M. Kaláb
Impact in
- Food Science top 1%
- Proteins in Food Systems
- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Animal Science and Zoology top 2%
- Meat and Animal Product Quality
Papers in
- Food Science 30
- Proteins in Food Systems 22
- Microencapsulation and Drying Processes 11
- Probiotics and Fermented Foods 10
- Co-authors
- A. Y. TamimeV.R. HarwalkarG.J. DaviesC.A. ErnstromP. A. SavelloElizabeth LarmondD.B. EmmonsD. D. Muir
- Journals
- Journal of Dairy Science (6 papers)Vox Sanguinis (6 papers)International Dairy Journal (4 papers)Journal of Medical Microbiology (2 papers)Journal of Agricultural and Food Chemistry (1 paper)
- Partner nations
- CanadaUnited StatesUnited Kingdom
In The Last Decade
M. Kaláb
40 papers receiving 1.1k citations
Peers
Comparison fields: 5 of 98
- Food Science 863
- Animal Science and Zoology 233
- Nutrition and Dietetics 221
- Biotechnology 96
- Biochemistry 57
Countries citing papers authored by M. Kaláb
This map shows the geographic impact of M. Kaláb'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. Kaláb with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites M. Kaláb more than expected).
Fields of papers citing papers by M. Kaláb
This network shows the impact of papers produced by M. Kaláb. 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. Kaláb. The network helps show where M. Kaláb may publish in the future.
Co-authorship network
The 25 scholars most cited alongside M. Kaláb, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2017 | 14 | |
| 2 | 2011 | 46 | |
| 3 | 2010 | 10 | |
| 4 | Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture | 1996 | 9 |
| 5 | 1996 | 9 | |
| 6 | Microparticulation of milk proteins by high pressure homogenization to produce a fat substitute | 1993 | 12 |
| 7 | The Effect of Processing Temperatures on the Microstructure and Firmness of Labneh Made from Cow's Milk by the Traditional Method or by Ultrafiltration | 1991 | 18 |
| 8 | Microstructure and firmness of Labneh (high solids yoghurt) made from cow's, goat's and sheep's milks by a traditional method or by ultrafiltration. | 1991 | 22 |
| 9 | Microstructure and firmness of processed cheese manufactured from cheddar cheese and skim milk powder cheese base | 1990 | 40 |
| 10 | Effects of Heat Treatment of Concentrated Milk on Its Rennet Coagulation Time, Gel Microstructure and Whey Protein Denaturation | 1990 | 1 |
| 11 | Detection and prevention of grittiness in a cream cheese spread. | 1990 | 1 |
| 12 | Rheology and Microstructure of Strained Yoghurt (Labneh) Made From Cow's Milk by Three Different Methods | 1989 | 31 |
| 13 | Grittiness in a Pasteurized Cheese Spread: A Microscopic Study | 1989 | 15 |
| 14 | Thermal denaturation and aggregation of β-lactoglobulin in solution. Electron microscopic study | 1985 | 33 |
| 15 | Thermal denaturation and aggregation of β-lactoglobulin at pH 2,5. Effect of ionic strength and protein concentration | 1985 | 32 |
| 16 | Microstructure of set-style yoghurt manufactured from cow's milk fortified by various methods | 1984 | 51 |
| 17 | Milk gel structure. XIV. Fixation of fat globules in whole milk yoghurt for electron microscopy | 1984 | 22 |
| 18 | Microstructure and rheology of pasteurized process cheese. | 1980 | 7 |
| 19 | Milk gel structure. XII. Replication of freeze-fractured and dried specimens for electron microscopy. | 1980 | 1 |
| 20 | 1980 | 9 |
About M. Kaláb
M. Kaláb is a scholar working on Food Science, Periodontics, Biochemistry, Animal Science and Zoology and Nutrition and Dietetics, having authored 42 papers that have together received 1.1k indexed citations. Recurring topics across this work include Proteins in Food Systems (22 papers), Microencapsulation and Drying Processes (11 papers), Probiotics and Fermented Foods (10 papers), Protein Hydrolysis and Bioactive Peptides (7 papers), Meat and Animal Product Quality (6 papers), Bacterial biofilms and quorum sensing (5 papers), Food composition and properties (4 papers) and Blood transfusion and management (4 papers). The work is most often cited by research in Food Science (863 citations), Animal Science and Zoology (233 citations), Nutrition and Dietetics (221 citations), Biotechnology (96 citations) and Biochemistry (57 citations). M. Kaláb has collaborated with scholars based in Canada, United States and United Kingdom. Frequent co-authors include A. Y. Tamime, V.R. Harwalkar, G.J. Davies, C.A. Ernstrom, P. A. Savello, Elizabeth Larmond, D.B. Emmons, D. D. Muir, P. Jelen and Sandra Ramírez‐Arcos. Their work appears in journals such as Journal of Dairy Science, Vox Sanguinis, International Dairy Journal, Journal of Medical Microbiology and Journal of Agricultural and Food Chemistry.
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.