K.R. Kristiansen
- Food Science top 5%
- Molecular Biology
- Biotechnology top 10%
- Agronomy and Crop Science top 10%
- Nutrition and Dietetics
- Co-authors
- K.B. QvistJeanette OtteLeif H. SkibstedM. ZakoraHenrik StapelfeldtKarsten Bruun QvistRichard IpsenYlva Ardö
- Topics
- Proteins in Food Systems (6 papers)Probiotics and Fermented Foods (4 papers)Protein Hydrolysis and Bioactive Peptides (3 papers)
- Partner nations
- United KingdomSwedenUnited States
In The Last Decade
K.R. Kristiansen
11 papers receiving 371 citations
Peers
Comparison fields: 5 of 61
- Food Science 283
- Molecular Biology 200
- Biotechnology 72
- Agronomy and Crop Science 69
- Nutrition and Dietetics 61
Countries citing papers authored by K.R. Kristiansen
This map shows the geographic impact of K.R. Kristiansen'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 K.R. Kristiansen with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites K.R. Kristiansen more than expected).
Fields of papers citing papers by K.R. Kristiansen
This network shows the impact of papers produced by K.R. Kristiansen. 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 K.R. Kristiansen. The network helps show where K.R. Kristiansen may publish in the future.
Co-authorship network of co-authors of K.R. Kristiansen
This figure shows the co-authorship network connecting the top 25 collaborators of K.R. Kristiansen. A scholar is included among the top collaborators of K.R. Kristiansen 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 K.R. Kristiansen. K.R. Kristiansen is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 37 | |
| 2 | 20 | |
| 3 | Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type | 15 |
| 4 | 28 | |
| 5 | 62 | |
| 6 | 45 | |
| 7 | 87 | |
| 8 | Capillary electrophoresis used to monitor the enzymatic hydrolysis of caseins and the fractionation of hydrolysis products | 16 |
| 9 | Influence of genetic variants on milk composition and technological properties. | 1 |
| 10 | 66 | |
| 11 | 25 |
About K.R. Kristiansen
K.R. Kristiansen is a scholar working on Food Science, Agronomy and Crop Science and Biotechnology, having authored 11 papers that have together received 402 indexed citations. Recurring topics across this work include Proteins in Food Systems (6 papers), Probiotics and Fermented Foods (4 papers) and Protein Hydrolysis and Bioactive Peptides (3 papers). The work is most often cited by research in Food Science (283 citations), Biotechnology (72 citations) and Agronomy and Crop Science (69 citations). K.R. Kristiansen has collaborated with scholars based in United Kingdom, Sweden and United States. Frequent co-authors include K.B. Qvist, Jeanette Otte, Leif H. Skibsted, M. Zakora, Henrik Stapelfeldt, Karsten Bruun Qvist, Richard Ipsen, Ylva Ardö, Helle Wium and Tove Christensen. Their work appears in journals such as Food Chemistry, International Dairy Journal and Journal of Dairy Research.
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.