Mitsuru MITSUMOTO

1.6k total citations
42 papers, 1.3k citations indexed

About

Mitsuru MITSUMOTO is a scholar working on Animal Science and Zoology, Food Science and Physiology. According to data from OpenAlex, Mitsuru MITSUMOTO has authored 42 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Animal Science and Zoology, 7 papers in Food Science and 5 papers in Physiology. Recurrent topics in Mitsuru MITSUMOTO's work include Meat and Animal Product Quality (30 papers), Animal Nutrition and Physiology (17 papers) and Genetic and phenotypic traits in livestock (4 papers). Mitsuru MITSUMOTO is often cited by papers focused on Meat and Animal Product Quality (30 papers), Animal Nutrition and Physiology (17 papers) and Genetic and phenotypic traits in livestock (4 papers). Mitsuru MITSUMOTO collaborates with scholars based in Japan, United States and Serbia. Mitsuru MITSUMOTO's co-authors include R. G. Cassens, D. M. Schaefer, Keisuke Sasaki, T. Mitsuhashi, Ralph N. Arnold, Joe P. Kerry, D.J. Buckley, M.N. O’Grady, S. Ozawa and K.K. Scheller and has published in prestigious journals such as Journal of Animal Science, Journal of Food Science and Meat Science.

In The Last Decade

Mitsuru MITSUMOTO

41 papers receiving 1.2k citations

Peers

Countries citing papers authored by Mitsuru MITSUMOTO

Since Specialization

Citations

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

Fields of papers citing papers by Mitsuru MITSUMOTO

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mitsuru MITSUMOTO

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

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers 2010 ·Meat Science ·Keisuke Sasaki, Michiyo Motoyama, (unknown), Tadashi Yamamoto, Mika Oe, (unknown), (unknown), S Fujimura, Mitsuru MITSUMOTO	22
2	Pseudomonas spp. convert metmyoglobin into deoxymyoglobin 2009 ·Meat Science ·Michiyo Motoyama, Miho Kobayashi, Keisuke Sasaki, Masaru Nomura, Mitsuru MITSUMOTO	31
3	Fattenning Experiment of Finishing Pigs using Fermented Liquid Feed from Expired Foods of Convenience Stores as Main Ingredients 2007 ·Nihon Chikusan Gakkaiho ·Hideyuki Ohmori, Naoko Moriya, (unknown), (unknown), (unknown), Michiyo Motoyama, Keisuke Sasaki, Kiyoshi Tajima, (unknown), (unknown), Mitsuru MITSUMOTO, Masaya KATSUMATA, Tomoyuki Kawashima	7
4	Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking 2007 ·Meat Science ·Keisuke Sasaki, Michiyo Motoyama, Mitsuru MITSUMOTO	49
5	Classification of Consumers' Viewpoint for Puchasing Retail Beef Package 2006 ·Nihon Chikusan Gakkaiho ·Keisuke Sasaki, Mitsuru MITSUMOTO, Hideo Aizaki	8
6	Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties 2005 ·Meat Science ·Mitsuru MITSUMOTO, M.N. O’Grady, Joe P. Kerry, D.J. Buckley	199
7	Role of unsaponifiable fraction on the preference for beef tallow in C57Black/6 mice 2004 ·Physiology & Behavior ·Keisuke Sasaki, Mitsuru MITSUMOTO	2
8	Effect of Cooking on the Taste- and Flavor-related Compounds in Pork. 2002 ·Nihon Yoton Gakkaishi ·Koichi CHIKUNI, Keisuke Sasaki, (unknown), (unknown), (unknown), Ikuyo Nakajima, Susumu Muroya, Mitsuru MITSUMOTO	19
9	Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage 2001 ·Meat Science ·Keisuke Sasaki, Mitsuru MITSUMOTO, Kenji Kawabata	29
10	Dietary delivery versus exogenous addition of antioxidants. 2000 ·Mitsuru MITSUMOTO, Eric A. Decker, C. Faustman, C.J. López-Bote	7
11	The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers 2000 ·Meat Science ·S. Ozawa, T. Mitsuhashi, Mitsuru MITSUMOTO, (unknown), (unknown), K. Itagaki, (unknown), (unknown)	149
12	Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef 1998 ·Meat Science ·Mitsuru MITSUMOTO, S. Ozawa, T. Mitsuhashi, (unknown)	38
13	The Effects of Sire, Roughage Feeding Condition and Concentrate Composition on the Growth Rate and Carcass Composition of the Japanese Black Steers 1997 ·Nihon Chikusan Gakkaiho ·(unknown), Mitsuru MITSUMOTO, (unknown)	4
14	Culture Conditions Supporting Adipose Conversion of Stromal-Vascular Cells from Bovine Intramuscular Adipose Tissues. 1996 ·Journal of Veterinary Medical Science ·Kota Sato, (unknown), Mitsuru MITSUMOTO	17
15	Improvement of Color and Lipid Stability during Display in Japanese Black Steer Beef by Dietary Vitamin E Supplementation for 4 Weeks before Slaughter 1995 ·Nihon Chikusan Gakkaiho ·Mitsuru MITSUMOTO, (unknown), T. Mitsuhashi, (unknown), (unknown), (unknown), (unknown)	9
16	Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display2 1995 ·Journal of Animal Science ·Mitsuru MITSUMOTO, Ralph N. Arnold, D. M. Schaefer, R. G. Cassens	54
17	Relationship between Japanese beef marbling standard and intramuscular lipid in the M. longissimus thoracis of Japanese Black and American Wagyu Cattle 1994 ·Meat Science ·(unknown), Meiji Zembayashi, D. K. Lunt, T. Mitsuhashi, Mitsuru MITSUMOTO, S. Ozawa, Stephen B. Smith	61
18	Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2 1993 ·Journal of Animal Science ·Mitsuru MITSUMOTO, Ralph N. Arnold, D. M. Schaefer, R. G. Cassens	105
19	The Influence of Finish Weight, Sires and Kinds of Concentrate during the Latter Fattening Period on the Carcass Characteristics of Japanese Black Steers 1989 ·Nihon Chikusan Gakkaiho ·Mitsuru MITSUMOTO, (unknown), T. Mitsuhashi, (unknown)	7
20	Influence of Age and Body Weight on the Physico-chemical Characteristics of the Longissimus Muscle in Japanese Black Steers 1986 ·Nihon Chikusan Gakkaiho ·Mitsuru MITSUMOTO, (unknown), T. Mitsuhashi, (unknown)	1

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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