Kimio IWANO

667 total citations
49 papers, 571 citations indexed

About

Kimio IWANO is a scholar working on Food Science, Biotechnology and Plant Science. According to data from OpenAlex, Kimio IWANO has authored 49 papers receiving a total of 571 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Food Science, 21 papers in Biotechnology and 17 papers in Plant Science. Recurrent topics in Kimio IWANO's work include Food Quality and Safety Studies (25 papers), Enzyme Production and Characterization (12 papers) and Fermentation and Sensory Analysis (11 papers). Kimio IWANO is often cited by papers focused on Food Quality and Safety Studies (25 papers), Enzyme Production and Characterization (12 papers) and Fermentation and Sensory Analysis (11 papers). Kimio IWANO collaborates with scholars based in Japan, Tunisia and Greece. Kimio IWANO's co-authors include Takuya Koseki, Kiyoshi Ito, Nobushige Nakazawa, Hiroshi Matsuzawa, Kazuhiro Iwashita, Toshihiko Ito, Shigeaki MIKAMI, Kiyoshi Ito, Hiroshi Sakai and Kiyoharu FUKUDA and has published in prestigious journals such as Biochemical Journal, Japanese Journal of Applied Physics and Bioscience Biotechnology and Biochemistry.

In The Last Decade

Kimio IWANO

44 papers receiving 526 citations

Peers

Countries citing papers authored by Kimio IWANO

Since Specialization

Citations

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

Fields of papers citing papers by Kimio IWANO

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Kimio IWANO

This figure shows the co-authorship network connecting the top 25 collaborators of Kimio IWANO. A scholar is included among the top collaborators of Kimio IWANO 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 Kimio IWANO. Kimio IWANO is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

#	Work	Indexed citations
1	Assessment of filtration for sake mash based on concentrations of pyruvic acid using a commercial assay kit 2022 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Masayuki Sakai, (unknown), Kimio IWANO, Kenichi Watanabe, Takeshi Watanabe, (unknown)	0
2	Breeding of Rice Cultivar Akita-sake-komachi for Brewing and Approach to Local Branding of the Rice 2010 ·Nippon Shokuhin Kagaku Kogaku Kaishi ·Hitoshi Takahashi, (unknown), (unknown), Kimio IWANO, Tadahiko Kobayashi	0
3	Cln3 blocks IME1 transcription and the Ime1–Ume6 interaction to cause the sporulation incompetence in a sake yeast, Kyokai no. 7 2010 ·Journal of Bioscience and Bioengineering ·Nobushige Nakazawa, Kimio Abe, (unknown), Kimio IWANO	11
4	Influence of strains of Aspergillus oryzae and kinds of koji rice on production of the proteolytic enzyme in sake koji 2008 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Hitoshi Takahashi, Toshihiko Ito, Tsutomu Sato, (unknown), Nobushige Nakazawa, Kimio IWANO	3
5	The assay for the total activity of peptidase (TPase activity) in Sake koji using rice protein as a substrate 2008 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Hitoshi Takahashi, Toshihiko Ito, Nobushige Nakazawa, Kimio IWANO	2
6	Tastes of the aromatic alcohols in Ginjyo-syu. 2008 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Toshihiko Ito, (unknown), (unknown), Hitoshi Takahashi, Shigeru Tamogami, Takeo KOIZUMI, Nobushige Nakazawa, Kimio IWANO	7
7	Comparison of sake yeast strains by the uptake and release oftaste amino acid in the growth and fermentation stage 2006 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Toshihiko Ito, (unknown), (unknown), Nobushige Nakazawa, Kimio IWANO	0
8	Characteristics of Amino Acid Compositions of Ginjyo-shu, Junmai-shu, Honjyozo-shu, and Futsu-shu 2004 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Kimio IWANO, Toshihiko Ito, Nobushige Nakazawa	7
9	Influence of the variety of rice and polishing rate on Japanese sake koji making 2004 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Kimio IWANO, Toshihiko Ito, (unknown), (unknown), Hitoshi Takahashi, Nobushige Nakazawa	12
10	Selective Uptake of Amino Acid in Growth on Japanese Sake Yeast Using the Koji Extract Medium 2004 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Kimio IWANO, (unknown), Takuro Nakamura, (unknown), Toshihiko Ito, Nobushige Nakazawa	3
11	Efficient selection of hybrids by protoplast fusion using drug resistance markers and reporter genes in Saccharomyces cerevisiae 2004 ·Journal of Bioscience and Bioengineering ·Nobushige Nakazawa, Kimio IWANO	12
12	Role of Two α-l-arabinofuranosidases in arabinoxylan degradation and characteristics of the encoding genes from shochu koji molds, Aspergillus kawachii and Aspergillus awamori 2003 ·Journal of Bioscience and Bioengineering ·Takuya Koseki, Masaki Okuda, (unknown), (unknown), Kimio IWANO, Isao ARAMAKI, Hiroshi Matsuzawa	36
13	The influence of protein components in raw material rice. 2001 ·Kimio IWANO, Nobushige Nakazawa, Toshihiko Ito, Hitoshi Takahashi, (unknown), (unknown)	3
14	The influence of protein components in raw material rice on various enzyme activities in sake-koji 2001 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Kimio IWANO, Nobushige Nakazawa, Toshihiko Ito, Hitoshi Takahashi, (unknown), R. Matsunaga	12
15	A Mechanism for the Formation and Meaning of Vanillin in Awamori 1998 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·Takuya Koseki, Kimio IWANO	9
16	Sake-koji Enzymes Responsible for the Release of Inorganic Phosphate from Rice 1996 ·JOURNAL OF THE BREWING SOCIETY OF JAPAN ·(unknown), (unknown), Hirohito Shimizu, (unknown), Shigeaki MIKAMI, Kimio IWANO	1
17	Cloning and sequencing of cellulase cDNA from Aspergillus kawachii and its expression in Saccharomyces cerevisiae 1995 ·Current Genetics ·Shizue Sakamoto, (unknown), Kiyoshi Ito, Toru Ishikawa, Kimio IWANO, (unknown)	32
18	Cloning and Sequencing of thexynCGene Encoding Acid Xylanase ofAspergillus kawachii 1992 ·Bioscience Biotechnology and Biochemistry ·Kiyoshi Ito, Kazuhiro Iwashita, Kimio IWANO	63
19	Enzymes Affecting the Fermentation of Sake Moromi-mash 1978 ·Journal of Fermentation Technology ·Yataro NUNOKAWA, (unknown), Kimio IWANO	7
20	Studies on the Aggregation of Yeasts Caused by Lactobacilli Part III 1969 ·Nippon Nōgeikagaku Kaishi ·(unknown), Kimio IWANO, (unknown)	4

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.

Explore authors with similar magnitude of impact