Douglas W. Olson

939 total citations · 1 hit paper
22 papers, 655 citations indexed

About

Douglas W. Olson is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Douglas W. Olson has authored 22 papers receiving a total of 655 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 10 papers in Molecular Biology and 7 papers in Nutrition and Dietetics. Recurrent topics in Douglas W. Olson's work include Probiotics and Fermented Foods (13 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Gut microbiota and health (5 papers). Douglas W. Olson is often cited by papers focused on Probiotics and Fermented Foods (13 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Gut microbiota and health (5 papers). Douglas W. Olson collaborates with scholars based in United States and Spain. Douglas W. Olson's co-authors include Kayanush J. Aryana, Charles Boeneke, Ricardo S. Alemán, Hong Zhuang, Xuetong Fan, Cristina M. Sabliov, Marvin Moncada, Carlos E. Astete, Jhunior Marcía and Marlene Janes and has published in prestigious journals such as Journal of Dairy Science, Journal of Food Science and LWT.

In The Last Decade

Douglas W. Olson

21 papers receiving 620 citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

A 100-Year Review: Yogurt and other cultured dairy products

2017 321 citations Kayanush J. Aryana, Douglas W. Olson Journal of Dairy Science profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Douglas W. Olson United States	11	499	246	231	108	92	22	655
Muhammad Ajmal Pakistan	11	307 0.6×	155 0.6×	228 1.0×	149 1.4×	85 0.9×	15	635
C.M. Peres Portugal	10	490 1.0×	207 0.8×	341 1.5×	70 0.6×	77 0.8×	10	624
Jacek Domagała Poland	15	535 1.1×	234 1.0×	204 0.9×	189 1.8×	74 0.8×	67	736
Kurban Yaşar Türkiye	12	803 1.6×	407 1.7×	210 0.9×	222 2.1×	130 1.4×	23	931
Mahmoud Abd El‐Aziz Egypt	12	307 0.6×	155 0.6×	209 0.9×	107 1.0×	101 1.1×	44	543
Hugo L.A. Silva Brazil	13	701 1.4×	397 1.6×	275 1.2×	204 1.9×	51 0.6×	15	884
P.H.P. Prasanna Sri Lanka	14	597 1.2×	341 1.4×	247 1.1×	86 0.8×	134 1.5×	18	744
Oya Berkay Karaca Türkiye	12	639 1.3×	355 1.4×	119 0.5×	145 1.3×	93 1.0×	32	772
Lilia M. Beltrán‐Barrientos Mexico	12	319 0.6×	125 0.5×	304 1.3×	68 0.6×	77 0.8×	28	512
H.L.A. Silva Brazil	10	518 1.0×	339 1.4×	158 0.7×	185 1.7×	48 0.5×	11	678

Countries citing papers authored by Douglas W. Olson

Since Specialization

Citations

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

Fields of papers citing papers by Douglas W. Olson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Douglas W. Olson. 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 Douglas W. Olson. The network helps show where Douglas W. Olson may publish in the future.

Co-authorship network of co-authors of Douglas W. Olson

This figure shows the co-authorship network connecting the top 25 collaborators of Douglas W. Olson. A scholar is included among the top collaborators of Douglas W. Olson 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 Douglas W. Olson. Douglas W. Olson 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

Alemán, Ricardo S., et al.. (2024). Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt. Foods. 13(5). 808–808. 7 indexed citations

Alemán, Ricardo S., et al.. (2023). Influences of Yogurt with Functional Ingredients from Various Sources That Help Treat Leaky Gut on Intestinal Barrier Dysfunction in Caco-2 Cells. Pharmaceuticals. 16(11). 1511–1511. 7 indexed citations

Alemán, Ricardo S., et al.. (2023). Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut. Microorganisms. 11(4). 893–893. 10 indexed citations

Alemán, Ricardo S., et al.. (2023). Physico-chemical, microbiological, and sensory characteristics of yogurt as affected by various ingredients. Journal of Dairy Science. 106(6). 3868–3883. 21 indexed citations

Medina, L.M., Ricardo S. Alemán, Kayanush J. Aryana, et al.. (2023). Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt. LWT. 183. 114891–114891. 16 indexed citations

Olson, Douglas W. & Kayanush J. Aryana. (2022). Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products. Applied Sciences. 12(24). 12607–12607. 25 indexed citations

Olson, Douglas W., et al.. (2021). Effect of Flaxseed on Bile Tolerances of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus. Food and Nutrition Sciences. 12(7). 670–680. 1 indexed citations

Olson, Douglas W.. (2021). Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk. Digital Commons - USU (Utah State University).

Park, Dasom, et al.. (2021). Survival of Lactobacillus acidophilus in Fruit-Flavored Greek Yogurt Acid Whey. Food and Nutrition Sciences. 12(7). 681–692. 5 indexed citations

10.

Olson, Douglas W., Charles Boeneke, & Kayanush J. Aryana. (2021). Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt. Food and Nutrition Sciences. 12(12). 1204–1216. 5 indexed citations

11.

Olson, Douglas W., et al.. (2019). Short communication: Influence of an aqueous myrrh suspension on yogurt culture bacteria over yogurt shelf life. Journal of Dairy Science. 102(3). 2011–2016. 10 indexed citations

12.

Olson, Douglas W., et al.. (2019). Effect of Antimicrobial Myrrh on the Color and Viscosity of Plain Yogurt over Its Shelf Life. Food and Nutrition Sciences. 10(10). 1236–1242. 3 indexed citations

13.

Olson, Douglas W., et al.. (2017). Short communication: Salt tolerance of Lactococcus lactis R-604 as influenced by mild stresses from ethanol, heat, hydrogen peroxide, and UV light. Journal of Dairy Science. 100(6). 4290–4293. 6 indexed citations

14.

Aryana, Kayanush J. & Douglas W. Olson. (2017). A 100-Year Review: Yogurt and other cultured dairy products. Journal of Dairy Science. 100(12). 9987–10013. 321 indexed citations breakdown →

15.

Moncada, Marvin, Carlos E. Astete, Cristina M. Sabliov, et al.. (2017). Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers. Food and Nutrition Sciences. 8(2). 267–276. 3 indexed citations

16.

Olson, Douglas W., et al.. (2015). Whey protein isolate improves acid and bile tolerances of Streptococcus thermophilus ST-M5 and Lactobacillus delbrueckii ssp. bulgaricus LB-12. Journal of Dairy Science. 98(4). 2215–2221. 35 indexed citations

17.

Moncada, Marvin, Carlos E. Astete, Cristina M. Sabliov, et al.. (2015). Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers. Journal of Dairy Science. 98(9). 5946–5954. 49 indexed citations

18.

Olson, Douglas W. & Kayanush J. Aryana. (2007). An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage. LWT. 41(5). 911–918. 64 indexed citations

19.

Fan, Xuetong, et al.. (2005). Quality of Fresh‐cut Apple Slices as Affected by Low‐dose Ionizing Radiation and Calcium Ascorbate Treatment. Journal of Food Science. 70(2). 54 indexed citations

20.

Olson, Douglas W. & Donald J. McMahon. (1992). Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Sterilized Concentrated Milk. Journal of Dairy Science. 1(75). 74–5. 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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