Naoto Hashimoto

2.7k total citations
112 papers, 2.1k citations indexed

About

Naoto Hashimoto is a scholar working on Nutrition and Dietetics, Food Science and Molecular Biology. According to data from OpenAlex, Naoto Hashimoto has authored 112 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 34 papers in Nutrition and Dietetics, 26 papers in Food Science and 24 papers in Molecular Biology. Recurrent topics in Naoto Hashimoto's work include Food composition and properties (23 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Phytase and its Applications (12 papers). Naoto Hashimoto is often cited by papers focused on Food composition and properties (23 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Phytase and its Applications (12 papers). Naoto Hashimoto collaborates with scholars based in Japan, South Korea and Australia. Naoto Hashimoto's co-authors include Takahiro Noda, Hiroaki Yamauchi, Chie Matsuura‐Endo, Sun‐Ju Kim, Shigenobu Takigawa, I.S.M. Zaidul, Tatsuro Suzuki, Michihiro Fukushima, Kyu‐Ho Han and S. Takigawa and has published in prestigious journals such as Chemical Communications, The Journal of Physical Chemistry and Journal of Agricultural and Food Chemistry.

In The Last Decade

Naoto Hashimoto

108 papers receiving 2.0k citations

Peers

Naoto Hashimoto

BIOCH

Masao Hirayama Japan

Eduardo Sommella Italy

Keiko Azuma Japan

Po‐Jung Tsai Taiwan

Chureeporn Chitchumroonchokchai United States

Fred A. Kummerow United States

Joseph A. Scimeca United States

Hideo Satsu Japan

Yasmin Anum Mohd Yusof Malaysia

Guijie Li China

Masao Hirayama Japan

Naoto Hashimoto

1.0k ×1.0

460 ×0.5

519 ×1.1

712 ×2.1

746 ×3.7

BIOCH

Citations per year, relative to Naoto Hashimoto Naoto Hashimoto (= 1×) peers Masao Hirayama

Countries citing papers authored by Naoto Hashimoto

Since Specialization

Citations

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

Fields of papers citing papers by Naoto Hashimoto

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Naoto Hashimoto

This figure shows the co-authorship network connecting the top 25 collaborators of Naoto Hashimoto. A scholar is included among the top collaborators of Naoto Hashimoto 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 Naoto Hashimoto. Naoto Hashimoto 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

Nagata, Ryuji, Naoki Fukuma, Naoto Hashimoto, et al.. (2024). Effect of Raw and Cooked Green Bananas on Cecal Fermentation Characteristics in Rats. Starch - Stärke. 76(9-10). 1 indexed citations

Hashimoto, Naoto, et al.. (2021). Bile acids induced hepatic lipid accumulation in mice by inhibiting mRNA expression of patatin-like phospholipase domain containing 3 and microsomal triglyceride transfer protein. Nutrition Research. 92. 12–20. 5 indexed citations

Hashimoto, Naoto, et al.. (2019). Consumption of lycopene-rich tomatoes improved glucose homeostasis in rats via an increase in leptin levels. Journal of Natural Medicines. 74(1). 252–256. 8 indexed citations

Ippoushi, Katsunari, et al.. (2019). Assessment of Pru p 1 and Pru p 3 in peach fruit by liquid chromatography–tandem mass spectrometry. Journal of Food Composition and Analysis. 80. 10–15. 2 indexed citations

Hashimoto, Naoto, Manabu Wakagi, Katsunari Ippoushi, & Yuko Takano‐Ishikawa. (2019). Involvement of the hepatic branch of the vagus nerve in the regulation of plasma adipokine levels in rats fed a high-fructose diet. The Journal of Nutritional Biochemistry. 71. 90–97. 6 indexed citations

Suzuki, Tatsuro, Sun–Hee Woo, Yuji Mukasa, et al.. (2012). Characterization of Peroxidase in Tartary Buckwheat Seed. Food Science and Technology Research. 18(4). 571–575. 5 indexed citations

Fukushima, Michihiro, et al.. (2009). Production and Properties of Low-malt Beer Using Extremely Fine Potato Starch. Journal of Applied Glycoscience. 56(4). 281–286. 1 indexed citations

Nakamura, Yumi, Ruvini Liyanage, Kyu‐Ho Han, et al.. (2009). Effect of White Wheat Bread Containing Sugar Beet Fiber on Serum Lipids and Hepatic mRNA in Rats Fed on a Cholesterol-Free Diet. Bioscience Biotechnology and Biochemistry. 73(6). 1280–1285. 9 indexed citations

Sarker, Md. Zaidul Islam, Hiroaki Yamauchi, Sun‐Ju Kim, et al.. (2008). A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars. Food Science and Technology Research. 14(2). 211–216. 21 indexed citations

10.

Ohba, Kiyoshi, Kyu‐Ho Han, Ruvini Liyanage, et al.. (2008). Hepatoprotective Effects of Potato Peptide against D-Galactosamineinduced Liver Injury in Rats. Food Science and Biotechnology. 17(6). 1178–1184. 8 indexed citations

11.

Yamauchi, Hiroaki, Miwako Ito, Zenta Nishio, et al.. (2007). Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines. Food Science and Technology Research. 13(3). 227–234. 8 indexed citations

12.

Ito, Miwako, Keiko Ohta, Zenta Nishio, et al.. (2007). Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar. Food Science and Technology Research. 13(3). 253–260. 6 indexed citations

13.

Ito, Miwako, Sun‐Ju Kim, Md. Zaidul Islam Sarker, et al.. (2007). Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch. Food Science and Technology Research. 13(2). 121–128. 5 indexed citations

14.

Ohba, Kiyoshi, Shoko Watanabe, Kyu‐Ho Han, et al.. (2007). Effect of Colored Potato Flakes Against Acetaminophen-induced Liver Damage in Rats. Food Science and Biotechnology. 16(3). 463–469. 3 indexed citations

15.

Kawai, Hideki, et al.. (2006). Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making. Food Science and Technology Research. 12(2). 91–95. 4 indexed citations

16.

Kim, Sun‐Ju, Tatsuro Suzuki, Katsuichi Saito, et al.. (2006). Effect of Natural Light Periods on Rutin, Free Amino Acid and Vitamin C Contents in the Sprouts of Common (Fagopyrum esculentum Moench) and Tartary (F. tataricum Gaertn.) Buckwheats. Food Science and Technology Research. 12(3). 199–205. 38 indexed citations

17.

Noda, Takahiro, H. Miura, Michihiro Fukushima, et al.. (2006). Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends. Food Science and Technology Research. 12(4). 278–283. 22 indexed citations

18.

Yamauchi, Hiroaki, Takahiro Noda, Chie Matsuura‐Endo, et al.. (2004). Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae. Food Science and Technology Research. 10(3). 314–319. 10 indexed citations

19.

Yamauchi, Hiroaki, Takahiro Noda, Chie Matsuura‐Endo, et al.. (2004). Bread-Making Quality of Wheat/Rice Flour Blends. Food Science and Technology Research. 10(3). 247–253. 30 indexed citations

20.

Noda, Takahiro, Yasunori Ichinose, Shigenobu Takigawa, et al.. (2003). The Pasting Properties of Flour and Starch in Wheat Grain Damaged by .ALPHA.-Amylase. Food Science and Technology Research. 9(4). 387–391. 22 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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