Makoto Egi
- Molecular Biology
- Nutrition and Dietetics top 5%
- Animal Science and Zoology top 5%
- Food Science top 10%
- Physiology
- Co-authors
- Yuki YamadaKoretarō TakahashiA.K.M. Azad ShahNoboru FujiiJohn A. DeSimoneChikara TokunagaShobha MummalaneniTam‐Hao T. Phan
- Topics
- Biochemical effects in animals (3 papers)Biochemical Analysis and Sensing Techniques (3 papers)Enzyme Catalysis and Immobilization (2 papers)
- Journals
- Food ChemistryJournal of the American Oil Chemists SocietyInternational Journal of Food Science & Technology
- Partner nations
- JapanSingaporeUnited States
In The Last Decade
Makoto Egi
12 papers receiving 370 citations
Peers
Comparison fields: 5 of 43
- Molecular Biology 189
- Nutrition and Dietetics 181
- Animal Science and Zoology 118
- Food Science 106
- Physiology 101
Countries citing papers authored by Makoto Egi
This map shows the geographic impact of Makoto Egi'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 Makoto Egi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Makoto Egi more than expected).
Fields of papers citing papers by Makoto Egi
This network shows the impact of papers produced by Makoto Egi. 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 Makoto Egi. The network helps show where Makoto Egi may publish in the future.
Co-authorship network of co-authors of Makoto Egi
This figure shows the co-authorship network connecting the top 25 collaborators of Makoto Egi. A scholar is included among the top collaborators of Makoto Egi 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 Makoto Egi. Makoto Egi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.
All Works
| # | Work | Indexed citations |
|---|---|---|
| 1 | 34 | |
| 2 | 59 | |
| 3 | S3-4. Maillard reacted peptide, the taste enhancer that increase the intensity of mouthfulness and continuity in food | 2 |
| 4 | 154 | |
| 5 | 82 | |
| 6 | 8 | |
| 7 | 4 | |
| 8 | 2 | |
| 9 | 10 | |
| 10 | 6 | |
| 11 | 16 | |
| 12 | 6 |
About Makoto Egi
Makoto Egi is a scholar working on Aquatic Science, Nutrition and Dietetics and Sensory Systems, having authored 12 papers that have together received 383 indexed citations. Recurring topics across this work include Biochemical effects in animals (3 papers), Biochemical Analysis and Sensing Techniques (3 papers) and Enzyme Catalysis and Immobilization (2 papers). The work is most often cited by research in Nutrition and Dietetics (181 citations), Animal Science and Zoology (118 citations) and Sensory Systems (51 citations). Makoto Egi has collaborated with scholars based in Japan, Singapore and United States. Frequent co-authors include Yuki Yamada, Koretarō Takahashi, A.K.M. Azad Shah, Noboru Fujii, John A. DeSimone, Chikara Tokunaga, Shobha Mummalaneni, Tam‐Hao T. Phan, Vijay Lyall and Hideyuki Kurihara. Their work appears in journals such as Food Chemistry, Journal of the American Oil Chemists Society and International Journal of Food Science & Technology.
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.