Ole Alvseike - Concepedia

Author

Ole Alvseike

Norwegian Veterinary Institute ORCID

Also Known As

Alvseike, Ole, O Alvseike, O. ALVSEIKE, O. Alvseike, Ole Alvseike, Ole Arne Alvseike

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Norwegian Veterinary Institute Animalia (Norway)Norwegian University of Life Sciences Nofima Universidad de León

About

Ole Alvseike is an author at Norwegian Veterinary Institute specializing in microbiology, food safety, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	312
2	Health Sciences	9	9	282
3	Education	5	5	158
4	Engineering	4	4	134
5	Arts	1	1	19

Ole Alvseike

Publications

Citations

H-Index

Page 1

	Year	Citations
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system Bojan Blagojević, Truls Nesbakken, Ole Alvseike, Food Control	2021	89
Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in ground beef packed by three commercially used packaging techniques Hilde Nissen, Ole Alvseike, Sylvia Bredholt, International Journal of Food Microbiology Microbial ContaminationFoodborne PathogensFoodborne IllnessUsed Packaging TechniquesMicrobiology	2000	79
Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains Avelino Álvarez‐Ordóñez, Ole Alvseike, M.K. Omer, International Journal of Food Microbiology BiofilmsAntimicrobial Resistance GeneFood-related StressesVirulence FactorBiofilm Formation Ability	2012	53
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage M.K. Omer, Ole Alvseike, Askild Lorentz Holck, Meat Science Dry-fermented SausageMeat PackagingFood FermentationHigh-pressure ProcessingBiotechnology	2010	43
Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy Alex Mason, Badr M. Abdullah, Magomed Muradov, Sensors EngineeringMeasurementEducationLow Cost SensorSensor Technology	2016	43
Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages Even Heir, Askild Lorentz Holck, M.K. Omer, International Journal of Food Microbiology Verotoxigenic Escherichia ColiEngineeringFood FermentationHealth SciencesDry-fermented Sausages	2010	41
Meat inspection and hygiene in a Meat Factory Cell – An alternative concept Ole Alvseike, Miguel Prieto Maradona, Kristin Torkveen, Food Control	2018	41
Prevalence of a Salmonella subspecies diarizonae in Norwegian sheep herds Ole Alvseike, Eystein Skjerve Preventive Veterinary Medicine Animal ScienceZoonotic DiseaseSalmonella SubspeciesAnimal HealthVeterinary Science	2002	40
Assessing quality parameters in dry-cured ham using microwave spectroscopy Stefania G Bjarnadottir, Kathrine Lunde, Ole Alvseike, Meat Science Microwave MeasurementQuality ParametersMechanical Engineering	2015	37
Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating Ole Alvseike, Elin Røssvoll, Ole-Johan Røtterud, Food Control Agricultural EconomicsEducationSlaughter LineLivestock HealthVeterinary Microbiology	2019	36

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