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Researcher · Forskning.no (Norway) · Norway

Marit Risberg Ellekjær

Marit Risberg Ellekjær publishes mostly in Animal Science and Zoology, Food Science and Analytical Chemistry, on topics such as Meat and Animal Product Quality, Spectroscopy and Chemometric Analyses and Optimal Experimental Design Methods.

OpenAlex
World rank
#4,210,566
of 7,710,434 ranked researchers
Rank in Norway
#24,042
of 33,005
Works
26
Citations
767
Citations per work
29.5
h-index
17
i10-index 20Top 22% in Animal Science and Zoology
Marit Risberg Ellekjær

What does Marit Risberg Ellekjær research?

Marit Risberg Ellekjær's work is mostly in Agricultural and Biological Sciences (40%), Chemistry (10%), Biochemistry, Genetics and Molecular Biology (9%).

Life Sciences: 13 works · 48.6% of their workAgricultural and Biological Sciences: 10 works · 40.0% of their workAnimal Science and Zoology: 5 works · 18.6% of their workFood Science: 4 works · 15.7% of their workPlant Science: 1 works · 5.7% of their workBiochemistry, Genetics and Molecular Biology: 2 works · 8.6% of their workMolecular Biology: 2 works · 8.6% of their workEverything else: 9 works · 34.3% of their workPhysical Sciences: 3 works · 10.0% of their workChemistry: 3 works · 10.0% of their workAnalytical Chemistry: 3 works · 10.0% of their workSocial Sciences: 2 works · 7.1% of their workDecision Sciences: 2 works · 7.1% of their workManagement Science and Operations Research: 2 works · 7.1% of their workTHEIR WORKMarit RisbergEllekjær26works
Life Sciences49%Physical Sciences10%Social Sciences7%

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 Sciences1040.0%
    2. Biochemistry, Genetics and Molecular Biology28.6%
  2. Everything else934.3%
    1. Chemistry310.0%
    1. Decision Sciences27.1%
  1. 1Animal Science and Zoology19% of their works
  2. 2Food Science16% of their works
  3. 3Analytical Chemistry10% of their works
  4. 4Molecular Biology9% of their works
  5. 5Management Science and Operations Research7% of their works
  6. 6Plant Science6% of their works

Research topics

Which keywords describe Marit Risberg Ellekjær's research?

The keywords of their largest research topics: Consumer Perception, Meat Quality, Protein Oxidation, Food Authentication, Multivariate Calibration, Near-Infrared Spectroscopy, Health Benefits and Experimental Design.

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 19 words, with their numbers
  1. Consumer Perception152 topics
  2. Meat Quality121 topic
  3. Protein Oxidation121 topic
  4. Food Authentication102 topics
  5. Multivariate Calibration71 topic
  6. Near-Infrared Spectroscopy71 topic
  7. Health Benefits62 topics
  8. Experimental Design51 topic
  9. Optimization51 topic
  10. Adaptive Designs31 topic
  11. Antioxidant Activity31 topic
  12. Bioactive Peptides31 topic
  13. DNA Barcoding31 topic
  14. Dietary Fiber31 topic
  15. False Discovery Rate31 topic
  16. Food Choice31 topic
  17. Fraud Detection31 topic
  18. Glycemic Index31 topic
  19. Sensory Analysis31 topic

Where does Marit Risberg Ellekjær work?

Marit Risberg Ellekjær's main affiliation in the publication record is Forskning.no (Norway), Norway.

How many publications and citations does Marit Risberg Ellekjær have?

OpenAlex counts 26 works and 767 citations for Marit Risberg Ellekjær, an h-index of 17, ranking #4,210,566 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.

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