Øydis Ueland

3.2k total citations · 1 hit paper
71 papers, 2.4k citations indexed

About

Øydis Ueland is a scholar working on Food Science, Public Health, Environmental and Occupational Health and Animal Science and Zoology. According to data from OpenAlex, Øydis Ueland has authored 71 papers receiving a total of 2.4k indexed citations (citations by other indexed papers that have themselves been cited), including 35 papers in Food Science, 17 papers in Public Health, Environmental and Occupational Health and 14 papers in Animal Science and Zoology. Recurrent topics in Øydis Ueland's work include Sensory Analysis and Statistical Methods (19 papers), Meat and Animal Product Quality (14 papers) and Consumer Attitudes and Food Labeling (10 papers). Øydis Ueland is often cited by papers focused on Sensory Analysis and Statistical Methods (19 papers), Meat and Animal Product Quality (14 papers) and Consumer Attitudes and Food Labeling (10 papers). Øydis Ueland collaborates with scholars based in Norway, United Kingdom and Finland. Øydis Ueland's co-authors include Klaus G. Grunert, Liisa Lähteenmäki, Annika Åström, Elin Kubberød, Einar Risvik, Wim Verbeke, Lynn Van Wezemael, Marit Rødbotten, Frank Westad and Márcia Dutra de Barcellos and has published in prestigious journals such as SHILAP Revista de lepidopterología, PLoS ONE and Journal of Nutrition.

In The Last Decade

Øydis Ueland

65 papers receiving 2.2k 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.

The fourth industrial revolution in the food industry—part II: Emerging food trends

2022 107 citations Abdo Hassoun, Alaa El‐Din A. Bekhit et al. Critical Reviews in Food Science and Nutrition profile →

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Øydis Ueland Norway	27	1.0k	648	466	453	339	71	2.4k
Marije Oostindjer Norway	23	1.3k 1.3×	380 0.6×	400 0.9×	464 1.0×	204 0.6×	37	2.4k
Anna Claret Spain	21	1.0k 1.0×	269 0.4×	459 1.0×	393 0.9×	166 0.5×	44	1.9k
Daniele Asioli United Kingdom	23	1.2k 1.2×	382 0.6×	670 1.4×	284 0.6×	444 1.3×	57	2.1k
Karen Brunsø Denmark	28	1.4k 1.3×	576 0.9×	731 1.6×	688 1.5×	329 1.0×	64	3.3k
Annet C. Hoek Australia	19	1.4k 1.3×	507 0.8×	506 1.1×	281 0.6×	1.0k 3.0×	31	2.4k
Margrethe Hersleth Norway	29	2.3k 2.2×	587 0.9×	961 2.1×	584 1.3×	200 0.6×	54	3.4k
Michael Bom Frøst Denmark	32	1.6k 1.5×	467 0.7×	325 0.7×	446 1.0×	170 0.5×	87	2.9k
Wendy J. Umberger Australia	29	1.0k 1.0×	380 0.6×	1.0k 2.2×	610 1.3×	626 1.8×	119	3.4k
Azzurra Annunziata Italy	27	1.3k 1.3×	721 1.1×	990 2.1×	185 0.4×	333 1.0×	58	2.7k
Luís Miguel Cunha Portugal	32	1.3k 1.3×	359 0.6×	643 1.4×	224 0.5×	192 0.6×	137	3.5k

Countries citing papers authored by Øydis Ueland

Since Specialization

Citations

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

Fields of papers citing papers by Øydis Ueland

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Øydis Ueland

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

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Smith, Rachel, Isabelle Maître, Gilles Féron, et al.. (2025). Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition. Food Research International. 202. 115558–115558.

Ueland, Øydis, Rachel A. Smith, Lisa Methven, et al.. (2024). Acceptability of protein-fortified recipes in older adults in France. Food Quality and Preference. 118. 105205–105205. 3 indexed citations

Ueland, Øydis, et al.. (2024). Eating preferences and behaviors of older immigrants in Oslo: A qualitative study. Appetite. 200. 107531–107531.

Carraresi, Laura, et al.. (2024). Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation. Trends in Food Science & Technology. 148. 104504–104504.

Smith, Rachel, Lisa Methven, Miriam Clegg, et al.. (2024). Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway.. Appetite. 197. 107319–107319. 2 indexed citations

Hassoun, Abdo, Alaa El‐Din A. Bekhit, Anet Režek Jambrak, et al.. (2022). The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition. 64(2). 407–437. 107 indexed citations breakdown →

Langsrud, Solveig, Oddvin Sørheim, Silje Elisabeth Skuland, et al.. (2020). Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens. PLoS ONE. 15(4). e0230928–e0230928. 26 indexed citations

Bredie, Wender L.P., Isabelle Maître, Viktoria Olsson, et al.. (2020). Appetite for life - Maintaining appetite for foods at old and very old age. Research at the University of Copenhagen (University of Copenhagen). 1 indexed citations

Ueland, Øydis. (2017). Appetite for life - Maintaining appetite for foods at old and very old age. Duo Research Archive (University of Oslo). 1 indexed citations

10.

Samuelsen, Bendik M., et al.. (2017). Food Scares: Reflections and Reactions. International journal on food system dynamics. 8(2). 155–164. 2 indexed citations

11.

Ueland, Øydis, et al.. (2013). Food Safety Practices among Norwegian Consumers. Journal of Food Protection. 76(11). 1939–1947. 31 indexed citations

12.

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

13.

Tijhuis, Mariken, Nynke de Jong, Mikko Pohjola, et al.. (2011). State of the art in benefit–risk analysis: Food and nutrition. Food and Chemical Toxicology. 50(1). 5–25. 58 indexed citations

14.

Pohjola, Mikko, O. Leino, Virpi Kollanus, et al.. (2011). State of the art in benefit–risk analysis: Environmental health. Food and Chemical Toxicology. 50(1). 40–55. 17 indexed citations

15.

Barcellos, Márcia Dutra de, Jens Oliver Kügler, Klaus G. Grunert, et al.. (2010). European Consumers' Acceptance of Beef Processing Technologies: A Focus Group Study. SSRN Electronic Journal.

16.

Sivertsen, Hanne, Øydis Ueland, & Frank Westad. (2010). Development of satiating and palatable high-protein meat products by using experimental design in food technology. Food & Nutrition Research. 54(1). 5114–5114. 4 indexed citations

17.

Kleef, Ellen van, Øydis Ueland, Gene Rowe, et al.. (2009). Food risk management quality: Consumer evaluations of past and emerging food safety incidents. Health Risk & Society. 11(2). 137–163. 29 indexed citations

18.

Ueland, Øydis, et al.. (2008). Effect of Portion Size Information on Food Intake. Journal of the American Dietetic Association. 109(1). 124–127. 42 indexed citations

19.

Smeets, A., Stijn Soenen, Natalie D. Luscombe‐Marsh, Øydis Ueland, & Margriet S. Westerterp‐Plantenga. (2008). Energy Expenditure, Satiety, and Plasma Ghrelin, Glucagon-Like Peptide 1, and Peptide Tyrosine-Tyrosine Concentrations following a Single High-Protein Lunch. Journal of Nutrition. 138(4). 698–702. 107 indexed citations

20.

Rødbotten, Marit, et al.. (2007). EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES. Journal of Sensory Studies. 22(1). 66–80. 15 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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