Miki Yoshimura

1.0k total citations
40 papers, 767 citations indexed

About

Miki Yoshimura is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Miki Yoshimura has authored 40 papers receiving a total of 767 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 14 papers in Nutrition and Dietetics and 7 papers in Plant Science. Recurrent topics in Miki Yoshimura's work include Polysaccharides Composition and Applications (14 papers), Food composition and properties (13 papers) and Proteins in Food Systems (6 papers). Miki Yoshimura is often cited by papers focused on Polysaccharides Composition and Applications (14 papers), Food composition and properties (13 papers) and Proteins in Food Systems (6 papers). Miki Yoshimura collaborates with scholars based in Japan, Nigeria and China. Miki Yoshimura's co-authors include Katsuyoshi Nishinari, Tomohisa Takaya, Olayide S. Lawal, Tim Foster, Dave Martin, Martin A. K. Williams, Ian T. Norton, Romano Lapasin, Barbara Bellich and Attilio Cesàro and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Carbohydrate Polymers and Biomacromolecules.

In The Last Decade

Miki Yoshimura

34 papers receiving 731 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Miki Yoshimura Japan 11 553 451 265 122 55 40 767
Hatsue Moritaka Japan 13 361 0.7× 124 0.3× 180 0.7× 78 0.6× 51 0.9× 49 599
Cristina Fernández Spain 18 464 0.8× 303 0.7× 185 0.7× 88 0.7× 58 1.1× 41 706
Aiqin Ma China 11 374 0.7× 142 0.3× 92 0.3× 92 0.8× 41 0.7× 22 648
Stanisław Mleko Poland 18 686 1.2× 211 0.5× 96 0.4× 117 1.0× 82 1.5× 90 995
Marta Tomczyńska‐Mleko Poland 14 361 0.7× 143 0.3× 97 0.4× 91 0.7× 53 1.0× 55 632
Torsten Witt Australia 15 440 0.8× 632 1.4× 288 1.1× 128 1.0× 80 1.5× 20 896
David R. Picout United Kingdom 17 593 1.1× 349 0.8× 439 1.7× 145 1.2× 101 1.8× 20 1.1k
Nispa Seetapan Thailand 20 347 0.6× 274 0.6× 96 0.4× 110 0.9× 184 3.3× 29 852
Manoel Divino da Matta Brazil 13 325 0.6× 405 0.9× 126 0.5× 243 2.0× 90 1.6× 17 693
Komla Ako France 14 549 1.0× 163 0.4× 116 0.4× 126 1.0× 47 0.9× 25 761

Countries citing papers authored by Miki Yoshimura

Since Specialization
Citations

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

Fields of papers citing papers by Miki Yoshimura

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Miki Yoshimura

This figure shows the co-authorship network connecting the top 25 collaborators of Miki Yoshimura. A scholar is included among the top collaborators of Miki Yoshimura 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 Miki Yoshimura. Miki Yoshimura 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.
Yoshimura, Miki, et al.. (2024). Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide. International Journal of Gastronomy and Food Science. 37. 100961–100961. 4 indexed citations
2.
Hashimoto, Yuki, et al.. (2024). Choroidal Thickness Increases During Parasympathetic Dominance After Immersion of the Foot in Warm Water. Cureus. 16(1). e53194–e53194. 1 indexed citations
3.
Hashimoto, Yuki, et al.. (2024). Investigation of Choroidal Circulation Hemodynamics Using Laser Speckle Flowgraphy After Periocular Skin Warming. Cureus. 16(12). e75118–e75118. 1 indexed citations
4.
Shimada, Ryoko & Miki Yoshimura. (2021). Effect of resistant starch type 4 from different starch sources on the physical properties and palatability of bread. 35(1). 10–17. 4 indexed citations
5.
Nishinari, Katsuyoshi, Makoto Takemasa, Tom Brenner, et al.. (2016). The Food Colloid Principle in the Design of Elderly Food. Journal of Texture Studies. 47(4). 284–312. 52 indexed citations
6.
Yoshimura, Miki, et al.. (2014). Changes in Carnitine Content and Physical Properties of Venison under Various Sous-Vide Processing Temperatures. Nippon Shokuhin Kagaku Kogaku Kaishi. 61(10). 480–485. 1 indexed citations
7.
Nitta, Yoko, Miki Yoshimura, & Katsuyoshi Nishinari. (2014). The effect of thermal history on the elasticity of K-type gellan gels. Carbohydrate Polymers. 113. 189–193. 13 indexed citations
8.
Kitamoto, Noritoshi, et al.. (2013). Effect of Clearance and Rotational Speed on Glutinous Rice Flour Prepared by Wet Disk Milling. Nippon Shokuhin Kagaku Kogaku Kaishi. 60(12). 711–717. 1 indexed citations
9.
Kato, Yoji, et al.. (2012). Liquid Chromatography-Tandem Mass Spectrometry Measurement of Free and Acylcarnitine Content in Venison. Nippon Shokuhin Kagaku Kogaku Kaishi. 59(12). 637–642. 1 indexed citations
10.
Fukae, Ryohei, et al.. (2011). Effects of Molecular Weight of Added Collagen-Peptide from Porcine Skin on Rheological and Thermal Properties of Agar Gels. Nippon Shokuhin Kagaku Kogaku Kaishi. 58(4). 150–158.
11.
Yoshimura, Miki, et al.. (2005). Rheological Properties of Xanthan Gum of Different Intrinsic Viscosity and Mastication of Minced Carrots. 15(2). 48–57. 7 indexed citations
12.
Yoshimura, Miki, et al.. (2004). Rheological Properties and Sensory Evaluation of the Minced Foods with Xanthan Gum. 14(2). 50–61. 6 indexed citations
13.
Yoshimura, Miki, et al.. (2004). Rheological Studies on Gelation Process of Dispersion of Powdered Soybean in the Presence of Glucono-.DELTA.-Lactone. Nippon Shokuhin Kagaku Kogaku Kaishi. 51(3). 115–122. 2 indexed citations
14.
Yoshimura, Miki, et al.. (2003). Effects of collagen-peptide on physical properties of agar gels. 149–149. 1 indexed citations
15.
Yoshimura, Miki, et al.. (2003). Rheological Properties and Sensory Evaluation of the Minced Foods with Thickening Agents. 13(1). 22–29. 3 indexed citations
16.
Yoshimura, Miki, et al.. (2002). Physical Properties and Sensory Evaluation of Food Mixed Agar Gels. 11(2). 131–139. 2 indexed citations
17.
Williams, Martin A. K., Tim Foster, Dave Martin, et al.. (2000). A Molecular Description of the Gelation Mechanism of Konjac Mannan. Biomacromolecules. 1(3). 440–450. 118 indexed citations
18.
Yoshimura, Miki, Tomohisa Takaya, & Katsuyoshi Nishinari. (1999). Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry. Food Hydrocolloids. 13(2). 101–111. 92 indexed citations
19.
Yoshimura, Miki, et al.. (1996). The Effects of Pods on Starch and Sugar Contents of Stored Green Peas.. 22(1). 23–25. 1 indexed citations
20.

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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