Letitia Stipkovits

478 total citations
14 papers, 346 citations indexed

About

Letitia Stipkovits is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, Letitia Stipkovits has authored 14 papers receiving a total of 346 indexed citations (citations by other indexed papers that have themselves been cited), including 11 papers in Nutrition and Dietetics, 8 papers in Food Science and 2 papers in Molecular Biology. Recurrent topics in Letitia Stipkovits's work include Food composition and properties (7 papers), Proteins in Food Systems (5 papers) and Microbial Metabolites in Food Biotechnology (2 papers). Letitia Stipkovits is often cited by papers focused on Food composition and properties (7 papers), Proteins in Food Systems (5 papers) and Microbial Metabolites in Food Biotechnology (2 papers). Letitia Stipkovits collaborates with scholars based in New Zealand, China and United States. Letitia Stipkovits's co-authors include Charles S. Brennan, Gang Wu, Xiaodan Hui, Margaret A. Brennan, Haotian Zheng, Zhi‐Guang Huang, Maneesha S. Mohan, Jianlou Mu, Jianfu Liu and Yaqiong Liu and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Research International.

In The Last Decade

Letitia Stipkovits

14 papers receiving 335 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Letitia Stipkovits New Zealand	11	182	160	69	67	46	14	346
Caian He China	12	200 1.1×	235 1.5×	83 1.2×	72 1.1×	93 2.0×	29	437
Sonia Morya India	11	98 0.5×	162 1.0×	92 1.3×	43 0.6×	61 1.3×	43	390
Thị Thu Trà Trần Vietnam	12	186 1.0×	203 1.3×	52 0.8×	83 1.2×	81 1.8×	43	394
Nữ Minh Nguyệt Tôn Vietnam	10	134 0.7×	166 1.0×	39 0.6×	49 0.7×	61 1.3×	34	301
Lívia Mateus Reguengo Brazil	10	84 0.5×	158 1.0×	61 0.9×	103 1.5×	58 1.3×	16	327
Pinderpal Kaur India	12	176 1.0×	178 1.1×	56 0.8×	118 1.8×	114 2.5×	24	388
Anna Florowska Poland	12	145 0.8×	224 1.4×	76 1.1×	68 1.0×	75 1.6×	40	475
Fernanda Teixeira Macagnan Brazil	7	173 1.0×	190 1.2×	54 0.8×	57 0.9×	143 3.1×	12	394
Jeewon Koh United States	10	121 0.7×	195 1.2×	107 1.6×	107 1.6×	108 2.3×	13	387
Qi An China	7	76 0.4×	133 0.8×	56 0.8×	43 0.6×	81 1.8×	11	270

Countries citing papers authored by Letitia Stipkovits

Since Specialization

Citations

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

Fields of papers citing papers by Letitia Stipkovits

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Letitia Stipkovits

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

All Works

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14 of 14 papers shown

Stipkovits, Letitia, et al.. (2023). Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility. Foods. 12(18). 3447–3447. 2 indexed citations

Ma, Qianyun, Wenxiu Wang, Jianlou Mu, et al.. (2021). The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue. LWT. 153. 112511–112511. 67 indexed citations

Wu, Gang, Xiaodan Hui, Letitia Stipkovits, et al.. (2021). Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies. Innovative Food Science & Emerging Technologies. 68. 102606–102606. 32 indexed citations

Hui, Xiaodan, Gang Wu, Duo Han, et al.. (2021). Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste. LWT. 143. 111167–111167. 16 indexed citations

Ma, Qianyun, Wenxiu Wang, Yaqiong Liu, et al.. (2021). Enzymatic-modified dietary fibre fraction extracted from potato residue regulates the gut microbiotas and production of short-chain fatty acids of C57BL/6 mice. Journal of Functional Foods. 84. 104606–104606. 21 indexed citations

Wu, Gang, Xiaodan Hui, Jianlou Mu, et al.. (2021). Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles. LWT. 142. 111051–111051. 10 indexed citations

Wu, Gang, Xiaodan Hui, Letitia Stipkovits, et al.. (2021). Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations. Trends in Food Science & Technology. 110. 107–119. 19 indexed citations

Hui, Xiaodan, Gang Wu, Duo Han, et al.. (2020). The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes. Food Research International. 138(Pt A). 109756–109756. 57 indexed citations

Huang, Zhi‐Guang, Charles S. Brennan, Hui Zhao, et al.. (2020). Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes. Food Chemistry. 324. 126837–126837. 42 indexed citations

10.

Huang, Zhi‐Guang, Charles S. Brennan, Maneesha S. Mohan, et al.. (2020). Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels. International Journal of Food Science & Technology. 55(11). 3361–3371. 3 indexed citations

11.

Huang, Zhi‐Guang, Charles S. Brennan, Haotian Zheng, et al.. (2020). The effects of fungal lipase-treated milk lipids on bread making. LWT. 128. 109455–109455. 15 indexed citations

12.

Huang, Zhi‐Guang, et al.. (2020). Production of Milk Phospholipid-Enriched Dairy Ingredients. Foods. 9(3). 263–263. 26 indexed citations

13.

Huang, Zhi‐Guang, Charles S. Brennan, Hui Zhao, et al.. (2020). Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release. Journal of Functional Foods. 68. 103865–103865. 18 indexed citations

14.

Huang, Zhi‐Guang, Letitia Stipkovits, Haotian Zheng, Luca Serventi, & Charles S. Brennan. (2019). Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods. 8(9). 383–383. 18 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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