Eiko Arai

976 total citations
53 papers, 747 citations indexed

About

Eiko Arai is a scholar working on Plant Science, Food Science and Nutrition and Dietetics. According to data from OpenAlex, Eiko Arai has authored 53 papers receiving a total of 747 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Plant Science, 19 papers in Food Science and 16 papers in Nutrition and Dietetics. Recurrent topics in Eiko Arai's work include Food composition and properties (12 papers), GABA and Rice Research (10 papers) and Food Quality and Safety Studies (9 papers). Eiko Arai is often cited by papers focused on Food composition and properties (12 papers), GABA and Rice Research (10 papers) and Food Quality and Safety Studies (9 papers). Eiko Arai collaborates with scholars based in Japan, Netherlands and United States. Eiko Arai's co-authors include Seiko Ito, Tomio Itani, Masahiko Tamaki, Yoshiaki Yamada, Michiko Watanabe, Tomoyasu Toyoizumi, Kazuo Honma, Yasuo Hara, Kei Sonoyama and Kimio SUGIYAMA and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Nutrition.

In The Last Decade

Eiko Arai

51 papers receiving 705 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Eiko Arai Japan	15	287	242	233	95	83	53	747
Shuying Xu China	14	379 1.3×	288 1.2×	227 1.0×	319 3.4×	60 0.7×	32	1.2k
Permal Deo Australia	17	103 0.4×	151 0.6×	89 0.4×	169 1.8×	87 1.0×	53	743
Carol Ann Patterson Canada	17	322 1.1×	330 1.4×	318 1.4×	236 2.5×	32 0.4×	24	845
Nicola Landi Italy	20	151 0.5×	103 0.4×	45 0.2×	336 3.5×	154 1.9×	76	1.2k
P.L. Weegels Netherlands	17	734 2.6×	480 2.0×	1.0k 4.3×	97 1.0×	84 1.0×	32	1.5k
Tracey Bell New Zealand	15	279 1.0×	201 0.8×	169 0.7×	326 3.4×	25 0.3×	27	863
Ruiyun Wu China	18	79 0.3×	301 1.2×	95 0.4×	325 3.4×	84 1.0×	39	868
Young Bae Chung South Korea	13	62 0.2×	205 0.8×	120 0.5×	83 0.9×	38 0.5×	39	506
Ke Guo China	19	267 0.9×	550 2.3×	687 2.9×	116 1.2×	31 0.4×	35	1.2k

Countries citing papers authored by Eiko Arai

Since Specialization

Citations

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

Fields of papers citing papers by Eiko Arai

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Eiko Arai

This figure shows the co-authorship network connecting the top 25 collaborators of Eiko Arai. A scholar is included among the top collaborators of Eiko Arai 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 Eiko Arai. Eiko Arai 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

Ito, Seiko, et al.. (2021). Effects of taro (<i>Colocasia esculenta</i> L. Schott) drying on the properties of taro flour and taro flour products. Food Science and Technology Research. 27(3). 369–379. 2 indexed citations

Ito, Seiko, et al.. (2021). Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk. Food Science and Technology Research. 27(3). 389–395. 3 indexed citations

Ito, Seiko, et al.. (2016). Effect of Rice Variant on the Ease of Swallowing Blender-made Rice Gruel. Food Science and Technology Research. 22(5). 695–701. 1 indexed citations

Ito, Seiko, et al.. (2014). Effects of Soymilk on Rising of Gluten-Free Rice Flour Bread. Food Science and Technology Research. 20(5). 1063–1070. 7 indexed citations

Arai, Eiko, et al.. (2013). Characteristics of Dried Powder from Rice Paste and Its Use in Bread Made With Dried Powder Substitute. Nippon Shokuhin Kagaku Kogaku Kaishi. 60(8). 425–433. 2 indexed citations

Arai, Eiko. (2011). Trends in New Rice and Rice Flour Processing Technology for Expanding Rice Consumption. Journal for the Integrated Study of Dietary Habits. 22(3). 207–212. 1 indexed citations

Yoshida, Hideyuki, Akira Ando, Kenichiro Sho, et al.. (2010). Anti-Aquaporin-4 Antibody-Positive Optic Neuritis Treated with Double-Filtration Plasmapheresis. Journal of Ocular Pharmacology and Therapeutics. 26(4). 381–385. 18 indexed citations

H, Ito, Eiko Arai, Kimio SUGIYAMA, et al.. (2009). Soluble Fiber Viscosity Affects Both Goblet Cell Number and Small Intestine Mucin Secretion in Rats. Journal of Nutrition. 139(9). 1640–1647. 67 indexed citations

Kobayashi, Atsushi, Akira Ando, Eiko Arai, et al.. (2008). Severe Optic Neuropathy Caused by Dichloromethane Inhalation. Journal of Ocular Pharmacology and Therapeutics. 24(6). 607–612. 17 indexed citations

10.

Takahashi, Hajime, et al.. (2006). Development of Rice Cracker for Aged People. 16(2). 70–82. 2 indexed citations

11.

Arai, Eiko & Tomio Itani. (2004). Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains. Food Science and Technology Research. 10(3). 282–289. 3 indexed citations

12.

Hara, Yasuo, et al.. (2003). Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles (Udon). Food Science and Technology Research. 9(4). 320–326. 15 indexed citations

13.

Hara, Yasuo, Hideyuki Matsuda, & Eiko Arai. (2003). Effects of Weakly Electrolyzed Water on Properties of Tofu (Soybean Curd). Food Science and Technology Research. 9(4). 332–337. 8 indexed citations

14.

Nakamura, Yasuo, et al.. (2001). Evaluation of Swallowing Function by Simultaneous Measurement of Larynx Movement, Electromyogram of Suprahyoid Musculature and Swallowing Sound : Change of Swallowing Motion of Rice Gruel due to the Difference of Its Property. 101(478). 135–142. 1 indexed citations

15.

Arai, Eiko & Tomio Itani. (2000). Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice.. Food Science and Technology Research. 6(4). 252–256. 11 indexed citations

16.

Kohno, Shoji, et al.. (2000). Denture Prosthetic Treatment by the Assistance of Videofluorography.. Nihon Hotetsu Shika Gakkai Zasshi. 44(5). 625–632.

17.

Hara, Yasuo, et al.. (1999). Effect of Weak Electrolyzed Water on the Properties of Bread.. Food Science and Technology Research. 5(4). 388–392. 10 indexed citations

18.

Arai, Eiko & Michiko Watanabe. (1994). Gelatinizability of Starch as a Factor Affecting the Quality of Cooked Rice. Journal of Applied Glycoscience. 41(2). 193–196. 3 indexed citations

19.

Arai, Eiko & Yoshiaki Yamada. (1993). Effect of the texture of food on the masticatory process.:Effect of the texture of food on the masticatory process. 35(4). 312–322. 1 indexed citations

20.

Arai, Eiko, Takashi Tokino, Takashi Imai, et al.. (1993). Mapping the breakpoint of a constitutional translocation on chromosome 22 in a patient with NF2. Genes Chromosomes and Cancer. 6(4). 235–238. 3 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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