Science Explorer Back to mapMap
Discussion
Researcher · Nofima · Norway

Ingrid Måge

Ingrid Måge publishes mostly in Animal Science and Zoology, Food Science and Molecular Biology, on topics such as Meat and Animal Product Quality, Spectroscopy and Chemometric Analyses and Salmonella and Campylobacter epidemiology.

ORCID 0000-0003-0364-0225 OpenAlex
World rank
#616,634
of 7,710,434 ranked researchers
Rank in Norway
#3,831
of 33,005
Works
88
Citations
2.4k
Citations per work
27.4
h-index
26
i10-index 44Top 8.6% in Animal Science and Zoology
Ingrid Måge

What does Ingrid Måge research?

Ingrid Måge's work is mostly in Agricultural and Biological Sciences (28%), Biochemistry, Genetics and Molecular Biology (17%), Chemistry (10%).

Life Sciences: 40 works · 45.2% of their workAgricultural and Biological Sciences: 25 works · 28.4% of their workAnimal Science and Zoology: 13 works · 14.6% of their workFood Science: 12 works · 13.8% of their workBiochemistry, Genetics and Molecular Biology: 15 works · 16.8% of their workMolecular Biology: 11 works · 12.6% of their workBiotechnology: 4 works · 4.2% of their workEverything else: 36 works · 40.5% of their workPhysical Sciences: 13 works · 14.3% of their workChemistry: 9 works · 10.5% of their workAnalytical Chemistry: 9 works · 10.5% of their workEngineering: 3 works · 3.8% of their workBiomedical Engineering: 3 works · 3.8% of their workTHEIR WORKIngrid Måge88works
Life Sciences45%Physical Sciences14%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences2528.4%
    2. Biochemistry, Genetics and Molecular Biology1516.8%
  2. Everything else3640.5%
    1. Chemistry910.5%
    2. Engineering33.8%
  1. 1Animal Science and Zoology15% of their works
  2. 2Food Science14% of their works
  3. 3Molecular Biology13% of their works
  4. 4Analytical Chemistry10% of their works
  5. 5Biotechnology4% of their works
  6. 6Biomedical Engineering4% of their works

Research topics

Which keywords describe Ingrid Måge's research?

The keywords of their largest research topics: Consumer Perception, Meat Quality, Protein Oxidation, Multivariate Calibration, Near-Infrared Spectroscopy, Foodborne Illness, Pathogenicity and Gut Microbiota.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 20 words, with their numbers
  1. Consumer Perception352 topics
  2. Meat Quality271 topic
  3. Protein Oxidation271 topic
  4. Multivariate Calibration251 topic
  5. Near-Infrared Spectroscopy251 topic
  6. Foodborne Illness192 topics
  7. Pathogenicity192 topics
  8. Gut Microbiota182 topics
  9. Campylobacter101 topic
  10. Microbial Communities101 topic
  11. Salmonella101 topic
  12. Short-Chain Fatty Acids101 topic
  13. Antioxidant Activity91 topic
  14. Bioactive Peptides91 topic
  15. Listeria monocytogenes91 topic
  16. fresh produce91 topic
  17. Amino Acids81 topic
  18. Food Choice81 topic
  19. Probiotics81 topic
  20. Sensory Analysis81 topic

Where does Ingrid Måge work?

Ingrid Måge's main affiliation in the publication record is Nofima, Norway.

How many publications and citations does Ingrid Måge have?

OpenAlex counts 88 works and 2,409 citations for Ingrid Måge, an h-index of 26, ranking #616,634 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

Discussion

Ask a question or share a note about Ingrid Måge. Posts are plain text and can be reported.