Keiko Hatae

1.9k total citations
126 papers, 1.5k citations indexed

About

Keiko Hatae is a scholar working on Animal Science and Zoology, Food Science and Molecular Biology. According to data from OpenAlex, Keiko Hatae has authored 126 papers receiving a total of 1.5k indexed citations (citations by other indexed papers that have themselves been cited), including 36 papers in Animal Science and Zoology, 36 papers in Food Science and 22 papers in Molecular Biology. Recurrent topics in Keiko Hatae's work include Meat and Animal Product Quality (36 papers), Food Quality and Safety Studies (24 papers) and Protein Hydrolysis and Bioactive Peptides (12 papers). Keiko Hatae is often cited by papers focused on Meat and Animal Product Quality (36 papers), Food Quality and Safety Studies (24 papers) and Protein Hydrolysis and Bioactive Peptides (12 papers). Keiko Hatae collaborates with scholars based in Japan, Netherlands and United States. Keiko Hatae's co-authors include Juichiro J. Matsumoto, Atsuko Shimada, Midori Kasai, Shugo Watabe, Mayumi B. Takeyama, Hideki Ushio, Hideaki Yamanaka, Norman F. Haard, María Izquierdo‐Pulido and Fumiyo Hayakawa and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, European Journal of Biochemistry and Food Research International.

In The Last Decade

Keiko Hatae

121 papers receiving 1.5k citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Keiko Hatae Japan	21	666	418	373	364	297	126	1.5k
Wenge Yang China	25	811 1.2×	348 0.8×	204 0.5×	676 1.9×	615 2.1×	84	1.9k
Erik Slinde Norway	28	1.1k 1.6×	650 1.6×	193 0.5×	447 1.2×	508 1.7×	89	2.3k
M.T. Solas Spain	27	1.3k 2.0×	215 0.5×	360 1.0×	1.2k 3.3×	544 1.8×	50	2.2k
Helena M. Moreno Spain	27	1.2k 1.8×	382 0.9×	224 0.6×	974 2.7×	547 1.8×	43	1.9k
María Elena Lugo‐Sánchez Mexico	20	809 1.2×	415 1.0×	117 0.3×	354 1.0×	634 2.1×	58	1.3k
Christine Delbarre‐Ladrat France	19	729 1.1×	382 0.9×	92 0.2×	203 0.6×	509 1.7×	43	1.5k
Isabel Sánchez‐Alonso Spain	22	786 1.2×	250 0.6×	201 0.5×	625 1.7×	354 1.2×	38	1.5k
Flemming Jessen Denmark	33	971 1.5×	651 1.6×	145 0.4×	360 1.0×	1.3k 4.4×	103	2.8k
Kongkarn Kijroongrojana Thailand	21	686 1.0×	354 0.8×	126 0.3×	369 1.0×	389 1.3×	30	1.2k
Ragni Ofstad Norway	30	1.7k 2.5×	592 1.4×	146 0.4×	458 1.3×	548 1.8×	58	2.3k

Countries citing papers authored by Keiko Hatae

Since Specialization

Citations

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

Fields of papers citing papers by Keiko Hatae

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Keiko Hatae

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

Kasai, Midori, et al.. (2009). Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People. Food Science and Technology Research. 15(3). 257–264. 1 indexed citations

Kasai, Midori, et al.. (2009). Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content. Food Science and Technology Research. 15(3). 299–306. 40 indexed citations

Kasai, Midori, et al.. (2006). Investigation of Degree of Gelatinization of Cooked Rice by FT-IR. Nippon Shokuhin Kagaku Kogaku Kaishi. 53(9). 481–488. 6 indexed citations

Kasai, Midori, et al.. (2004). The Effect of the Various Seasonings on Cooking Properties of Rice (Part 2). Nippon Shokuhin Kagaku Kogaku Kaishi. 51(10). 539–545. 1 indexed citations

Hatae, Keiko, et al.. (2000). Differences in Texture among Three Varieties of Squid and the Effect of Cold Storage on the Texture. Journal of home economics. 51(8). 699–708. 6 indexed citations

Hayakawa, Fumiyo, Keiko Hatae, & Atsuko Shimada. (2000). Studies on Onomatopoeic Terms for Describing Food Properties. Part II. Characterization of Onomatopoeic Terms for Describing Food Properties.. Nippon Shokuhin Kagaku Kogaku Kaishi. 47(3). 197–207. 11 indexed citations

Hatae, Keiko, et al.. (1999). Taste Differences among Three Kinds of Squid and the Effect of Cold Storage on the Taste. Journal of home economics. 50(12). 1245–1254. 9 indexed citations

Hayakawa, Fumiyo, et al.. (1995). Relationship between the Sensory Evaluation for Oiliness and Physical Properties in Model Emulsions. Journal of home economics. 46(8). 765–774. 2 indexed citations

Hatae, Keiko, et al.. (1995). Objective Evaluation of Staling of Cooked Rice. Journal of home economics. 46(9). 841–848. 4 indexed citations

10.

Hatae, Keiko, et al.. (1994). The Use of Newly Developed Varieties of Rice in Making “Kayu”. Journal of home economics. 45(9). 803–810. 1 indexed citations

11.

Nishimura, Toshihide, et al.. (1994). Effect of Peptides in Wheat Gluten Hydrolyzate on Basic Tastes. Journal of home economics. 45(9). 797–801. 2 indexed citations

12.

Nagao, Keiko, Keiko Hatae, & Atsuko Shimada. (1994). Cracking Mechanism in Doughnuts during Deep Frying. Journal of home economics. 45(3). 211–218. 3 indexed citations

13.

Shimada, Atsuko, et al.. (1992). Changes in the Taste of Beef with Aging. Journal of home economics. 43(3). 199–206. 7 indexed citations

14.

Hatae, Keiko, et al.. (1991). Differences in the Ultrastructure of Carp Muscle Slices Due to Varying "Arai" Treatment: An Electron Microscopic Observation.. Agricultural and Biological Chemistry. 55(6). 1593–1600. 2 indexed citations

15.

Hatae, Keiko, et al.. (1991). Cookery Property of New Food Material. Journal of home economics. 42(7). 655–659.

16.

Hatae, Keiko, et al.. (1991). Characterization of Food Texture by Measuring Masticatory Movements. Journal of home economics. 42(10). 843–848. 3 indexed citations

17.

Hatae, Keiko, et al.. (1991). Evaluation of Food Texture by Measuring Masticatory Movements. Journal of home economics. 42(4). 355–361. 4 indexed citations

18.

Hatae, Keiko, et al.. (1990). Sweetness Perception of Solid Food. Journal of home economics. 41(2). 137–142. 6 indexed citations

19.

Hatae, Keiko, et al.. (1990). Factors Affecting the Physical Properties of a Traditional Korean Food “Jung-Pyun”. Journal of home economics. 41(1). 29–33. 1 indexed citations

20.

Yoshida, Mika, et al.. (1987). Studies on Katsuobushi Soup Stock Prepared by Extraction with Cold Water. Journal of home economics. 35(8). 529–537. 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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