Trude Wicklund
Impact in
- Biochemistry top 1%
- Phytochemicals and Antioxidant Activities
- Food Science top 0.5%
- Potato Plant Research
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
Papers in
- Biochemistry 10
- Phytochemicals and Antioxidant Activities 9
- Food Science 25
- Fermentation and Sensory Analysis 8
- Probiotics and Fermented Foods 5
- Potato Plant Research 5
- Co-authors
- Jon VoldenGunnar BengtssonMerete Hagen HellandJudith NarvhusSvein Halvor KnutsenAgnieszka KitaE. BråthenMagnor Hansen
In The Last Decade
Trude Wicklund
51 papers receiving 1.5k citations
Peers
Comparison fields: 5 of 93
- Biochemistry 386
- Food Science 988
- Nutrition and Dietetics 500
- Plant Science 693
- Biotechnology 112
Countries citing papers authored by Trude Wicklund
This map shows the geographic impact of Trude Wicklund'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 Trude Wicklund with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Trude Wicklund more than expected).
Fields of papers citing papers by Trude Wicklund
This network shows the impact of papers produced by Trude Wicklund. 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 Trude Wicklund. The network helps show where Trude Wicklund may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Trude Wicklund, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2021 | 13 | |
| 2 | 2020 | 59 | |
| 3 | 2020 | 1 | |
| 4 | 2020 | 10 | |
| 5 | 2017 | 7 | |
| 6 | 2017 | 14 | |
| 7 | 2017 | 1 | |
| 8 | Risk assessment of “other substances” – Inulin. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety | 2016 | 0 |
| 9 | Risk assessment of "other substances" – Piperine. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety | 2016 | 0 |
| 10 | General principles for the risk assessment of “other substances” in food supplements and energy drinks. Report of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety | 2015 | 1 |
| 11 | Risk assessment of "other substances" – Inositol. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety | 2015 | 1 |
| 12 | 2015 | 7 | |
| 13 | 2015 | 3 | |
| 14 | Risk assessments of aspartame, acesulfame K, sucralose and benzoic acid from soft drinks, “saft”, nectar and flavoured water. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety | 2014 | 1 |
| 15 | 2014 | 1 | |
| 16 | 2014 | 21 | |
| 17 | Descriptive Sensory Analysis, Consumer Liking and Preference Mapping for Solar Dried Mangocv Dodo | 2013 | 10 |
| 18 | 2008 | 107 | |
| 19 | 2005 | 105 | |
| 20 | 2003 | 86 |
About Trude Wicklund
Trude Wicklund is a scholar working on Biochemistry, Food Science, Nutrition and Dietetics, Pharmacology and Plant Science, having authored 54 papers that have together received 1.6k indexed citations. Recurring topics across this work include Food composition and properties (11 papers), Phytochemicals and Antioxidant Activities (9 papers), Fermentation and Sensory Analysis (8 papers), Microbial Metabolites in Food Biotechnology (6 papers), Phytase and its Applications (5 papers), Probiotics and Fermented Foods (5 papers), Potato Plant Research (5 papers) and Genomics, phytochemicals, and oxidative stress (4 papers). The work is most often cited by research in Biochemistry (386 citations), Food Science (988 citations), Nutrition and Dietetics (500 citations), Plant Science (693 citations) and Biotechnology (112 citations). Trude Wicklund has collaborated with scholars based in Norway, Poland and Uganda. Frequent co-authors include Jon Volden, Gunnar Bengtsson, Merete Hagen Helland, Judith Narvhus, Svein Halvor Knutsen, Agnieszka Kita, E. Bråthen, Magnor Hansen, Grethe Iren A. Borge and Siv Fagertun Remberg. Their work appears in journals such as Food Science & Nutrition, LWT, Journal of Agricultural and Food Chemistry, International Journal of Food Microbiology and Food Chemistry.
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.