Masaharu Seguchi

1.1k citations

75 papers · 880 indexed · h-index 18

Nutrition and Dietetics top 1%
- Food composition and properties 43
- Microbial Metabolites in Food Biotechnology 11
Food Science top 2%
- Proteins in Food Systems 12
- Food Quality and Safety Studies 10
- Polysaccharides Composition and Applications 8
Biotechnology top 10%
- Enzyme Production and Characterization 8
Biomaterials
Animal Science and Zoology top 10%
- Meat and Animal Product Quality 6
Plant Science
- Phytase and its Applications 11

Co-authors: Chihiro Yamane Miho Hayashi Hiroshi Matsumoto Takahiko Higasa Takeshi Yasui Makoto Abe Kunihiko Okajima Yasuyuki Yamada
Cited by: Nutrition and Dietetics Food Science Biotechnology
Journals: Biochemical and Biophysical Research Communications (2 papers)Food Hydrocolloids (2 papers)Journal of Food Science (5 papers)
Partner nations: Japan Netherlands Israel

In The Last Decade

Masaharu Seguchi

72 papers receiving 831 citations

Peers

Countries citing papers authored by Masaharu Seguchi

Since Specialization

Citations

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

Fields of papers citing papers by Masaharu Seguchi

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network

The 25 scholars most cited alongside Masaharu Seguchi, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Masaharu Seguchi Line = papers co-authored together Masaharu Seguchi links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Improvement of the Bread-making Properties of Stored or Dry-heated Rice Flour with Sucrose Fatty Acid Ester Food Science and Technology Research ·Yuki Ushijima,Mariko Nakagawa,Aya Tabara,Kotaro Matsunaga,Masaharu Seguchi	2017	2
2	Measurement of Water Absorption in Wheat Flour by Mixograph Test Food Science and Technology Research ·Reiko Okuda,Aya Tabara,Hideki Okusu,Masaharu Seguchi	2016	13
3	Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough Food Science and Technology Research ·Naomi Morimoto,Aya Tabara,Masaharu Seguchi	2015	10
4	Development of Gluten-Free Bread Baked with Banana (Musa spp.) Flour Food Science and Technology Research ·Masaharu Seguchi,Aya Tabara,Kyoko Iseki,Miki Takeuchi,Chieko Nakamura	2014	7
5	Development of Gluten-Free Bread baked with Yam Flour Food Science and Technology Research ·Masaharu Seguchi,Miki Ozawa,Chieko Nakamura,Aya Tabara	2012	4
6	Adsorption Mechanism for Xanthene Dyes to Cellulose Granules Bioscience Biotechnology and Biochemistry ·Aya Tabara,Chihiro Yamane,Masaharu Seguchi	2012	4
7	Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal Bioscience Biotechnology and Biochemistry ·Aya Tabara,Chihiro Yamane,Masaharu Seguchi	2012	4
8	Supermolecular structure of cellulose/amylose blends prepared from aqueous NaOH solutions and effects of amylose on structural formation of cellulose from its solution Carbohydrate Research ·Hitomi Miyamoto,Mariko Ago,Chihiro Yamane,Masaharu Seguchi,Kazuyoshi Ueda,Kunihiko Okajima	2011	17
9	Comparison between Cellulose Blend Films Prepared from Aqueous Sodium Hydroxide Solution and Edible Films of Biopolymers with Possible Application for New Food Materials Food Science and Technology Research ·Hitomi Miyamoto,Chihiro Yamane,Masaharu Seguchi,Kunihiko Okajima	2010	10
10	Structure and Properties of Cellulose-Starch Blend Films Regenerated from Aqueous Sodium Hydroxide Solution Food Science and Technology Research ·Hitomi Miyamoto,Chihiro Yamane,Masaharu Seguchi,Kunihiko Okajima	2009	16
11	Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour Food Science and Technology Research ·Chieko Nakamura,Yoshiki Koshikawa,Masaharu Seguchi	2008	30
12	Improving Effects of Stored Wheat Flour on Pancake Texture Food Science and Technology Research ·Chieko Nakamura,Masaharu Seguchi	2007	6
13	Effect of Flour Changes Due to Storage on Kasutera Cake Volume Food Science and Technology Research ·Chieko Nakamura,Yoshiki Koshikawa,Masaharu Seguchi	2007	6
14	Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties Journal of Food Science ·Masaharu Seguchi,Aya Tabara,I. Fukawa,Hideki Ono,C. Kumashiro,Y. Yoshino,Chiharu Kusunose,Chihiro Yamane	2007	17
15	Relationship between Pancake Springiness and Interaction of Wheat Flour Components Caused by Dry Heating Food Science and Technology Research ·Miki Ozawa,Masaharu Seguchi	2006	19
16	Effect of Leek (A. ampeloprasum L.) and Scallion (A. chinense L.) on Breadmaking Properties Food Science and Technology Research ·Masaharu Seguchi,Masahiko Abe	2004	4
17	Proteases ofMaitake(Grifola frondosa) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins Bioscience Biotechnology and Biochemistry ·Masahiko Abe,Masaharu Seguchi	2003	1
18	Improvement of Japanese Wheat Flour by Gaseous Acetic Acid Treatment. Food Science and Technology Research ·Machiko Hayashi,Masaharu Seguchi	2001	2
19	Contribution of wheat starch granule hydrophobicity to pancake texture. Cereal Foods World ·Masaharu Seguchi	1993	8
20	Effect of chlorination on the hydrophobicity of wheat starch Masaharu Seguchi	1987	5

About Masaharu Seguchi

Masaharu Seguchi is a scholar working on Nutrition and Dietetics, Food Science and Biotechnology, having authored 75 papers that have together received 880 indexed citations. Recurring topics across this work include Food composition and properties (43 papers), Proteins in Food Systems (12 papers), Phytase and its Applications (11 papers), Microbial Metabolites in Food Biotechnology (11 papers), Food Quality and Safety Studies (10 papers), Polysaccharides Composition and Applications (8 papers), Enzyme Production and Characterization (8 papers) and Meat and Animal Product Quality (6 papers). The work is most often cited by research in Nutrition and Dietetics (617 citations), Food Science (510 citations) and Biotechnology (80 citations). Masaharu Seguchi has collaborated with scholars based in Japan, Netherlands and Israel. Frequent co-authors include Chihiro Yamane, Miho Hayashi, Hiroshi Matsumoto, Takahiko Higasa, Takeshi Yasui, Makoto Abe, Kunihiko Okajima, Yasuyuki Yamada, Hitomi Miyamoto and Masahiko Abe. Their work appears in journals such as Biochemical and Biophysical Research Communications, Food Hydrocolloids and Journal of Food Science.

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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