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Researcher · Asahi Breweries (Japan) · Japan

Ken Shinotsuka

Ken Shinotsuka publishes mostly in Food Science, Molecular Biology and Biomedical Engineering, on topics such as Fermentation and Sensory Analysis, Food Quality and Safety Studies and Biochemical Analysis and Sensing Techniques.

OpenAlex
World rank
#7,276,724
of 7,710,434 ranked researchers
Rank in Japan
#333,885
of 383,136
Works
26
Citations
506
Citations per work
19.5
h-index
15
i10-index 18Top 29% in Food Science
Ken Shinotsuka

What does Ken Shinotsuka research?

Ken Shinotsuka's work is mostly in Agricultural and Biological Sciences (38%), Biochemistry, Genetics and Molecular Biology (22%), Engineering (6%).

Life Sciences: 17 works · 64.7% of their workAgricultural and Biological Sciences: 10 works · 38.2% of their workFood Science: 10 works · 38.2% of their workBiochemistry, Genetics and Molecular Biology: 6 works · 22.1% of their workMolecular Biology: 4 works · 16.2% of their workBiotechnology: 2 works · 5.9% of their workPharmacology, Toxicology and Pharmaceutics: 1 works · 4.4% of their workPharmacology: 1 works · 4.4% of their workEverything else: 6 works · 23.5% of their workPhysical Sciences: 2 works · 5.9% of their workEngineering: 2 works · 5.9% of their workBiomedical Engineering: 2 works · 5.9% of their workHealth Sciences: 2 works · 5.9% of their workNursing: 2 works · 5.9% of their workNutrition and Dietetics: 2 works · 5.9% of their workTHEIR WORKKen Shinotsuka26works
Life Sciences65%Physical Sciences6%Health Sciences6%

Their six largest subfields, inside their fields and domains; the grey slice is everything else they publish. The interactive view splits every one of their works down to single topics.

The fields and subfields, with their numbers
    1. Agricultural and Biological Sciences1038.2%
    2. Biochemistry, Genetics and Molecular Biology622.1%
    3. Pharmacology, Toxicology and Pharmaceutics14.4%
  2. Everything else623.5%
    1. Engineering25.9%
    1. Nursing25.9%
  1. 1Food Science38% of their works
  2. 2Molecular Biology16% of their works
  3. 3Biomedical Engineering6% of their works
  4. 4Nutrition and Dietetics6% of their works
  5. 5Biotechnology6% of their works
  6. 6Pharmacology4% of their works

Research topics

Which keywords describe Ken Shinotsuka's research?

The keywords of their largest research topics: Fermentation, Microbial Modulation, Wine Yeasts, Antioxidant Activity, Quality Characteristics, Sweet Taste, Taste Receptors and COVID-19.

Size is their works in the topics tagged with each word, from their 8 largest topics. Each links to the topic it comes from most.

All 17 words, with their numbers
  1. Fermentation232 topics
  2. Microbial Modulation191 topic
  3. Wine Yeasts191 topic
  4. Antioxidant Activity41 topic
  5. Quality Characteristics41 topic
  6. Sweet Taste41 topic
  7. Taste Receptors41 topic
  8. COVID-1931 topic
  9. Genome-Scale Models31 topic
  10. Genomics31 topic
  11. Metabolic Engineering31 topic
  12. Olfactory Dysfunction31 topic
  13. Prebiotics31 topic
  14. Prenylflavonoids31 topic
  15. Probiotics31 topic
  16. Xanthohumol31 topic
  17. Yeast31 topic

Where does Ken Shinotsuka work?

Ken Shinotsuka's main affiliation in the publication record is Asahi Breweries (Japan), Japan.

How many publications and citations does Ken Shinotsuka have?

OpenAlex counts 26 works and 506 citations for Ken Shinotsuka, an h-index of 15, ranking #7,276,724 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised excellence (50%), output (30%) and citations (20%). Counts come from OpenAlex author records, which occasionally merge different people who share a name or split one person into several.

Papers, co-authors, who cited this work and researchers on the nearest topics have tabs of their own, above. Is this your page? Claim it with your ORCID iD, or request a correction or removal.

Discussion

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