Akemi Yasui
- Plant Science top 10%
- Molecular Biology
- Food Science top 5%
- Analytical Chemistry top 2%
- Ecology top 10%
- Co-authors
- Kaoru AriyamaKumiko SHINDOHHiroshi HORITATadanao SuzukiJun WatanabeYuko Takano‐IshikawaShozo TODATomoyuki Oki
- Topics
- Antioxidant Activity and Oxidative Stress (7 papers)Garlic and Onion Studies (7 papers)Fermentation and Sensory Analysis (7 papers)
In The Last Decade
Akemi Yasui
66 papers receiving 732 citations
Peers
Comparison fields: 5 of 90
- Plant Science 209
- Molecular Biology 200
- Food Science 179
- Analytical Chemistry 170
- Ecology 161
Countries citing papers authored by Akemi Yasui
This map shows the geographic impact of Akemi Yasui'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 Akemi Yasui with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Akemi Yasui more than expected).
Fields of papers citing papers by Akemi Yasui
This network shows the impact of papers produced by Akemi Yasui. 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 Akemi Yasui. The network helps show where Akemi Yasui may publish in the future.
Co-authorship network of co-authors of Akemi Yasui
This figure shows the co-authorship network connecting the top 25 collaborators of Akemi Yasui. A scholar is included among the top collaborators of Akemi Yasui 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 Akemi Yasui. Akemi Yasui is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 2 | |
| 2 | 15 | |
| 3 | 10 | |
| 4 | 83 | |
| 5 | 10 | |
| 6 | 13 | |
| 7 | 1 | |
| 8 | 5 | |
| 9 | 2 | |
| 10 | 13 | |
| 11 | 9 | |
| 12 | 1 | |
| 13 | 16 | |
| 14 | 11 | |
| 15 | [Food analysis by ICP-MS]. | 2 |
| 16 | 3 | |
| 17 | 7 | |
| 18 | 1 | |
| 19 | 1 | |
| 20 | 9 |
About Akemi Yasui
Akemi Yasui is a scholar working on Biochemistry, Analytical Chemistry and Food Science, having authored 73 papers that have together received 795 indexed citations. Recurring topics across this work include Antioxidant Activity and Oxidative Stress (7 papers), Garlic and Onion Studies (7 papers) and Fermentation and Sensory Analysis (7 papers). The work is most often cited by research in Biochemistry (106 citations), Analytical Chemistry (170 citations) and Food Science (179 citations). Akemi Yasui has collaborated with scholars based in Japan, Cambodia and Slovakia. Frequent co-authors include Kaoru Ariyama, Kumiko SHINDOH, Hiroshi HORITA, Tadanao Suzuki, Jun Watanabe, Yuko Takano‐Ishikawa, Shozo TODA, Tomoyuki Oki, Jun Takebayashi and Akihiro Hino. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Journal of the American Oil Chemists Society and Journal of Food Composition and Analysis.
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.