Hiroaki Yamauchi

4.7k citations

157 papers · 3.8k indexed · h-index 35

Co-authors: Takahiro Noda Chie Matsuura‐Endo Shigenobu Takigawa Naoto Hashimoto I.S.M. Zaidul Sun‐Ju Kim Motoyuki Mori Tatsuro Suzuki
Topics: Food composition and properties (81 papers)Microbial Metabolites in Food Biotechnology (34 papers)Phytase and its Applications (31 papers)
Cited by: Nutrition and Dietetics Food Science Plant Science
Journals: Journal of the American Chemical Society Journal of Agricultural and Food Chemistry Scientific Reports
Partner nations: Japan Philippines United States

In The Last Decade

Hiroaki Yamauchi

154 papers receiving 3.6k citations

Peers

Countries citing papers authored by Hiroaki Yamauchi

Since Specialization

Citations

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

Fields of papers citing papers by Hiroaki Yamauchi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Hiroaki Yamauchi

This figure shows the co-authorship network connecting the top 25 collaborators of Hiroaki Yamauchi. A scholar is included among the top collaborators of Hiroaki Yamauchi 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 Hiroaki Yamauchi. Hiroaki Yamauchi 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	Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality 2020 ·Food Science and Technology Research ·Zenta Nishio,Miwako Ito,Kanenori Takata,(unknown),(unknown),Tadashi Nakamura,Hiroaki Yamauchi	2
2	Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process 2019 ·Food Science and Technology Research ·(unknown),(unknown),(unknown),(unknown),Kanenori Takata,Hiroaki Yamauchi	0
3	Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder 2016 ·Food Science and Technology Research ·(unknown),Yuka Kawashima,(unknown),(unknown),(unknown),(unknown),(unknown),Hiroshi Koaze,Hiroaki Yamauchi	10
4	Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality 2015 ·Food Science and Technology Research ·(unknown),(unknown),(unknown),(unknown),(unknown),Daiki Murayama,Hiroshi Koaze,Hiroaki Yamauchi	22
5	Applicability of Dry Flours Produced from a Table Potato Variety (<i>Solanum tuberosum</i> L. cv. May Queen) in Bread Making 2015 ·Food Science and Technology Research ·Daiki Murayama,(unknown),(unknown),(unknown),(unknown),Hiroshi Koaze,Hiroaki Yamauchi	11
6	The Staling and Texture of Bread Made Using the Yudane Dough Method 2014 ·Food Science and Technology Research ·Hiroaki Yamauchi,(unknown),Daiki Murayama,(unknown),Yoshitake Orikasa,Hiroshi Koaze,Yoshiko Nakaura,Naoyoshi Inouchi,Takahiro Noda	27
7	Effect of Pre-Gelatinization on the Physicochemical Properties of Dry Flours Produced from 5 Cassava Varieties of the Philippines 2014 ·Food Science and Technology Research ·Daiki Murayama,(unknown),(unknown),Hiroaki Yamauchi,Hiroshi Koaze	6
8	Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene 2010 ·Food Science and Technology Research ·Yuji Oda,(unknown),(unknown),Hiroaki Yamauchi	13
9	A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars 2008 ·Food Science and Technology Research ·Md. Zaidul Islam Sarker,Hiroaki Yamauchi,Sun‐Ju Kim,(unknown),Shigenobu Takigawa,Naoto Hashimoto,Takahiro Noda	21
10	Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines 2007 ·Food Science and Technology Research ·Hiroaki Yamauchi,Miwako Ito,Zenta Nishio,Tadashi Tabiki,Sun‐Ju Kim,Naoto Hashimoto,Takahiro Noda,Shigenobu Takigawa,Chie Matsuura‐Endo,Kanenori Takata,Keiko Ohta,Michihiro Fukushima,H. Miura,(unknown)	8
11	Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making 2006 ·Food Science and Technology Research ·Hideki Kawai,(unknown),Hiroshi Takahashi,Naoto Hashimoto,Hiroaki Yamauchi	4
12	Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats 2006 ·Food Science and Technology Research ·Sun‐Ju Kim,(unknown),Tatsuro Suzuki,Katsuichi Saito,Naoto Hashimoto,Shigenobu Takigawa,Takahiro Noda,Chie Matsuura‐Endo,Hiroaki Yamauchi	38
13	Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends 2006 ·Food Science and Technology Research ·Takahiro Noda,(unknown),H. Miura,Michihiro Fukushima,Shigenobu Takigawa,Chie Matsuura‐Endo,Sun‐Ju Kim,Naoto Hashimoto,Hiroaki Yamauchi	22
14	Effects of Genotype and Growth Conditions on Apparent Viscosity of Heat-Treated Flour Paste and Their Correlation with Certain Flour Properties in Wheat Produced in Hokkaido 2003 ·Food Science and Technology Research ·Norio Iriki,Hiroaki Yamauchi,Kanenori Takata,Zenta Nishio,Yasunori Ichinose,(unknown)	2
15	Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines 2003 ·Food Science and Technology Research ·Kanenori Takata,Zenta Nishio,(unknown),Tatsuo Kuwabara,Hiroaki Yamauchi	7
16	Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure. 2002 ·Food Science and Technology Research ·Chie Matsuura‐Endo,Akiko Ohara‐Takada,Hiroaki Yamauchi,Motoyuki Mori,Seizo Fujikawa	9
17	Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid. 2002 ·Food Science and Technology Research ·Chie Matsuura‐Endo,Akiko Ohara‐Takada,Hiroaki Yamauchi,Yuji Mukasa,Motoyuki Mori,Kenichi Ishibashi	12
18	Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice. 2002 ·Food Science and Technology Research ·Yuji Oda,Yasunori Ichinose,Hiroaki Yamauchi	4
19	Factors Affecting Apparent Viscosity of Heat-Treated Wheat Flour Paste. 2002 ·Food Science and Technology Research ·Norio Iriki,Hiroaki Yamauchi,Kanenori Takata,Zenta Nishio,Yasunori Ichinose	1
20	The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough. 2001 ·Food Science and Technology Research ·Hiroaki Yamauchi,Zenta Nishio,Kanenori Takata,Yuji Oda,(unknown),(unknown),H. Miura	6

About Hiroaki Yamauchi

Hiroaki Yamauchi is a scholar working on Nutrition and Dietetics, Food Science and Plant Science, having authored 157 papers that have together received 3.8k indexed citations. Recurring topics across this work include Food composition and properties (81 papers), Microbial Metabolites in Food Biotechnology (34 papers) and Phytase and its Applications (31 papers). The work is most often cited by research in Nutrition and Dietetics (2.1k citations), Food Science (2.0k citations) and Plant Science (1.4k citations). Hiroaki Yamauchi has collaborated with scholars based in Japan, Philippines and United States. Frequent co-authors include Takahiro Noda, Chie Matsuura‐Endo, Shigenobu Takigawa, Naoto Hashimoto, I.S.M. Zaidul, Sun‐Ju Kim, Motoyuki Mori, Tatsuro Suzuki, Katsuichi Saito and Shogo Tsuda. Their work appears in journals such as Journal of the American Chemical Society, Journal of Agricultural and Food Chemistry and Scientific Reports.

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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