Douglas W. Olson
Impact in
- Food Science top 2%
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Nutrition and Dietetics top 5%
- Microbial Metabolites in Food Biotechnology
- Biochemical Analysis and Sensing Techniques
- Food composition and properties
Papers in
- Food Science 21
- Probiotics and Fermented Foods 13
- Proteins in Food Systems 3
-
- Protein Hydrolysis and Bioactive Peptides 6
- Gut microbiota and health 5
- Co-authors
- Kayanush J. Aryana (18 shared papers)Charles Boeneke (7 shared papers)Ricardo S. Alemán (6 shared papers)Xuetong Fan (1 shared paper)Hong Zhuang (1 shared paper)Marvin Moncada (2 shared papers)Carlos E. Astete (2 shared papers)Cristina M. Sabliov (2 shared papers)
- Journals
- Journal of Dairy Science (7 papers)LWT (2 papers)Journal of Food Science (2 papers)Foods (1 paper)Fermentation (1 paper)
- Partner nations
- United StatesSpain
In The Last Decade
Douglas W. Olson
21 papers receiving 642 citations
Douglas W. Olson's Hit Papers
Peers
Comparison fields: 5 of 70
- Food Science 507
- Nutrition and Dietetics 246
- Animal Science and Zoology 107
- Biochemistry 37
- Biotechnology 40
Countries citing papers authored by Douglas W. Olson
This map shows the geographic impact of Douglas W. Olson'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 Douglas W. Olson with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Douglas W. Olson more than expected).
Fields of papers citing papers by Douglas W. Olson
This network shows the impact of papers produced by Douglas W. Olson. 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 Douglas W. Olson. The network helps show where Douglas W. Olson may publish in the future.
Co-authors
The 18 scholars most cited alongside Douglas W. Olson, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 22 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | A 100-Year Review: Yogurt and other cultured dairy products Hit paper breakdown → | 2017 | 330 |
| 2 | 2007 | 65 | |
| 3 | 2005 | 54 | |
| 4 | 2015 | 51 | |
| 5 | 2015 | 35 | |
| 6 | 2022 | 25 | |
| 7 | 2023 | 21 | |
| 8 | 2023 | 17 | |
| 9 | 2022 | 13 | |
| 10 | 2023 | 10 | |
| 11 | 2019 | 10 | |
| 12 | 2024 | 8 | |
| 13 | 2023 | 8 | |
| 14 | 2017 | 6 | |
| 15 | 2021 | 5 | |
| 16 | 2021 | 5 | |
| 17 | 2019 | 3 | |
| 18 | 2017 | 3 | |
| 19 | 1992 | 1 | |
| 20 | 2024 | 1 |
About Douglas W. Olson
Douglas W. Olson is a scholar working on Food Science, Molecular Biology, Nutrition and Dietetics, Animal Science and Zoology and Pharmacology, having authored 22 papers that have together received 672 indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (13 papers), Protein Hydrolysis and Bioactive Peptides (6 papers), Gut microbiota and health (5 papers), Pharmacological Effects of Natural Compounds (3 papers), Meat and Animal Product Quality (3 papers), Microbial Metabolites in Food Biotechnology (3 papers), Biochemical Analysis and Sensing Techniques (3 papers) and Proteins in Food Systems (3 papers). The work is most often cited by research in Food Science (507 citations), Nutrition and Dietetics (246 citations), Animal Science and Zoology (107 citations), Biochemistry (37 citations) and Biotechnology (40 citations). Douglas W. Olson has collaborated with scholars based in United States and Spain. Frequent co-authors include Kayanush J. Aryana, Charles Boeneke, Ricardo S. Alemán, Xuetong Fan, Hong Zhuang, Marvin Moncada, Carlos E. Astete, Cristina M. Sabliov, Jhunior Marcía and Marlene Janes. Their work appears in journals such as Journal of Dairy Science, LWT, Journal of Food Science, Foods and Fermentation.
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.