Toru Kishimoto

908 total citations
25 papers, 729 citations indexed

About

Toru Kishimoto is a scholar working on Food Science, Pharmacology and Plant Science. According to data from OpenAlex, Toru Kishimoto has authored 25 papers receiving a total of 729 indexed citations (citations by other indexed papers that have themselves been cited), including 21 papers in Food Science, 12 papers in Pharmacology and 10 papers in Plant Science. Recurrent topics in Toru Kishimoto's work include Fermentation and Sensory Analysis (21 papers), Hops Chemistry and Applications (12 papers) and Horticultural and Viticultural Research (10 papers). Toru Kishimoto is often cited by papers focused on Fermentation and Sensory Analysis (21 papers), Hops Chemistry and Applications (12 papers) and Horticultural and Viticultural Research (10 papers). Toru Kishimoto collaborates with scholars based in Japan and United States. Toru Kishimoto's co-authors include Akira Wanikawa, Minoru Kobayashi, Nobuo Ochiai, Kikuo Sasamoto, Masahito Morimoto, Nobuyuki Maruyama, Yoshihiro Takeuchi, Tadashi Sawada, Shigeru Utsumi and Tetsuya Watanabe and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and European Journal of Biochemistry.

In The Last Decade

Toru Kishimoto

23 papers receiving 696 citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Toru Kishimoto Japan 11 580 344 315 114 85 25 729
Kiyoshi Takoi Japan 11 473 0.8× 218 0.6× 293 0.9× 93 0.8× 89 1.0× 27 562
Nils Rettberg Germany 11 306 0.5× 131 0.4× 146 0.5× 57 0.5× 75 0.9× 23 366
Yukinobu Kano Japan 15 399 0.7× 62 0.2× 170 0.5× 108 0.9× 107 1.3× 31 527
Sandra Cortés‐Diéguez Spain 12 264 0.5× 25 0.1× 133 0.4× 100 0.9× 115 1.4× 20 379
Nele Vanbeneden Belgium 9 491 0.8× 36 0.1× 179 0.6× 187 1.6× 153 1.8× 13 590
Silvia Ghisoni Italy 9 250 0.4× 31 0.1× 192 0.6× 214 1.9× 151 1.8× 9 571
Stefano Buiatti Italy 12 211 0.4× 41 0.1× 103 0.3× 55 0.5× 88 1.0× 24 323
Ana Carolina L. Amorim Brazil 8 228 0.4× 44 0.1× 235 0.7× 59 0.5× 96 1.1× 9 419
Suprava Sahoo India 13 250 0.4× 184 0.5× 249 0.8× 73 0.6× 164 1.9× 51 549
Hyun Kyoung Ju South Korea 9 109 0.2× 39 0.1× 92 0.3× 100 0.9× 139 1.6× 14 344

Countries citing papers authored by Toru Kishimoto

Since Specialization
Citations

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

Fields of papers citing papers by Toru Kishimoto

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Toru Kishimoto

This figure shows the co-authorship network connecting the top 25 collaborators of Toru Kishimoto. A scholar is included among the top collaborators of Toru Kishimoto 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 Toru Kishimoto. Toru Kishimoto 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.
Kishimoto, Toru, et al.. (2024). Quantitative determination of vanillin and its detection threshold in sake. Food Chemistry. 458. 140224–140224. 6 indexed citations
2.
Kishimoto, Toru, et al.. (2022). Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori. Journal of Bioscience and Bioengineering. 133(6). 555–559. 5 indexed citations
3.
Kishimoto, Toru. (2021). The Story that the Bitterness Unit（BU） is Talking About. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 116(10). 688–697.
4.
Isogai, Atsuko, Nobuhiko MUKAI, Toru Kishimoto, et al.. (2021). Relationship between flavor compounds in sake exhibited at the Annual Japan Sake Awards and meteorological conditions during grain filling and the properties of rice starch.. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 116(12). 839–852. 2 indexed citations
5.
Kishimoto, Toru, et al.. (2021). Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer. Journal of the American Society of Brewing Chemists. 80(1). 53–61. 13 indexed citations
6.
Kishimoto, Toru. (2021). A Group of Compounds at Sub-threshold Concentrations that Construct the Beer Aroma. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 116(4). 198–203.
7.
Kishimoto, Toru, et al.. (2020). Principal Component Analysis of Hop-Derived Odorants Identified by Stir Bar Sorptive Extraction Method. Journal of the American Society of Brewing Chemists. 79(3). 272–280. 8 indexed citations
8.
Kishimoto, Toru. (2018). The Components Contributing to the Structure of Beer Aroma: Reconstitution of Beer Aroma Using 76 Odorants. KAGAKU TO SEIBUTSU. 56(10). 659–664. 2 indexed citations
9.
Kishimoto, Toru, et al.. (2018). Simulation of Pilsner-type beer aroma using 76 odor-active compounds. Journal of Bioscience and Bioengineering. 126(3). 330–338. 43 indexed citations
10.
Lafontaine, Scott, et al.. (2018). Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping. Food Chemistry. 278. 228–239. 67 indexed citations
11.
12.
Kishimoto, Toru. (2013). The recent findings in the off-flavors of beer. Journal of Japan Association on Odor Environment. 44(1). 13–20. 1 indexed citations
13.
14.
Kishimoto, Toru. (2009). Hop-Derived Odorants Contributing to the Aroma Characteristics of Beer. JOURNAL OF THE BREWING SOCIETY OF JAPAN. 104(3). 157–169. 8 indexed citations
15.
Kishimoto, Toru, et al.. (2008). Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions. Journal of Agricultural and Food Chemistry. 56(3). 1051–1057. 85 indexed citations
16.
Kishimoto, Toru, et al.. (2008). Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes. Journal of the American Society of Brewing Chemists. 66(3). 192–196. 40 indexed citations
17.
Kishimoto, Toru. (2007). Odorants comprising hop aroma of beer : hop-derived odorants increased in the beer hopped with aged hops. Medical Entomology and Zoology. 226–235. 9 indexed citations
18.
Kishimoto, Toru, et al.. (2005). Analysis of Hop-Derived Terpenoids in Beer and Evaluation of Their Behavior Using the Stir Bar−Sorptive Extraction Method with GC-MS. Journal of Agricultural and Food Chemistry. 53(12). 4701–4707. 117 indexed citations
19.
Maruyama, Nobuyuki, Toru Kishimoto, Yoshihiro Takeuchi, et al.. (1999). Decreased IgE-binding with Wheat Gluten by Deamidation. Bioscience Biotechnology and Biochemistry. 63(3). 567–569. 12 indexed citations
20.
Maruyama, Nobuyuki, Tomoyuki Katsube, Toru Kishimoto, et al.. (1998). Identification of major wheat allergens by means of the Escherichia coli expression system. European Journal of Biochemistry. 255(3). 739–745. 72 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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2026