| Microbiological food safety assessment of high hydrostatic pressure processing: A review E Rendueles, MK Omer, O Alvseike, C Alonso-Calleja, R Capita, M Prieto LWT-Food Science and Technology 44 (5), 1251-1260, 2011 | 519 | 2011 |
| A systematic review of bacterial foodborne outbreaks related to red meat and meat products MK Omer, A Álvarez-Ordoñez, M Prieto, E Skjerve, T Asehun, OA Alvseike Foodborne pathogens and disease 15 (10), 598-611, 2018 | 140 | 2018 |
| Comparison between the growth of Yersinia enterocolitica, Listeria monocytogenes, Escherichia coli O157: H7 and Salmonella spp. in ground beef packed by three commercially used … H Nissen, O Alvseike, S Bredholt, A Holck, T Nesbakken International journal of food microbiology 59 (3), 211-220, 2000 | 127 | 2000 |
| Reduction of verotoxigenic Escherichia coli in production of fermented sausages AL Holck, L Axelsson, TM Rode, M Høy, I Måge, O Alvseike, ML Trine, ... Meat science 89 (3), 286-295, 2011 | 105 | 2011 |
| Drivers, opportunities, and challenges of the European risk-based meat safety assurance system B Blagojevic, T Nesbakken, O Alvseike, I Vågsholm, D Antic, S Johler, ... Food Control 124, 107870, 2021 | 102 | 2021 |
| Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains A Álvarez-Ordóñez, O Alvseike, MK Omer, E Heir, L Axelsson, A Holck, ... International journal of food microbiology 161 (3), 220-230, 2013 | 64 | 2013 |
| Prevalence of a Salmonella subspecies diarizonae in Norwegian sheep herds O Alvseike, E Skjerve Preventive Veterinary Medicine 52 (3-4), 277-285, 2002 | 64 | 2002 |
| Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages E Heir, AL Holck, MK Omer, O Alvseike, M Høy, I Måge, L Axelsson International Journal of Food Microbiology 141 (3), 195-202, 2010 | 63 | 2010 |
| Theoretical basis and application for measuring pork loin drip loss using microwave spectroscopy A Mason, B Abdullah, M Muradov, O Korostynska, A Al-Shamma’a, ... Sensors 16 (2), 182, 2016 | 59 | 2016 |
| Microbiological safety and shelf-life of low-salt meat products—A Review C Barcenilla, A Álvarez-Ordóñez, M López, O Alvseike, M Prieto Foods 11 (15), 2331, 2022 | 50 | 2022 |
| Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage MK Omer, O Alvseike, A Holck, L Axelsson, M Prieto, E Skjerve, E Heir Meat science 86 (4), 1005-1009, 2010 | 50 | 2010 |
| Meat inspection and hygiene in a Meat Factory Cell–An alternative concept O Alvseike, M Prieto, K Torkveen, C Ruud, T Nesbakken Food Control 90, 32-39, 2018 | 49 | 2018 |
| Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating O Alvseike, E Røssvoll, OJ Røtterud, T Nesbakken, E Skjerve, M Prieto, ... Food Control 101, 233-240, 2019 | 39 | 2019 |
| Assessing quality parameters in dry-cured ham using microwave spectroscopy SG Bjarnadottir, K Lunde, O Alvseike, A Mason, AI Al-Shamma'a Meat science 108, 109-114, 2015 | 38 | 2015 |
| Life cycle sustainability assessment of a novel slaughter concept C Valente, H Møller, FM Johnsen, S Saxegård, ER Brunsdon, OA Alvseike Journal of Cleaner Production 272, 122651, 2020 | 34 | 2020 |
| Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages E Heir, AL Holck, MK Omer, O Alvseike, I Måge, M Høy, TM Rode, ... Meat Science 94 (1), 47-54, 2013 | 34 | 2013 |
| The prevalence and dynamics of Salmonella enterica IIIb 61: k: 1, 5,(7) in sheep flocks in Norway M Sandberg, O Alvseike, E Skjerve Preventive veterinary medicine 52 (3-4), 267-275, 2002 | 33 | 2002 |
| Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries L Alban, M Vieira-Pinto, D Meemken, P Maurer, S Ghidini, S Santos, ... Food Control 132, 108394, 2022 | 32 | 2022 |
| Challenges and opportunities in the implementation of new meat inspection systems in Europe B Antunović, B Blagojević, S Johler, C Guldimann, M Vieira-Pinto, ... Trends in Food Science & Technology 116, 460-467, 2021 | 30 | 2021 |
| Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat MK Omer, B Prieto, E Rendueles, A Alvarez-Ordoñez, K Lunde, ... Meat science 108, 115-119, 2015 | 30 | 2015 |
