A. Hosono
- Food Science top 0.5%
- Molecular Biology top 5%
- Nutrition and Dietetics top 1%
- Physiology top 10%
- Plant Science top 10%
- Co-authors
- Usman UsmanMasataka HosodaSreekumar OthumpangatHajime OtaniHirotsugu MoritaH HashimotoIngrid S. SuronoManabu Kawase
- Topics
- Probiotics and Fermented Foods (55 papers)Protein Hydrolysis and Bioactive Peptides (29 papers)Digestive system and related health (17 papers)
In The Last Decade
A. Hosono
119 papers receiving 2.1k citations
Peers
Comparison fields: 5 of 105
- Food Science 1.5k
- Molecular Biology 1.3k
- Nutrition and Dietetics 752
- Physiology 316
- Plant Science 258
Countries citing papers authored by A. Hosono
This map shows the geographic impact of A. Hosono'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 A. Hosono with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites A. Hosono more than expected).
Fields of papers citing papers by A. Hosono
This network shows the impact of papers produced by A. Hosono. 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 A. Hosono. The network helps show where A. Hosono may publish in the future.
Co-authorship network of co-authors of A. Hosono
This figure shows the co-authorship network connecting the top 25 collaborators of A. Hosono. A scholar is included among the top collaborators of A. Hosono based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with A. Hosono. A. Hosono is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | Hypocholesterolemic effects of viable and heat-sterilized cells of Lactobacillus GG in rats fed a high-cholesterol diet | 13 |
| 2 | Performance of dadih cultures in fluid milk application at low temperature storage. | 3 |
| 3 | Cholesterol-lowering activity of Lactobacillus gasseri: in vitro and in vivo results. | 1 |
| 4 | Binding, deconjugation and oxidation of taurocholic acid with lactobacilli cells. | 5 |
| 5 | Hypocholesterolemic Effects of Lactobacillus casei subsp. casei TMC 0409 Strain Observed in Rats Fed Cholesterol Contained Diets | 23 |
| 6 | 10 | |
| 7 | 3 | |
| 8 | Antimutagenicity of milk cultured with lactic acid bacteria from dadih against mutagenic Terasi | 20 |
| 9 | 2 | |
| 10 | Studies on microbiological changes during the fermentation of Idly | 13 |
| 11 | Studies on the antigenicity of cow kappa casein | 2 |
| 12 | Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolyzates | 49 |
| 13 | Preparation and properties of rabbit antisera against cow K-casein prepared by 3 different procedures | 3 |
| 14 | Microbial flora in dadih, a traditional fermented milk in Indonesia | 26 |
| 15 | 1 | |
| 16 | Some properties of the milk-clotting enzyme purified from litsusu″ tree (Wrightiana calysina) as a proteolytic enzyme | 2 |
| 17 | 1 | |
| 18 | 7 | |
| 19 | Roles of Brevibacterium linens and yeasts on the development of volatile flavour substances in Limburg cheese. I. General observation on the properties of the yeasts isolated from Limburg cheese and production of volatile flavour substances by these yeasts. | 1 |
| 20 | 6 |
About A. Hosono
A. Hosono is a scholar working on Food Science, Biotechnology and Nutrition and Dietetics, having authored 125 papers that have together received 2.3k indexed citations. Recurring topics across this work include Probiotics and Fermented Foods (55 papers), Protein Hydrolysis and Bioactive Peptides (29 papers) and Digestive system and related health (17 papers). The work is most often cited by research in Food Science (1.5k citations), Nutrition and Dietetics (752 citations) and Biotechnology (213 citations). A. Hosono has collaborated with scholars based in Japan, Indonesia and Canada. Frequent co-authors include Usman Usman, Masataka Hosoda, Sreekumar Othumpangat, Hajime Otani, Hirotsugu Morita, H Hashimoto, Ingrid S. Surono, Manabu Kawase, Sadayuki Kokubo and Jin‐zhong Xiao. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Journal of Dairy Science and International Journal of Food Microbiology.
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.