Kenji Kumazawa

1.8k total citations
47 papers, 1.4k citations indexed

About

Kenji Kumazawa is a scholar working on Food Science, Pathology and Forensic Medicine and Sensory Systems. According to data from OpenAlex, Kenji Kumazawa has authored 47 papers receiving a total of 1.4k indexed citations (citations by other indexed papers that have themselves been cited), including 36 papers in Food Science, 17 papers in Pathology and Forensic Medicine and 13 papers in Sensory Systems. Recurrent topics in Kenji Kumazawa's work include Fermentation and Sensory Analysis (33 papers), Tea Polyphenols and Effects (16 papers) and Olfactory and Sensory Function Studies (13 papers). Kenji Kumazawa is often cited by papers focused on Fermentation and Sensory Analysis (33 papers), Tea Polyphenols and Effects (16 papers) and Olfactory and Sensory Function Studies (13 papers). Kenji Kumazawa collaborates with scholars based in United Kingdom and Japan. Kenji Kumazawa's co-authors include Hideki Masuda, Shu Kaneko, Osamu Nishimura, Hideki Masuda, Ryoko Baba, Thomas Hofmann, Andrea Henze, Osamu Nishimura, Kikue Kubota and Tetsuo Ito and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Bioscience Biotechnology and Biochemistry and Food Science and Technology Research.

In The Last Decade

Kenji Kumazawa

46 papers receiving 1.4k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Kenji Kumazawa United Kingdom 18 1.0k 734 379 255 198 47 1.4k
Haiyan Yu China 22 1.2k 1.2× 212 0.3× 223 0.6× 326 1.3× 181 0.9× 50 1.4k
Jinjie Hua China 25 911 0.9× 1.2k 1.6× 596 1.6× 95 0.4× 184 0.9× 47 1.5k
Shu Kaneko Japan 9 424 0.4× 259 0.4× 135 0.4× 182 0.7× 92 0.5× 13 636
Benjamin Lassabliere Singapore 19 550 0.5× 336 0.5× 178 0.5× 116 0.5× 105 0.5× 35 856
Xiangyang Guo China 8 738 0.7× 737 1.0× 453 1.2× 47 0.2× 77 0.4× 11 1.0k
Wolfgang Engel Germany 7 682 0.7× 103 0.1× 223 0.6× 194 0.8× 196 1.0× 10 921
Dominico A. Guillén-Sánchez Spain 24 1.1k 1.1× 143 0.2× 818 2.2× 130 0.5× 190 1.0× 58 1.7k
Maria Tufariello Italy 28 1.5k 1.5× 178 0.2× 452 1.2× 135 0.5× 146 0.7× 58 1.8k
Qunhua Peng China 26 1.3k 1.3× 1.7k 2.4× 942 2.5× 104 0.4× 164 0.8× 41 2.3k
Juan José Rodríguez‐Bencomo Spain 23 916 0.9× 83 0.1× 350 0.9× 139 0.5× 132 0.7× 46 1.1k

Countries citing papers authored by Kenji Kumazawa

Since Specialization
Citations

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

Fields of papers citing papers by Kenji Kumazawa

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kenji Kumazawa

This figure shows the co-authorship network connecting the top 25 collaborators of Kenji Kumazawa. A scholar is included among the top collaborators of Kenji Kumazawa 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 Kenji Kumazawa. Kenji Kumazawa 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.
Kaneko, Shu & Kenji Kumazawa. (2020). Comparative Aroma Extract Dilution Analysis of Changes in Aroma Components of Seasoned Soy Sauce Prepared from Soy Sauce and Mirin during Heating. Food Science and Technology Research. 26(6). 725–733. 2 indexed citations
2.
Kumazawa, Kenji, et al.. (2017). Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release. Food Science and Technology Research. 23(1). 51–56. 4 indexed citations
3.
Kumazawa, Kenji, et al.. (2017). Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle). Journal of Agricultural and Food Chemistry. 65(39). 8691–8695. 17 indexed citations
4.
Kumazawa, Kenji, et al.. (2016). Characterization of Potent Odorants in Three Different Cultivars (Madagascar, Comoro and Tahiti) of Vanilla Bean by Aroma Extract Dilution Analysis (AEDA). Food Science and Technology Research. 22(6). 811–816. 6 indexed citations
5.
Kumazawa, Kenji. (2016). Identification and Characterization of Potent Odorants in Miso and Heat-processed Miso Products. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111(6). 388–393. 1 indexed citations
6.
Kumazawa, Kenji, et al.. (2016). Characterization of Methyl-Branched Aldehyde Analogs as Potent Odorants in Ripe Natural Cheeses. Nippon Shokuhin Kagaku Kogaku Kaishi. 63(9). 388–393. 2 indexed citations
7.
Nishimura, Osamu, et al.. (2015). Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages. Food Science and Technology Research. 21(4). 607–614. 9 indexed citations
8.
Kaneko, Shu, Kenji Kumazawa, & Osamu Nishimura. (2013). Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce. Journal of Agricultural and Food Chemistry. 61(14). 3396–3402. 83 indexed citations
9.
Kaneko, Shu, et al.. (2013). Key Aroma Compounds in Roasted In-shell Peanuts. Bioscience Biotechnology and Biochemistry. 77(7). 1467–1473. 23 indexed citations
10.
Kumazawa, Kenji, et al.. (2012). A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing. Food Science and Technology Research. 18(2). 295–302. 5 indexed citations
11.
Kaneko, Shu, Kenji Kumazawa, & Osamu Nishimura. (2012). Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA). Journal of Agricultural and Food Chemistry. 60(15). 3831–3836. 75 indexed citations
12.
Kumazawa, Kenji. (2011). Food Science Studies on Beverage Flavors. Nippon Shokuhin Kagaku Kogaku Kaishi. 58(3). 81–87. 1 indexed citations
13.
Kaneko, Shu, Kenji Kumazawa, & Osamu Nishimura. (2011). Isolation and Identification of the Umami Enhancing Compounds in Japanese Soy Sauce. Bioscience Biotechnology and Biochemistry. 75(7). 1275–1282. 67 indexed citations
14.
Kumazawa, Kenji, Ryoko Baba, & Osamu Nishimura. (2010). Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination. Food Science and Technology Research. 16(1). 59–64. 5 indexed citations
15.
Murakami, Kazuya, et al.. (2010). Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process. Food Science and Technology Research. 16(2). 99–110. 16 indexed citations
16.
Kumazawa, Kenji, et al.. (2008). A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum. Food Science and Technology Research. 14(3). 269–276. 6 indexed citations
17.
Kumazawa, Kenji, et al.. (2007). Characterization of Potent Odorants in Hand-Squeezed and Heat Processed Citrus Juices. Nippon Shokuhin Kagaku Kogaku Kaishi. 54(6). 266–273. 4 indexed citations
18.
Kumazawa, Kenji. (2006). Flavor Chemistry of Tea and Coffee Drinks. Food Science and Technology Research. 12(2). 71–84. 23 indexed citations
19.
Kaneko, Shu, Kenji Kumazawa, Hideki Masuda, Andrea Henze, & Thomas Hofmann. (2006). Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea. Journal of Agricultural and Food Chemistry. 54(7). 2688–2694. 241 indexed citations
20.
Kumazawa, Kenji, et al.. (1998). Change in Flavor of Coffee Drink during Heating.. Nippon Shokuhin Kagaku Kogaku Kaishi. 45(2). 108–113. 11 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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