Ľubomír Valík
About
In The Last Decade
Ľubomír Valík
82 papers receiving 1.0k citations
Peers
Comparison fields: 5 of 97
- Food Science 690
- Biotechnology 328
- Molecular Biology 262
- Nutrition and Dietetics 221
- Animal Science and Zoology 188
Countries citing papers authored by Ľubomír Valík
This map shows the geographic impact of Ľubomír Valík'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 Ľubomír Valík with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ľubomír Valík more than expected).
Fields of papers citing papers by Ľubomír Valík
This network shows the impact of papers produced by Ľubomír Valík. 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 Ľubomír Valík. The network helps show where Ľubomír Valík may publish in the future.
Co-authorship network of co-authors of Ľubomír Valík
This figure shows the co-authorship network connecting the top 25 collaborators of Ľubomír Valík. A scholar is included among the top collaborators of Ľubomír Valík 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 Ľubomír Valík. Ľubomír Valík is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 1 | |
| 2 | 0 | |
| 3 | 0 | |
| 4 | 0 | |
| 5 | 6 | |
| 6 | 0 | |
| 7 | 15 | |
| 8 | 17 | |
| 9 | 8 | |
| 10 | Prediction of temperature effect on growth of two raw milk cheese isolates of Escherichia coli in milk. | 4 |
| 11 | 63 | |
| 12 | 3 | |
| 13 | 6 | |
| 14 | Staphylococcus aureus in unripened ewes' lump cheese. Part 1: Exposure assessment after first 24 h of fermentation. | 3 |
| 15 | 77 | |
| 16 | 35 | |
| 17 | 6 | |
| 18 | 19 | |
| 19 | Identification of lactic acid bacteria in Slovakian bryndza cheese | 23 |
| 20 | Influence of temperature on the surface growth of Geotrichum candidum | 5 |
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.