Thor Langsrud
About
In The Last Decade
Thor Langsrud
75 papers receiving 2.7k citations
Peers
Comparison fields: 5 of 119
- Food Science 2.0k
- Molecular Biology 1.4k
- Nutrition and Dietetics 955
- Biotechnology 375
- Animal Science and Zoology 331
Countries citing papers authored by Thor Langsrud
This map shows the geographic impact of Thor Langsrud'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 Thor Langsrud with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Thor Langsrud more than expected).
Fields of papers citing papers by Thor Langsrud
This network shows the impact of papers produced by Thor Langsrud. 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 Thor Langsrud. The network helps show where Thor Langsrud may publish in the future.
Co-authorship network of co-authors of Thor Langsrud
This figure shows the co-authorship network connecting the top 25 collaborators of Thor Langsrud. A scholar is included among the top collaborators of Thor Langsrud 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 Thor Langsrud. Thor Langsrud is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Changes in physico-chemical properties and flavour compounds during fermentation of different Obushera (sorghum and millet) beverages. | 3 |
| 2 | 5 | |
| 3 | 57 | |
| 4 | 12 | |
| 5 | 63 | |
| 6 | 15 | |
| 7 | 4 | |
| 8 | 9 | |
| 9 | The use of starter cultures in the fermentation of bushera: a Ugandan traditional fermented sorghum beverage | 9 |
| 10 | 6 | |
| 11 | 52 | |
| 12 | 51 | |
| 13 | 229 | |
| 14 | 104 | |
| 15 | 134 | |
| 16 | 9 | |
| 17 | Acceleration of cheese ripening by the use of Lac mutants of group N-streptococci | 3 |
| 18 | Autolytic properties of different strains of group N streptococci | 57 |
| 19 | 57 | |
| 20 | 94 |
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.