Margrethe Hersleth

4.6k total citations · 1 hit paper
54 papers, 3.4k citations indexed

About

Margrethe Hersleth is a scholar working on Food Science, Animal Science and Zoology and Plant Science. According to data from OpenAlex, Margrethe Hersleth has authored 54 papers receiving a total of 3.4k indexed citations (citations by other indexed papers that have themselves been cited), including 45 papers in Food Science, 23 papers in Animal Science and Zoology and 11 papers in Plant Science. Recurrent topics in Margrethe Hersleth's work include Sensory Analysis and Statistical Methods (39 papers), Meat and Animal Product Quality (20 papers) and Culinary Culture and Tourism (14 papers). Margrethe Hersleth is often cited by papers focused on Sensory Analysis and Statistical Methods (39 papers), Meat and Animal Product Quality (20 papers) and Culinary Culture and Tourism (14 papers). Margrethe Hersleth collaborates with scholars based in Norway, Denmark and Spain. Margrethe Hersleth's 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 and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Trends in Food Science & Technology.

In The Last Decade

Margrethe Hersleth

54 papers receiving 3.2k citations

Hit Papers

Consumer-driven definition of traditional food products a... 2008 2026 2014 2020 2008 100 200 300 400
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.

  1. 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 — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Margrethe Hersleth Norway 29 2.3k 961 678 610 587 54 3.4k
Rosires Deliza Brazil 44 4.0k 1.8× 1.3k 1.4× 1.6k 2.3× 1.0k 1.6× 1.4k 2.3× 183 6.4k
Erminio Monteleone Italy 41 2.9k 1.3× 786 0.8× 1.5k 2.3× 363 0.6× 771 1.3× 143 4.7k
Adriana Gámbaro Uruguay 30 2.2k 1.0× 687 0.7× 846 1.2× 367 0.6× 828 1.4× 103 3.3k
Armand V. Cardello United States 40 3.4k 1.5× 795 0.8× 1.5k 2.3× 614 1.0× 948 1.6× 105 5.5k
Filiep Vanhonacker Belgium 33 1.8k 0.8× 1.2k 1.2× 224 0.3× 868 1.4× 497 0.8× 50 4.0k
Letícia Vidal Uruguay 41 2.6k 1.1× 401 0.4× 1.4k 2.1× 477 0.8× 865 1.5× 123 4.2k
Joachim Scholderer Denmark 36 2.0k 0.9× 1.3k 1.4× 307 0.5× 1.2k 2.0× 1.5k 2.5× 110 4.9k
Luís Guerrero Spain 49 3.3k 1.5× 1.3k 1.4× 883 1.3× 835 1.4× 708 1.2× 147 7.1k
Riccardo Vecchio Italy 32 1.8k 0.8× 1.7k 1.8× 369 0.5× 1.0k 1.6× 874 1.5× 136 4.2k
Michael Bom Frøst Denmark 32 1.6k 0.7× 325 0.3× 723 1.1× 182 0.3× 467 0.8× 87 2.9k

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

20 of 20 papers shown
1.
Varela, Paula, Ingunn Berget, Margrethe Hersleth, et al.. (2017). Projective mapping based on choice or preference: An affective approach to projective mapping. Food Research International. 100(Pt 2). 241–251. 19 indexed citations
2.
Petersen, Mikael Agerlin, et al.. (2017). From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?. International Journal of Gastronomy and Food Science. 9. 75–87. 3 indexed citations
3.
Monteleone, Erminio, et al.. (2017). Sensory description of marine oils through development of a sensory wheel and vocabulary. Food Research International. 106. 45–53. 28 indexed citations
4.
5.
Hersleth, Margrethe, et al.. (2014). Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects. Meat Science. 98(2). 164–170. 36 indexed citations
6.
Oellingrath, Inger Margaret, Margrethe Hersleth, & Martin Veel Svendsen. (2012). Association between parental motives for food choice and eating patterns of 12- to 13-year-old Norwegian children. Public Health Nutrition. 16(11). 2023–2031. 33 indexed citations
7.
Lunde, Kathrine, Bjørg Egelandsdal, Joel D. Mainland, et al.. (2012). Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone. PLoS ONE. 7(5). e35259–e35259. 52 indexed citations
8.
Almli, Valérie L. & Margrethe Hersleth. (2012). Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives. Aquaculture International. 21(5). 1091–1108. 25 indexed citations
9.
Lunde, Kathrine, et al.. (2012). Consumer acceptability of differently processed bacons using raw materials from entire males. LWT. 51(1). 205–210. 13 indexed citations
10.
Næs, Tormod, et al.. (2012). 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. 27(1). 63–71. 6 indexed citations
11.
Almli, Valérie L., Tormod Næs, Géraldine Enderli, et al.. (2011). Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway. Appetite. 57(1). 110–120. 52 indexed citations
12.
13.
Hersleth, Margrethe, Tormod Næs, Marit Rødbotten, Vibeke Lind, & Erminio Monteleone. (2011). Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers. Meat Science. 90(4). 899–907. 85 indexed citations
14.
Ueland, Øydis, et al.. (2011). Sensory perception of salmon and culinary sauces – An interdisciplinary approach. Food Quality and Preference. 23(2). 99–109. 26 indexed citations
15.
16.
Næs, Tormod, et al.. (2010). Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study. Appetite. 56(1). 15–24. 91 indexed citations
17.
Lind, Vibeke, Jan Bouwe van den Berg, Lars Olav Eik, et al.. (2009). Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures. Meat Science. 83(4). 706–712. 14 indexed citations
18.
Pieniak, Zuzanna, Wim Verbeke, Filiep Vanhonacker, Luís Guerrero, & Margrethe Hersleth. (2009). Association between traditional food consumption and motives for food choice in six European countries. Appetite. 53(1). 101–108. 345 indexed citations
19.
Vanhonacker, Filiep, et al.. (2008). Consumer-based definition and general image of traditional foods in Europe. Ghent University Academic Bibliography (Ghent University). 10 indexed citations
20.
Guerrero, Luís, María Dolors Guárdia, Wim Verbeke, et al.. (2008). Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite. 52(2). 345–354. 460 indexed citations breakdown →

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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