Stefan Sahlstrøm

3.3k total citations
59 papers, 2.6k citations indexed

About

Stefan Sahlstrøm is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Stefan Sahlstrøm has authored 59 papers receiving a total of 2.6k indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Nutrition and Dietetics, 24 papers in Food Science and 21 papers in Plant Science. Recurrent topics in Stefan Sahlstrøm's work include Food composition and properties (36 papers), Phytase and its Applications (15 papers) and Microbial Metabolites in Food Biotechnology (14 papers). Stefan Sahlstrøm is often cited by papers focused on Food composition and properties (36 papers), Phytase and its Applications (15 papers) and Microbial Metabolites in Food Biotechnology (14 papers). Stefan Sahlstrøm collaborates with scholars based in Norway, Finland and Bulgaria. Stefan Sahlstrøm's co-authors include E. Bråthen, Svein Halvor Knutsen, Ann Katrin Holtekjølen, B. Svihus, Anders Skrede, Anastasia S. Hole, A.K. Uhlen, Grete Bæverfjord, Ståle Refstie and Stine Grimmer and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Stefan Sahlstrøm

58 papers receiving 2.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Stefan Sahlstrøm Norway 27 1.1k 930 781 579 378 59 2.6k
Leila Picolli da Silva Brazil 26 764 0.7× 820 0.9× 703 0.9× 310 0.5× 319 0.8× 145 2.3k
Keshun Liu United States 23 449 0.4× 539 0.6× 612 0.8× 181 0.3× 159 0.4× 63 1.5k
M.J.R. Nout Netherlands 30 903 0.8× 1.7k 1.8× 1.1k 1.4× 303 0.5× 107 0.3× 85 3.3k
Alireza Seidavi Iran 31 322 0.3× 600 0.6× 1.1k 1.4× 2.2k 3.8× 289 0.8× 292 3.5k
Haijun Zhang China 31 327 0.3× 552 0.6× 1.7k 2.1× 1.6k 2.8× 219 0.6× 137 3.7k
Florencio Marzo Spain 20 974 0.9× 1.2k 1.3× 866 1.1× 352 0.6× 83 0.2× 35 2.3k
Elane Schwinden Prudêncio Brazil 34 1.1k 1.0× 2.3k 2.5× 373 0.5× 271 0.5× 108 0.3× 132 3.3k
C. Centeno Spain 23 397 0.3× 340 0.4× 944 1.2× 1.6k 2.8× 346 0.9× 49 2.4k
A. Viveros Spain 27 449 0.4× 584 0.6× 1.1k 1.4× 1.9k 3.3× 345 0.9× 46 3.0k
E. Esteve‐García Spain 30 461 0.4× 321 0.3× 483 0.6× 2.2k 3.8× 441 1.2× 77 2.7k

Countries citing papers authored by Stefan Sahlstrøm

Since Specialization
Citations

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

Fields of papers citing papers by Stefan Sahlstrøm

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Stefan Sahlstrøm

This figure shows the co-authorship network connecting the top 25 collaborators of Stefan Sahlstrøm. A scholar is included among the top collaborators of Stefan Sahlstrøm 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 Stefan Sahlstrøm. Stefan Sahlstrøm 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.
Knezevic, Dejan, Cátia Saldanha do Carmo, Hanne Zobel, et al.. (2023). Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates. Applied Sciences. 13(22). 12354–12354. 9 indexed citations
2.
Carmo, Cátia Saldanha do, Anne Rieder, Paula Varela, et al.. (2023). Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties. Future Foods. 7. 100228–100228. 15 indexed citations
3.
Carmo, Cátia Saldanha do, Svein Halvor Knutsen, Tzvetelin Dessev, et al.. (2021). Meat analogues from a faba bean concentrate can be generated by high moisture extrusion. Future Foods. 3. 100014–100014. 114 indexed citations
4.
Carmo, Cátia Saldanha do, Pia Silventoinen, Catherine Taylor Nordgård, et al.. (2020). Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. Journal of Food Engineering. 278. 109937–109937. 108 indexed citations
5.
Bento‐Silva, Andreia, Ville Koistinen, Pedro Mena, et al.. (2019). Factors affecting intake, metabolism and health benefits of phenolic acids: do we understand individual variability?. European Journal of Nutrition. 59(4). 1275–1293. 158 indexed citations
6.
Rødbotten, Marit, et al.. (2015). Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries. Journal of Cereal Science. 64. 176–182. 38 indexed citations
7.
Rigby, Neil M., Bente Kirkhus, Louise J. Salt, et al.. (2013). The impact of meal composition on the release of fatty acids from salmon during in vitro gastrointestinal digestion. Food & Function. 4(12). 1819–1819. 7 indexed citations
8.
Ballance, Simon, Stefan Sahlstrøm, Per Lea, et al.. (2012). Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model. European Journal of Nutrition. 52(2). 799–812. 29 indexed citations
9.
Mukisa, Ivan Muzira, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja, et al.. (2012). Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge. Applied and Environmental Microbiology. 78(15). 5220–5228. 12 indexed citations
10.
Hole, Anastasia S., Stine Grimmer, Kristine Naterstad, et al.. (2009). Activation and Inhibition of Nuclear Factor Kappa B Activity by Cereal Extracts: Role of Dietary Phenolic Acids. Journal of Agricultural and Food Chemistry. 57(20). 9481–9488. 25 indexed citations
11.
Rudi, Knut, et al.. (2009). Novel 16S rRNA gene analyses reveal newin vitroeffects of insoluble barley fibres on the human faecal microbiota. Letters in Applied Microbiology. 48(4). 433–439. 4 indexed citations
12.
Sahlstrøm, Stefan, et al.. (2008). Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble β-glucans in barley (Hordeum vulgare L.). Journal of Cereal Science. 48(3). 670–677. 24 indexed citations
13.
14.
15.
Sahlstrøm, Stefan, et al.. (2006). Starch structure and degree of starch hydrolysis of small and large starch granules from barley varieties with varying amylose content. Animal Feed Science and Technology. 130(1-2). 23–38. 101 indexed citations
16.
17.
Sahlstrøm, Stefan, et al.. (2003). Impact of Starch Properties on Hearth Bread Characteristics. II. Purified A- and B-granule Fractions. Journal of Cereal Science. 37(3). 285–293. 49 indexed citations
18.
Skrede, Grete, T. Storebakken, Anders Skrede, et al.. (2002). Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon (Salmo salar L.) diets. Aquaculture. 210(1-4). 305–321. 51 indexed citations
19.
Park, Woojoon, et al.. (1998). Influence of Temperature on the Color Change of Noodle Dough Sheet. Food Science and Biotechnology. 7(4). 48–53. 3 indexed citations
20.
Magnus, E.M., et al.. (1997). Effects of Wheat Variety and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses. Journal of Cereal Science. 25(3). 289–301. 19 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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