Tokuji Watanabe

1.1k total citations
55 papers, 848 citations indexed

About

Tokuji Watanabe is a scholar working on Food Science, Plant Science and Pathology and Forensic Medicine. According to data from OpenAlex, Tokuji Watanabe has authored 55 papers receiving a total of 848 indexed citations (citations by other indexed papers that have themselves been cited), including 25 papers in Food Science, 22 papers in Plant Science and 14 papers in Pathology and Forensic Medicine. Recurrent topics in Tokuji Watanabe's work include Phytoestrogen effects and research (14 papers), Phytase and its Applications (13 papers) and Proteins in Food Systems (13 papers). Tokuji Watanabe is often cited by papers focused on Phytoestrogen effects and research (14 papers), Phytase and its Applications (13 papers) and Proteins in Food Systems (13 papers). Tokuji Watanabe collaborates with scholars based in Laos, Japan and Slovakia. Tokuji Watanabe's co-authors include Kyoko Saio, Kazumoto HASHIZUME, Emiko Koyama, Masahiro Kajikawa, Noriko Nakamura, Iwao Sato, Kinji Kakiuchi, Osamu Nakayama, Setsuko Takahashi and Makoto Tajima and has published in prestigious journals such as Journal of Food Science, Journal of the Physical Society of Japan and Journal of Texture Studies.

In The Last Decade

Tokuji Watanabe

52 papers receiving 787 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Tokuji Watanabe Laos 18 573 352 248 162 127 55 848
Kyoko Saio Japan 18 511 0.9× 483 1.4× 264 1.1× 199 1.2× 100 0.8× 66 932
S.J. Toma Canada 6 631 1.1× 124 0.4× 273 1.1× 222 1.4× 240 1.9× 8 845
Delia A. Sorgentini Argentina 13 932 1.6× 142 0.4× 324 1.3× 218 1.3× 190 1.5× 17 1.1k
E. M. AHMED United States 14 343 0.6× 293 0.8× 126 0.5× 119 0.7× 233 1.8× 49 743
M.E. Mangino United States 15 843 1.5× 98 0.3× 205 0.8× 297 1.8× 252 2.0× 33 1.0k
H. Schmandke Germany 13 350 0.6× 119 0.3× 149 0.6× 155 1.0× 113 0.9× 114 613
J.R. Vose Canada 10 512 0.9× 296 0.8× 566 2.3× 52 0.3× 61 0.5× 11 828
Feng Jia China 15 388 0.7× 190 0.5× 326 1.3× 142 0.9× 106 0.8× 41 681
K. Addo United States 14 391 0.7× 78 0.2× 245 1.0× 98 0.6× 171 1.3× 16 556
Samira Roufik Canada 9 707 1.2× 286 0.8× 347 1.4× 314 1.9× 122 1.0× 9 950

Countries citing papers authored by Tokuji Watanabe

Since Specialization
Citations

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

Fields of papers citing papers by Tokuji Watanabe

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Tokuji Watanabe

This figure shows the co-authorship network connecting the top 25 collaborators of Tokuji Watanabe. A scholar is included among the top collaborators of Tokuji Watanabe 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 Tokuji Watanabe. Tokuji Watanabe 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
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Watanabe, Tokuji, et al.. (1987). Microstructure and Textural Properties of Cell Mass from Cooked Kidney bean and Soybean. Korean Journal of Food Science and Technology. 19(2). 164–170. 2 indexed citations
4.
Takahashi, Setsuko, et al.. (1986). Cooking quality of starches with emphasis on their gelatinization properties. Part 7. Effect of added soybean protein on physico-chemical properties of starch noodles (Harusame).. Journal of the Japanese Society of Starch Science. 33(1). 15–24. 5 indexed citations
5.
Takahashi, Setsuko, et al.. (1983). . NIPPON SHOKUHIN KOGYO GAKKAISHI. 30(5). 276–282. 2 indexed citations
6.
Takagi, Toshio, et al.. (1977). Reevaluation of the subunit molecular weights of soybean 11S globulin.. Agricultural and Biological Chemistry. 41(4). 647–653. 5 indexed citations
7.
HASHIZUME, Kazumoto & Tokuji Watanabe. (1975). . Nippon Nōgeikagaku Kaishi. 49(6). 331–333. 4 indexed citations
8.
Saio, Kyoko, et al.. (1975). FOOD USE OF SOYBEAN 7S AND 11S PROTEINS Heat Denaturation of Soybean Proteins at High Temperature. Journal of Food Science. 40(3). 537–538. 12 indexed citations
9.
Saio, Kyoko, Iwao Sato, & Tokuji Watanabe. (1974). Functional Properties of Heat-induced Gel Prepared from Crude Fractions of Soybean 7S or 11S Proteins. NIPPON SHOKUHIN KOGYO GAKKAISHI. 21(5). 234–238. 11 indexed citations
10.
Watanabe, Tokuji & Kyoko Saio. (1973). . KAGAKU TO SEIBUTSU. 11(10). 631–640. 5 indexed citations
11.
Watanabe, Tokuji, et al.. (1972). Advanced Food Technology of Soybean and other Legumes in Japan. Tropical agriculture research series : proceedings of a symposium on tropical agriculture researches. 6. 209–216. 1 indexed citations
12.
Saio, Kyoko & Tokuji Watanabe. (1972). Distribution of Inorganic Constituents (Calcium, Phosphorus and Magnesium) in Soybean Seed and their Changes in Food Processing. NIPPON SHOKUHIN KOGYO GAKKAISHI. 19(5). 219–222. 3 indexed citations
13.
Saio, Kyoko, et al.. (1970). Statistical Observation on Physical Properties of Tofu. NIPPON SHOKUHIN KOGYO GAKKAISHI. 17(5). 207–210. 2 indexed citations
14.
Saio, Kyoko, et al.. (1969). Protein-Calcium-Phytic Acid Relationships in Soybean. Agricultural and Biological Chemistry. 33(1). 36–42. 15 indexed citations
15.
Saio, Kyoko, et al.. (1969). Protein-Calcium-Phytic Acid Relationships in Soybean. Agricultural and Biological Chemistry. 33(1). 36–42. 19 indexed citations
16.
Watanabe, Tokuji. (1968). Advanced Technology in Non-fermented Soybean Foods in Japan. Japan Agricultural Research Quarterly JARQ. 3(4). 9–13. 2 indexed citations
17.
Watanabe, Tokuji, et al.. (1968). Effects of Heating on Soybean Meal Proteins. Nippon Nōgeikagaku Kaishi. 42(2). 90–96. 4 indexed citations
18.
Saio, Kyoko, Emiko Koyama, & Tokuji Watanabe. (1967). Protein-Calcium-Phytic Acid Relationships is Soybean. Agricultural and Biological Chemistry. 31(10). 1195–1200. 49 indexed citations
19.
Saio, Kyoko & Tokuji Watanabe. (1966). Preliminary Investigation on Protein Bodies of Soybean Seeds. Agricultural and Biological Chemistry. 30(11). 1133–1138. 12 indexed citations
20.
Watanabe, Tokuji, et al.. (1963). Studies on the Changes of the Properties of Soybean Protein by Freezing. Part I. NIPPON SHOKUHIN KOGYO GAKKAISHI. 10(5). 163–166. 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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