Harumi Take

558 total citations
17 papers, 443 citations indexed

About

Harumi Take is a scholar working on Food Science, Mechanics of Materials and Nutrition and Dietetics. According to data from OpenAlex, Harumi Take has authored 17 papers receiving a total of 443 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Food Science, 7 papers in Mechanics of Materials and 7 papers in Nutrition and Dietetics. Recurrent topics in Harumi Take's work include Freezing and Crystallization Processes (6 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Probiotics and Fermented Foods (4 papers). Harumi Take is often cited by papers focused on Freezing and Crystallization Processes (6 papers), Microbial Metabolites in Food Biotechnology (5 papers) and Probiotics and Fermented Foods (4 papers). Harumi Take collaborates with scholars based in Japan, Sri Lanka and Egypt. Harumi Take's co-authors include Fumihisa Kobayashi, Yoshitoshi Nakamura, Tetsuya Sasaki, Chikako Asada, Toshihide Michihata, Toshiki Enomoto, Takashi Koyanagi, Shizuo Nakamura, Atsushi B. Tsuji and Hidehiko Kumagai and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Food Engineering.

In The Last Decade

Harumi Take

17 papers receiving 423 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Harumi Take Japan 9 214 156 131 62 60 17 443
Jamila A. Tuly China 12 145 0.7× 116 0.7× 53 0.4× 8 0.1× 21 0.3× 30 348
Dilek Kılıç Apar Türkiye 15 462 2.2× 180 1.2× 85 0.6× 8 0.1× 124 2.1× 32 753
Piritta Niemi Finland 12 163 0.8× 152 1.0× 195 1.5× 14 0.2× 13 0.2× 15 515
B. K. Kumbhar India 14 201 0.9× 97 0.6× 129 1.0× 8 0.1× 26 0.4× 34 465
Joncer Naibaho Poland 10 240 1.1× 66 0.4× 60 0.5× 18 0.3× 8 0.1× 26 409
Tatjana Stevanović Janežić Canada 7 176 0.8× 48 0.3× 25 0.2× 11 0.2× 55 0.9× 10 345
Dawid Mikulski Poland 17 159 0.7× 291 1.9× 430 3.3× 20 0.3× 8 0.1× 41 739
Yogesh Kumar India 13 268 1.3× 29 0.2× 42 0.3× 9 0.1× 40 0.7× 42 470
Sharmila Patil India 12 231 1.1× 56 0.4× 48 0.4× 10 0.2× 15 0.3× 17 634
Alberto De Iseppi Italy 9 229 1.1× 57 0.4× 45 0.3× 9 0.1× 21 0.3× 24 325

Countries citing papers authored by Harumi Take

Since Specialization
Citations

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

Fields of papers citing papers by Harumi Take

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Harumi Take

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

All Works

17 of 17 papers shown
1.
Miyawaki, Osato, et al.. (2021). Progressive Freeze-concentration of ‘Ruby Roman’ Grape (<i>Vitis Labruscana </i>Bailey) Juice and its Application to Wine Production. Nippon Shokuhin Kagaku Kogaku Kaishi. 68(4). 159–165. 1 indexed citations
2.
Sasaki, Tetsuya, et al.. (2020). Characterisation of ‘Ruby Roman’ Table Grapes (<i>Vitis Labruscana</i> Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds. Food Science and Technology Research. 26(3). 423–434. 4 indexed citations
3.
Miyawaki, Osato, et al.. (2020). Progressive Freeze-concentration of ‘Kyoho’ Grape (<i>Vitis Labruscana</i> Bailey) Juice and Its Application to Wine Making. Japan Journal of Food Engineering. 21(4). 171–177. 1 indexed citations
4.
Miyawaki, Osato, et al.. (2017). Progressive Freeze-concentration of Pineapple Juice and its Application to Wine Production. Nippon Shokuhin Kagaku Kogaku Kaishi. 64(5). 256–262. 4 indexed citations
5.
Miyawaki, Osato, et al.. (2017). Progressive Freeze-concentration of Blueberry Juice and Its Application to Produce Blueberry Wine. Japan Journal of Food Engineering. 18(1). 45–51. 5 indexed citations
6.
Miyawaki, Osato, et al.. (2017). Progressive Freeze Concentration of Japanese Sake. Nippon Shokuhin Kagaku Kogaku Kaishi. 64(2). 98–101. 3 indexed citations
7.
8.
Miyawaki, Osato, et al.. (2015). Progressive freeze-concentration of apple juice and its application to produce a new type apple wine. Journal of Food Engineering. 171. 153–158. 55 indexed citations
9.
Koyanagi, Takashi, Akira Nakagawa, Masashi Kiyohara, et al.. (2015). Tracing microbiota changes in yamahai-moto, the traditional Japanese sake starter. Bioscience Biotechnology and Biochemistry. 80(2). 399–406. 33 indexed citations
10.
Koyanagi, Takashi, Akira Nakagawa, Masashi Kiyohara, et al.. (2013). Pyrosequencing Analysis of Microbiota inKaburazushi, a Traditional Medieval Sushi in Japan. Bioscience Biotechnology and Biochemistry. 77(10). 2125–2130. 36 indexed citations
11.
Sasaki, Tetsuya, Toshihide Michihata, Harumi Take, et al.. (2013). Effective Removal of Cadmium from Fish Sauce Using Tannin. Journal of Agricultural and Food Chemistry. 61(6). 1184–1188. 16 indexed citations
12.
Kiyohara, Masashi, Takashi Koyanagi, Hiroshi Matsui, et al.. (2012). Changes in Microbiota Population during Fermentation ofNarezushias Revealed by Pyrosequencing Analysis. Bioscience Biotechnology and Biochemistry. 76(1). 48–52. 42 indexed citations
13.
Kuda, Takashi, Mayumi Mori, Harumi Take, et al.. (2009). Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice product in the Noto Peninsula, Japan. Fisheries Science. 75(6). 1499–1506. 47 indexed citations
14.
Mtui, Godliving, Harumi Take, Yoshitoshi Nakamura, & Fumihisa Kobayashi. (2005). Additive Effect of Soybean Curd Residue, Okara, for Enhancement of Methane Production from Pretreated Woody Waste. 4 indexed citations
15.
Take, Harumi, et al.. (2005). Production of methane gas from Japanese cedar chips pretreated by various delignification methods. Biochemical Engineering Journal. 28(1). 30–35. 42 indexed citations
16.
Kobayashi, Fumihisa, Harumi Take, Chikako Asada, & Yoshitoshi Nakamura. (2004). Methane production from steam-exploded bamboo. Journal of Bioscience and Bioengineering. 97(6). 426–428. 82 indexed citations
17.
Nakamura, Yoshitoshi, et al.. (2002). Study on Treatment System for Degradation of Phenol in the Presence of Copper Ion by Immobilized Cell.. Journal of Environmental Chemistry. 12(2). 325–331. 1 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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2026