Margrethe Hersleth

4.6k citations

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

Tourism, Leisure and Hospitality Management top 0.5%
- Wine Industry and Tourism 6
Food Science top 0.2%
- Sensory Analysis and Statistical Methods 39
- Culinary Culture and Tourism 14
Marketing top 1%
- Consumer Behavior in Brand Consumption and Identification 6
Animal Science and Zoology top 1%
- Meat and Animal Product Quality 20
- Animal Nutrition and Physiology 7
Sensory Systems top 2%
Plant Science
- Organic Food and Agriculture 8
Nutrition and Dietetics
- Biochemical Analysis and Sensing Techniques 7

Co-authors: Wim Verbeke Tormod Næs Filiep Vanhonacker Luís Guerrero Valérie L. Almli Zuzanna Pieniak Sylvie Issanchou Sylwia Żakowska‐Biemans
Cited by: Tourism, Leisure and Hospitality Management Food Science Marketing
Journals: Food Quality and Preference (21 papers)Meat Science (5 papers)Appetite (4 papers)
Partner nations: Norway Denmark Spain

In The Last Decade

Margrethe Hersleth

54 papers receiving 3.2k citations

Hit Papers

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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

The 25 scholars most cited alongside Margrethe Hersleth, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Margrethe Hersleth Line = papers co-authored together Margrethe Hersleth links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Projective mapping based on choice or preference: An affective approach to projective mapping Food Research International ·Paula Varela,Ingunn Berget,Margrethe Hersleth,Mats Carlehög,Daniele Asioli,Tormod Næs	2017	19
2	From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes? International Journal of Gastronomy and Food Science ·Jairaj C. Desai,Wielewicki Bueno,Mikael Agerlin Petersen,María Fernanda Carvallo Coronel,Dagmar Brüggemann,Margrethe Hersleth,Morten Sivertsvik,Jens Risbo	2017	3
3	Sensory description of marine oils through development of a sensory wheel and vocabulary Food Research International ·JoseÌ Antonio.,Erminio Monteleone,Margrethe Hersleth	2017	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 PLoS ONE ·Ömür Saygin,John Reidar Mathiassen,Ekrem Misimi,Margrethe Hersleth,Ida Grong Aursand	2015	14
5	Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects Meat Science ·A. Jinaru,Jitendra Morya,Éric Le Ray,Margrethe Hersleth	2014	36
6	Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children Public Health Nutrition ·Inger Margaret Oellingrath,Margrethe Hersleth,Martin Veel Svendsen	2012	33
7	Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone PLoS ONE ·Kathrine Lunde,Bjørg Egelandsdal,Taeksu Kim,Joel D. Mainland,Tor Lea,Margrethe Hersleth,Hiroaki Matsunami	2012	52
8	Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives Aquaculture International ·Valérie L. Almli,Margrethe Hersleth	2012	25
9	Consumer acceptability of differently processed bacons using raw materials from entire males LWT ·Kathrine Lunde,Taeksu Kim,Gunilla Lindahl,Margrethe Hersleth,Martin Krotkiewski	2012	13
10	A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham Food Quality and Preference ·Tormod Næs,Erminio Monteleone,Douglas A. Carlson,Margrethe Hersleth	2012	6
11	Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway Appetite ·Valérie L. Almli,Tormod Næs,Géraldine Enderli,Claire Sulmont‐Rossé,Sylvie Issanchou,Margrethe Hersleth	2011	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 Meat Science ·Vibeke Lind,Jan Bouwe van den Berg,Jenny de (1872-1920). Auteur de lettres Vasson,Margrethe Hersleth,Lars Olav Eik	2011	27
13	Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers Meat Science ·Margrethe Hersleth,Tormod Næs,Marit Rødbotten,Vibeke Lind,Erminio Monteleone	2011	85
14	Sensory perception of salmon and culinary sauces – An interdisciplinary approach Food Quality and Preference ·A. Jinaru,Øydis Ueland,Asgeir Nilsen,Åsa Öström,Margrethe Hersleth	2011	26
15	Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity Meat Science ·Kathrine Lunde,Taeksu Kim,Margrethe Hersleth,Bjørg Egelandsdal	2010	42
16	Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study Appetite ·小田豊,Tormod Næs,Margrethe Hersleth	2010	91
17	Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures Meat Science ·Vibeke Lind,Jan Bouwe van den Berg,Lars Olav Eik,Jørgen Mølmann,Janssens Hilde,Marit Jørgensen,Margrethe Hersleth	2009	14
18	Association between traditional food consumption and motives for food choice in six European countries Appetite ·Zuzanna Pieniak,Wim Verbeke,Filiep Vanhonacker,Luís Guerrero,Margrethe Hersleth	2009	345
19	Consumer-based definition and general image of traditional foods in Europe Ghent University Academic Bibliography (Ghent University) ·Filiep Vanhonacker,Wim Verbeke,H.J. Schuetze,Margrethe Hersleth	2008	10
20	Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural studybreakdown → Appetite ·Luís Guerrero,María Dolors Guárdia,Denny Ari Wibowo,Wim Verbeke,Filiep Vanhonacker,Sylwia Żakowska‐Biemans,Marta Sajdakowska,Claire Sulmont‐Rossé,Sylvie Issanchou,Michele Contel,Maria Luisa Scalvedi,Eknath Dattatreya Kulkarni,Margrethe Hersleth	2008	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), Culinary Culture and Tourism (14 papers), Organic Food and Agriculture (8 papers), Animal Nutrition and Physiology (7 papers), Biochemical Analysis and Sensing Techniques (7 papers), Consumer Behavior in Brand Consumption and Identification (6 papers) and Wine Industry and Tourism (6 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 Food Quality and Preference, Meat Science, Appetite, Food Research International and International Journal of Gastronomy and Food Science.

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