Sadayuki Kokubo

793 total citations
16 papers, 625 citations indexed

About

Sadayuki Kokubo is a scholar working on Food Science, Mechanics of Materials and Nutrition and Dietetics. According to data from OpenAlex, Sadayuki Kokubo has authored 16 papers receiving a total of 625 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 5 papers in Mechanics of Materials and 5 papers in Nutrition and Dietetics. Recurrent topics in Sadayuki Kokubo's work include Freezing and Crystallization Processes (5 papers), Food Chemistry and Fat Analysis (4 papers) and Polysaccharides Composition and Applications (3 papers). Sadayuki Kokubo is often cited by papers focused on Freezing and Crystallization Processes (5 papers), Food Chemistry and Fat Analysis (4 papers) and Polysaccharides Composition and Applications (3 papers). Sadayuki Kokubo collaborates with scholars based in Bulgaria, Japan and United States. Sadayuki Kokubo's co-authors include Keiji Iwatsuki, Jin‐zhong Xiao, Noritoshi Takahashi, Shizuki Kondo, Kazuhiro Miyaji, A. Hosono, Kyoichi Oshida, Mamoru TOMITA, Kanako Sakurai and K. Hakamata and has published in prestigious journals such as Journal of Dairy Science, Carbohydrate Research and Bioscience Biotechnology and Biochemistry.

In The Last Decade

Sadayuki Kokubo

15 papers receiving 585 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Sadayuki Kokubo Bulgaria	10	347	231	227	127	55	16	625
Derek Timm United States	13	123 0.4×	142 0.6×	280 1.2×	119 0.9×	68 1.2×	22	541
Kimiko Minamida Japan	12	177 0.5×	268 1.2×	197 0.9×	50 0.4×	30 0.5×	14	571
Jiaping Lv China	15	579 1.7×	265 1.1×	422 1.9×	44 0.3×	79 1.4×	45	972
Jean‐Luc Vendeuvre France	12	324 0.9×	153 0.7×	155 0.7×	78 0.6×	20 0.4×	15	731
Nicolò Dellarosa Italy	15	434 1.3×	148 0.6×	201 0.9×	48 0.4×	41 0.7×	19	799
F. Schneider France	13	376 1.1×	431 1.9×	395 1.7×	30 0.2×	94 1.7×	19	825
Leslie Couëdelo France	12	141 0.4×	119 0.5×	284 1.3×	76 0.6×	24 0.4×	28	552
Damiana Diniz Rosa Brazil	10	392 1.1×	421 1.8×	189 0.8×	103 0.8×	85 1.5×	17	750
Urszula Krupa‐Kozak Poland	22	405 1.2×	161 0.7×	731 3.2×	61 0.5×	152 2.8×	48	1.2k
Giselle Nobre Costa Brazil	11	240 0.7×	320 1.4×	145 0.6×	165 1.3×	42 0.8×	32	613

Countries citing papers authored by Sadayuki Kokubo

Since Specialization

Citations

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

Fields of papers citing papers by Sadayuki Kokubo

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Sadayuki Kokubo

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

All Works

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16 of 16 papers shown

Inoue, K., et al.. (2008). Modeling of the Effect of Freezer Conditions on the Principal Constituent Parameters of Ice Cream by Using Response Surface Methodology. Journal of Dairy Science. 91(5). 1722–1732. 10 indexed citations

Seki, Nobuo, Hirokazu Hamano, Y. Asano, et al.. (2007). Effect of Lactulose on Calcium and Magnesium Absorption: A Study Using Stable Isotopes in Adult Men. Journal of Nutritional Science and Vitaminology. 53(1). 5–12. 41 indexed citations

Takahashi, Noritoshi, Haruki Kitazawa, Takeshi Shimosato, et al.. (2006). An immunostimulatory DNA sequence from a probiotic strain ofBifidobacterium longuminhibits IgE productionin vitro. FEMS Immunology & Medical Microbiology. 46(3). 461–469. 35 indexed citations

Murakami, Kazuya, Michio Ikeda, Keiji Iwatsuki, et al.. (2005). Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans. Food Science and Technology Research. 11(3). 298–307. 44 indexed citations

Kokubo, Sadayuki, et al.. (2005). Influence of Whipping Speed on the Physical Characteristics of Whipped Cream. Nippon Shokuhin Kagaku Kogaku Kaishi. 52(12). 553–559. 5 indexed citations

Minekus, Mans, Jin‐zhong Xiao, Shizuki Kondo, et al.. (2005). Effect of Partially Hydrolyzed Guar Gum (PHGG) on the Bioaccessibility of Fat and Cholesterol. Bioscience Biotechnology and Biochemistry. 69(5). 932–938. 75 indexed citations

Acharya, Durga, et al.. (2005). Phase Behavior of Pentaglycerol Monostearic and Monooleic Acid Esters in Water. Journal of Dispersion Science and Technology. 27(1). 99–103. 13 indexed citations

Takahashi, Noritoshi, Jin‐zhong Xiao, Kazuhiro Miyaji, et al.. (2004). Selection of acid tolerant Bifidobacteria and evidence for a low-pH-inducible acid tolerance response in Bifidobacterium longum. Journal of Dairy Research. 71(3). 340–345. 47 indexed citations

Seki, Nobuo, et al.. (2004). Transformation of lactulose trihydrate into anhydrous lactulose by fluidized bed drying and its characterization. Carbohydrate Research. 339(6). 1069–1075. 2 indexed citations

10.

Kondo, Shizuki, Jin‐zhong Xiao, Noritoshi Takahashi, et al.. (2004). Suppressive Effects of Dietary Fiber in Yogurt on the Postprandial Serum Lipid Levels in Healthy Adult Male Volunteers. Bioscience Biotechnology and Biochemistry. 68(5). 1135–1138. 26 indexed citations

11.

Xiao, Jin‐zhong, Shizuki Kondo, Noritoshi Takahashi, et al.. (2003). Effects of Milk Products Fermented by Bifidobacterium longum on Blood Lipids in Rats and Healthy Adult Male Volunteers. Journal of Dairy Science. 86(7). 2452–2461. 256 indexed citations

12.

Kokubo, Sadayuki, et al.. (1999). Progress in Emulsification Techniques. Journal of Japan Oil Chemists Society. 48(10). 1177–1184,1203. 1 indexed citations

13.

Sakurai, Kanako, et al.. (1996). Effect of production conditions on ice cream melting resistance and hardness. Milk science international/Milchwissenschaft. 51(8). 451–454. 58 indexed citations

14.

Kokubo, Sadayuki, et al.. (1995). Effects of Dasher Type and Revolution Number of Dasher on De-emulsified Fat on Ice Cream.. Nippon Shokuhin Kagaku Kogaku Kaishi. 42(3). 183–189.

15.

Kokubo, Sadayuki, et al.. (1994). Effect of Drawing Temperature at a Freezer and Overrun on De-emulsified Fat of Ice Cream.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 41(5). 347–354. 9 indexed citations

16.

Takimoto, Jun‐ichi, et al.. (1989). Design and Construction of Bentonite Concrete Diaphragm Wall. Concrete Journal. 27(4). 75–82. 3 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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