Pernille Johansen

481 total citations
15 papers, 352 citations indexed

About

Pernille Johansen is a scholar working on Food Science, Nutrition and Dietetics and Biotechnology. According to data from OpenAlex, Pernille Johansen has authored 15 papers receiving a total of 352 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 9 papers in Nutrition and Dietetics and 4 papers in Biotechnology. Recurrent topics in Pernille Johansen's work include Probiotics and Fermented Foods (12 papers), Food composition and properties (7 papers) and Microbial Metabolites in Food Biotechnology (5 papers). Pernille Johansen is often cited by papers focused on Probiotics and Fermented Foods (12 papers), Food composition and properties (7 papers) and Microbial Metabolites in Food Biotechnology (5 papers). Pernille Johansen collaborates with scholars based in Denmark, Burkina Faso and Benin. Pernille Johansen's co-authors include Lene Jespersen, Nils Arneborg, Sègla Wilfrid Padonou, James Owusu‐Kwarteng, Charles Parkouda, Joseph D. Hounhouigan, C. S. Huang, Dennis Sandris Nielsen, Łukasz Krych and Josué L. Castro‐Mejía and has published in prestigious journals such as Frontiers in Microbiology, International Journal of Food Microbiology and International Dairy Journal.

In The Last Decade

Pernille Johansen

15 papers receiving 340 citations

Peers

Countries citing papers authored by Pernille Johansen

Since Specialization

Citations

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

Fields of papers citing papers by Pernille Johansen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Pernille Johansen

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

All Works

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15 of 15 papers shown

#	Work	Indexed citations
1	Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs 2021 ·World Journal of Microbiology and Biotechnology ·(unknown), Sègla Wilfrid Padonou, Charles Parkouda, Pernille Johansen, (unknown), (unknown), Hagrétou Sawadogo‐Lingani, Lene Jespersen, Joseph D. Hounhouigan	14
2	Debaryomyces hansenii Strains Isolated From Danish Cheese Brines Act as Biocontrol Agents to Inhibit Germination and Growth of Contaminating Molds 2021 ·Frontiers in Microbiology ·C. S. Huang, Ling Zhang, Pernille Johansen, Mikael Agerlin Petersen, Nils Arneborg, Lene Jespersen	28
3	The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese 2021 ·International Dairy Journal ·Ling Zhang, C. S. Huang, Pernille Johansen, Mikael Agerlin Petersen, Mahesha M. Poojary, Marianne N. Lund, Lene Jespersen, Nils Arneborg	11
4	Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso 2020 ·Journal of Dairy Research ·(unknown), Pernille Johansen, Anni Bygvrå Hougaard, Bréhima Diawara, Georges Anicet Ouédraogo, Lene Jespersen, Hagrétou Sawadogo‐Lingani	7
5	PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO 2020 ·Journal of Microbiology Biotechnology and Food Sciences ·(unknown), Pernille Johansen, (unknown), Hagrétou Sawadogo‐Lingani, (unknown), Bréhima Diawara, Line Thorsen, Lene Jespersen	3
6	The Effects of NaCl and Temperature on Growth and Survival of Yeast Strains Isolated from Danish Cheese Brines 2020 ·Current Microbiology ·Ling Zhang, C. S. Huang, (unknown), Lene Jespersen, Nils Arneborg, Pernille Johansen	8
7	Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products 2020 ·Yeast ·(unknown), Pernille Johansen, James Owusu‐Kwarteng, Linda Aurelia Ofori, Kwasi Obiri‐Danso, Henrik Siegumfeldt, Nadja Larsen, Lene Jespersen	21
8	Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs 2019 ·International Journal of Food Microbiology ·(unknown), Pernille Johansen, Sègla Wilfrid Padonou, Joseph D. Hounhouigan, Henrik Siegumfeldt, Lene Jespersen	12
9	Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa 2019 ·Frontiers in Microbiology ·Pernille Johansen, James Owusu‐Kwarteng, Charles Parkouda, Sègla Wilfrid Padonou, Lene Jespersen	61
10	Identification of the predominant microbiota during production of lait caillé, a spontaneously fermented milk product made in Burkina Faso 2019 ·World Journal of Microbiology and Biotechnology ·(unknown), Pernille Johansen, Dennis Sandris Nielsen, Hagrétou Sawadogo‐Lingani, Georges Anicet Ouédraogo, Bréhima Diawara, Lene Jespersen	19
11	Cheese brines from Danish dairies reveal a complex microbiota comprising several halotolerant bacteria and yeasts 2018 ·International Journal of Food Microbiology ·(unknown), Pernille Johansen, (unknown), Josué L. Castro‐Mejía, Witold Kot, Łukasz Krych, Nils Arneborg, Lene Jespersen	44
12	Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa 2018 ·Food Microbiology ·(unknown), Pernille Johansen, Sègla Wilfrid Padonou, Noël Akissoé, Nils Arneborg, Dennis Sandris Nielsen, Joseph D. Hounhouigan, Lene Jespersen	35
13	Impact of quorum sensing on the quality of fermented foods 2017 ·Current Opinion in Food Science ·Pernille Johansen, Lene Jespersen	52
14	Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques 2015 ·International Journal of Food Microbiology ·(unknown), Pernille Johansen, Waleed Abu Al‐Soud, Søren J. Sørensen, Nils Arneborg, Lene Jespersen	25
15	Development of quantitative PCR and metagenomics-based approaches for strain quantification of a defined mixed-strain starter culture 2014 ·Systematic and Applied Microbiology ·Pernille Johansen, Jannik Vindeløv, Nils Arneborg, Elke Brockmann	12

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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