Åsa Öström

837 total citations
32 papers, 578 citations indexed

About

Åsa Öström is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Åsa Öström has authored 32 papers receiving a total of 578 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 9 papers in Nutrition and Dietetics and 7 papers in Plant Science. Recurrent topics in Åsa Öström's work include Sensory Analysis and Statistical Methods (13 papers), Biochemical Analysis and Sensing Techniques (7 papers) and Culinary Culture and Tourism (6 papers). Åsa Öström is often cited by papers focused on Sensory Analysis and Statistical Methods (13 papers), Biochemical Analysis and Sensing Techniques (7 papers) and Culinary Culture and Tourism (6 papers). Åsa Öström collaborates with scholars based in Sweden, Denmark and Ireland. Åsa Öström's co-authors include Inga‐Britt Gustafsson, Bo Edvardsson, Lena Mossberg, Jesper Johansson, Asgeir Nilsen, Maria Nyberg, Lisbeth Johansson, Iwona Kihlberg, Einar Risvik and Stefan Wennström and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Nutrients.

In The Last Decade

Åsa Öström

30 papers receiving 528 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Åsa Öström Sweden	11	256	182	117	105	84	32	578
Jinkyung Choi South Korea	13	135 0.5×	113 0.6×	44 0.4×	74 0.7×	51 0.6×	40	568
Niels A. Nielsen Denmark	9	350 1.4×	286 1.6×	53 0.5×	137 1.3×	263 3.1×	10	1.0k
Marcos Mora Chile	13	171 0.7×	104 0.6×	28 0.2×	47 0.4×	103 1.2×	57	654
Carol Costello United States	12	251 1.0×	156 0.9×	68 0.6×	394 3.8×	25 0.3×	30	722
P.A.M. Oude Ophuis Netherlands	10	406 1.6×	450 2.5×	75 0.6×	97 0.9×	504 6.0×	17	1.1k
Géraldine Enderli France	6	381 1.5×	128 0.7×	17 0.1×	28 0.3×	165 2.0×	9	648
Peter Mitchell United Kingdom	11	143 0.6×	67 0.4×	27 0.2×	47 0.4×	81 1.0×	35	546
Kai Victor Hansen Norway	9	112 0.4×	164 0.9×	124 1.1×	92 0.9×	33 0.4×	19	325
Annechen Bahr Bugge Norway	9	294 1.1×	253 1.4×	23 0.2×	89 0.8×	306 3.6×	33	703
Mary G. Roseman United States	13	167 0.7×	112 0.6×	55 0.5×	66 0.6×	33 0.4×	36	512

Countries citing papers authored by Åsa Öström

Since Specialization

Citations

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

Fields of papers citing papers by Åsa Öström

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Åsa Öström

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

Berg, P, et al.. (2025). Cooks as collaborative creators and evaluators: An iterative sensory-driven workshop to create vegetarian dishes. SHILAP Revista de lepidopterología. 10(1). 87–108.

Garnett, Emma, et al.. (2025). How can consumer science help the foodservice industry replace meat? A critical review. Appetite. 207. 107861–107861. 1 indexed citations

Mihnea, Mihaela, et al.. (2025). Consumer preferences of plant-based minced meat analogs: Linking physico-chemical properties, structural features, and sensory attributes. Food Structure. 46. 100492–100492.

Leino, Matti W., et al.. (2024). Sensory variation of landrace peas (Pisum sativum L.): Impacts of variety, location, and harvest year. Food Science & Nutrition. 12(9). 6498–6508. 6 indexed citations

Öström, Åsa, et al.. (2022). Mutton: from Unappreciated Local Food to Delicious Tourist Attraction in a Swedish Destination. 6(3). 135–153. 1 indexed citations

Risérus, Ulf, Åsa Öström, Viola Adamsson, et al.. (2021). Feasibility and Acceptability of a Healthy Nordic Diet Intervention for the Treatment of Depression: A Randomized Controlled Pilot Trial. Nutrients. 13(3). 902–902. 6 indexed citations

Wennström, Stefan, et al.. (2021). A recipe development process model designed to support a crop’s sensory qualities. SHILAP Revista de lepidopterología. 6(1). 3–26. 8 indexed citations

Jonsson, Inger M., et al.. (2020). Waiters' craft-related actions studied from the perspective of time-geography. SHILAP Revista de lepidopterología. 152–176. 2 indexed citations

Castro‐Alves, Victor, Irina Kalbina, Asgeir Nilsen, et al.. (2020). Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens). Food Chemistry. 344. 128714–128714. 28 indexed citations

10.

Nilsen, Asgeir, et al.. (2020). Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science. 20. 100210–100210. 5 indexed citations

11.

Nilsen, Asgeir, et al.. (2018). Sommelier training – Dialogue seminars and repertory grid method in combination as a pedagogical tool. International Journal of Gastronomy and Food Science. 13. 78–89. 13 indexed citations

12.

Gustafsson, Inga‐Britt, et al.. (2014). Sensorik och marknadsföring. 2 indexed citations

13.

Mossberg, Lena, et al.. (2012). Sensory description labels for food affect consumer product choice. European Journal of Marketing. 46(11/12). 1628–1646. 37 indexed citations

14.

Ueland, Øydis, et al.. (2011). Sensory perception of salmon and culinary sauces – An interdisciplinary approach. Food Quality and Preference. 23(2). 99–109. 26 indexed citations

15.

Edvardsson, Bo, et al.. (2010). Social interactions as drivers of customers' service experiences. Örebro University Library (Örebro University). 771–790. 1 indexed citations

16.

Sampels, Sabine, Thomas L. Turner, Åsa Öström, & Jana Picková. (2010). Effects of α-linolenic acid and eicosapentaenoic acid from linseed and algae, respectively, on reindeer (Rangifer tarandus tarandusL.) muscle fatty acid composition. Acta Agriculturae Scandinavica Section A – Animal Science. 60(3). 175–186. 4 indexed citations

17.

Öström, Åsa, et al.. (2009). Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls. Physiology & Behavior. 98(4). 489–497. 8 indexed citations

18.

Öström, Åsa, et al.. (2007). The sensory effect of butter in culinary sauces. 18(1). 31–42. 8 indexed citations

19.

Gustafsson, Inga‐Britt, Åsa Öström, Jesper Johansson, & Lena Mossberg. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Örebro University Library (Örebro University). 17(2). 84–93. 130 indexed citations

20.

Kihlberg, Iwona, Åsa Öström, Lisbeth Johansson, & Einar Risvik. (2005). Sensory qualities of plain white pan bread: Influence of farming system, year of harvest and baking technique. Journal of Cereal Science. 43(1). 15–30. 32 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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