Michio Ikeda

424 total citations
17 papers, 336 citations indexed

About

Michio Ikeda is a scholar working on Food Science, Biomedical Engineering and Pharmacology. According to data from OpenAlex, Michio Ikeda has authored 17 papers receiving a total of 336 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 7 papers in Biomedical Engineering and 6 papers in Pharmacology. Recurrent topics in Michio Ikeda's work include Fermentation and Sensory Analysis (7 papers), Advanced Chemical Sensor Technologies (7 papers) and Coffee research and impacts (6 papers). Michio Ikeda is often cited by papers focused on Fermentation and Sensory Analysis (7 papers), Advanced Chemical Sensor Technologies (7 papers) and Coffee research and impacts (6 papers). Michio Ikeda collaborates with scholars based in Japan, Bulgaria and United States. Michio Ikeda's co-authors include Keiji Iwatsuki, Kazuya Murakami, Hisakatsu Iwabuchi, Akira Wada, Masayasu Akiyama, Yasuyuki Sagara, Tetsuya Araki, Sadayuki Kokubo, Kiyoshi Toko and Hiroaki Matsui and has published in prestigious journals such as Journal of Food Science, LWT and Biological and Pharmaceutical Bulletin.

In The Last Decade

Michio Ikeda

16 papers receiving 323 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Michio Ikeda Japan 10 187 179 98 93 51 17 336
Chujiao Liu United Kingdom 7 223 1.2× 271 1.5× 118 1.2× 80 0.9× 71 1.4× 9 435
Morten Münchow Denmark 9 286 1.5× 317 1.8× 117 1.2× 77 0.8× 68 1.3× 11 511
Rui Min Vivian Goh Singapore 10 187 1.0× 62 0.3× 83 0.8× 65 0.7× 68 1.3× 25 358
Aileen Pua Singapore 10 177 0.9× 61 0.3× 82 0.8× 58 0.6× 65 1.3× 24 332
Karin Chatelain Switzerland 6 234 1.3× 225 1.3× 87 0.9× 35 0.4× 53 1.0× 7 386
Nancy Córdoba Colombia 7 183 1.0× 363 2.0× 170 1.7× 38 0.4× 46 0.9× 10 441
Scott C. Frost United States 13 264 1.4× 104 0.6× 37 0.4× 23 0.2× 59 1.2× 21 429
Mayara Ferreira Barbosa Brazil 9 57 0.3× 68 0.4× 56 0.6× 155 1.7× 26 0.5× 16 357
Sandra S. Wæhrens Denmark 10 214 1.1× 52 0.3× 55 0.6× 26 0.3× 81 1.6× 12 361
Veronica Sirocchi Italy 7 166 0.9× 51 0.3× 33 0.3× 70 0.8× 36 0.7× 7 367

Countries citing papers authored by Michio Ikeda

Since Specialization
Citations

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

Fields of papers citing papers by Michio Ikeda

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Michio Ikeda

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

All Works

17 of 17 papers shown
1.
2.
Murakami, Yusuke, et al.. (2018). Changes in Odor Compounds of a <i>Lactobacillus</i>-fermented Dairy Beverage during Two Weeks of Refrigerated Storage. Food Science and Technology Research. 24(6). 1129–1137. 1 indexed citations
3.
Ikeda, Michio, et al.. (2018). Effects of Manufacturing Processing Conditions on Retronasal‐Aroma Odorants from a Milk Coffee Drink. Journal of Food Science. 83(11). 2733–2744. 3 indexed citations
4.
Miyaji, Kazuhiro, et al.. (2018). Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk. LWT. 99. 555–561. 17 indexed citations
5.
Ikeda, Michio, et al.. (2018). Effects of Processing Conditions During Manufacture on Retronasal‐Aroma Compounds from a Milk Coffee Drink. Journal of Food Science. 83(3). 605–616. 4 indexed citations
6.
Watanabe, Ryosuke, et al.. (2014). Changes in Volatile Compounds of an Aseptically Packaged Cup Coffee Beverage during Early Storage at 10°C. Food Science and Technology Research. 20(3). 647–654. 4 indexed citations
7.
Ikeda, Michio, et al.. (2012). Permeability of Volatile Compounds from Chilled Grape-flavored Black Tea Beverage through Packaging Materials of Gable-top Cartons. Nippon Shokuhin Kagaku Kogaku Kaishi. 59(2). 76–83. 3 indexed citations
8.
Ikeda, Michio, et al.. (2011). Package Design of Ready-to-Drink Coffee Beverages Based on Food Kansei Model—Effects of Straw and Cognition Terms on Consumer’s Pleasantness. Food and Bioprocess Technology. 5(5). 1924–1938. 13 indexed citations
9.
Murakami, Kazuya, et al.. (2010). Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process. Food Science and Technology Research. 16(2). 99–110. 16 indexed citations
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11.
Murakami, Kazuya, Michio Ikeda, Keiji Iwatsuki, et al.. (2009). Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition. Food Science and Technology Research. 15(3). 233–244. 23 indexed citations
12.
Matsui, Hiroaki, et al.. (2009). Flavor evaluation using taste sensor for UHT processed milk stored in cartons having different light permeabilities.. 64(2). 143–146. 13 indexed citations
13.
Matsui, Hiroaki, et al.. (2008). Flavor Evaluation of UHT Reconstituted Milk Processed by Direct and Indirect Heat Treatment Using Sensors. Sensors and Materials. 243–243. 7 indexed citations
14.
Akiyama, Masayasu, et al.. (2008). Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee. Journal of Food Science. 73(5). C335–46. 68 indexed citations
15.
Akiyama, Masayasu, Kazuya Murakami, Michio Ikeda, et al.. (2007). Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid‐Phase Microextraction. Journal of Food Science. 72(7). C388–96. 70 indexed citations
16.
Murakami, Kazuya, Michio Ikeda, Keiji Iwatsuki, et al.. (2005). Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans. Food Science and Technology Research. 11(3). 298–307. 44 indexed citations
17.
Kimura, Toshiyuki, Michio Ikeda, Kazuhito Watanabe, et al.. (2001). Possible Existence of a Novel Receptor for Uridine Analogues in the Central Nervous System Using Two Isomers, N3-(S)-(+)- and N3-(R)-(-)-.ALPHA.-Hydroxy-.BETA.-phenethyluridines.. Biological and Pharmaceutical Bulletin. 24(6). 729–731. 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.

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