M. Hrušková

686 total citations
35 papers, 525 citations indexed

About

M. Hrušková is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, M. Hrušková has authored 35 papers receiving a total of 525 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Nutrition and Dietetics, 14 papers in Plant Science and 13 papers in Food Science. Recurrent topics in M. Hrušková's work include Food composition and properties (28 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Agriculture, Plant Science, Crop Management (6 papers). M. Hrušková is often cited by papers focused on Food composition and properties (28 papers), Microbial Metabolites in Food Biotechnology (8 papers) and Agriculture, Plant Science, Crop Management (6 papers). M. Hrušková collaborates with scholars based in Czechia and India. M. Hrušková's co-authors include Ivan Švec, O. Faměra, Jiří Blažek and Jan Petr and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Food Engineering and International Journal of Food Science & Technology.

In The Last Decade

M. Hrušková

34 papers receiving 469 citations

Peers

M. Hrušková

ND

PS

FS

ACS

AC

Ivan Švec Czechia

Turgay Şanal Türkiye

Ken Quail Australia

Mehak Katyal India

Mehmet Murat Karaoğlu Türkiye

Arnaud Dubat China

N. M. Edwards Canada

Arvind Kumar Ahlawat India

Cassandra M. McDonough United States

Finlay MacRitchie United States

Ivan Švec Czechia

M. Hrušková

399 ×1.2

ND

244 ×1.0

PS

294 ×1.4

FS

49 ×0.6

ACS

50 ×1.0

AC

Citations per year, relative to M. Hrušková M. Hrušková (= 1×) peers Ivan Švec

Countries citing papers authored by M. Hrušková

Since Specialization

Citations

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

Fields of papers citing papers by M. Hrušková

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of M. Hrušková

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

1.

Hrušková, M., et al.. (2019). Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality. International Journal of Food Studies. 8(1). 1 indexed citations

2.

Hrušková, M., et al.. (2019). Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality. SHILAP Revista de lepidopterología. 8(1). 41–57. 16 indexed citations

3.

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

4.

Hrušková, M. & Ivan Švec. (2017). Linseed fibre - effect on composite flour properties and cereal products quality. Potravinarstvo Slovak Journal of Food Sciences. 11(1). 252–259. 1 indexed citations

5.

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

6.

Hrušková, M. & Ivan Švec. (2015). Cookie making potential of composite flour containing wheat, barley and hemp. Czech Journal of Food Sciences. 33(6). 545–555. 18 indexed citations

7.

Švec, Ivan, et al.. (2015). Pasting characteristics of wheat-chia blends. Journal of Food Engineering. 172. 25–30. 9 indexed citations

8.

Hrušková, M., et al.. (2013). Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features. International Journal of Food Science. 2013. 1–6. 15 indexed citations

9.

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

10.

Švec, Ivan & M. Hrušková. (2009). Modelling of wheat, flour and bread quality parameters.. Scientia Agriculturae Bohemica. 40(2). 58–66. 10 indexed citations

11.

Švec, Ivan & M. Hrušková. (2009). Evaluation of wheat bread features. Journal of Food Engineering. 99(4). 505–510. 20 indexed citations

12.

Švec, Ivan, et al.. (2008). Colour evaluation of different pasta samples. Czech Journal of Food Sciences. 26(6). 421–427. 15 indexed citations

13.

Hrušková, M., et al.. (2005). Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Sciences. 23(5). 184–189. 5 indexed citations

14.

Švec, Ivan & M. Hrušková. (2004). Image data of crumb structure of bread from flour of czech spring wheat cultivars. Czech Journal of Food Sciences. 22(4). 133–142. 26 indexed citations

15.

Hrušková, M., et al.. (2003). Effect of ascorbic acid on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences. 21(4). 137–144. 15 indexed citations

16.

Hrušková, M., et al.. (2003). Use of maturograph and spring oven for the dermination of wheat flour baking characteristics. Czech Journal of Food Sciences. 21(2). 71–77. 2 indexed citations

17.

Hrušková, M. & O. Faměra. (2003). Prediction of wheat and flour Zeleny sedimentation value using NIR technique.. Czech Journal of Food Sciences. 21(3). 91–96. 61 indexed citations

18.

Hrušková, M., et al.. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences. 21(6). 210–218. 16 indexed citations

19.

Hrušková, M., et al.. (2002). Changes of wheat flour properties during short term storage. Czech Journal of Food Sciences. 20(4). 125–130. 46 indexed citations

20.

Hrušková, M., et al.. (2001). Wheat and flour quality relations in a commercial mill. Czech Journal of Food Sciences. 19(5). 189–195. 7 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.

Explore authors with similar magnitude of impact