Oddvin Sørheim

2.6k total citations · 1 hit paper
45 papers, 2.0k citations indexed

About

Oddvin Sørheim is a scholar working on Animal Science and Zoology, Biomedical Engineering and Food Science. According to data from OpenAlex, Oddvin Sørheim has authored 45 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 40 papers in Animal Science and Zoology, 16 papers in Biomedical Engineering and 12 papers in Food Science. Recurrent topics in Oddvin Sørheim's work include Meat and Animal Product Quality (39 papers), Advanced Chemical Sensor Technologies (16 papers) and Animal Nutrition and Physiology (11 papers). Oddvin Sørheim is often cited by papers focused on Meat and Animal Product Quality (39 papers), Advanced Chemical Sensor Technologies (16 papers) and Animal Nutrition and Physiology (11 papers). Oddvin Sørheim collaborates with scholars based in Norway, United States and Spain. Oddvin Sørheim's co-authors include Melvin C. Hunt, Erik Slinde, Truls Nesbakken, Hilde Nissen, Daren P. Cornforth, Dick Whittier, Charles E. Carpenter, B. Pettee, Kjell Ivar Hildrum and J. Claus and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Agricultural and Food Chemistry.

In The Last Decade

Oddvin Sørheim

45 papers receiving 1.9k 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.

American Meat Science Association Guidelines for Meat Color Measurement

2022 136 citations J. Claus, Oddvin Sørheim et al. profile →

Peers

Countries citing papers authored by Oddvin Sørheim

Since Specialization

Citations

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

Fields of papers citing papers by Oddvin Sørheim

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Oddvin Sørheim

This figure shows the co-authorship network connecting the top 25 collaborators of Oddvin Sørheim. A scholar is included among the top collaborators of Oddvin Sørheim 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 Oddvin Sørheim. Oddvin Sørheim 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	Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens 2020 ·PLoS ONE ·Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie L. Almli, (unknown), (unknown), Øydis Ueland, Trond Møretrø	26
2	Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality 2017 ·Journal of Food Safety ·Anette McLeod, Kristian Hovde Liland, John‐Erik Haugen, Oddvin Sørheim, Kristine S. Myhrer, Askild Lorentz Holck	69
3	Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display 2017 ·Meat Science ·Oddvin Sørheim, Ingrid Måge, H. Larsen	8
4	Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging 2014 ·Journal of Food Protection ·Askild Lorentz Holck, Marit Kvalvåg Pettersen, (unknown), Oddvin Sørheim	44
5	Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis 2013 ·Meat Science ·(unknown), Oddvin Sørheim, Erik Slinde, Eero Puolanne, Tomas Isaksson, Bjørg Egelandsdal	10
6	Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers 2013 ·Meat Science ·(unknown), Oddvin Sørheim, Even Heir, Trond Møretrø, Nina Veflen Olsen, Solveig Langsrud	24
7	Effects of food ingredients and oxygen exposure on premature browning in cooked beef 2012 ·Meat Science ·Oddvin Sørheim, Martin Høy	13
8	Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle 2012 ·Meat Science ·(unknown), (unknown), Kristian Hovde Liland, Erik Slinde, Oddvin Sørheim, Trygve Almøy, Kristin Saarem, Bjørg Egelandsdal	21
9	New procedure for improving precision and accuracy of instrumental color measurements of beef 2012 ·Meat Science ·(unknown), (unknown), Tomas Isaksson, Oddvin Sørheim, Erik Slinde, Bjørg Egelandsdal	11
10	Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production 2011 ·Meat Science ·(unknown), Oddvin Sørheim, Martin Høy, Bjørg Egelandsdal	18
11	Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed Tomography 2009 ·Journal of Food Science ·(unknown), M. Høy, Bjørg Egelandsdal, Oddvin Sørheim	5
12	Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging 2008 ·Meat Science ·Oddvin Sørheim, Frank Westad, H. Larsen, Ole Alvseike	12
13	Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production – Carcass, meat, chemical and sensory characteristics 2008 ·Meat Science ·D.E. Mushi, Lars Olav Eik, Magny S. Thomassen, Oddvin Sørheim, T. Ådnøy	19
14	Determination of Sodium Chloride in Pork Meat by Computed Tomography at Different Voltages 2008 ·Journal of Food Science ·(unknown), M. Høy, Jørgen Kongsro, Achim Köhler, Oddvin Sørheim, Bjørg Egelandsdal	23
15	Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry‐Cured Hams 2007 ·Journal of Food Science ·(unknown), Bjørg Egelandsdal, Frøydis Bjerke, Oddvin Sørheim	17
16	Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide 2006 ·Meat Science ·Oddvin Sørheim, (unknown), Per Lea, J. Claus, Bjørg Egelandsdal	12
17	Preserving pre-rigor meat functionality for beef patty production 2006 ·Meat Science ·J. Claus, Oddvin Sørheim	50
18	Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum 2004 ·Meat Science ·(unknown), Daren P. Cornforth, Charles E. Carpenter, Oddvin Sørheim, B. Pettee, Dick Whittier	177
19	Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork 1997 ·Meat Science ·Oddvin Sørheim, (unknown), Hilde Nissen, Lea Pulkkinen, (unknown)	19
20	Salt distribution in cured hams studied by computer-X-ray tomography. 1989 ·Die Fleischwirtschaft ·(unknown), Oddvin Sørheim, (unknown), (unknown)	16

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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