C. J. Oberg
About
In The Last Decade
C. J. Oberg
92 papers receiving 2.8k citations
Peers
Comparison fields: 5 of 114
- Food Science 2.5k
- Molecular Biology 1.1k
- Nutrition and Dietetics 852
- Animal Science and Zoology 533
- Plant Science 412
Countries citing papers authored by C. J. Oberg
This map shows the geographic impact of C. J. Oberg'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 C. J. Oberg with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C. J. Oberg more than expected).
Fields of papers citing papers by C. J. Oberg
This network shows the impact of papers produced by C. J. Oberg. 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 C. J. Oberg. The network helps show where C. J. Oberg may publish in the future.
Co-authorship network of co-authors of C. J. Oberg
This figure shows the co-authorship network connecting the top 25 collaborators of C. J. Oberg. A scholar is included among the top collaborators of C. J. Oberg 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 C. J. Oberg. C. J. Oberg is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 0 | |
| 2 | 43 | |
| 3 | 4 | |
| 4 | 6 | |
| 5 | 28 | |
| 6 | 207 | |
| 7 | Influence of Proteolytic Enzymes from Thermophillic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese | 1 |
| 8 | Factors and Mechanism Involved in Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese | 1 |
| 9 | 2 | |
| 10 | Microstructure and Ultrastructuer of Nonfat Mozzarella Cheese Made Using Direct Acidification | 5 |
| 11 | Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese | 50 |
| 12 | Role of Calcium and Sodium in Functionality of Mozzarella Cheese | 2 |
| 13 | 2 | |
| 14 | 13 | |
| 15 | 139 | |
| 16 | 1 | |
| 17 | Microstructure of Mozzarella Cheese During Manufacture | 72 |
| 18 | Functionality of Mozzarella Cheese | 69 |
| 19 | High-resolution scanning electron microscopy of milk products: A new sample preparation procedure | 25 |
| 20 | 5 |
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.