Takeaki ISHIKAWA

463 total citations
22 papers, 322 citations indexed

About

Takeaki ISHIKAWA is a scholar working on Molecular Biology, Biotechnology and Biomedical Engineering. According to data from OpenAlex, Takeaki ISHIKAWA has authored 22 papers receiving a total of 322 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Molecular Biology, 12 papers in Biotechnology and 10 papers in Biomedical Engineering. Recurrent topics in Takeaki ISHIKAWA's work include Biofuel production and bioconversion (10 papers), Enzyme Production and Characterization (9 papers) and Fermentation and Sensory Analysis (8 papers). Takeaki ISHIKAWA is often cited by papers focused on Biofuel production and bioconversion (10 papers), Enzyme Production and Characterization (9 papers) and Fermentation and Sensory Analysis (8 papers). Takeaki ISHIKAWA collaborates with scholars based in Japan and United States. Takeaki ISHIKAWA's co-authors include Kiyoshi Ito, Takashi Sugimoto, Gakuzo Tamura, Kazushi Yoshida, Kazuo Sato, Shinya Kobayashi, Shodo Hara, Kiyoshi YOSHIZAWA, Akihiro Kaneko and Kozo Tsuchiya and has published in prestigious journals such as Bioscience Biotechnology and Biochemistry, Biotechnology Letters and Journal of Bioscience and Bioengineering.

In The Last Decade

Takeaki ISHIKAWA

21 papers receiving 284 citations

Peers

Takeaki ISHIKAWA

BIOTE

Shigeyuki Takenishi Japan

Eiji Ichikawa Japan

Ki‐Hong Yoon South Korea

Takushi Hatano Japan

K. R. Sreekantiah India

A. Täufel Germany

P. van der Veen Netherlands

Tamio Mase Japan

So‐Yeon Shin South Korea

Blanca Trejo-Aguilar Mexico

Shigeyuki Takenishi Japan

Takeaki ISHIKAWA

224 ×1.1

BIOTE

178 ×1.0

147 ×1.0

112 ×1.2

33 ×0.5

Citations per year, relative to Takeaki ISHIKAWA Takeaki ISHIKAWA (= 1×) peers Shigeyuki Takenishi

Countries citing papers authored by Takeaki ISHIKAWA

Since Specialization

Citations

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

Fields of papers citing papers by Takeaki ISHIKAWA

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Takeaki ISHIKAWA

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

OKAZAKI, Naoto, et al.. (2013). Improvement of the sour taste of sake by malolactic fermentation using <i>Lactobacillus paracasei</i> No. 8. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 108(9). 686–695. 1 indexed citations

Fukuda, Hisashi, et al.. (2001). Sake brewing characteristics of a new type of cerulenin-resistant sake yeast mutant. Biotechnology Letters. 23(9). 717–721. 1 indexed citations

Yamashita, Nobuo, et al.. (2000). Effects of Aldehyde Dehydrogenase and Acetyl-CoA Synthetase on Acetate Formation in Sake Mash.. Journal of Bioscience and Bioengineering. 90(5). 555–560. 4 indexed citations

GOTO, Nami, Hongfang Liu, Takeaki ISHIKAWA, & Naoto OKAZAKI. (2000). Low Acetic Acid-Producing Strains Isolated from Cerulenin-Resistant Mutants of Sake Yeast. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 95(7). 533–539. 6 indexed citations

Kaneko, Akihiro, et al.. (1996). Molecular cloning and determination of the nucleotide sequence of a gene encoding an acid-stable α-amylase from Aspergillus kawachii. Journal of Fermentation and Bioengineering. 81(4). 292–298. 40 indexed citations

ISHIKAWA, Takeaki, et al.. (1994). Comparison of acid-stable α-amylase production by Aspergillus kawachii in solid-state and submerged cultures. Journal of Fermentation and Bioengineering. 77(5). 483–489. 27 indexed citations

ISHIKAWA, Takeaki, et al.. (1993). Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii. Journal of Fermentation and Bioengineering. 76(2). 105–110. 32 indexed citations

Ito, Kiyoshi, et al.. (1992). Purification and Properties of Acid Stable Xylanases fromAspergillus kawachii. Bioscience Biotechnology and Biochemistry. 56(4). 547–550. 86 indexed citations

Tamura, Gakuzo, et al.. (1992). Cloning of the α-Amylase cDNA ofAspergillus shirousamiiand Its Expression inSaccharomyces cerevisiae. Bioscience Biotechnology and Biochemistry. 56(2). 174–179. 22 indexed citations

10.

Tamura, Gakuzo, et al.. (1992). Characteristics of Koji prepared from the transformant of Aspergillus oryzae with the glucoamylase gene of Aspergillus shirousamii, and its utilization for sake-brewing. Journal of Fermentation and Bioengineering. 73(5). 415–417. 2 indexed citations

11.

Tsuchiya, Kozo, et al.. (1992). Overproduction of anα-Amylase/Glucoamylase Fusion Protein inAspergillus oryzaeUsing a High Expression Vector. Bioscience Biotechnology and Biochemistry. 56(10). 1674–1675. 14 indexed citations

12.

Ito, Kiyoshi, et al.. (1991). Contribution of Hemicellulase in Shochu koji to the Resolution of Barley in Shochu Mash. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 86(4). 304–307. 5 indexed citations

13.

Nakamura, Akihiro, et al.. (1990). Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 85(2). 114–119. 1 indexed citations

14.

Suzuki, Keiko, et al.. (1989). Brewing of Plum Wine from Plum Juice Decreased in its Malic Acid Content by Treatment with Immobilized Cells of Schizosaccharomyces pombe Prior to Fermentation. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 84(7). 486–490. 1 indexed citations

15.

Iimura, Yuzuru, Takeaki ISHIKAWA, K. Ouchi, et al.. (1986). Isolation and Characterization of Starch-utilizing Mutants ofEscherichia coli. Agricultural and Biological Chemistry. 50(4). 875–882. 1 indexed citations

16.

Iimura, Yuzuru, Takeaki ISHIKAWA, K. Ouchi, et al.. (1986). Isolation and characterization of starch-utilizing mutants of Escherichia coli.. Agricultural and Biological Chemistry. 50(4). 875–882. 6 indexed citations

17.

ISHIKAWA, Takeaki, et al.. (1984). Making of a new type of pink colored sake using an adenine auxotroph of sake yeast. Part 2. Breeding of adenine auxotrophic killer mutants of sake yeast.. JOURNAL OF THE SOCIETY OF BREWING JAPAN. 79(12). 886–890. 3 indexed citations

18.

ISHIKAWA, Takeaki & Kiyoshi YOSHIZAWA. (1979). Effects of Cellular Fatty Acids on the Formation of Flavor Esters by Saké Yeast. Agricultural and Biological Chemistry. 43(1). 45–53. 12 indexed citations

19.

ISHIKAWA, Takeaki & Kiyoshi YOSHIZAWA. (1974). Changes of Lipids in the Process of Washing, Steeping and Steaming of Rice Used for Saké Brewing. Nippon Nōgeikagaku Kaishi. 48(6). 337–341. 1 indexed citations

20.

YOSHIZAWA, Kiyoshi, et al.. (1973). Changes of Fatty Acids Composition of Lipids by the Change of the Polishing Rate of Rice Grains. Nippon Nōgeikagaku Kaishi. 47(11). 713–717. 4 indexed citations

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