E.M. Magnus

477 total citations
10 papers, 402 citations indexed

About

E.M. Magnus is a scholar working on Nutrition and Dietetics, Plant Science and Animal Science and Zoology. According to data from OpenAlex, E.M. Magnus has authored 10 papers receiving a total of 402 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Nutrition and Dietetics, 6 papers in Plant Science and 2 papers in Animal Science and Zoology. Recurrent topics in E.M. Magnus's work include Food composition and properties (10 papers), Wheat and Barley Genetics and Pathology (5 papers) and Phytase and its Applications (4 papers). E.M. Magnus is often cited by papers focused on Food composition and properties (10 papers), Wheat and Barley Genetics and Pathology (5 papers) and Phytase and its Applications (4 papers). E.M. Magnus collaborates with scholars based in Norway and United Kingdom. E.M. Magnus's co-authors include Eldrid Lein Molteberg, Stefan Sahlstrøm, J.D. Schofield, Astrid Nilsson, Ellen Mosleth Færgestad, A.K. Uhlen, Trude Wicklund, E. Bråthen, Tormod Næs and G. Vogt and has published in prestigious journals such as Journal of Food Science, Journal of Cereal Science and Cereal Chemistry.

In The Last Decade

E.M. Magnus

10 papers receiving 356 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
E.M. Magnus Norway	9	258	215	141	58	45	10	402
Ken Quail Australia	13	290 1.1×	292 1.4×	192 1.4×	45 0.8×	23 0.5×	28	505
Mehmet Murat Karaoğlu Türkiye	14	298 1.2×	168 0.8×	255 1.8×	42 0.7×	50 1.1×	47	482
G. S. Bains India	14	251 1.0×	212 1.0×	176 1.2×	36 0.6×	21 0.5×	52	434
Abdülvahit Sayaslan Türkiye	10	161 0.6×	136 0.6×	92 0.7×	33 0.6×	27 0.6×	42	309
M. Hrušková Czechia	15	322 1.2×	256 1.2×	207 1.5×	77 1.3×	37 0.8×	35	525
Halef Dizlek Türkiye	13	182 0.7×	187 0.9×	104 0.7×	51 0.9×	12 0.3×	47	345
Diane Miskelly Australia	9	406 1.6×	289 1.3×	190 1.3×	35 0.6×	18 0.4×	13	566
Sanita Zute Latvia	10	171 0.7×	197 0.9×	125 0.9×	81 1.4×	21 0.5×	33	368
D. Sgrulletta Italy	16	328 1.3×	335 1.6×	165 1.2×	107 1.8×	36 0.8×	31	613
Feliciano P. Bejosano United States	11	180 0.7×	142 0.7×	180 1.3×	25 0.4×	33 0.7×	14	340

Countries citing papers authored by E.M. Magnus

Since Specialization

Citations

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

Fields of papers citing papers by E.M. Magnus

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by E.M. Magnus. 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 E.M. Magnus. The network helps show where E.M. Magnus may publish in the future.

Co-authorship network of co-authors of E.M. Magnus

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

All Works

Sort: Min cites: Since: Top N: Style:

10 of 10 papers shown

Magnus, E.M., et al.. (2004). Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales. Journal of Food Science. 69(7). 524–535. 7 indexed citations

Schofield, J.D., et al.. (2003). Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. Journal of Cereal Science. 38(2). 205–215. 58 indexed citations

Færgestad, Ellen Mosleth, et al.. (2002). A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours. Journal of Cereal Science. 35(2). 201–214. 52 indexed citations

Molteberg, Eldrid Lein, et al.. (2000). Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread. Journal of Cereal Science. 31(3). 309–320. 62 indexed citations

Magnus, E.M., E. Bråthen, Stefan Sahlstrøm, G. Vogt, & Ellen Mosleth Færgestad. (2000). Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods. Journal of Cereal Science. 32(2). 199–212. 24 indexed citations

Magnus, E.M., et al.. (1999). Influence of Flour Quality and Baking Process on Hearth Bread Characteristics Made Using Gentle Mixing. Journal of Cereal Science. 30(1). 61–70. 27 indexed citations

Uhlen, A.K., et al.. (1998). Effects of Cultivar and Temperature During Grain Filling on Wheat Protein Content, Composition, and Dough Mixing Properties. Cereal Chemistry. 75(4). 460–465. 62 indexed citations

Magnus, E.M., et al.. (1997). Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses. Journal of Cereal Science. 25(3). 289–301. 19 indexed citations

Wicklund, Trude & E.M. Magnus. (1997). Effect of Extrusion Cooking on Extractable Lipids and Fatty Acid Composition in Sifted Oat Flour. Cereal Chemistry. 74(3). 326–329. 17 indexed citations

10.

Molteberg, Eldrid Lein, et al.. (1996). Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours. 73(5). 579–587. 74 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.

Explore authors with similar magnitude of impact