Michio Muguruma

2.3k total citations
96 papers, 1.9k citations indexed

About

Michio Muguruma is a scholar working on Molecular Biology, Animal Science and Zoology and Food Science. According to data from OpenAlex, Michio Muguruma has authored 96 papers receiving a total of 1.9k indexed citations (citations by other indexed papers that have themselves been cited), including 44 papers in Molecular Biology, 43 papers in Animal Science and Zoology and 30 papers in Food Science. Recurrent topics in Michio Muguruma's work include Meat and Animal Product Quality (41 papers), Protein Hydrolysis and Bioactive Peptides (24 papers) and Insect Utilization and Effects (13 papers). Michio Muguruma is often cited by papers focused on Meat and Animal Product Quality (41 papers), Protein Hydrolysis and Bioactive Peptides (24 papers) and Insect Utilization and Effects (13 papers). Michio Muguruma collaborates with scholars based in Japan, United States and Türkiye. Michio Muguruma's co-authors include Abdulatef M. Ahhmed, Satoshi Kawahara, Sueo Matsumura, Kazunori Katayama, Kazuyoshi Ohta, Toshiyuki Fukazawa, Shridhar K. Sathe, Kiyoshi Yamauchi, John D. Shannon and Yuzuru Otsuka and has published in prestigious journals such as Journal of Biological Chemistry, SHILAP Revista de lepidopterología and Journal of Agricultural and Food Chemistry.

In The Last Decade

Michio Muguruma

92 papers receiving 1.8k 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 Muguruma Japan 24 1.0k 757 447 407 320 96 1.9k
H. Meisel Germany 22 1.6k 1.6× 350 0.5× 660 1.5× 423 1.0× 135 0.4× 66 2.4k
T. Saito Japan 24 1.5k 1.5× 149 0.2× 713 1.6× 121 0.3× 202 0.6× 52 2.0k
Hajime Hatta Japan 24 598 0.6× 277 0.4× 452 1.0× 32 0.1× 84 0.3× 56 2.0k
Didier Levieux France 20 492 0.5× 265 0.4× 452 1.0× 38 0.1× 105 0.3× 70 1.5k
Ki‐Duk Song South Korea 27 1.0k 1.0× 574 0.8× 130 0.3× 50 0.1× 133 0.4× 135 2.5k
Yongxin Yang China 23 682 0.7× 398 0.5× 541 1.2× 50 0.1× 49 0.2× 99 1.6k
Juan J. Garrido Spain 20 492 0.5× 261 0.3× 291 0.7× 89 0.2× 62 0.2× 88 1.5k
Anna Dąbrowska Poland 18 628 0.6× 124 0.2× 253 0.6× 138 0.3× 35 0.1× 51 945
Antoni Polanowski Poland 22 928 0.9× 139 0.2× 153 0.3× 264 0.6× 26 0.1× 80 1.5k
Gisela F. Erf United States 24 503 0.5× 676 0.9× 138 0.3× 30 0.1× 191 0.6× 79 1.9k

Countries citing papers authored by Michio Muguruma

Since Specialization
Citations

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

Fields of papers citing papers by Michio Muguruma

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Michio Muguruma

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

All Works

20 of 20 papers shown
1.
Özer, Necla, Mustafa Çam, Osman Sağdıç, et al.. (2019). Solubility, Stability and Blood Pressure Lowering-Properties of Fresh and Cured Beef Proteins. Acta Scientifci Nutritional Health. 3(7). 3 indexed citations
2.
Takeda, Shiro, Masahiko Takeshita, Yukiharu Kikuchi, et al.. (2013). Application of Probiotics from Mongolian Dairy Products to Fermented Dairy Products and Its Effects on Human Defecation. Food Science and Technology Research. 19(2). 245–253. 7 indexed citations
3.
Cahyanto, Muhammad Nur, et al.. (2013). COMPARATIVE STUDY ON ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY OF HYDROLYSATE OF MEAT PROTEIN OF INDONESIAN LOCAL LIVESTOCKS. SHILAP Revista de lepidopterología. 38(1). 6 indexed citations
4.
Murata, Hiroshi, et al.. (2012). A Method for Analyzing the Purity of Un-fractionated Heparin Preparations and the Industrial-scale Removal of their Impurities. Nippon Shokuhin Kagaku Kogaku Kaishi. 59(12). 628–636. 1 indexed citations
5.
Takeshita, Masahiko, Yukiharu Kikuchi, Bumbein Dashnyam, et al.. (2011). Efficacy of oral administration of heat-killed probiotics from Mongolian dairy products against influenza infection in mice: Alleviation of influenza infection by its immunomodulatory activity through intestinal immunity. International Immunopharmacology. 11(12). 1976–1983. 86 indexed citations
6.
Ahhmed, Abdulatef M., et al.. (2009). Effects of Humidity-stabilizing Sheets on the Quality of Bigeye Tuna Meat (Thunnus obesus) during Refrigerated Storage. Food Science and Technology Research. 15(3). 283–292. 7 indexed citations
7.
Muguruma, Michio, et al.. (2007). Effect of Diet Containing Wine By-products on Performance and Characteristics of Carcass and Pork of Finishing Pigs. Nihon Yoton Gakkaishi. 44(3). 127–135. 1 indexed citations
8.
Nishimura, J, Yasuaki Dewa, Michio Muguruma, et al.. (2007). Effect of Fenofibrate on Oxidative DNA Damage and on Gene Expression Related to Cell Proliferation and Apoptosis in Rats. Toxicological Sciences. 97(1). 44–54. 49 indexed citations
9.
Soeda, Takahiko, et al.. (2006). Effects of Salt and Polyphosphate on Physical Properties of Meat Gel Treated with Microbial Transglutaminase. Nippon Shokuhin Kagaku Kogaku Kaishi. 53(2). 109–113.
10.
Muguruma, Michio, Kazunori Katayama, Yuny Erwanto, et al.. (2003). Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. Meat Science. 63(2). 191–197. 82 indexed citations
11.
Katayama, Kazunori, Masaaki Sugiyama, Satoshi Kawahara, et al.. (2003). Peptic Hydrolysate of Porcine Crude Myosin Has Many Active Fractions Inhibiting Angiotensin I-converting Enzyme. Asian-Australasian Journal of Animal Sciences. 16(9). 1384–1389. 15 indexed citations
12.
Sakata, Ryoichi, et al.. (2001). Effect of Whey Protein Hydrolysate on the Acceleration of Color Formation in Meat Products and its Mechanism.. Nihon Yoton Gakkaishi. 38(3). 115–124. 1 indexed citations
13.
Muguruma, Michio, et al.. (1995). Studies on Available Utilization of Whey Proteins Part IV. Effect of Preheating at High Temperature Under Vacuum on Physical Properties of Heat-Induced.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(10). 762–768. 1 indexed citations
14.
Muguruma, Michio, et al.. (1995). Studies on Available Utilization of Whey Proteins Part V. Role of Ca2+ on Heat Aggregation of Whey Protein Isolate.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(10). 769–775. 1 indexed citations
15.
Muguruma, Michio, et al.. (1995). Studies on Available Utilization of Whey Proteins Part III. Effect of Preheating at High Temperature under Vacuum on Heat Aggregation of Whey Protein Isolate.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(10). 756–761. 2 indexed citations
16.
17.
18.
Yamaguchi, Mamoru, Kazushige TAKEHANA, Michio Muguruma, et al.. (1993). Molecular Analysis of Horse Skeletal Muscle Myosin. 1993(30). 15–25. 4 indexed citations
19.
Yasuda, Seiji, et al.. (1990). Protein kinase C phosphorylates both the light chains and the head portion of the heavy chains of brain myosin. Biochemical and Biophysical Research Communications. 169(3). 1191–1197. 6 indexed citations
20.
Muguruma, Michio, et al.. (1986). Studies on factors related to the properties of intermediate moisture meats. Part II. Effect of glycerol on the properties of intermediate moisture meats.:Studies on Factors Related to the Properties of Intermediate Moisture Meats Part II. Nippon Shokuhin Kagaku Kogaku Kaishi. 33(8). 609–615. 2 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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