Hiroaki Yamauchi

4.7k total citations
157 papers, 3.8k citations indexed

About

Hiroaki Yamauchi is a scholar working on Nutrition and Dietetics, Plant Science and Food Science. According to data from OpenAlex, Hiroaki Yamauchi has authored 157 papers receiving a total of 3.8k indexed citations (citations by other indexed papers that have themselves been cited), including 94 papers in Nutrition and Dietetics, 66 papers in Plant Science and 65 papers in Food Science. Recurrent topics in Hiroaki Yamauchi's work include Food composition and properties (81 papers), Microbial Metabolites in Food Biotechnology (34 papers) and Phytase and its Applications (31 papers). Hiroaki Yamauchi is often cited by papers focused on Food composition and properties (81 papers), Microbial Metabolites in Food Biotechnology (34 papers) and Phytase and its Applications (31 papers). Hiroaki Yamauchi collaborates with scholars based in Japan, Philippines and United States. Hiroaki Yamauchi's 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 and has published in prestigious journals such as Journal of the American Chemical Society, Journal of Agricultural and Food Chemistry and Scientific Reports.

In The Last Decade

Hiroaki Yamauchi

154 papers receiving 3.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Hiroaki Yamauchi Japan 35 2.1k 2.0k 1.4k 436 379 157 3.8k
Martin G. Scanlon Canada 34 2.0k 1.0× 2.2k 1.1× 815 0.6× 186 0.4× 481 1.3× 166 3.9k
Alok Jha India 22 806 0.4× 763 0.4× 521 0.4× 343 0.8× 152 0.4× 113 2.1k
Kunlun Liu China 34 820 0.4× 812 0.4× 807 0.6× 510 1.2× 181 0.5× 150 3.2k
Peng Wu China 29 1.4k 0.6× 1.4k 0.7× 467 0.3× 304 0.7× 157 0.4× 113 2.4k
Laurence D. Melton New Zealand 38 690 0.3× 2.1k 1.1× 2.1k 1.4× 891 2.0× 303 0.8× 104 4.5k
Xiaolong Ji China 28 883 0.4× 1.7k 0.9× 2.1k 1.5× 1.2k 2.8× 110 0.3× 84 3.9k
Danshi Zhu China 27 465 0.2× 1.4k 0.7× 705 0.5× 265 0.6× 187 0.5× 97 2.4k
Toshinori Kimura Japan 28 514 0.2× 757 0.4× 967 0.7× 315 0.7× 287 0.8× 157 2.8k
Yuxiao Wang China 30 442 0.2× 800 0.4× 754 0.5× 841 1.9× 212 0.6× 134 2.6k

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

20 of 20 papers shown
1.
Nishio, Zenta, et al.. (2020). Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality. Food Science and Technology Research. 26(2). 215–222. 2 indexed citations
2.
Takata, Kanenori, et al.. (2019). Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process. Food Science and Technology Research. 25(2). 237–243.
3.
Kawashima, Yuka, et al.. (2016). Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder. Food Science and Technology Research. 22(3). 307–316. 10 indexed citations
4.
Murayama, Daiki, et al.. (2015). Effect of Purple Sweet Potato Powder Substitution and Enzymatic Treatments on Bread Making Quality. Food Science and Technology Research. 21(2). 159–165. 22 indexed citations
5.
Yamauchi, Hiroaki, Daiki Murayama, Yoshitake Orikasa, et al.. (2014). The Staling and Texture of Bread Made Using the Yudane Dough Method. Food Science and Technology Research. 20(5). 1071–1078. 27 indexed citations
6.
Sarker, Md. Zaidul Islam, Hiroaki Yamauchi, Chie Matsuura‐Endo, et al.. (2011). Starch properties of various colored potato cultivars grown for 8 consecutive years. Journal of Food Agriculture & Environment. 9(2). 37–40. 1 indexed citations
7.
Oda, Yuji, et al.. (2010). Characterization of an Alternative Baking Strain of Saccharomyces cerevisiae Isolated from Fermented Cherry Fruits by the Analysis of SUC2 Gene. Food Science and Technology Research. 16(1). 45–50. 13 indexed citations
8.
Yamamoto, Kazuo, et al.. (2009). Effect of Low Level of Starch Acetylation on Physicochemical Properties of Potato Starch. Food Science and Biotechnology. 18(1). 118–123. 17 indexed citations
9.
Kim, Sun‐Ju, et al.. (2008). Identification and Quantitative Determination of Glucosinolates in Brassica napus cv. Hanakkori. Food Science and Biotechnology. 17(5). 1097–1101. 2 indexed citations
10.
Yamauchi, Hiroaki, Miwako Ito, Zenta Nishio, et al.. (2007). Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines. Food Science and Technology Research. 13(3). 227–234. 8 indexed citations
11.
Kawai, Hideki, et al.. (2006). Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making. Food Science and Technology Research. 12(2). 91–95. 4 indexed citations
12.
Kim, Sun‐Ju, Tatsuro Suzuki, Katsuichi Saito, et al.. (2006). 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. Food Science and Technology Research. 12(3). 199–205. 38 indexed citations
13.
Matsuura‐Endo, Chie, Akira Kobayashi, Takahiro Noda, et al.. (2004). Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars. Journal of Plant Research. 117(2). 131–137. 78 indexed citations
14.
15.
Takata, Kanenori, et al.. (2003). Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines. Food Science and Technology Research. 9(1). 67–72. 7 indexed citations
16.
Matsuura‐Endo, Chie, Akiko Ohara‐Takada, Hiroaki Yamauchi, Motoyuki Mori, & Seizo Fujikawa. (2002). Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.. Food Science and Technology Research. 8(3). 252–256. 9 indexed citations
17.
Matsuura‐Endo, Chie, Akiko Ohara‐Takada, Hiroaki Yamauchi, et al.. (2002). 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.. Food Science and Technology Research. 8(4). 323–327. 12 indexed citations
18.
Oda, Yuji, Yasunori Ichinose, & Hiroaki Yamauchi. (2002). Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice.. Food Science and Technology Research. 8(2). 166–168. 4 indexed citations
19.
Yamauchi, Hiroaki, et al.. (2001). The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough.. Food Science and Technology Research. 7(2). 135–140. 6 indexed citations
20.
Yamauchi, Hiroaki, Hironori Mori, Takeshi Kobayashi, & Shoichi Shimizu. (1983). Mass production of lipids by Lipomyces starkeyi in microcomputer-aided fed-batch culture.. Journal of Fermentation Technology. 61(3). 275–280. 55 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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