Mario Shibata

658 total citations
54 papers, 501 citations indexed

About

Mario Shibata is a scholar working on Analytical Chemistry, Animal Science and Zoology and Food Science. According to data from OpenAlex, Mario Shibata has authored 54 papers receiving a total of 501 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Analytical Chemistry, 15 papers in Animal Science and Zoology and 14 papers in Food Science. Recurrent topics in Mario Shibata's work include Spectroscopy and Chemometric Analyses (19 papers), Meat and Animal Product Quality (15 papers) and Food composition and properties (9 papers). Mario Shibata is often cited by papers focused on Spectroscopy and Chemometric Analyses (19 papers), Meat and Animal Product Quality (15 papers) and Food composition and properties (9 papers). Mario Shibata collaborates with scholars based in Japan, Bangladesh and United States. Mario Shibata's co-authors include Junichi Sugiyama, Mizuki Tsuta, Mito Kokawa, Kaori Fujita, Tomoaki Hagiwara, Tetsuya Araki, Hiroshi Nabetani, Masatoshi Yoshimura, Naho Nakazawa and Md. Mizanur Rahman and has published in prestigious journals such as Food Hydrocolloids, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Mario Shibata

51 papers receiving 479 citations

Peers

Countries citing papers authored by Mario Shibata

Since Specialization

Citations

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

Fields of papers citing papers by Mario Shibata

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mario Shibata

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

#	Title	Journal	Authors	Indexed citations
1	Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III	Food Hydrocolloids	Mario Shibata, Tomoaki Hagiwara et al.	8
2	Ice Recrystallization Behavior of Corn Starch/Sucrose Solutions: Effects of Addition of Corn Starch and Antifreeze Protein III	Food Biophysics	Mario Shibata, Tomoaki Hagiwara et al.	5
3	Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint	Food Science and Technology Research	Mario Shibata, Jizhong Chen et al.	1
4	Characterization of fish collagen from blue shark skin and its application for chitosan‐ collagen composite coating to preserve red porgy ( Pagrus major ) meat	Journal of Food Biochemistry	Jinyan Liu, Mario Shibata et al.	29
5	Extraction of Bioactive Compounds from Stems of <i>Undaria pinnatifida</i>	Food Science and Technology Research	Mario Shibata, Tomoaki Hagiwara et al.	14
6	Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment	Food Science and Technology Research	Mario Shibata, Junichi Sugiyama et al.	2
7	Recrystallization of Ice Crystals in Trehalose Solution at Isothermal Condition	Food Biophysics	Mario Shibata, Tomoaki Hagiwara et al.	17
8	Effects of pH on the Fluorescence Fingerprint of ATP		Md. Mizanur Rahman, Mario Shibata et al.	5
9	Detection of Aflatoxins B1, B2, G1 and G2 in Nutmeg Extract Using Fluorescence Fingerprint	Food Science and Technology Research	Kaori Fujita, Junichi Sugiyama et al.	12
10	Fluorescence Fingerprint Imaging of Gluten and Starch in Wheat Flour Dough with Consideration of Total Constituent Ratio	Food Science and Technology Research	Mito Kokawa, Junichi Sugiyama et al.	2
11	Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties	International Journal of Food Engineering	Mario Shibata, Mizuki Tsuta et al.	6
12	Nondestructive Method for Detection of Mycotoxins in Wheat	Agricultural Information Research	Kaori Fujita, Junichi Sugiyama et al.	2
13	Effect of Amylose Content of Rice on the Physical Properties of Rice Porridge Bread	Nippon Shokuhin Kagaku Kogaku Kaishi	Mario Shibata, Junichi Sugiyama et al.	2
14	Discrimination of the Geographic Origin of Mangoes Using Fluorescence Fingerprint	Nippon Shokuhin Kagaku Kogaku Kaishi	Kaori Fujita, Junichi Sugiyama et al.	5
15	Non-destructive Measurement of Deoxynivalenol in Wheat Flour Using Fluorescence Fingerprinting	Nippon Shokuhin Kagaku Kogaku Kaishi	Kaori Fujita, Mizuki Tsuta et al.	3
16	Viscoelastic Properties and Air-bubble Structure of Bread Containing Gelatinized Rice Porridge	Nippon Shokuhin Kagaku Kogaku Kaishi	Mario Shibata, Junichi Sugiyama et al.	4
17	Development of Quantitative Analysis for Relationships between Viscoelasticity and Air-bubble Structure of Bread	Nippon Shokuhin Kagaku Kogaku Kaishi	Mario Shibata, Junichi Sugiyama et al.	1
18	Prediction for Mixture Rate of Buckwheat Flour Against Wheat Flour Using Excitation-emission Matrix (EEM)	Nippon Shokuhin Kagaku Kogaku Kaishi	Takehiro Sugiyama, Kaori Fujita et al.	5
19	Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe	Food Science and Technology Research	Reiko Ueda, Naoko Okamoto et al.	5
20	Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry	Food Science and Technology Research	Mario Shibata, Tetsuya Araki et al.	6

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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