Tetsuya Araki

1.4k total citations
85 papers, 1.0k citations indexed

About

Tetsuya Araki is a scholar working on Food Science, Nutrition and Dietetics and Biomedical Engineering. According to data from OpenAlex, Tetsuya Araki has authored 85 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 20 papers in Nutrition and Dietetics and 15 papers in Biomedical Engineering. Recurrent topics in Tetsuya Araki's work include Food composition and properties (15 papers), Meat and Animal Product Quality (14 papers) and Food Quality and Safety Studies (12 papers). Tetsuya Araki is often cited by papers focused on Food composition and properties (15 papers), Meat and Animal Product Quality (14 papers) and Food Quality and Safety Studies (12 papers). Tetsuya Araki collaborates with scholars based in Japan, Indonesia and United States. Tetsuya Araki's co-authors include Yasuyuki Sagara, Armansyah H. Tambunan, Mito Kokawa, Mario Shibata, Shinji Kono, Mizuki Tsuta, Junichi Sugiyama, Kaori Fujita, Hiroshi Nabetani and Yumiko Yoshie-Stark and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Tetsuya Araki

80 papers receiving 993 citations

Peers

Tetsuya Araki

IME

Tim Nielsen Sweden

Elling‐Olav Rukke Norway

Antonios E. Goulas Greece

Grith Mortensen Denmark

Jianfeng Sun China

Thongchai Suwonsichon Thailand

Andrew Damant United Kingdom

Szilveszter Gergely Hungary

Emmanouil Tsochatzis Denmark

Irwin R. Donis-González United States

Tim Nielsen Sweden

Tetsuya Araki

152 ×0.4

75 ×0.3

59 ×0.3

IME

118 ×0.7

173 ×1.2

Citations per year, relative to Tetsuya Araki Tetsuya Araki (= 1×) peers Tim Nielsen

Countries citing papers authored by Tetsuya Araki

Since Specialization

Citations

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

Fields of papers citing papers by Tetsuya Araki

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tetsuya Araki

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

Araki, Tetsuya, et al.. (2025). A comparison of low-fat mozzarella cheese with basil seed and taro root mucilage as natural fat replacers through chemical and rheological analysis. Journal of Agriculture and Food Research. 20. 101766–101766. 1 indexed citations

Araki, Tetsuya, et al.. (2024). Formulation and characterisation of low‐fat mozzarella cheese using basil seed mucilage: insights on microstructure and functional attributes. International Journal of Food Science & Technology. 59(6). 4134–4143. 5 indexed citations

Araki, Tetsuya, et al.. (2024). Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer. European Journal of Lipid Science and Technology. 126(9). 4 indexed citations

Araki, Tetsuya, et al.. (2023). Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review. Trends in Food Science & Technology. 139. 104136–104136. 17 indexed citations

Araki, Tetsuya, et al.. (2022). The recent rise of craft chocolate in Japan: A 2019 snapshot. Journal of Agriculture and Food Research. 7. 100273–100273. 2 indexed citations

Araki, Tetsuya, et al.. (2020). Comparison of Antioxidant Properties of Different Crude Extracts from <i>Citrus natsudaidai</i> Peel. Food Science and Technology Research. 26(6). 837–846. 1 indexed citations

Shibata, Mario, et al.. (2018). Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment. Food Science and Technology Research. 24(4). 739–746. 2 indexed citations

Araki, Tetsuya, et al.. (2018). Effects of Frozen Storage and Thawing Conditions on Physical Properties of Glutinous Rice: (Part 1) Ice Crystal and Color Measurement. 35(3). 231.

Kokawa, Mito, et al.. (2017). The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread. Food Science and Technology Research. 23(2). 181–191. 9 indexed citations

10.

Ueno, Shigeaki, et al.. (2016). Effect of Freezing and Thawing on the Quality of Durian (Durio zibethinus Murray) Pulp. 33(3). 11 indexed citations

11.

Araki, Tetsuya, et al.. (2015). Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese. Food Science and Technology Research. 21(2). 175–186. 13 indexed citations

12.

Kokawa, Mito, Junichi Sugiyama, Mizuki Tsuta, et al.. (2013). Fluorescence Fingerprint Imaging of Gluten and Starch in Wheat Flour Dough with Consideration of Total Constituent Ratio. Food Science and Technology Research. 19(6). 933–938. 2 indexed citations

13.

Tambunan, Armansyah H., et al.. (2012). ANALISIS RASIO ENERGI DAUR ULANG PANAS PADA PRODUKSI BIODIESEL SECARA NON-KATALITIK. SHILAP Revista de lepidopterología.

14.

Shibata, Mario, Junichi Sugiyama, Mizuki Tsuta, et al.. (2010). Development of Quantitative Analysis for Relationships between Viscoelasticity and Air-bubble Structure of Bread. Nippon Shokuhin Kagaku Kogaku Kaishi. 57(7). 296–303. 1 indexed citations

15.

Araki, Tetsuya, et al.. (2009). The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread. Food Science and Technology Research. 15(2). 117–126. 28 indexed citations

16.

Ueda, Reiko, Naoko Okamoto, Tetsuya Araki, et al.. (2009). Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe. Food Science and Technology Research. 15(5). 469–478. 5 indexed citations

17.

Sugiyama, Takehiro, Mizuki Tsuta, Junichi Sugiyama, Tetsuya Araki, & Yasuyuki Sagara. (2009). Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging. Food Science and Technology Research. 15(4). 361–366. 2 indexed citations

18.

Ueda, Reiko, et al.. (2008). Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model. Food Science and Technology Research. 14(3). 293–300. 2 indexed citations

19.

Ueda, Reiko, et al.. (2008). Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels. Food Science and Technology Research. 14(5). 445–456. 9 indexed citations

20.

Shibata, Mario, Tetsuya Araki, & Yasuyuki Sagara. (2008). Development of Specified Protocols and Methodology in the Application of Food Kansei Model for the Optimal Design of Danish Pastry. Food Science and Technology Research. 14(4). 367–376. 6 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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