T. P. LABUZA

1.6k total citations
18 papers, 1.1k citations indexed

About

T. P. LABUZA is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, T. P. LABUZA has authored 18 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 7 papers in Food Science, 5 papers in Plant Science and 4 papers in Nutrition and Dietetics. Recurrent topics in T. P. LABUZA's work include Food Drying and Modeling (3 papers), Material Properties and Processing (3 papers) and Postharvest Quality and Shelf Life Management (3 papers). T. P. LABUZA is often cited by papers focused on Food Drying and Modeling (3 papers), Material Properties and Processing (3 papers) and Postharvest Quality and Shelf Life Management (3 papers). T. P. LABUZA collaborates with scholars based in United States. T. P. LABUZA's co-authors include William M. Breene, K. M. ACOTT, William A. McCall, S. Mizrahi, James M. Flink, M. Karel, Gary A. Reineccius, A. Elizabeth Sloan, S.R. Tatini and Yunhan Hong and has published in prestigious journals such as Journal of Food Science, International Journal of Food Science & Technology and Journal of Food Processing and Preservation.

In The Last Decade

T. P. LABUZA

18 papers receiving 1.0k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
T. P. LABUZA United States	12	633	303	260	215	148	18	1.1k
C. H. MANNHEIM Israel	17	499 0.8×	298 1.0×	89 0.3×	130 0.6×	91 0.6×	53	940
D. D. Christianson United States	19	736 1.2×	231 0.8×	616 2.4×	113 0.5×	75 0.5×	40	1.3k
Levent Bayındırlı Türkiye	17	455 0.7×	414 1.4×	154 0.6×	174 0.8×	38 0.3×	36	1.0k
Virginie Langendorff France	16	1.3k 2.0×	659 2.2×	272 1.0×	206 1.0×	94 0.6×	17	1.6k
Talip Kahyaoglu Türkiye	23	1.2k 1.8×	470 1.6×	368 1.4×	251 1.2×	149 1.0×	32	1.6k
I. Pérez‐Munuera Spain	23	794 1.3×	590 1.9×	311 1.2×	103 0.5×	232 1.6×	47	1.5k
V. F. Pfeifer France	12	561 0.9×	249 0.8×	635 2.4×	72 0.3×	42 0.3×	30	1.2k
H. R. Bolin United States	17	594 0.9×	687 2.3×	71 0.3×	145 0.7×	85 0.6×	42	1.1k
C.I. Beristain Mexico	22	1.7k 2.6×	319 1.1×	313 1.2×	131 0.6×	74 0.5×	51	2.0k
Derek R. Haisman New Zealand	16	743 1.2×	247 0.8×	605 2.3×	119 0.6×	134 0.9×	21	1.2k

Countries citing papers authored by T. P. LABUZA

Since Specialization

Citations

This map shows the geographic impact of T. P. LABUZA'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 T. P. LABUZA with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites T. P. LABUZA more than expected).

Fields of papers citing papers by T. P. LABUZA

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of T. P. LABUZA

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

All Works

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18 of 18 papers shown

Hong, Yunhan, et al.. (1991). USING the L NUMBER to PREDICT the EFFICACY of MOISTURE BARRIER PROPERTIES of EDIBLE FOOD COATING MATERIALS. Journal of Food Processing and Preservation. 15(1). 45–62. 6 indexed citations

LABUZA, T. P., et al.. (1990). Browning and Amino Acid Loss in Model Total Parenteral Nutrition Solutions. Journal of Food Science. 55(3). 821–826. 34 indexed citations

LABUZA, T. P. & William M. Breene. (1989). APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODS. Journal of Food Processing and Preservation. 13(1). 1–69. 248 indexed citations

LABUZA, T. P., et al.. (1987). Air Drying Characteristics of Apricots. Journal of Food Science. 52(2). 342–345. 89 indexed citations

Reineccius, Gary A., et al.. (1986). Prediction and measurement of volatile retention during extrusion processing. International Journal of Food Science & Technology. 21(3). 365–383. 11 indexed citations

LABUZA, T. P., et al.. (1984). Evaluation of Water Binding Capacity (WBC) of Food Fiber Sources. Journal of Food Science. 49(1). 59–63. 103 indexed citations

LABUZA, T. P., et al.. (1983). Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions. Journal of Food Science. 48(3). 712–715. 34 indexed citations

LABUZA, T. P., et al.. (1981). Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products. Journal of Food Science. 46(2). 403–409. 271 indexed citations

Tatini, S.R., et al.. (1978). EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureus. Journal of Food Science. 43(4). 1284–1286. 6 indexed citations

10.

LABUZA, T. P., et al.. (1978). STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS. Journal of Food Science. 43(2). 341–344. 11 indexed citations

11.

LABUZA, T. P., et al.. (1977). ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTS. Journal of Food Science. 42(6). 1536–1539. 15 indexed citations

12.

LABUZA, T. P., et al.. (1976). WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS. Journal of Food Science. 41(4). 910–917. 157 indexed citations

13.

LABUZA, T. P., et al.. (1976). Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD. Journal of Food Science. 41(4). 918–921. 21 indexed citations

14.

ACOTT, K. M., A. Elizabeth Sloan, & T. P. LABUZA. (1976). EVALUATION OF ANTIMICROBIAL AGENTS IN A MICROBIAL CHALLENGE STUDY FOR AN INTERMEDIATE MOISTURE DOG FOOD. Journal of Food Science. 41(3). 541–546. 10 indexed citations

15.

ACOTT, K. M. & T. P. LABUZA. (1975). Microbial growth response to water sorption preparation. International Journal of Food Science & Technology. 10(6). 603–611. 10 indexed citations

16.

LABUZA, T. P., et al.. (1974). ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMS. Journal of Food Science. 39(3). 479–483. 12 indexed citations

17.

ACOTT, K. M., et al.. (1973). SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATION. Journal of Food Science. 38(2). 316–319. 16 indexed citations

18.

Mizrahi, S., T. P. LABUZA, & M. Karel. (1970). COMPUTER‐AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE. Journal of Food Science. 35(6). 799–803. 77 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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