Tomáš Valenta

425 total citations
27 papers, 280 citations indexed

About

Tomáš Valenta is a scholar working on Food Science, Artificial Intelligence and Nutrition and Dietetics. According to data from OpenAlex, Tomáš Valenta has authored 27 papers receiving a total of 280 indexed citations (citations by other indexed papers that have themselves been cited), including 18 papers in Food Science, 3 papers in Artificial Intelligence and 3 papers in Nutrition and Dietetics. Recurrent topics in Tomáš Valenta's work include Proteins in Food Systems (9 papers), Polysaccharides Composition and Applications (8 papers) and Food Chemistry and Fat Analysis (7 papers). Tomáš Valenta is often cited by papers focused on Proteins in Food Systems (9 papers), Polysaccharides Composition and Applications (8 papers) and Food Chemistry and Fat Analysis (7 papers). Tomáš Valenta collaborates with scholars based in Czechia and Serbia. Tomáš Valenta's co-authors include Barbora Lapčíková, Lubomir Lapčík, Iva Burešová, Martin Vašina, David Kalfeřt, Viktor Chrobok, Richardos Nikolaos Salek, František Buňka, Leona Buňková and Marek Koutný and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Tomáš Valenta

25 papers receiving 272 citations

Peers

Tomáš Valenta

FS

ND

PS

MB

ASZ

Bhavnita Dhillon India

Gehad M. Elnagar Egypt

Morteza Jafari Iran

Cristina Andrés‐Iglesias Spain

Yutong Zhang China

Silvia Mošovská Slovakia

Juhi Saxena Australia

Faima Atta Khan Pakistan

Qiyu Lu China

Saadia Ambreen Pakistan

Bhavnita Dhillon India

Tomáš Valenta

164 ×1.2

FS

127 ×1.6

ND

60 ×1.1

PS

22 ×0.6

MB

30 ×1.1

ASZ

Citations per year, relative to Tomáš Valenta Tomáš Valenta (= 1×) peers Bhavnita Dhillon

Countries citing papers authored by Tomáš Valenta

Since Specialization

Citations

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

Fields of papers citing papers by Tomáš Valenta

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tomáš Valenta

This figure shows the co-authorship network connecting the top 25 collaborators of Tomáš Valenta. A scholar is included among the top collaborators of Tomáš Valenta 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 Tomáš Valenta. Tomáš Valenta 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.

Lapčík, Lubomir, et al.. (2025). Study of Natural Dyes’ Liposomal Encapsulation in Food Dispersion Model Systems via High-Pressure Homogenization. Molecules. 30(8). 1845–1845.

2.

Lapčíková, Barbora, et al.. (2024). Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products. Foods. 13(8). 1225–1225. 3 indexed citations

3.

Lapčíková, Barbora, et al.. (2024). Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines. Journal of Food Engineering. 378. 112124–112124. 1 indexed citations

4.

Lapčíková, Barbora, et al.. (2024). Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods. 13(16). 2543–2543. 1 indexed citations

5.

Lapčíková, Barbora, et al.. (2023). Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion. Foods. 12(7). 1394–1394. 16 indexed citations

6.

Lapčíková, Barbora, et al.. (2023). Hemp-Derived CBD Used in Food and Food Supplements. Molecules. 28(24). 8047–8047. 12 indexed citations

7.

Lapčíková, Barbora, et al.. (2023). Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews. Foods. 12(22). 4125–4125. 5 indexed citations

8.

Lapčík, Lubomir, et al.. (2023). A Physicochemical Study of the Antioxidant Activity of Corn Silk Extracts. Foods. 12(11). 2159–2159. 15 indexed citations

9.

Lapčík, Lubomir, et al.. (2022). Acoustic and mechanical testing of commercial cocoa powders. International Journal of Food Properties. 25(1). 2184–2197. 8 indexed citations

10.

Gál, Robert, et al.. (2022). Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique. Poultry Science. 101(7). 101923–101923. 12 indexed citations

11.

Lapčíková, Barbora, Lubomir Lapčík, Richardos Nikolaos Salek, et al.. (2021). Physical characterization of the milk chocolate using whey powder. LWT. 154. 112669–112669. 19 indexed citations

12.

Lapčíková, Barbora, et al.. (2021). Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions. LWT. 142. 111082–111082. 19 indexed citations

13.

Grbović, Aleksandar, et al.. (2021). Fatigue crack growth in a structure exposed to high temperature. Engineering Failure Analysis. 127. 105493–105493. 4 indexed citations

14.

Lapčíková, Barbora, et al.. (2019). Impact of particle size on wheat dough and bread characteristics. Food Chemistry. 297. 124938–124938. 48 indexed citations

15.

Janalíková, Magda, et al.. (2019). Antimicrobial-resistance in Escherichia coli isolatedfrom wild pheasants (Phasianus colchicus).. SHILAP Revista de lepidopterología. 55(2). 169–172. 2 indexed citations

16.

Kalfeřt, David, et al.. (2018). Relation between adenoid size and otitis media with effusion. European Annals of Otorhinolaryngology Head and Neck Diseases. 135(6). 399–402. 28 indexed citations

17.

Lapčíková, Barbora, et al.. (2018). Thermal aging of edible oils: spectrophotometric study. Potravinarstvo Slovak Journal of Food Sciences. 12(1). 372–378. 15 indexed citations

18.

Švec, Ján, et al.. (2015). Word-semantic lattices for spoken language understanding. 5. 5266–5270. 4 indexed citations

19.

Valenta, Tomáš, et al.. (2014). Inter-Annotator Agreement on Spontaneous Czech Language - Limits of Automatic Speech Recognition Accuracy.. 390–397. 1 indexed citations

20.

Buňková, Leona, et al.. (2012). Novel touchdown-PCR method for the detection of putrescine producing Gram-negative bacteria in food products. Food Microbiology. 34(2). 268–276. 20 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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