Atsushi Obatake

483 total citations
45 papers, 417 citations indexed

About

Atsushi Obatake is a scholar working on Animal Science and Zoology, Molecular Biology and Aquatic Science. According to data from OpenAlex, Atsushi Obatake has authored 45 papers receiving a total of 417 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Animal Science and Zoology, 17 papers in Molecular Biology and 14 papers in Aquatic Science. Recurrent topics in Atsushi Obatake's work include Meat and Animal Product Quality (27 papers), Aquaculture Nutrition and Growth (14 papers) and Protein Hydrolysis and Bioactive Peptides (13 papers). Atsushi Obatake is often cited by papers focused on Meat and Animal Product Quality (27 papers), Aquaculture Nutrition and Growth (14 papers) and Protein Hydrolysis and Bioactive Peptides (13 papers). Atsushi Obatake collaborates with scholars based in Japan, United States and Thailand. Atsushi Obatake's co-authors include Yoshiaki Itoh, Katsuji Morioka, Akira Kishi, Toshio Doi, Akira Nomura, T. Nishimura, Chengchu Liu, Shinya Fujii, Satoshi Kubota and Yutaka Shimizu and has published in prestigious journals such as Journal of the Science of Food and Agriculture, Fisheries Science and NIPPON SUISAN GAKKAISHI.

In The Last Decade

Atsushi Obatake

44 papers receiving 372 citations

Peers

Atsushi Obatake

ASZ

Yukinori Nozaki Japan

Soffía Vala Tryggvadóttir Poland

Taiko Miyasaki Japan

Yan‐ou Yang China

Zuzana Linhartová Czechia

Rita Colen Portugal

D Linga Prabu India

Karolina Kwasek United States

Nicole Martins Portugal

Carmen Tatiana Kalinowski Spain

Yukinori Nozaki Japan

Atsushi Obatake

300 ×1.0

ASZ

238 ×1.3

319 ×1.8

115 ×1.6

65 ×1.3

Citations per year, relative to Atsushi Obatake Atsushi Obatake (= 1×) peers Yukinori Nozaki

Countries citing papers authored by Atsushi Obatake

Since Specialization

Citations

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

Fields of papers citing papers by Atsushi Obatake

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Atsushi Obatake

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

All Works

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20 of 20 papers shown

Obatake, Atsushi. (2003). Autolysis: An effective way to recover protein from fish solid waste. Shanghai Shuichan Daxue xuebao. 1 indexed citations

Morioka, Katsuji, et al.. (2002). Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations. Journal of the Science of Food and Agriculture. 82(13). 1541–1550. 25 indexed citations

Itoh, Yoshiaki, et al.. (2001). Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time. Fisheries Science. 67(4). 710–717. 11 indexed citations

Itoh, Yoshiaki, et al.. (1999). Responsibility of Myosin S-1 and Rod for the Polymerization of Myosin Heavy Chain through Disulfide Bonding upon Heating of Actomyosin. Fisheries Science. 65(2). 310–314. 7 indexed citations

Morioka, Katsuji, Shinya Fujii, Yoshiaki Itoh, Chengchu Liu, & Atsushi Obatake. (1999). Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis. Fisheries Science. 65(4). 588–591. 9 indexed citations

Kishi, Akira, Yoshiaki Itoh, & Atsushi Obatake. (1998). Accelerative Effect of Cysteine on the Polymerization of Protein through SS Bonding during the Heating of Carp Myosin.. NIPPON SUISAN GAKKAISHI. 64(4). 697–701. 2 indexed citations

Morioka, Katsuji, et al.. (1998). Comparison of Chemical Components in the Muscle of Red Sea Bream Fed Different Diets.. NIPPON SUISAN GAKKAISHI. 64(5). 867–877. 4 indexed citations

Kishi, Akira, Yoshiaki Itoh, & Atsushi Obatake. (1997). The Subfragment Responsible for the Polymerization of Myosin Heavy Chain through SS Bonding during the Heating of Carp Myosin.. NIPPON SUISAN GAKKAISHI. 63(2). 237–241. 6 indexed citations

Kishi, Akira, et al.. (1997). Effects of Tap Water on the Polymerization through SS Bonding during the Heating of Carp Myosin.. NIPPON SUISAN GAKKAISHI. 63(2). 242–243. 2 indexed citations

10.

Nomura, Akira, et al.. (1997). The pH of Fish Meat and the Appearance of Modori-phenomenon around 40.DEG.C. in the Washed Meat Paste.. NIPPON SUISAN GAKKAISHI. 63(1). 103–104. 2 indexed citations

11.

Itoh, Yoshiaki, et al.. (1997). The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60°C. Fisheries Science. 63(2). 286–290. 4 indexed citations

12.

Nomura, Akira, et al.. (1995). Inhibitory Effect of Sarcoplasmic Protein Fraction of Fish Meat upon Modori-phenomenon Induced at about 40.DEG.C. by Washing Meat.. NIPPON SUISAN GAKKAISHI. 61(5). 744–749. 3 indexed citations

13.

Kishi, Akira, Yoshiaki Itoh, & Atsushi Obatake. (1995). Effect of Buffers on the Polymerization of Protein through Disulfide Bonding during Heating of Myosin from Carp Muscle.. NIPPON SUISAN GAKKAISHI. 61(3). 380–386. 1 indexed citations

14.

Nomura, Akira, et al.. (1993). Effects of Washing the Meat of Fish Species Caught in Tosa Bay on the Appearance of Modori-Phenomena (Disintegration of Gel).. NIPPON SUISAN GAKKAISHI. 59(5). 857–864. 12 indexed citations

15.

Obatake, Atsushi, et al.. (1988). Post-mortem degradation of inosinic acid and related enzyme activity in the dark muscle of fish.. NIPPON SUISAN GAKKAISHI. 54(2). 283–288. 19 indexed citations

16.

Obatake, Atsushi, Toshio Doi, & Yoshiaki Itoh. (1988). Purification and properties of acid phosphomonoesterase from the dark muscle of common mackerel.. NIPPON SUISAN GAKKAISHI. 54(3). 463–468. 2 indexed citations

17.

Obatake, Atsushi, et al.. (1985). Extractive nitrogenous constituents from the dark muscle of fish.. NIPPON SUISAN GAKKAISHI. 51(9). 1461–1468. 8 indexed citations

18.

Obatake, Atsushi, et al.. (1972). Studies on the Nitrofuran Derivative as a Food Preservative-XV. NIPPON SUISAN GAKKAISHI. 38(2). 160–166. 1 indexed citations

19.

Matsuda, Toshio & Atsushi Obatake. (1965). STUDIES ON A NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-III. NIPPON SUISAN GAKKAISHI. 31(3). 208–213.

20.

Obatake, Atsushi & T. Matsuda. (1965). STUDIES ON NEW NITROFURAN DERIVATIVES AS FOOD PRESERVATIVES-I. NIPPON SUISAN GAKKAISHI. 31(2). 138–145. 2 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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