Jun Niimi

1.1k total citations
46 papers, 847 citations indexed

About

Jun Niimi is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Jun Niimi has authored 46 papers receiving a total of 847 indexed citations (citations by other indexed papers that have themselves been cited), including 38 papers in Food Science, 16 papers in Plant Science and 12 papers in Nutrition and Dietetics. Recurrent topics in Jun Niimi's work include Sensory Analysis and Statistical Methods (21 papers), Fermentation and Sensory Analysis (20 papers) and Biochemical Analysis and Sensing Techniques (10 papers). Jun Niimi is often cited by papers focused on Sensory Analysis and Statistical Methods (21 papers), Fermentation and Sensory Analysis (20 papers) and Biochemical Analysis and Sensing Techniques (10 papers). Jun Niimi collaborates with scholars based in Australia, Sweden and New Zealand. Jun Niimi's co-authors include Susan E.P. Bastian, Elizabeth S. Collier, Patrick Silcock, Phil Bremer, Paul K. Boss, Penny Bergman, Conor M. Delahunty, Lukas Danner, Anne Normann and David W. Jeffery and has published in prestigious journals such as Food Chemistry, New Phytologist and Molecules.

In The Last Decade

Jun Niimi

45 papers receiving 835 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Jun Niimi Australia 18 575 243 178 173 144 46 847
Lukas Danner Australia 22 820 1.4× 300 1.2× 243 1.4× 65 0.4× 60 0.4× 36 1.2k
Amy G. Paisley New Zealand 12 682 1.2× 157 0.6× 429 2.4× 41 0.2× 112 0.8× 14 931
Denise C. Hunter New Zealand 24 820 1.4× 300 1.2× 538 3.0× 55 0.3× 98 0.7× 44 1.5k
Michelle K. Beresford New Zealand 18 746 1.3× 262 1.1× 459 2.6× 33 0.2× 108 0.8× 22 1.1k
Gaëlle Arvisenet France 21 792 1.4× 378 1.6× 421 2.4× 207 1.2× 172 1.2× 42 1.3k
Sylvie Cordelle France 12 723 1.3× 81 0.3× 452 2.5× 53 0.3× 176 1.2× 17 897
Denize Oliveira Brazil 16 516 0.9× 136 0.6× 257 1.4× 47 0.3× 101 0.7× 27 827
Mara V. Galmarini Argentina 17 751 1.3× 207 0.9× 290 1.6× 16 0.1× 88 0.6× 38 958
Bénédicte Pineau New Zealand 17 1.2k 2.1× 523 2.2× 473 2.7× 31 0.2× 127 0.9× 25 1.5k
Maria Piochi Italy 16 443 0.8× 94 0.4× 285 1.6× 39 0.2× 126 0.9× 39 725

Countries citing papers authored by Jun Niimi

Since Specialization
Citations

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

Fields of papers citing papers by Jun Niimi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Jun Niimi

This figure shows the co-authorship network connecting the top 25 collaborators of Jun Niimi. A scholar is included among the top collaborators of Jun Niimi 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 Jun Niimi. Jun Niimi 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
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Collier, Elizabeth S., et al.. (2024). Perceptions of processed foods as unhealthy: Heuristic strength, prevalence, and potential implications for the protein shift. Future Foods. 10. 100445–100445. 3 indexed citations
4.
Bergman, Penny, et al.. (2024). Exploring seafood choices at the point of purchase among a sample of Swedish consumers. British Food Journal. 126(13). 269–285. 7 indexed citations
5.
Niimi, Jun, et al.. (2024). The negative association between food neophobia and sensory expectations revealed through analysis of consumers’ open-ended descriptions of seafood. Food Quality and Preference. 123. 105332–105332. 2 indexed citations
6.
Collier, Elizabeth S., et al.. (2024). Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption. Appetite. 198. 107369–107369. 4 indexed citations
7.
Wrange, Anna‐Lisa, et al.. (2023). Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden. Future Foods. 7. 100217–100217. 7 indexed citations
8.
Niimi, Jun, et al.. (2023). The relationship between food neophobia and hedonic ratings of novel foods may be mediated by emotional arousal. Food Quality and Preference. 109. 104931–104931. 13 indexed citations
9.
Niimi, Jun, et al.. (2023). Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride. LWT. 176. 114557–114557. 10 indexed citations
10.
Lorén, Niklas, et al.. (2023). Sodium reduction in foods: Challenges and strategies for technical solutions. Journal of Food Science. 88(3). 885–900. 16 indexed citations
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Niimi, Jun, Aurélie Deveau, & Richard Splivallo. (2021). Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum. LWT. 151. 112125–112125. 17 indexed citations
13.
Niimi, Jun, Aurélie Deveau, & Richard Splivallo. (2021). Geographical‐based variations in white truffle Tuber magnatum aroma is explained by quantitative differences in key volatile compounds. New Phytologist. 230(4). 1623–1638. 26 indexed citations
14.
Collier, Elizabeth S., et al.. (2021). Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers. Appetite. 167. 105643–105643. 119 indexed citations
15.
Kang, Wenyu, Keren A. Bindon, Richard A. Muhlack, et al.. (2020). Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods. 9(8). 1027–1027. 13 indexed citations
16.
Niimi, Jun, Kristian Hovde Liland, Oliver Tomić, et al.. (2020). Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines. Food Chemistry. 344. 128634–128634. 13 indexed citations
17.
Niimi, Jun, Oliver Tomić, Tormod Næs, et al.. (2020). Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics. LWT. 123. 109105–109105. 25 indexed citations
18.
Kang, Wenyu, Jun Niimi, Richard A. Muhlack, Paul A. Smith, & Susan E.P. Bastian. (2019). Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Research International. 120. 244–254. 20 indexed citations
19.
Kang, Wenyu, Richard A. Muhlack, Keren A. Bindon, et al.. (2019). Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules. 24(24). 4578–4578. 8 indexed citations
20.
Niimi, Jun, et al.. (2014). Cross-modal interaction between cheese taste and aroma. International Dairy Journal. 39(2). 222–228. 16 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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