Margrethe Hersleth

4.6k citations

54 papers · 3.4k indexed · 1 hit paper · h-index 29

Food Science top 0.2%
Plant Science top 2%
Nutrition and Dietetics top 1%
Marketing top 1%
Public Health, Environmental and Occupational Health top 2%

Co-authors: Wim Verbeke Tormod Næs Filiep Vanhonacker Luís Guerrero Valérie L. Almli Zuzanna Pieniak Sylvie Issanchou Sylwia Żakowska‐Biemans
Topics: Sensory Analysis and Statistical Methods (39 papers)Meat and Animal Product Quality (20 papers)Culinary Culture and Tourism (14 papers)
Cited by: Tourism, Leisure and Hospitality Management Food Science Marketing
Journals: SHILAP Revista de lepidopterologíaPLoS ONE Trends in Food Science & Technology
Partner nations: Norway Denmark Spain

In The Last Decade

Margrethe Hersleth

54 papers receiving 3.2k 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.

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

2008 460 citations Luís Guerrero, María Dolors Guárdia et al. Appetite profile →

Peers

Countries citing papers authored by Margrethe Hersleth

Since Specialization

Citations

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

Fields of papers citing papers by Margrethe Hersleth

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Margrethe Hersleth. 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 Margrethe Hersleth. The network helps show where Margrethe Hersleth may publish in the future.

Co-authorship network of co-authors of Margrethe Hersleth

This figure shows the co-authorship network connecting the top 25 collaborators of Margrethe Hersleth. A scholar is included among the top collaborators of Margrethe Hersleth 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 Margrethe Hersleth. Margrethe Hersleth 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

#	Work	Indexed citations
1	Projective mapping based on choice or preference: An affective approach to projective mapping 2017 ·Food Research International ·Paula Varela,Ingunn Berget,Margrethe Hersleth,Mats Carlehög,Daniele Asioli,Tormod Næs	19
2	From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? 2017 ·International Journal of Gastronomy and Food Science ·(unknown),(unknown),Mikael Agerlin Petersen,(unknown),Dagmar Brüggemann,Margrethe Hersleth,Morten Sivertsvik,Jens Risbo	3
3	Sensory description of marine oils through development of a sensory wheel and vocabulary 2017 ·Food Research International ·(unknown),Erminio Monteleone,Margrethe Hersleth	28
4	Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System 2015 ·PLoS ONE ·(unknown),John Reidar Mathiassen,Ekrem Misimi,Margrethe Hersleth,Ida Grong Aursand	14
5	Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects 2014 ·Meat Science ·(unknown),(unknown),(unknown),Margrethe Hersleth	36
6	Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children 2012 ·Public Health Nutrition ·Inger Margaret Oellingrath,Margrethe Hersleth,Martin Veel Svendsen	33
7	Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone 2012 ·PLoS ONE ·Kathrine Lunde,Bjørg Egelandsdal,(unknown),Joel D. Mainland,Tor Lea,Margrethe Hersleth,Hiroaki Matsunami	52
8	Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives 2012 ·Aquaculture International ·Valérie L. Almli,Margrethe Hersleth	25
9	Consumer acceptability of differently processed bacons using raw materials from entire males 2012 ·LWT ·Kathrine Lunde,(unknown),Gunilla Lindahl,Margrethe Hersleth,(unknown)	13
10	A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham 2012 ·Food Quality and Preference ·Tormod Næs,Erminio Monteleone,(unknown),Margrethe Hersleth	6
11	Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway 2011 ·Appetite ·Valérie L. Almli,Tormod Næs,Géraldine Enderli,Claire Sulmont‐Rossé,Sylvie Issanchou,Margrethe Hersleth	52
12	Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season 2011 ·Meat Science ·Vibeke Lind,Jan Bouwe van den Berg,(unknown),Margrethe Hersleth,Lars Olav Eik	27
13	Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers 2011 ·Meat Science ·Margrethe Hersleth,Tormod Næs,Marit Rødbotten,Vibeke Lind,Erminio Monteleone	85
14	Sensory perception of salmon and culinary sauces – An interdisciplinary approach 2011 ·Food Quality and Preference ·(unknown),Øydis Ueland,Asgeir Nilsen,Åsa Öström,Margrethe Hersleth	26
15	Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity 2010 ·Meat Science ·Kathrine Lunde,(unknown),Margrethe Hersleth,Bjørg Egelandsdal	42
16	Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study 2010 ·Appetite ·(unknown),Tormod Næs,Margrethe Hersleth	91
17	Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures 2009 ·Meat Science ·Vibeke Lind,Jan Bouwe van den Berg,Lars Olav Eik,Jørgen Mølmann,(unknown),Marit Jørgensen,Margrethe Hersleth	14
18	Association between traditional food consumption and motives for food choice in six European countries 2009 ·Appetite ·Zuzanna Pieniak,Wim Verbeke,Filiep Vanhonacker,Luís Guerrero,Margrethe Hersleth	345
19	Consumer-based definition and general image of traditional foods in Europe 2008 ·Ghent University Academic Bibliography (Ghent University) ·Filiep Vanhonacker,Wim Verbeke,(unknown),Margrethe Hersleth	10
20	Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural studybreakdown → 2008 ·Appetite ·Luís Guerrero,María Dolors Guárdia,(unknown),Wim Verbeke,Filiep Vanhonacker,Sylwia Żakowska‐Biemans,Marta Sajdakowska,Claire Sulmont‐Rossé,Sylvie Issanchou,Michele Contel,Maria Luisa Scalvedi,(unknown),Margrethe Hersleth	460

About Margrethe Hersleth

Margrethe Hersleth is a scholar working on Tourism, Leisure and Hospitality Management, Food Science and Animal Science and Zoology, having authored 54 papers that have together received 3.4k indexed citations. Recurring topics across this work include Sensory Analysis and Statistical Methods (39 papers), Meat and Animal Product Quality (20 papers) and Culinary Culture and Tourism (14 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (346 citations), Food Science (2.3k citations) and Marketing (610 citations). Margrethe Hersleth has collaborated with scholars based in Norway, Denmark and Spain. Frequent co-authors include Wim Verbeke, Tormod Næs, Filiep Vanhonacker, Luís Guerrero, Valérie L. Almli, Zuzanna Pieniak, Sylvie Issanchou, Sylwia Żakowska‐Biemans, Michele Contel and Marta Sajdakowska. Their work appears in journals such as SHILAP Revista de lepidopterología, PLoS ONE and Trends in Food Science & Technology.

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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