Roger K. Abrahamsen

1.6k total citations
56 papers, 1.2k citations indexed

About

Roger K. Abrahamsen is a scholar working on Food Science, Molecular Biology and Animal Science and Zoology. According to data from OpenAlex, Roger K. Abrahamsen has authored 56 papers receiving a total of 1.2k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Food Science, 27 papers in Molecular Biology and 17 papers in Animal Science and Zoology. Recurrent topics in Roger K. Abrahamsen's work include Probiotics and Fermented Foods (26 papers), Protein Hydrolysis and Bioactive Peptides (20 papers) and Meat and Animal Product Quality (17 papers). Roger K. Abrahamsen is often cited by papers focused on Probiotics and Fermented Foods (26 papers), Protein Hydrolysis and Bioactive Peptides (20 papers) and Meat and Animal Product Quality (17 papers). Roger K. Abrahamsen collaborates with scholars based in Norway, Zimbabwe and United Kingdom. Roger K. Abrahamsen's co-authors include Judith Narvhus, Siv Skeie, Anne‐Grethe Johansen, Elling‐Olav Rukke, Gunnar Rysstad, Anthony N. Mutukumira, Reidar Barfod Schüller, Gerd E. Vegarud, Tahir Mahmood Qureshi and Johanne Brendehaug and has published in prestigious journals such as Food Chemistry, Journal of Dairy Science and International Journal of Food Microbiology.

In The Last Decade

Roger K. Abrahamsen

54 papers receiving 1.2k citations

Peers

Roger K. Abrahamsen
Mirna Lúcia Gigante Brazil
Young W. Park United States
L.P. Voutsinas Greece
M.C. Silva Brazil
V.V. Mistry United States
Francisco C. Ibáñez Spain
Mailo Virto Spain
Luiz Ronaldo de Abreu Brazil
Barbaros Özer Türkiye
Milena Povolo Italy
Mirna Lúcia Gigante Brazil
Roger K. Abrahamsen
Citations per year, relative to Roger K. Abrahamsen Roger K. Abrahamsen (= 1×) peers Mirna Lúcia Gigante

Countries citing papers authored by Roger K. Abrahamsen

Since Specialization
Citations

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

Fields of papers citing papers by Roger K. Abrahamsen

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Roger K. Abrahamsen. 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 Roger K. Abrahamsen. The network helps show where Roger K. Abrahamsen may publish in the future.

Co-authorship network of co-authors of Roger K. Abrahamsen

This figure shows the co-authorship network connecting the top 25 collaborators of Roger K. Abrahamsen. A scholar is included among the top collaborators of Roger K. Abrahamsen 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 Roger K. Abrahamsen. Roger K. Abrahamsen 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.
Abrahamsen, Roger K., et al.. (2023). Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina. The Journal of Infection in Developing Countries. 17(2). 236–240. 4 indexed citations
2.
Narvhus, Judith, et al.. (2019). Science and technology of cultured cream products: A review. International Dairy Journal. 93. 57–71. 20 indexed citations
3.
Abrahamsen, Roger K., et al.. (2018). Processing of high-protein yoghurt – A review. International Dairy Journal. 88. 42–59. 135 indexed citations
4.
Abrahamsen, Roger K., et al.. (2016). Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt. International Dairy Journal. 74. 12–20. 16 indexed citations
5.
Abrahamsen, Roger K., et al.. (2016). Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature. Journal of Dairy Science. 99(8). 6164–6179. 47 indexed citations
6.
7.
Borge, Grethe Iren A., et al.. (2015). Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows. Food Chemistry. 199. 195–202. 16 indexed citations
8.
Østlie, Hilde Marit, et al.. (2015). Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria. International Dairy Journal. 54. 43–49. 7 indexed citations
9.
Abrahamsen, Roger K., Katrine Eldegard, Tor Lunnan, et al.. (2014). Dairy cattle on Norwegian alpine rangelands – grazing preferences and milk quality. University of Groningen research database (University of Groningen / Centre for Information Technology). 87–90. 2 indexed citations
10.
Skeie, Siv, et al.. (2013). Improvement of the quality of low-fat cheese using a two-step strategy. International Dairy Journal. 33(2). 153–162. 17 indexed citations
11.
Qureshi, Tahir Mahmood, Gerd E. Vegarud, Roger K. Abrahamsen, & Siv Skeie. (2012). Angiotensin I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion. Journal of Dairy Science. 96(2). 838–853. 32 indexed citations
12.
Mutukumira, Anthony N., Judith Narvhus, Kjersti Aaby, Sara Feresu, & Roger K. Abrahamsen. (2009). Characterisation of a malty-compound producing Lactococcus lactis subsp. lactis biovar. diacetylactis C1 strain isolated from naturally fermented milk.. Milk science international/Milchwissenschaft. 64(1). 26–29. 1 indexed citations
13.
Abrahamsen, Roger K., Tor Lunnan, Ann Norderhaug, et al.. (2008). Effects of vegetation and grazing preferences on the quality of alpine dairy products.. 415–417. 1 indexed citations
14.
15.
Mutukumira, Anthony N., Sara Feresu, Judith Narvhus, & Roger K. Abrahamsen. (1996). Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe. Journal of Food Protection. 59(9). 984–987. 18 indexed citations
16.
Abrahamsen, Roger K., Stein‐Erik Birkeland, & Thor Langsrud. (1989). Acceleration of cheese ripening by the use of Lac mutants of group N-streptococci. 15(2). 123–131. 3 indexed citations
17.
Rysstad, Gunnar & Roger K. Abrahamsen. (1987). Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk. Journal of Dairy Research. 54(2). 257–266. 34 indexed citations
18.
Abrahamsen, Roger K., et al.. (1985). Difficulties in measuring the syneresis of goat milk rennet curd by dilution of an added tracer. Journal of Dairy Research. 52(1). 209–212. 5 indexed citations
19.
Abrahamsen, Roger K., et al.. (1980). YOGHURT FROM HYPERFILTRATED, ULTRAFILTRATED AND EVAPORATED MILK AND FROM MILK WITH ADDED MILK POWDER. Milk science international/Milchwissenschaft. 35(7). 399–402. 40 indexed citations
20.
Abrahamsen, Roger K., et al.. (1979). Production of yoghurt powder for acidification of frozen yoghurt. 68(6). 167–170190. 5 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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