mészáros, László, et al.. (2007). Pasteurisation of raw milk by high hydrostatic pressure. Acta Alimentaria. 36(4). 471–481. 3 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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