Takumi ONDA

464 total citations
32 papers, 377 citations indexed

About

Takumi ONDA is a scholar working on Food Science, Plant Science and Biotechnology. According to data from OpenAlex, Takumi ONDA has authored 32 papers receiving a total of 377 indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 10 papers in Plant Science and 8 papers in Biotechnology. Recurrent topics in Takumi ONDA's work include Fermentation and Sensory Analysis (16 papers), Food Quality and Safety Studies (10 papers) and Horticultural and Viticultural Research (9 papers). Takumi ONDA is often cited by papers focused on Fermentation and Sensory Analysis (16 papers), Food Quality and Safety Studies (10 papers) and Horticultural and Viticultural Research (9 papers). Takumi ONDA collaborates with scholars based in Japan and Cambodia. Takumi ONDA's co-authors include Takashi Shinohara, Fujiharu YANAGIDA, Masao Tsuji, Koki Yokotsuka, Fujitoshi Yanagida, Tai Uchimura, Akiko Matsunaga, Sumio Kawano and Shoji Goto and has published in prestigious journals such as International Journal of Food Microbiology, Journal of Applied Microbiology and Letters in Applied Microbiology.

In The Last Decade

Takumi ONDA

27 papers receiving 358 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Takumi ONDA Japan 10 302 160 138 57 55 32 377
Sebnem Ozturkoglu‐Budak Türkiye 10 295 1.0× 171 1.1× 119 0.9× 60 1.1× 62 1.1× 23 439
Stéphane Guézenec France 10 282 0.9× 126 0.8× 122 0.9× 42 0.7× 94 1.7× 12 374
Marie‐Therese Fröhlich‐Wyder Switzerland 14 422 1.4× 282 1.8× 76 0.6× 50 0.9× 56 1.0× 23 542
Juliana S. Graça Brazil 9 345 1.1× 212 1.3× 184 1.3× 39 0.7× 49 0.9× 18 487
Thomas Haertlé France 10 296 1.0× 175 1.1× 139 1.0× 70 1.2× 58 1.1× 12 392
Tomislav Pogačić Croatia 9 333 1.1× 214 1.3× 60 0.4× 66 1.2× 25 0.5× 17 396
Pernille Johansen Denmark 12 272 0.9× 164 1.0× 100 0.7× 35 0.6× 52 0.9× 15 352
Yann Demarigny France 12 358 1.2× 183 1.1× 146 1.1× 36 0.6× 40 0.7× 26 422
Francisco B. Elegado Philippines 9 243 0.8× 180 1.1× 129 0.9× 92 1.6× 53 1.0× 35 371
Andrea Micaela Dallagnol Argentina 11 213 0.7× 98 0.6× 141 1.0× 33 0.6× 57 1.0× 16 362

Countries citing papers authored by Takumi ONDA

Since Specialization
Citations

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

Fields of papers citing papers by Takumi ONDA

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Takumi ONDA

This figure shows the co-authorship network connecting the top 25 collaborators of Takumi ONDA. A scholar is included among the top collaborators of Takumi ONDA 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 Takumi ONDA. Takumi ONDA 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.
ONDA, Takumi, et al.. (2022). Changes in chemical composition in traditional sparkling wine making without malo-lactic fermentation. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 117(10). 724–730.
2.
ONDA, Takumi, et al.. (2021). Comparison of Compositions of Fractionated Grape Juice Prepared from Koshu and Chardonnay Grapes by Traditional Pressing Method. food preservation science. 47(3). 145–152. 1 indexed citations
3.
ONDA, Takumi. (2019). Rose Champagne Making. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 114(1). 2–11. 1 indexed citations
4.
ONDA, Takumi, et al.. (2019). Technical Improvements of Malo-lactic Fermentation for the Production of Sparkling Wine from Wines with High Acidity. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 114(5). 281–286. 2 indexed citations
5.
ONDA, Takumi, et al.. (2019). Tartrate Stabilization Using Carboxymethyl Cellulose for Sparkling Wine Production by a Traditional Method. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 114(7). 457–461. 2 indexed citations
6.
ONDA, Takumi. (2018). Champagne Making in Champagne Region part III. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 113(4). 212–225. 5 indexed citations
7.
ONDA, Takumi, et al.. (2018). Effects of fermentation conditions on in-bottle secondary fermentation. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 113(9). 573–576. 4 indexed citations
8.
ONDA, Takumi, et al.. (2017). Changes in chemical and physical components during sparkling wine making using a traditional in-bottle secondary fermentation method. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112(12). 836–848. 5 indexed citations
9.
ONDA, Takumi. (2016). Champagne Making in Champagne Region part II: Vinification of Wines and Assemblage. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111(11). 712–727. 7 indexed citations
10.
ONDA, Takumi. (2016). Champagne Making in Champagne Region part I: Harvest, Pressing and Pre-Fermentation Treatments. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111(5). 286–301.
11.
ONDA, Takumi. (2014). <i>Assemblage</i>, the biggest secret of the champagne. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 109(3). 168–180. 9 indexed citations
12.
ONDA, Takumi. (2013). Phenolic Off-Flavors '<i>Phénolé</i>' in Domestic Wine. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 108(12). 881–889. 2 indexed citations
13.
ONDA, Takumi, et al.. (2009). Evaluation of Bio-ethanol Production from Agricultural Residue Biomass (Case Study of Chuo City in Yamanashi Prefecture). Journal of the Japan Institute of Energy. 88(11). 1002–1008. 1 indexed citations
14.
YANAGIDA, Fujiharu, et al.. (2005). Durancin L28-1A, a new bacteriocin from Enterococcus durans L28-1, isolated from soil. Letters in Applied Microbiology. 40(6). 430–435. 57 indexed citations
15.
ONDA, Takumi, Fujitoshi Yanagida, Tai Uchimura, et al.. (2003). Analysis of Lactic Acid Bacterial Flora during Miso Fermentation. Food Science and Technology Research. 9(1). 17–24. 33 indexed citations
16.
17.
ONDA, Takumi, Fujitoshi Yanagida, Masao Tsuji, Takashi Shinohara, & Koki Yokotsuka. (2003). Production and purification of a bacteriocin peptide produced by Lactococcus sp. strain GM005, isolated from Miso-paste. International Journal of Food Microbiology. 87(1-2). 153–159. 46 indexed citations
18.
ONDA, Takumi, Fujiharu YANAGIDA, Tai Uchimura, et al.. (2002). Widespread distribution of the bacteriocin-producing lactic acid cocci in Miso-paste products. Journal of Applied Microbiology. 92(4). 695–705. 55 indexed citations
19.
ONDA, Takumi, et al.. (1999). Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product.. Food Science and Technology Research. 5(3). 247–250. 20 indexed citations
20.
ONDA, Takumi, et al.. (1994). Analysis of Gelatinization of Starch by Near Infrared Spectroscopy.. NIPPON SHOKUHIN KOGYO GAKKAISHI. 41(12). 886–890. 9 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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