Judith Narvhus
Impact in
- Food Science top 0.1%
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Nutrition and Dietetics top 0.5%
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
Papers in
- Food Science 68
- Probiotics and Fermented Foods 56
- Food Safety and Hygiene 7
-
- Food composition and properties 18
- Microbial Metabolites in Food Biotechnology 17
- Infant Nutrition and Health 7
- Co-authors
- Anthony N. MutukumiraRoger K. AbrahamsenMerete Hagen HellandThor LangsrudCharles M. B. K. MuyanjaHilde Marit ØstlieJanneke TreimoJ.K. Mugula
In The Last Decade
Judith Narvhus
89 papers receiving 2.9k citations
Peers
Comparison fields: 5 of 123
- Food Science 2.4k
- Nutrition and Dietetics 1.2k
- Agronomy and Crop Science 374
- Biotechnology 296
- Animal Science and Zoology 315
Countries citing papers authored by Judith Narvhus
This map shows the geographic impact of Judith Narvhus'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 Judith Narvhus with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Judith Narvhus more than expected).
Fields of papers citing papers by Judith Narvhus
This network shows the impact of papers produced by Judith Narvhus. 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 Judith Narvhus. The network helps show where Judith Narvhus may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Judith Narvhus, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2023 | 4 | |
| 3 | 2019 | 82 | |
| 4 | 2017 | 7 | |
| 5 | 2017 | 14 | |
| 6 | The link between antimicrobial resistance and the content of potentially toxic metals in soil and fertilising Products. Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety | 2017 | 1 |
| 7 | CWD in Norway – a state of emergency for the future of cervids (Phase II). Opinion of the panel on Biological Hazards | 2017 | 1 |
| 8 | Risk assessment of Lactococcus lactis W58 used as "other substances". Opinion of the Panel on Biological Hazards of the Norwegian Scientific Committee for Food Safety | 2016 | 1 |
| 9 | 2016 | 3 | |
| 10 | Assessment of antimicrobial resistance in the food chains in Norway. Scientific Opinion of the Panel on microbiological hazards of the Norwegian Scientific Committee for Food Safety | 2015 | 1 |
| 11 | Changes in physico-chemical properties and flavour compounds during fermentation of different Obushera (sorghum and millet) beverages. | 2012 | 3 |
| 12 | Characterisation of a malty-compound producing Lactococcus lactis subsp. lactis biovar. diacetylactis C1 strain isolated from naturally fermented milk. | 2009 | 1 |
| 13 | The use of probiotics for patients in hospitals. A benefit and risk assessment. Opinion of the Steering Committee of the Norwegian Scientific Committee for Food Safety | 2009 | 5 |
| 14 | The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk | 2007 | 6 |
| 15 | Response from The Norwegian Scientific Committee for Food Safety, Panel of nutrition, dietetic products, novel food and allergy, on the Discussion Paper on setting of maximum and minimum amounts for vitamins and minerals in foodstuffs. | 2006 | 2 |
| 16 | Model for assessing applications concerning food fortification. Opinion of the Scientific Panel for Nutrition, Dietetic Products, Novel Food and Allergies in the Norwegian Scientific Committee for Food Safety | 2006 | 1 |
| 17 | Opinion of the Scientific Committee on "A Harmonised Approach for Risk Assessment of Compounds which are both Genotoxic and Carcinogenic". Comments from the Norwegian Scientific Committee for Food Safety | 2005 | 91 |
| 18 | 2004 | 6 | |
| 19 | Historical and cultural aspects of traditional fermented milk | 2003 | 4 |
| 20 | 2003 | 86 |
About Judith Narvhus
Judith Narvhus is a scholar working on Food Science, Nutrition and Dietetics, Agronomy and Crop Science, Biotechnology and Pharmacy, having authored 94 papers that have together received 3.2k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (56 papers), Food composition and properties (18 papers), Microbial Metabolites in Food Biotechnology (17 papers), Milk Quality and Mastitis in Dairy Cows (15 papers), Gut microbiota and health (15 papers), Protein Hydrolysis and Bioactive Peptides (9 papers), Infant Nutrition and Health (7 papers) and Food Safety and Hygiene (7 papers). The work is most often cited by research in Food Science (2.4k citations), Nutrition and Dietetics (1.2k citations), Agronomy and Crop Science (374 citations), Biotechnology (296 citations) and Animal Science and Zoology (315 citations). Judith Narvhus has collaborated with scholars based in Norway, Uganda and Zimbabwe. Frequent co-authors include Anthony N. Mutukumira, Roger K. Abrahamsen, Merete Hagen Helland, Thor Langsrud, Charles M. B. K. Muyanja, Hilde Marit Østlie, Janneke Treimo, J.K. Mugula, T. Sørhaug and T.H. Gadaga. Their work appears in journals such as International Dairy Journal, International Journal of Food Microbiology, Food Control, Small Ruminant Research and Food Science & Nutrition.
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.