Sachiko Odake

567 total citations
56 papers, 431 citations indexed

About

Sachiko Odake is a scholar working on Food Science, Biotechnology and Biomedical Engineering. According to data from OpenAlex, Sachiko Odake has authored 56 papers receiving a total of 431 indexed citations (citations by other indexed papers that have themselves been cited), including 30 papers in Food Science, 18 papers in Biotechnology and 14 papers in Biomedical Engineering. Recurrent topics in Sachiko Odake's work include Microbial Inactivation Methods (16 papers), Food Quality and Safety Studies (14 papers) and Meat and Animal Product Quality (12 papers). Sachiko Odake is often cited by papers focused on Microbial Inactivation Methods (16 papers), Food Quality and Safety Studies (14 papers) and Meat and Animal Product Quality (12 papers). Sachiko Odake collaborates with scholars based in Japan, Netherlands and United States. Sachiko Odake's co-authors include Fumiyuki Kobayashi, Takahiro Funami, Sayaka Ishihara, Katsuyoshi Nishinari, Makoto Nakauma, J.P. Roozen, Jack J. Burger, Hiromi Ikeura, Saskia M. van Ruth and Kentaro Kaneko and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids and Journal of Food Engineering.

In The Last Decade

Sachiko Odake

50 papers receiving 413 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Sachiko Odake Japan	10	214	88	88	84	75	56	431
Mihaela Mihnea Sweden	11	200 0.9×	45 0.5×	17 0.2×	32 0.4×	24 0.3×	20	317
Arantxa Rizo Spain	12	192 0.9×	107 1.2×	14 0.2×	69 0.8×	17 0.2×	21	371
Christine Zoumas‐Morse United States	9	232 1.1×	195 2.2×	17 0.2×	42 0.5×	13 0.2×	11	556
Bhavnita Dhillon India	11	164 0.8×	127 1.4×	46 0.5×	20 0.2×	18 0.2×	34	306
Midori Kasai Japan	15	274 1.3×	306 3.5×	76 0.9×	52 0.6×	12 0.2×	81	669
Aarti B. Tobin Australia	6	130 0.6×	36 0.4×	68 0.8×	19 0.2×	28 0.4×	7	298
Viktorija Eisinaitė Lithuania	13	278 1.3×	73 0.8×	8 0.1×	44 0.5×	21 0.3×	22	402
Yukari Kazami Japan	9	183 0.9×	112 1.3×	8 0.1×	37 0.4×	30 0.4×	21	313
Tuğba Aktar Türkiye	14	274 1.3×	130 1.5×	11 0.1×	32 0.4×	11 0.1×	20	423
May Sui Mei Wee Singapore	14	468 2.2×	401 4.6×	12 0.1×	49 0.6×	18 0.2×	18	762

Countries citing papers authored by Sachiko Odake

Since Specialization

Citations

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

Fields of papers citing papers by Sachiko Odake

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sachiko Odake

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

Kobayashi, Fumiyuki, et al.. (2024). Coconut oil as an alternative to butter and shortening in bread making. Journal of Food Science. 89(2). 913–924. 3 indexed citations

Kobayashi, Fumiyuki, et al.. (2023). Characteristics of dough prepared with coconut oil. Cereal Chemistry. 100(5). 1173–1179. 2 indexed citations

Kobayashi, Fumiyuki, Daisuke Sugawara, Hiromi Ikeura, et al.. (2012). Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO₂ microbubbles at ambient temperature and low pressure. International Journal of Food Science & Technology. 47(6). 1151–1157. 9 indexed citations

Shimamura, Tomoko, et al.. (2009). Degradation of a Bitter Peptide Derived from Casein by Lactic Acid Bacterial Peptidase. Food Science and Technology Research. 15(2). 191–194. 6 indexed citations

Odake, Sachiko. (2009). Aroma released from food during mastication.. KAGAKU TO SEIBUTSU. 47(9). 624–629.

Odake, Sachiko, et al.. (2006). Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions. Food Science and Technology Research. 12(4). 256–260. 4 indexed citations

Ruth, Saskia M. van, et al.. (2005). Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS. Food Science and Technology Research. 11(1). 63–70. 21 indexed citations

Ruth, Saskia M. van, et al.. (2003). Effect of oral parameters on dynamic aroma release under mouth conditions.. 176–181. 1 indexed citations

Odake, Sachiko. (2001). Sweetness intensity in low-carbonated beverages. Biomolecular Engineering. 17(4-5). 151–156. 8 indexed citations

10.

Kaneko, Kentaro, et al.. (1999). Changes in Various Ingredients, <i>Escherichia coli</i>, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process. Food Science and Technology Research. 5(2). 145–152. 3 indexed citations

11.

Odake, Sachiko, et al.. (1999). The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit, 'Umeboshi'.. Food Science and Technology Research. 5(1). 113–118. 4 indexed citations

12.

Odake, Sachiko, et al.. (1999). Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi': Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory.. Food Science and Technology Research. 5(1). 82–89. 3 indexed citations

13.

Odake, Sachiko. (1996). Effect of sun exposure on the color of salted ume fruit. Food Science and Technology International. 2. 51–57. 1 indexed citations

14.

Kaneko, Kentaro, et al.. (1995). Effect of Ashed Egg Shell and Various Hardeners on Hardness and Tissue Structure of Brined Ume Fruit.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(6). 456–461. 4 indexed citations

15.

Odake, Sachiko, et al.. (1995). Effect of Ashed Egg Shell on Hardness of Brined Ume Fruit.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(5). 353–361. 2 indexed citations

16.

Odake, Sachiko, et al.. (1995). The Relationship between the Constituents of Cell Wall Polysaccharides and Hardness of Brined Ume Fruit.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(9). 692–699. 1 indexed citations

17.

Kaneko, Kentaro, et al.. (1994). Changes in the Characteristic Properties of Egg Shell during Ashing Process and It's Effect on Hardness of Brined Ume Fruit.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 41(9). 639–645. 1 indexed citations

18.

Kaneko, Kentaro, et al.. (1993). Effects of Maturity of Ume Fruit and Amounts of Calcium Hydroxide in Brine on Shrinking of Hardened Brined Ume Fruit.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 40(10). 720–726. 4 indexed citations

19.

Kaneko, Kentaro, et al.. (1993). Effect of Calcium Hydroxide and Calcium Lactate on Hardness and Tissue Structure of Brined Small Type Ume Fruit.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 40(8). 552–557. 3 indexed citations

20.

Kaneko, Kentaro, et al.. (1993). The Relationship between Additional Ways of Calcium Hydroxide and the Shrinking of Brined Ume Fruit.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 40(12). 863–866. 1 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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