Ai Teramoto

629 total citations
18 papers, 424 citations indexed

About

Ai Teramoto is a scholar working on Food Science, Animal Science and Zoology and Biotechnology. According to data from OpenAlex, Ai Teramoto has authored 18 papers receiving a total of 424 indexed citations (citations by other indexed papers that have themselves been cited), including 14 papers in Food Science, 7 papers in Animal Science and Zoology and 5 papers in Biotechnology. Recurrent topics in Ai Teramoto's work include Food Quality and Safety Studies (7 papers), Meat and Animal Product Quality (7 papers) and Microbial Inactivation Methods (5 papers). Ai Teramoto is often cited by papers focused on Food Quality and Safety Studies (7 papers), Meat and Animal Product Quality (7 papers) and Microbial Inactivation Methods (5 papers). Ai Teramoto collaborates with scholars based in Japan. Ai Teramoto's co-authors include Michiko Fuchigami, Noriko Kato, Noriko Ogawa, Koichi Miyazaki, K. TAKAHASHI, Chizuko Maruyama, Atsuko Sasaki, Tamio Teramoto, Risa Araki and Minoru Yamakado and has published in prestigious journals such as Food Hydrocolloids, Journal of Food Science and Innovative Food Science & Emerging Technologies.

In The Last Decade

Ai Teramoto

16 papers receiving 394 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Ai Teramoto Japan	11	269	188	169	114	75	18	424
Amanda J. G. Sinrod United States	10	140 0.5×	56 0.3×	52 0.3×	71 0.6×	23 0.3×	12	312
Eun Ji Choi South Korea	9	180 0.7×	119 0.6×	116 0.7×	35 0.3×	15 0.2×	18	367
Ghulam Muhammad Madni Pakistan	10	189 0.7×	114 0.6×	208 1.2×	11 0.1×	35 0.5×	11	397
Shigeaki Ueno Japan	13	133 0.5×	52 0.3×	132 0.8×	20 0.2×	36 0.5×	39	362
Valquíria Ros‐Polski Canada	6	201 0.7×	97 0.5×	221 1.3×	10 0.1×	20 0.3×	8	414
Teng Cheng China	11	279 1.0×	30 0.2×	259 1.5×	38 0.3×	31 0.4×	20	406
Anna Kamińska‐Dwórznicka Poland	14	377 1.4×	67 0.4×	39 0.2×	127 1.1×	10 0.1×	46	486
Eun Jeong Kim South Korea	11	157 0.6×	186 1.0×	17 0.1×	61 0.5×	19 0.3×	33	322
J. Rouillé France	8	315 1.2×	67 0.4×	39 0.2×	36 0.3×	9 0.1×	11	462
Natalia Graiver Argentina	7	137 0.5×	229 1.2×	76 0.4×	25 0.2×	5 0.1×	13	323

Countries citing papers authored by Ai Teramoto

Since Specialization

Citations

This map shows the geographic impact of Ai Teramoto'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 Ai Teramoto with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ai Teramoto more than expected).

Fields of papers citing papers by Ai Teramoto

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ai Teramoto. 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 Ai Teramoto. The network helps show where Ai Teramoto may publish in the future.

Co-authorship network of co-authors of Ai Teramoto

This figure shows the co-authorship network connecting the top 25 collaborators of Ai Teramoto. A scholar is included among the top collaborators of Ai Teramoto 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 Ai Teramoto. Ai Teramoto is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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18 of 18 papers shown

Teramoto, Ai, et al.. (2012). Changes in Pectin, Texture and Structure of Citrus Yuzu during Soaking in Citric Acid, Heating or Pressurization. 45(3). 181–188. 1 indexed citations

Teramoto, Ai, et al.. (2010). Estimation of Meal Preparation Time and Foodstuffs Costs for Introducing Meals Safe for Food Allergy-prone Nursery School Children. The Japanese Journal of Nutrition and Dietetics. 68(6). 388–396.

Teramoto, Ai, et al.. (2010). The quality of high pressure-induced and heat-inducedyuzumarmalade. High Pressure Research. 30(4). 547–554. 2 indexed citations

Maruyama, Chizuko, Ai Teramoto, K. TAKAHASHI, et al.. (2008). Differences in Serum Phospholipid Fatty Acid Compositions and Estimated Desaturase Activities between Japanese Men with and without Metabolic Syndrome. Journal of Atherosclerosis and Thrombosis. 15(6). 306–313. 28 indexed citations

Teramoto, Ai, et al.. (2007). Use of Eggs and Cow's Milk in the Menus of Nursery School Lunches. The Japanese Journal of Nutrition and Dietetics. 65(1). 29–36. 3 indexed citations

Fuchigami, Michiko, et al.. (2005). Texture and structure of pressure-shift-frozen agar gel with high visco-elasticity. Food Hydrocolloids. 20(2-3). 160–169. 14 indexed citations

Fuchigami, Michiko & Ai Teramoto. (2003). Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High‐pressure Freezing. Journal of Food Science. 68(2). 528–533. 15 indexed citations

Fuchigami, Michiko & Ai Teramoto. (2003). Texture and structure of high-pressure-frozen gellan gum gel. Food Hydrocolloids. 17(6). 895–899. 18 indexed citations

Fuchigami, Michiko, Noriko Ogawa, & Ai Teramoto. (2002). Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd). Innovative Food Science & Emerging Technologies. 3(2). 139–147. 29 indexed citations

10.

Fuchigami, Michiko, Ai Teramoto, & Atsuko Sasaki. (2002). Changes in Firmness, Pectic Substances and Histological Structure of Sweet Potatoes During Cooking, Preheating or Pressurization. Medical Entomology and Zoology. 35(4). 343–356. 5 indexed citations

11.

Teramoto, Ai & Michiko Fuchigami. (2000). Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High‐pressure‐freezing. Journal of Food Science. 65(3). 491–497. 27 indexed citations

12.

Teramoto, Ai, Noriko Ogawa, & Michiko Fuchigami. (1999). Effects of Storage and Thawing Methods on the Quality of High-Pressure-Frozen Momen-Tofu. Journal of home economics. 50(1). 11–18. 3 indexed citations

13.

Fuchigami, Michiko, Ai Teramoto, & Noriko Ogawa. (1998). Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐Pressure. Journal of Food Science. 63(6). 1054–1057. 39 indexed citations

14.

Fuchigami, Michiko & Ai Teramoto. (1998). Effect of High-Pressure-Freezing on Textural and Structural Quality of Frozen Agar Gel.. The Review of High Pressure Science and Technology. 7. 826–828. 5 indexed citations

15.

Fuchigami, Michiko, Koichi Miyazaki, Noriko Kato, & Ai Teramoto. (1997). Histological Changes in High‐Pressure‐Frozen Carrots. Journal of Food Science. 62(4). 809–812. 43 indexed citations

16.

Fuchigami, Michiko & Ai Teramoto. (1997). Structural and Textural Changes in Kinu‐Tofu Due to High‐Pressure‐Freezing. Journal of Food Science. 62(4). 828–837. 63 indexed citations

17.

Fuchigami, Michiko, Noriko Kato, & Ai Teramoto. (1997). High‐Pressure‐Freezing Effects on Textural Quality of Carrots. Journal of Food Science. 62(4). 804–808. 78 indexed citations

18.

Kato, Noriko, Ai Teramoto, & Michiko Fuchigami. (1997). Pectic Substance Degradation and Texture of Carrots as Affected by Pressurization. Journal of Food Science. 62(2). 359–362. 51 indexed citations

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.

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