Lars L. Hinrichsen

520 total citations
12 papers, 410 citations indexed

About

Lars L. Hinrichsen is a scholar working on Animal Science and Zoology, Molecular Biology and Food Science. According to data from OpenAlex, Lars L. Hinrichsen has authored 12 papers receiving a total of 410 indexed citations (citations by other indexed papers that have themselves been cited), including 8 papers in Animal Science and Zoology, 6 papers in Molecular Biology and 6 papers in Food Science. Recurrent topics in Lars L. Hinrichsen's work include Meat and Animal Product Quality (8 papers), Protein Hydrolysis and Bioactive Peptides (3 papers) and Fermentation and Sensory Analysis (2 papers). Lars L. Hinrichsen is often cited by papers focused on Meat and Animal Product Quality (8 papers), Protein Hydrolysis and Bioactive Peptides (3 papers) and Fermentation and Sensory Analysis (2 papers). Lars L. Hinrichsen collaborates with scholars based in Denmark. Lars L. Hinrichsen's co-authors include Henrik J. Andersen, Régine Talòn, Tomas Jacobsen, F. Masson, M.C. Montel, Marie‐Christine Montel, Jens K.S. Møller, Jens Hansen-Møller, Susanne Støier and Lars Kristensen and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Lars L. Hinrichsen

12 papers receiving 383 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Lars L. Hinrichsen Denmark 10 289 161 142 82 64 12 410
K. Vareltzis Greece 12 464 1.6× 239 1.5× 186 1.3× 51 0.6× 47 0.7× 18 583
Robert Kemp New Zealand 9 415 1.4× 79 0.5× 198 1.4× 63 0.8× 87 1.4× 17 459
I. L. Larsen Canada 16 546 1.9× 109 0.7× 139 1.0× 46 0.6× 106 1.7× 57 640
P. Loizzo Italy 12 207 0.7× 200 1.2× 205 1.4× 38 0.5× 48 0.8× 17 448
Anna C.V.C.S. Canto Brazil 10 363 1.3× 123 0.8× 179 1.3× 70 0.9× 44 0.7× 15 474
Gerhard Feiner 3 356 1.2× 130 0.8× 228 1.6× 37 0.5× 42 0.7× 3 441
E. M. Insani Argentina 7 368 1.3× 107 0.7× 126 0.9× 49 0.6× 70 1.1× 11 508
Russell O. McKeith United States 9 316 1.1× 87 0.5× 93 0.7× 48 0.6× 31 0.5× 18 389
Xiaoling Qiao China 13 397 1.4× 181 1.1× 268 1.9× 82 1.0× 71 1.1× 24 558
Berna Özalp Türkiye 3 364 1.3× 89 0.6× 154 1.1× 62 0.8× 40 0.6× 5 441

Countries citing papers authored by Lars L. Hinrichsen

Since Specialization
Citations

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

Fields of papers citing papers by Lars L. Hinrichsen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Lars L. Hinrichsen. 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 Lars L. Hinrichsen. The network helps show where Lars L. Hinrichsen may publish in the future.

Co-authorship network of co-authors of Lars L. Hinrichsen

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

All Works

12 of 12 papers shown
1.
Hinrichsen, Lars L. & Susanne Støier. (2024). Less But Better—Pork Meat Will Become One of the Luxury Foods of the Future. SHILAP Revista de lepidopterología. 8(1). 1 indexed citations
2.
Hinrichsen, Lars L., et al.. (2022). We need to rethink production technology for meat-packers—the old cutting table is being revived. Animal Frontiers. 12(2). 18–24. 7 indexed citations
3.
Kristensen, Lars, et al.. (2014). Trends in meat science and technology: The future looks bright, but the journey will be long. Meat Science. 98(3). 322–329. 30 indexed citations
4.
Hinrichsen, Lars L.. (2009). Manufacturing technology in the Danish pig slaughter industry. Meat Science. 84(2). 271–275. 24 indexed citations
5.
Masson, F., Lars L. Hinrichsen, Régine Talòn, & M.C. Montel. (1999). Factors influencing leucine catabolism by a strain of Staphylococcus carnosus. International Journal of Food Microbiology. 49(3). 173–178. 48 indexed citations
6.
Møller, Jens K.S., Lars L. Hinrichsen, & Henrik J. Andersen. (1998). Formation of amino acid (l-leucine, l-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems. International Journal of Food Microbiology. 42(1-2). 101–117. 30 indexed citations
7.
Jacobsen, Tomas & Lars L. Hinrichsen. (1997). Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract. Food Chemistry. 60(3). 409–416. 17 indexed citations
8.
Hansen-Møller, Jens, Lars L. Hinrichsen, & Tomas Jacobsen. (1997). Evaluation of Peptides Generated in Italian-Style Dry-Cured Ham during Processing. Journal of Agricultural and Food Chemistry. 45(8). 3123–3128. 27 indexed citations
9.
Andersen, Henrik J. & Lars L. Hinrichsen. (1995). Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies. Journal of the Science of Food and Agriculture. 68(4). 477–487. 15 indexed citations
10.
Hinrichsen, Lars L., et al.. (1995). Relationship among Flavor, Volatile Compounds, Chemical Changes, and Microflora in Italian-Type Dry-Cured Ham during Processing. Journal of Agricultural and Food Chemistry. 43(11). 2932–2940. 137 indexed citations
11.
Hinrichsen, Lars L., Marie‐Christine Montel, & Régine Talòn. (1994). Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines. International Journal of Food Microbiology. 22(2-3). 115–126. 33 indexed citations
12.
Hinrichsen, Lars L. & Henrik J. Andersen. (1994). Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria. Journal of Agricultural and Food Chemistry. 42(7). 1537–1542. 41 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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