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Author

Ole Arne Alvseike

Observed names: Alvseike Ole, Alvseike, Ole, O Alvseike, O. ALVSEIKE, O. Alvseike, Ole Alvseike
Institution: Animalia (Norway)
ORCID: 0000-0002-1748-3470
Observed ORCID: 0000-0002-1748-3470
OpenAlex ID: A5083738944
Microbiological food safety assessment of high hydrostatic pressure processing: A review
2010 · E. Rendueles, M.K. Omer, et al. · LWT · 413
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A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products
2018 · Mohamed K. Omer, Avelino Álvarez-Ordoñez, et al. · Foodborne Pathogens and Disease · 142
Drivers, opportunities, and challenges of the European risk-based meat safety assurance system
2021 · Bojan Blagojevic, Truls Nesbakken, et al. · Food Control · 105
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Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
2022 · Coral Barcenilla, Avelino Álvarez-Ordóñez, et al. · Foods · 88
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Reduction of verotoxigenic Escherichia coli in production of fermented sausages
2011 · Askild L. Holck, Lars Axelsson, et al. · Meat Science · 80
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
2000 · H Nissen, O Alvseike, et al. · International Journal of Food Microbiology · 79
Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains
2012 · A. Álvarez-Ordóñez, O. Alvseike, et al. · International Journal of Food Microbiology · 55
Meat inspection and hygiene in a Meat Factory Cell – An alternative concept
2018 · Ole Alvseike, Miguel Prieto, et al. · Food Control · 46
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Challenges and opportunities in the implementation of new meat inspection systems in Europe
2021 · Boris Antunović, Bojan Blagojević, et al. · Trends in Food Science & Technology · 45
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Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy
2016 · Alex Mason, Badr Abdullah, et al. · Sensors · 44
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Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage
2010 · M.K. Omer, O. Alvseike, et al. · Meat Science · 44
Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages
2010 · E. Heir, A.L. Holck, et al. · International Journal of Food Microbiology · 44
Prevalence of a Salmonella subspecies diarizonae in Norwegian sheep herds
2002 · Ole Alvseike, E Skjerve · Preventive Veterinary Medicine · 44
Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and Hygiene Performance Rating
2019 · Ole Alvseike, Elin Røssvoll, et al. · Food Control · 40
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Assessing quality parameters in dry-cured ham using microwave spectroscopy
2015 · S.G. Bjarnadottir, K. Lunde, et al. · Meat Science · 38
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Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries
2021 · Lis Alban, Madalena Vieira-Pinto, et al. · Food Control · 36
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Life cycle sustainability assessment of a novel slaughter concept
2020 · Clara Valente, Hanne Møller, et al. · Journal of Cleaner Production · 35
Meat safety legislation and its opportunities and hurdles for innovative approaches: A review
2022 · Gunvor Elise Nagel-Alne, Emil Murphy, et al. · Food Control · 30
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A comparison of European surveillance programs for Campylobacter in broilers
2023 · Abbey Olsen, Silvia Bonardi, et al. · Food Control · 28
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The prevalence and dynamics of Salmonella enterica IIIb 61:k:1,5,(7) in sheep flocks in Norway
2002 · Marianne Sandberg, Ole Alvseike, et al. · Preventive Veterinary Medicine · 28
Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway
2022 · Sigrun J. Hauge, Gro S. Johannessen, et al. · Food Control · 26
Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach
2020 · Ole Alvseike, Miguel Prieto, et al. · Acta veterinaria Scandinavica · 26
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Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
2014 · Linda Storrustløkken, Hanne Marie Devle, et al. · International Journal of Food Science & Technology · 25
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Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
2013 · E. Heir, A.L. Holck, et al. · Meat Science · 25
Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat
2015 · M.K. Omer, B. Prieto, et al. · Meat Science · 23
Works count: 97
Citation count: 2,078
H-index: 24
I10-index: 46
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