Masaoki SASAKI

726 total citations
32 papers, 476 citations indexed

About

Masaoki SASAKI is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Masaoki SASAKI has authored 32 papers receiving a total of 476 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 6 papers in Molecular Biology and 6 papers in Nutrition and Dietetics. Recurrent topics in Masaoki SASAKI's work include Food Quality and Safety Studies (18 papers), Fermentation and Sensory Analysis (13 papers) and Injection Molding Process and Properties (5 papers). Masaoki SASAKI is often cited by papers focused on Food Quality and Safety Studies (18 papers), Fermentation and Sensory Analysis (13 papers) and Injection Molding Process and Properties (5 papers). Masaoki SASAKI collaborates with scholars based in Japan, United Kingdom and India. Masaoki SASAKI's co-authors include Nobutake Nunomura, Tamotsu YOKOTSUKA, Takanao Matsudo, Hironori Fujita, Kinji Uchida, Takeshi Higuchi, Keietsu Abe, Yukio Kaneko, Hawlader Abdullah Al-Mamun and Khurshid Alam and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Bioscience Biotechnology and Biochemistry and Nippon Nōgeikagaku Kaishi.

In The Last Decade

Masaoki SASAKI

32 papers receiving 451 citations

Peers

Masaoki SASAKI

BIOTE

Tetsuya Yanai Japan

Emily L. Wick United States

Takanao Matsudo Japan

Tei Yamanishi Japan

Alan O. Pittet United States

Matthias Güntert Germany

Shengwan Zhang China

M. Salgues Morocco

John P. Walradt United States

Denis Bélanger Canada

Tetsuya Yanai Japan

Masaoki SASAKI

112 ×0.4

92 ×0.6

151 ×1.4

60 ×0.9

36 ×0.6

BIOTE

Citations per year, relative to Masaoki SASAKI Masaoki SASAKI (= 1×) peers Tetsuya Yanai

Countries citing papers authored by Masaoki SASAKI

Since Specialization

Citations

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

Fields of papers citing papers by Masaoki SASAKI

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Masaoki SASAKI

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

SASAKI, Masaoki. (1996). Isolation and Identification of Precursor of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone from Isolated Soybean Protein and Shoyu. Journal of Agricultural and Food Chemistry. 44(1). 230–235. 13 indexed citations

SASAKI, Masaoki. (1996). Influence of Sodium Chloride on the Levels of Flavor Compounds Produced by Shoyu Yeast. Journal of Agricultural and Food Chemistry. 44(10). 3273–3275. 25 indexed citations

Matsudo, Takanao & Masaoki SASAKI. (1995). Determination of Urea and Citrulline in Fermented Foods and Beverages. Bioscience Biotechnology and Biochemistry. 59(5). 827–830. 6 indexed citations

SASAKI, Masaoki, Nobutake Nunomura, & Takanao Matsudo. (1991). Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone by yeasts. Journal of Agricultural and Food Chemistry. 39(5). 934–938. 59 indexed citations

SASAKI, Masaoki, et al.. (1991). The Flavor of Shoyu. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 86(12). 913–922. 2 indexed citations

YOKOTSUKA, Tamotsu & Masaoki SASAKI. (1986). Risks of mycotoxin in fermented foods.. Europe PMC (PubMed Central). 259–287. 1 indexed citations

Nunomura, Nobutake, Masaoki SASAKI, & Tamotsu YOKOTSUKA. (1984). Shoyu (soy sauce) flavor components: Neutral fraction.. Agricultural and Biological Chemistry. 48(7). 1753–1762. 13 indexed citations

Nunomura, Nobutake, Masaoki SASAKI, & Tamotsu YOKOTSUKA. (1984). Shoyu(Soy Sauce) Flavor Components: Neutral Fraction. Agricultural and Biological Chemistry. 48(7). 1753–1762. 1 indexed citations

Nunomura, Nobutake, Masaoki SASAKI, & Tamotsu YOKOTSUKA. (1980). Shoyu(Soy Sauce) Flavor Components: Acidic Fractions and the Characteristic Flavor Component. Agricultural and Biological Chemistry. 44(2). 339–351. 27 indexed citations

10.

Nunomura, Nobutake, Masaoki SASAKI, & Tamotsu YOKOTSUKA. (1980). Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.. Agricultural and Biological Chemistry. 44(2). 339–351. 30 indexed citations

11.

Nunomura, Nobutake, Masaoki SASAKI, & Tamotsu YOKOTSUKA. (1979). Isolation of 4-Hydroxy-5-methyl-3(2H)-furanone, a Flavor Component inShoyu(Soy Sauce). Agricultural and Biological Chemistry. 43(6). 1361–1363. 9 indexed citations

12.

Nunomura, Nobutake, Masaoki SASAKI, & Tamotsu YOKOTSUKA. (1979). Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in Shoyu (soy sauce).. Agricultural and Biological Chemistry. 43(6). 1361–1363. 13 indexed citations

13.

Nunomura, Nobutake, et al.. (1976). Identification of Volatile Components inShoyu(Soy Sauce) by Gas Chromatography-Mass Spectrometry. Agricultural and Biological Chemistry. 40(3). 485–490. 1 indexed citations

14.

Nunomura, Nobutake, et al.. (1976). Isolation and Identification of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a Flavor Component inShoyu(Soy Sauce). Agricultural and Biological Chemistry. 40(3). 491–495. 37 indexed citations

15.

SASAKI, Masaoki, et al.. (1970). Studies on the Compounds Produced by Molds. Agricultural and Biological Chemistry. 34(9). 1296–1300. 21 indexed citations

16.

YOKOTSUKA, Tamotsu, et al.. (1969). Studies on the Compounds Produced by Molds Part VI. Nippon Nōgeikagaku Kaishi. 43(3). 189–196. 3 indexed citations

17.

SASAKI, Masaoki, et al.. (1968). Studies on the Compounds Produced by Molds Part III. Nippon Nōgeikagaku Kaishi. 42(5). 288–293. 5 indexed citations

18.

YOKOTSUKA, Tamotsu, et al.. (1968). Aflatoxin-G like Compounds with Green Fluorescence Produced by Japanese Industrial Molds. Nippon Nōgeikagaku Kaishi. 42(9). 581–585. 2 indexed citations

19.

SASAKI, Masaoki, et al.. (1968). Studies on the Compounds Produced by Molds Part V. Nippon Nōgeikagaku Kaishi. 42(6). 351–355. 2 indexed citations

20.

YOKOTSUKA, Tamotsu, et al.. (1967). Studies on the Compounds produced by Moulds Part I. Nippon Nōgeikagaku Kaishi. 41(1). 32–38. 9 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.

Explore authors with similar magnitude of impact