Tetsuo Aishima

1.1k total citations
55 papers, 801 citations indexed

About

Tetsuo Aishima is a scholar working on Food Science, Animal Science and Zoology and Biomedical Engineering. According to data from OpenAlex, Tetsuo Aishima has authored 55 papers receiving a total of 801 indexed citations (citations by other indexed papers that have themselves been cited), including 26 papers in Food Science, 21 papers in Animal Science and Zoology and 20 papers in Biomedical Engineering. Recurrent topics in Tetsuo Aishima's work include Meat and Animal Product Quality (21 papers), Advanced Chemical Sensor Technologies (20 papers) and Food Quality and Safety Studies (15 papers). Tetsuo Aishima is often cited by papers focused on Meat and Animal Product Quality (21 papers), Advanced Chemical Sensor Technologies (20 papers) and Food Quality and Safety Studies (15 papers). Tetsuo Aishima collaborates with scholars based in Japan, Canada and Egypt. Tetsuo Aishima's co-authors include Kikue Kubota, Akio Kobayashi, Shuryo Nakai, S. Nakai, Emiko Kinoshita, Y. Ozawa, A. Adel Y. Shehata, M. Youssef, Fereidoon Shahidi and Michitaro Nagasawa and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Journal of Chromatography A.

In The Last Decade

Tetsuo Aishima

55 papers receiving 729 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Tetsuo Aishima Japan 17 306 295 232 182 150 55 801
Deborah D. Roberts Switzerland 12 231 0.8× 560 1.9× 165 0.7× 70 0.4× 225 1.5× 18 860
Ray Marsili United States 13 476 1.6× 513 1.7× 287 1.2× 186 1.0× 158 1.1× 20 1.1k
Rocío Garrido‐Delgado Spain 16 481 1.6× 267 0.9× 173 0.7× 278 1.5× 71 0.5× 21 876
H. E. Snyder United States 20 134 0.4× 217 0.7× 261 1.1× 69 0.4× 224 1.5× 38 905
Janet M. Snyder United States 17 459 1.5× 218 0.7× 124 0.5× 132 0.7× 116 0.8× 41 938
Bobin Li China 14 214 0.7× 289 1.0× 95 0.4× 222 1.2× 67 0.4× 19 682
Bong‐Soo Noh South Korea 13 169 0.6× 433 1.5× 89 0.4× 86 0.5× 194 1.3× 83 790
H. P. Dupuy United States 18 412 1.3× 320 1.1× 462 2.0× 54 0.3× 194 1.3× 51 1.1k
O.W. Parks United States 19 166 0.5× 366 1.2× 314 1.4× 101 0.6× 165 1.1× 61 925
Lirong Xu China 19 377 1.2× 412 1.4× 219 0.9× 259 1.4× 231 1.5× 46 1.2k

Countries citing papers authored by Tetsuo Aishima

Since Specialization
Citations

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

Fields of papers citing papers by Tetsuo Aishima

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tetsuo Aishima

This figure shows the co-authorship network connecting the top 25 collaborators of Tetsuo Aishima. A scholar is included among the top collaborators of Tetsuo Aishima 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 Tetsuo Aishima. Tetsuo Aishima 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.
Aishima, Tetsuo. (2008). . KAGAKU TO SEIBUTSU. 46(11). 791–799. 2 indexed citations
2.
Aishima, Tetsuo, et al.. (2006). Comparison of Three Varieties of Pork Using Quantitative Descriptive Analysis (QDA). Nippon Shokuhin Kagaku Kogaku Kaishi. 53(1). 23–30. 1 indexed citations
3.
Kubota, Kikue, et al.. (2003). Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture. 83(4). 289–297. 72 indexed citations
4.
Aishima, Tetsuo. (2002). Food Flavors and Chemistry: Advances of the New Millennium. Food Research International. 35(9). 898–899. 38 indexed citations
5.
Kubota, Kikue, et al.. (2001). Sensory characteristics and volatile components in aromas of boiled prawns prepared according to experimental designs. Food Research International. 34(6). 473–481. 34 indexed citations
6.
Aishima, Tetsuo, et al.. (1999). Differentiation of Soy Sauce by Pattern Recognition Analysis of Mid- and Near-IR Spectra. Journal of Food Composition and Analysis. 12(3). 197–209. 16 indexed citations
7.
Aishima, Tetsuo, et al.. (1999). Tenderization of Beef with Pineapple Juice Monitored by Fourier Transform Infrared Spectroscopy and Chemometric Analysis. Journal of Food Science. 64(6). 973–977. 15 indexed citations
8.
Kinoshita, Emiko, Y. Ozawa, & Tetsuo Aishima. (1998). Differentiation of Soy Sauce Types by HPLC Profile Pattern Recognition. Advances in experimental medicine and biology. 439. 117–129. 3 indexed citations
9.
Shahidi, Fereidoon, et al.. (1997). Effect of processing on flavor precursor amino acids and volatiles of sesame paste (tehina). Journal of the American Oil Chemists Society. 74(6). 667–678. 29 indexed citations
10.
Kobayashi, Akio, et al.. (1995). Relating sensory properties of tea aroma to gas chromatographic data by chemometric calibration methods. Food Research International. 28(5). 485–493. 45 indexed citations
11.
Mori, Tatsuo & Tetsuo Aishima. (1992). Specific odor component produced by Mycobacterium lepraemurium on Ogawa yolk medium. PubMed. 61(3). 153–156. 1 indexed citations
12.
Aishima, Tetsuo & Shuryo Nakai. (1991). Deconvolution of gas chromatographic profiles for multicomponent model mixtures and essential oils by the simplex algorithm. Analytica Chimica Acta. 248(1). 41–50. 6 indexed citations
13.
Aishima, Tetsuo & Shuryo Nakai. (1991). Chemometrics in flavor research. Food Reviews International. 7(1). 33–101. 41 indexed citations
14.
Aishima, Tetsuo. (1988). Chemometrics in food research and processing.. Nippon Nōgeikagaku Kaishi. 62(6). 953–963. 1 indexed citations
15.
Aishima, Tetsuo, et al.. (1987). Optimization for selective fractionation of bovine blood plasma proteins using poly(ethylene glycol). Journal of Agricultural and Food Chemistry. 35(6). 958–962. 12 indexed citations
16.
Nakadai, Tadanobu & Tetsuo Aishima. (1983). . Nippon Nōgeikagaku Kaishi. 57(4). 307–311. 1 indexed citations
17.
Aishima, Tetsuo. (1982). Comparison of headspace and distillation techniques for soy sauce aroma in relation to analysis by silica capillary gas chromatography and sensory evaluation.. Agricultural and Biological Chemistry. 46(11). 2759–2767. 5 indexed citations
18.
Aishima, Tetsuo. (1979). Evaluation and Discrimination of Soy Sauce by Computer Analysis of Volatile Profiles. Agricultural and Biological Chemistry. 43(8). 1711–1718. 1 indexed citations
19.
Aishima, Tetsuo. (1979). Objective Evaluation of Soy Sauce by Statistical Analysis of GC Profiles. Agricultural and Biological Chemistry. 43(9). 1935–1943. 2 indexed citations
20.
Aishima, Tetsuo, et al.. (1976). Evaluation of soy sauce flavor by stepwise multiple regression analysis of gas chromatographic profiles.. Agricultural and Biological Chemistry. 40(11). 2159–2167. 4 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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