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Researcher · Nofima · Norway

Themistoklis Altintzoglou

Themistoklis Altintzoglou publishes mostly in Food Science, Public Health, Environmental and Occupational Health and Animal Science and Zoology, on topics such as Culinary Culture and Tourism, Consumer Attitudes and Food Labeling and Meat and Animal Product Quality.

ORCID 0000-0002-9877-966X OpenAlex
World rank
#659,336
of 7,710,434 ranked researchers
Rank in Norway
#4,137
of 33,005
Works
58
Citations
1.4k
Citations per work
25.0
h-index
23
i10-index 31Top 14% in Food Science
Themistoklis Altintzoglou

What does Themistoklis Altintzoglou research?

Themistoklis Altintzoglou's work is mostly in Agricultural and Biological Sciences (44%), Medicine (14%), Business, Management and Accounting (6%).

Life Sciences: 28 works · 48.4% of their workAgricultural and Biological Sciences: 25 works · 43.6% of their workFood Science: 17 works · 29.3% of their workAnimal Science and Zoology: 5 works · 8.2% of their workAquatic Science: 4 works · 6.1% of their workBiochemistry, Genetics and Molecular Biology: 3 works · 4.8% of their workMolecular Biology: 3 works · 4.8% of their workEverything else: 19 works · 31.9% of their workHealth Sciences: 8 works · 13.6% of their workMedicine: 8 works · 13.6% of their workPublic Health, Environmental and Occupational Health: 8 works · 13.6% of their workSocial Sciences: 4 works · 6.1% of their workBusiness, Management and Accounting: 4 works · 6.1% of their workMarketing: 4 works · 6.1% of their workTHEIR WORKThemistoklisAltintzoglou58works
Life Sciences48%Health Sciences14%Social Sciences6%

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 Sciences2543.6%
    2. Biochemistry, Genetics and Molecular Biology34.8%
  2. Everything else1931.9%
    1. Medicine813.6%
    1. Business, Management and Accounting46.1%
  1. 1Food Science29% of their works
  2. 2Public Health, Environmental and Occupational Health14% of their works
  3. 3Animal Science and Zoology8% of their works
  4. 4Aquatic Science6% of their works
  5. 5Marketing6% of their works
  6. 6Molecular Biology5% of their works

Research topics

Which keywords describe Themistoklis Altintzoglou's research?

The keywords of their largest research topics: Consumer Perception, Sustainability, Consumer Acceptance, Environmental Impact, Food Tourism, Gastronomy, Nutrition Labeling and Ultra-Processed Foods.

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. The words come from the keyword list OpenAlex gives each topic, not from the text of the papers, so a word can appear that none of the papers uses.

All 20 words, with their numbers
  1. Consumer Perception373 topics
  2. Sustainability363 topics
  3. Consumer Acceptance212 topics
  4. Environmental Impact182 topics
  5. Food Tourism181 topic
  6. Gastronomy181 topic
  7. Nutrition Labeling151 topic
  8. Ultra-Processed Foods151 topic
  9. Food Waste121 topic
  10. Meat Quality121 topic
  11. Protein Oxidation121 topic
  12. Supply Chain121 topic
  13. Food Choice101 topic
  14. Sensory Analysis101 topic
  15. Aquaculture81 topic
  16. Nutrition81 topic
  17. Antioxidant Activity61 topic
  18. Bioactive Peptides61 topic
  19. Edible Insects61 topic
  20. Food Security61 topic

Where does Themistoklis Altintzoglou work?

Themistoklis Altintzoglou's main affiliation in the publication record is Nofima, Norway.

How many publications and citations does Themistoklis Altintzoglou have?

OpenAlex counts 58 works and 1,450 citations for Themistoklis Altintzoglou, an h-index of 23, ranking #659,336 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised citation 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

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