Mitsuya Shimoda

2.9k total citations
165 papers, 2.3k citations indexed

About

Mitsuya Shimoda is a scholar working on Food Science, Biomedical Engineering and Molecular Biology. According to data from OpenAlex, Mitsuya Shimoda has authored 165 papers receiving a total of 2.3k indexed citations (citations by other indexed papers that have themselves been cited), including 50 papers in Food Science, 47 papers in Biomedical Engineering and 37 papers in Molecular Biology. Recurrent topics in Mitsuya Shimoda's work include Microbial Inactivation Methods (30 papers), Advanced Chemical Sensor Technologies (28 papers) and Fermentation and Sensory Analysis (23 papers). Mitsuya Shimoda is often cited by papers focused on Microbial Inactivation Methods (30 papers), Advanced Chemical Sensor Technologies (28 papers) and Fermentation and Sensory Analysis (23 papers). Mitsuya Shimoda collaborates with scholars based in Japan, United States and Chile. Mitsuya Shimoda's co-authors include Yutaka Osajima, Noriyuki Igura, Hideki Shiratsuchi, Hiroya Ishikawa, Takayuki Shibamoto, Isao Hayakawa, Seiji Noma, Yin Wu, Yutaka OSAJIMA and Tohru Ikegami and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Mitsuya Shimoda

161 papers receiving 2.2k citations

Peers

Mitsuya Shimoda
Martin Palmer Australia
Colm P. O’Donnell Ireland
Giovanna Ferrentino Italy
Ana C. Soria Spain
Larysa Paniwnyk United Kingdom
Gary T. Henehan Ireland
Elenilson G. Alves Filho Brazil
T. P. Labuza United States
Ye Liu China
Xiuting Li China
Martin Palmer Australia
Mitsuya Shimoda
Citations per year, relative to Mitsuya Shimoda Mitsuya Shimoda (= 1×) peers Martin Palmer

Countries citing papers authored by Mitsuya Shimoda

Since Specialization
Citations

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

Fields of papers citing papers by Mitsuya Shimoda

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Mitsuya Shimoda

This figure shows the co-authorship network connecting the top 25 collaborators of Mitsuya Shimoda. A scholar is included among the top collaborators of Mitsuya Shimoda 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 Mitsuya Shimoda. Mitsuya Shimoda 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.
Jeong, Jae-Ho, et al.. (2021). Preparation of monodispersed emulsions by premix membrane emulsification without repetitive permeation: Influence of membrane permeation rate (flux) and emulsion viscosity. Colloids and Surfaces A Physicochemical and Engineering Aspects. 630. 127560–127560. 6 indexed citations
2.
Igura, Noriyuki, et al.. (2020). Effect of Oil–water Surface Area on the Aroma Release Behavior of Mono-dispersed Oil-in-water Emulsions. Food Science and Technology Research. 26(2). 293–298. 5 indexed citations
3.
Lemus‐Mondaca, Roberto, et al.. (2019). Preparation of highly monodispersed emulsions by swirl flow membrane emulsification using Shirasu porous glass (SPG) membranes – A comparative study with cross-flow membrane emulsification. Chemical Engineering and Processing - Process Intensification. 145. 107677–107677. 9 indexed citations
4.
Noma, Seiji, et al.. (2018). Inactivation of <i>Bacillus subtilis</i> Spores by Carbonation with Glycerin Fatty Acid Esters. Food Science and Technology Research. 24(3). 455–463. 2 indexed citations
5.
Noma, Seiji, et al.. (2018). Control of <i>Bacillus subtilis</i> Spores by Intermittent Treatment Using Heating after Carbonation in the Presence of Germinants and Bacteriostatic Agents. Food Science and Technology Research. 24(3). 403–411. 1 indexed citations
6.
Noma, Seiji, et al.. (2017). Inactivation of <i>Bacillus subtilis</i> Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters. Food Science and Technology Research. 23(4). 561–565. 1 indexed citations
7.
Zhao, Jing, et al.. (2017). Authentication of commercial spices based on the similarities between gas chromatographic fingerprints. Journal of the Science of Food and Agriculture. 98(8). 2989–3000. 23 indexed citations
8.
Noma, Seiji, et al.. (2015). Enhanced Inactivation of <i>Bacillus subtilis</i> Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate. Food Science and Technology Research. 21(5). 745–749. 5 indexed citations
9.
10.
Noma, Seiji, Nami Yamashita, Wannaporn Klangpetch, Noriyuki Igura, & Mitsuya Shimoda. (2011). Effects of Carbonation with Heating on Germination of Bacillus subtilis Spores. Food Science and Technology Research. 17(6). 523–527. 8 indexed citations
11.
Sakamoto, Koji, et al.. (2010). Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion. Food Science and Technology Research. 16(4). 273–278. 11 indexed citations
12.
Noma, Seiji, et al.. (2010). Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells. Food Science and Technology Research. 16(5). 389–394. 7 indexed citations
13.
Sakamoto, Koji, et al.. (2010). Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion. Food Science and Technology Research. 16(5). 359–364. 12 indexed citations
14.
Noma, Seiji, et al.. (2009). Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating. Food Science and Technology Research. 15(4). 377–380. 16 indexed citations
15.
Tanimoto, Shota, Hideyuki Matsumoto, Koji Sakamoto, et al.. (2007). Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation. Food Science and Technology Research. 13(3). 210–214. 5 indexed citations
16.
Furukawa, Soichi, Mitsuya Shimoda, & Isao Hayakawa. (2004). Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores. Food Science and Technology Research. 10(1). 10–12. 4 indexed citations
17.
Furukawa, Soichi, Mitsuya Shimoda, & Isao Hayakawa. (2001). Effect of the number of reciprocal pressurization and decompression times on the inactivation and injury of Bacillus subtilis spores. Journal of the Japanese Society of Agricultural Machinery. 63(4). 85–88. 5 indexed citations
18.
Ishikawa, Hiroya, et al.. (2000). pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.. Food Science and Technology Research. 6(3). 212–215. 7 indexed citations
19.
Shimoda, Mitsuya, et al.. (1992). Supercritical Carbondioxide Extraction of Terpene Hydrocarbons from Constructed Citrus Peel Oil.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 39(5). 377–382. 8 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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