Yuji Teramoto

658 total citations
46 papers, 548 citations indexed

About

Yuji Teramoto is a scholar working on Biotechnology, Plant Science and Food Science. According to data from OpenAlex, Yuji Teramoto has authored 46 papers receiving a total of 548 indexed citations (citations by other indexed papers that have themselves been cited), including 29 papers in Biotechnology, 23 papers in Plant Science and 22 papers in Food Science. Recurrent topics in Yuji Teramoto's work include Microbial Metabolism and Applications (18 papers), Food Quality and Safety Studies (17 papers) and GABA and Rice Research (14 papers). Yuji Teramoto is often cited by papers focused on Microbial Metabolism and Applications (18 papers), Food Quality and Safety Studies (17 papers) and GABA and Rice Research (14 papers). Yuji Teramoto collaborates with scholars based in Japan and Thailand. Yuji Teramoto's co-authors include Shinsaku Hayashida, Seinosuke Ueda, Riichiro Ohba, Shinji Mitsuiki, Koichi Nakahara, Kiyoshi YOSHIZAWA, Shigeki Matsuda, Masatoshi Goto, Junichi Sakamoto and Jun Fang and has published in prestigious journals such as Applied and Environmental Microbiology, Nutrients and Bioscience Biotechnology and Biochemistry.

In The Last Decade

Yuji Teramoto

45 papers receiving 503 citations

Peers

Yuji Teramoto

BIOTE

Riichiro Ohba Japan

François Paul France

Chen‐Tien Chang Taiwan

Seung‐Heon Yoon United States

Caroline S.M. Furniss United Kingdom

Johannes J. L. Cilliers South Africa

Gopal Singh India

Flávio Finardi Filho Brazil

Tania Pozzo Sweden

Mun Wai Cheong Singapore

Riichiro Ohba Japan

Yuji Teramoto

229 ×0.8

BIOTE

149 ×0.8

338 ×1.9

173 ×1.0

192 ×1.2

Citations per year, relative to Yuji Teramoto Yuji Teramoto (= 1×) peers Riichiro Ohba

Countries citing papers authored by Yuji Teramoto

Since Specialization

Citations

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

Fields of papers citing papers by Yuji Teramoto

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

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

Co-authorship network of co-authors of Yuji Teramoto

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

Teramoto, Yuji, et al.. (2016). Production and antioxidant activity of alcoholic beverages made from various cereal grains usingMonascus purpureusNBRC 5965. Journal of the Institute of Brewing. 122(2). 350–354. 9 indexed citations

Yamamoto, Keiko, et al.. (2014). Microbial Production of Novel Pigments from Black Rice Anthocyanin. Food Science and Technology Research. 20(5). 1013–1016. 2 indexed citations

Teramoto, Yuji, et al.. (2014). Effects of distillation process on antioxidant activity of Japanese traditional spirits rice-shochu. 3(2). 17–17. 2 indexed citations

Teramoto, Yuji, et al.. (2013). Control of Microorganism by Sound Wave -- Effects of Sound Wave on Enzyme Balance in Rice Koji. 112–115. 1 indexed citations

Teramoto, Yuji, et al.. (2012). Antioxidant Activity of Herbal Wine Made from Cassava Starch. 8 indexed citations

Teramoto, Yuji, et al.. (2011). Production and Antioxidative Activity of Mead Made from Various Types of Honey and Black Rice (Oryza sativa var. Indica cv. Shiun). Food Science and Technology Research. 17(2). 149–154. 13 indexed citations

Teramoto, Yuji, et al.. (2010). Antioxidative Activity of Alcoholic Beverages made from Purple Rice (Oryza sativa var. Indica cv. Shiun). Food Science and Technology Research. 16(2). 157–162. 12 indexed citations

Teramoto, Yuji, et al.. (2009). Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun). Journal of the Institute of Brewing. 115(3). 238–242. 16 indexed citations

Teramoto, Yuji, et al.. (1998). PRODUCTION AND CHARACTERISTICS OF TRADITIONAL ALCOHOLIC BEVERAGE MADE WITH SWEET POTATO AS THE SACCHARIFYING AGENT. Journal of the Institute of Brewing. 104(6). 339–341. 12 indexed citations

10.

Teramoto, Yuji, et al.. (1994). ETHANOL FERMENTATION OF VARIOUS RED RICES WITHOUT COOKING. Journal of the Institute of Brewing. 100(1). 7–9. 5 indexed citations

11.

Teramoto, Yuji, et al.. (1994). PRODUCTION AND CHARACTERISTICS OF RED RICE SAKE. Journal of the Institute of Brewing. 100(1). 3–6. 7 indexed citations

12.

Teramoto, Yuji, et al.. (1994). EFFECTS OF THE COOKING PROCESS ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE. Journal of the Institute of Brewing. 100(3). 155–157. 4 indexed citations

13.

Teramoto, Yuji, et al.. (1993). SEMICONTINUOUS ETHANOL FERMENTATION WITHSHOCHUDISTILLERY WASTE*. Journal of the Institute of Brewing. 99(2). 139–142. 10 indexed citations

14.

Teramoto, Yuji, et al.. (1993). Synthesis and antimycotic activity of cinnamyl benzoate. Journal of Fermentation and Bioengineering. 76(6). 524–526. 7 indexed citations

15.

Teramoto, Yuji, et al.. (1993). RICE WINE BREWING WITH SPROUTING RICE, SPROUTING RICE INFECTED WITHASPERGILLUS ORYZAEAND RICE KOJI. Journal of the Institute of Brewing. 99(6). 467–471. 11 indexed citations

16.

Teramoto, Yuji, et al.. (1992). Specific Inhibition by Cyclodextrins of Raw Starch Digestion by Fungal Glucoamylase. Bioscience Biotechnology and Biochemistry. 56(4). 556–559. 28 indexed citations

17.

Ueda, Seinosuke, et al.. (1991). Batchwise ethanol fermentation with shochu distillery waste. Journal of Fermentation and Bioengineering. 72(4). 270–273. 16 indexed citations

18.

Ueda, Seinosuke, et al.. (1991). Effects of rice bran lipids and fermentation temperatures on the characteristics of aromatic red rice wine. Journal of Fermentation and Bioengineering. 72(3). 221–223. 1 indexed citations

19.

Hayashida, Shinsaku, et al.. (1990). Occurrence of an Affinity Site apart from the Active Site on the Raw-Starch-Digesting but Non-Raw-Starch-Adsorbable Bacillus subtilis 65 α-Amylase. Applied and Environmental Microbiology. 56(8). 2584–2586. 26 indexed citations

20.

Hayashida, Shinsaku & Yuji Teramoto. (1986). Production and Characteristics of Raw-Starch-Digesting α-Amylase from a Protease-Negative Aspergillus ficum Mutant. Applied and Environmental Microbiology. 52(5). 1068–1073. 29 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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