P. Pipek

527 total citations
24 papers, 394 citations indexed

About

P. Pipek is a scholar working on Animal Science and Zoology, Molecular Biology and Biomedical Engineering. According to data from OpenAlex, P. Pipek has authored 24 papers receiving a total of 394 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Animal Science and Zoology, 7 papers in Molecular Biology and 6 papers in Biomedical Engineering. Recurrent topics in P. Pipek's work include Meat and Animal Product Quality (20 papers), Animal Nutrition and Physiology (6 papers) and Advanced Chemical Sensor Technologies (6 papers). P. Pipek is often cited by papers focused on Meat and Animal Product Quality (20 papers), Animal Nutrition and Physiology (6 papers) and Advanced Chemical Sensor Technologies (6 papers). P. Pipek collaborates with scholars based in Czechia, Japan and Italy. P. Pipek's co-authors include Milan Houška, Lukáš Václavík, Jana Hajšlová, Vojtěch Hrbek, Tomáš Čajka, Masatoshi IZUMIMOTO, M. Marek, M. Pospíšil, L. Fukal and Aldo Roda and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of Food Engineering and Meat Science.

In The Last Decade

P. Pipek

23 papers receiving 360 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
P. Pipek Czechia	12	263	123	98	45	44	24	394
Juan Pedro Camou Mexico	12	298 1.1×	183 1.5×	78 0.8×	40 0.9×	25 0.6×	29	419
E. M. Insani Argentina	7	368 1.4×	126 1.0×	107 1.1×	43 1.0×	70 1.6×	11	508
G. Barbieri Italy	12	171 0.7×	170 1.4×	102 1.0×	23 0.5×	40 0.9×	21	343
I. D. Lumley United Kingdom	9	131 0.5×	119 1.0×	85 0.9×	11 0.2×	29 0.7×	11	277
Silvia Mallia Switzerland	8	212 0.8×	290 2.4×	96 1.0×	18 0.4×	103 2.3×	11	455
Russell O. McKeith United States	9	316 1.2×	93 0.8×	87 0.9×	28 0.6×	31 0.7×	18	389
P.P. GRAHAM United States	13	350 1.3×	145 1.2×	60 0.6×	15 0.3×	52 1.2×	58	541
M. Dračková Czechia	13	78 0.3×	133 1.1×	118 1.2×	20 0.4×	22 0.5×	28	366
L.M. Medina Spain	14	176 0.7×	358 2.9×	171 1.7×	63 1.4×	97 2.2×	48	593
Anette Granly Koch Denmark	12	270 1.0×	276 2.2×	134 1.4×	114 2.5×	42 1.0×	19	500

Countries citing papers authored by P. Pipek

Since Specialization

Citations

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

Fields of papers citing papers by P. Pipek

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of P. Pipek

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

All Works

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20 of 20 papers shown

1.

Pipek, P., et al.. (2014). Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity. Czech Journal of Food Sciences. 32(5). 509–513. 6 indexed citations

2.

Pipek, P., et al.. (2013). Differentiation between fresh and thawed chicken meats. Czech Journal of Food Sciences. 31(2). 108–115. 24 indexed citations

3.

Pipek, P., et al.. (2013). Effect of natural antioxidants on the colour and lipid stability of paprika salami. Czech Journal of Food Sciences. 31(4). 307–312. 14 indexed citations

4.

Václavík, Lukáš, et al.. (2011). Authentication of Animal Fats Using Direct Analysis in Real Time (DART) Ionization−Mass Spectrometry and Chemometric Tools. Journal of Agricultural and Food Chemistry. 59(11). 5919–5926. 55 indexed citations

5.

Pipek, P., et al.. (2010). The effect of natural antioxidants on the colour of dried/cooked sausages. Czech Journal of Food Sciences. 28(4). 249–257. 17 indexed citations

6.

Smoła, J., et al.. (2009). The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs. Czech Journal of Food Sciences. 27(4). 284–292. 6 indexed citations

7.

Pipek, P., et al.. (2008). The influence of ante-mortem treatment on relationship between pH and tenderness of beef. Meat Science. 80(3). 870–874. 62 indexed citations

8.

Pipek, P., et al.. (2008). Stabilization of minced meat colour by carbon monoxide. Czech Journal of Food Sciences. 26(5). 333–338. 6 indexed citations

9.

Pipek, P., et al.. (2008). The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness. European Food Research and Technology. 227(4). 989–994. 32 indexed citations

10.

Pipek, P., et al.. (2005). Use of video image analysis for the evaluation of beef carcasses. Czech Journal of Food Sciences. 23(6). 240–245. 4 indexed citations

11.

Pipek, P., et al.. (2005). Decontamination of pork carcasses by steam and lactic acid. Journal of Food Engineering. 74(2). 224–231. 20 indexed citations

12.

Pipek, P., et al.. (2004). Colour changes caused by surface decontamination of meat by lactic acid. Fleischwirtschaft international. 99–102. 3 indexed citations

13.

Pipek, P., et al.. (2004). Colour changes after carcasses decontamination by steam and lactic acid. Meat Science. 69(4). 673–680. 19 indexed citations

14.

Pipek, P., et al.. (2004). Influence of high pressure and papain treatment on some aspects of beef meat quality. Czech Journal of Food Sciences. 22(SI - Chem. Reactions in Foods V). S299–S302. 4 indexed citations

15.

Pipek, P., et al.. (2004). Microbial decontamination of beef carcasses by combination of steaming and lactic acid spray. Journal of Food Engineering. 67(3). 309–315. 20 indexed citations

16.

Pipek, P., et al.. (2003). Influence of slaughterhouse handling on the quality of beef carcasses. 20 indexed citations

17.

Houška, Milan, et al.. (2003). Modelling of beef surface temperatures during steam decontamination. Journal of Food Engineering. 58(1). 95–102. 8 indexed citations

18.

Roda, Aldo, Patrizia Simoni, Elida Nora Ferri, et al.. (1999). Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay. Journal of the Science of Food and Agriculture. 79(1). 58–62. 25 indexed citations

19.

Roda, Aldo, Patrizia Simoni, Elida Nora Ferri, et al.. (1999). Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay. Journal of the Science of Food and Agriculture. 79(1). 58–62. 2 indexed citations

20.

Pipek, P., et al.. (1997). Colour of frankfurter- and Bologna-type sausages as influenced by soy protein isolates. 6(2). 51–56. 1 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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