Hidefumi Yoshii

4.1k total citations
143 papers, 3.1k citations indexed

About

Hidefumi Yoshii is a scholar working on Food Science, Molecular Biology and Pharmaceutical Science. According to data from OpenAlex, Hidefumi Yoshii has authored 143 papers receiving a total of 3.1k indexed citations (citations by other indexed papers that have themselves been cited), including 92 papers in Food Science, 28 papers in Molecular Biology and 21 papers in Pharmaceutical Science. Recurrent topics in Hidefumi Yoshii's work include Microencapsulation and Drying Processes (73 papers), Proteins in Food Systems (36 papers) and Drug Solubulity and Delivery Systems (21 papers). Hidefumi Yoshii is often cited by papers focused on Microencapsulation and Drying Processes (73 papers), Proteins in Food Systems (36 papers) and Drug Solubulity and Delivery Systems (21 papers). Hidefumi Yoshii collaborates with scholars based in Japan, Finland and Thailand. Hidefumi Yoshii's co-authors include Takeshi Furuta, P. Linko, Apinan Soottitantawat, Masaaki Ohkawara, Tze Loon Neoh, Shoichi Gohtani, Akihiro Nakamura, Tadashi Kometani, Shuji Adachi and Kaisa Poutanen and has published in prestigious journals such as Journal of Biological Chemistry, SHILAP Revista de lepidopterología and The Journal of Physical Chemistry B.

In The Last Decade

Hidefumi Yoshii

140 papers receiving 3.0k citations

Peers

Countries citing papers authored by Hidefumi Yoshii

Since Specialization

Citations

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

Fields of papers citing papers by Hidefumi Yoshii

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hidefumi Yoshii

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

#	Work	Indexed citations
1	Effect of oil-droplet and powder size on the retention of allyl sulfide in spray-dried powder using modified starch as emulsifier 2024 ·Drying Technology ·(unknown), Afroza Sultana, Hidefumi Yoshii	1
2	Encapsulation of fish oil and essential fatty acids by spray drying 2023 ·Sustainable Food Technology ·Afroza Sultana, Shuji Adachi, Hidefumi Yoshii	5
3	Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion. 2022 ·Japan Journal of Food Engineering ·Hidefumi Yoshii	0
4	Stability of Fish Oil Encapsulated in Spray-dried Powders Coated with Starch Particles 2019 ·Food Science and Technology Research ·(unknown), (unknown), (unknown), (unknown), (unknown), (unknown), (unknown), Shuji Adachi, Hidefumi Yoshii	4
5	Surface Oil Measurement for Spray-dried Fish Oil Microcapsules Using Nile Red and Confocal Laser Scanning Microscopy 2017 ·Food Science and Technology Research ·(unknown), (unknown), (unknown), Tze Loon Neoh, Shuji Adachi, Hidefumi Yoshii	4
6	Astaxanthin stability and color change of krill during subcritical water treatment 2017 ·Journal of Food Science and Technology ·(unknown), (unknown), Pramote Khuwijitjaru, Takashi Kobayashi, (unknown), Hidefumi Yoshii, Shuji Adachi	21
7	Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection 2016 ·Food Science and Technology Research ·(unknown), (unknown), Takashi Kobayashi, (unknown), Hidefumi Yoshii, Pramote Khuwijitjaru, Shuji Adachi	4
8	Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor 2016 ·Food Technology and Biotechnology ·(unknown), (unknown), Pramote Khuwijitjaru, Takashi Kobayashi, (unknown), Hidefumi Yoshii, Shuji Adachi	4
9	Encapsulation of Retinyl Palmitate with a Mixture of Cyclodextrins and Maltodextrins by the Kneading Method 2014 ·Food Science and Technology Research ·(unknown), (unknown), (unknown), (unknown), Takeshi Furuta, Hidefumi Yoshii	6
10	Microencapsulation Efficacy of d-Limonene by Spray Drying Using Various Combinations of Wall Materials and Emulsifiers 2010 ·Food Science and Technology Research ·Vita Paramita, Takeshi Furuta, Hidefumi Yoshii	17
11	Effect of Feed Liquid Temperature on the Structural Morphologies of d ‐Limonene Microencapsulated Powder and Its Preservation 2009 ·Journal of Food Science ·Vita Paramita, Kotaro Iida, Hidefumi Yoshii, Takeshi Furuta	28
12	Encapsulation of Flax Seed Oil in Anhydrous Crystalline Maltose and Trehalose with Porous Structure 2008 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Tetsuya OHASHI, Takashi Shibuya, Kazuyuki Oku, Hidefumi Yoshii, Takeshi Furuta	1
13	Effect of Drying Methods on Crystal Transformation of Trehalose 2007 ·Drying Technology ·Tetsuya OHASHI, Hidefumi Yoshii, Takeshi Furuta	11
14	Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying 2004 ·Bioscience Biotechnology and Biochemistry ·(unknown), Hidefumi Yoshii, (unknown), (unknown), Takeshi Furuta, (unknown), Masaaki Ohkawara, P. Linko	29
15	Release Characteristics of Flavor from Spray-dried Powder in Boiling Water and during Rice Cooking 2003 ·Bioscience Biotechnology and Biochemistry ·(unknown), Hidefumi Yoshii, (unknown), (unknown), Takeshi Furuta, P. Linko	14
16	Retention of Emulsified Flavor in a Single Droplet during Drying. 2000 ·Food Science and Technology Research ·Xiangdong Liu, Takeshi Furuta, Hidefumi Yoshii, P. Linko	32
17	Refolding of Denatured/Reduced Lysozyme at High Concentration with Diafiltration 2000 ·Bioscience Biotechnology and Biochemistry ·Hidefumi Yoshii, Takeshi Furuta, (unknown), Daisuke Ito, Yu‐Yen Linko, P. Linko	25
18	Cyclodextrin Encapsulation to Prevent the Loss ofl-Menthol and its Retention during Drying 2000 ·Bioscience Biotechnology and Biochemistry ·Xiangdong Liu, Takeshi Furuta, Hidefumi Yoshii, P. Linko, W.J. Coumans	47
19	Kinetic Analysis of the Autoxidation of Ethyl Eicosapentaenoate at Different Oxygen Levels 1999 ·Bioscience Biotechnology and Biochemistry ·Hidefumi Yoshii, Takeshi Furuta, (unknown), Kentaro Yoshimura, Yoshihisa Misawa, Noriaki Hata, Hideaki Kobayashi, Yu‐Yen Linko, P. Linko	13
20	Hydrolysis Kinetics of Okara and Characterization of Its Water-soluble Polysaccharides 1996 ·Bioscience Biotechnology and Biochemistry ·Hidefumi Yoshii, Takeshi Furuta, Hirokazu Maeda, Hiroyuki Mori	24

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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