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Researcher · Takasago (United States) · United States

Satomi Kunieda

Satomi Kunieda publishes mostly in Sensory Systems, Food Science and Biomedical Engineering, on topics such as Olfactory and Sensory Function Studies, Advanced Chemical Sensor Technologies and Biochemical Analysis and Sensing Techniques.

OpenAlex
World rank
#7,056,495
of 7,710,434 ranked researchers
Rank in United States
#1,579,558
of 1,627,098
Works
25
Citations
124
Citations per work
5.0
h-index
5
i10-index 4Top 95% in Sensory Systems
Satomi Kunieda

What does Satomi Kunieda research?

Satomi Kunieda's work is mostly in Neuroscience (25%), Agricultural and Biological Sciences (15%), Psychology (15%).

Life Sciences: 10 works · 39.4% of their workNeuroscience: 6 works · 24.6% of their workSensory Systems: 6 works · 24.6% of their workAgricultural and Biological Sciences: 4 works · 14.8% of their workFood Science: 4 works · 14.8% of their workEverything else: 6 works · 24.6% of their workSocial Sciences: 4 works · 14.7% of their workPsychology: 4 works · 14.7% of their workSocial Psychology: 2 works · 9.8% of their workExperimental and Cognitive Psychology: 1 works · 4.9% of their workPhysical Sciences: 3 works · 11.5% of their workEngineering: 3 works · 11.5% of their workBiomedical Engineering: 3 works · 11.5% of their workHealth Sciences: 2 works · 9.8% of their workNursing: 2 works · 9.8% of their workNutrition and Dietetics: 2 works · 9.8% of their workTHEIR WORKSatomi Kunieda25works
Life Sciences39%Physical Sciences12%Health Sciences10%Social Sciences15%

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. Neuroscience624.6%
    2. Agricultural and Biological Sciences414.8%
  2. Everything else624.6%
    1. Psychology414.7%
    1. Engineering311.5%
    1. Nursing29.8%
  1. 1Sensory Systems25% of their works
  2. 2Food Science15% of their works
  3. 3Biomedical Engineering12% of their works
  4. 4Social Psychology10% of their works
  5. 5Nutrition and Dietetics10% of their works
  6. 6Experimental and Cognitive Psychology5% of their works

Research topics

Which keywords describe Satomi Kunieda's research?

The keywords of their largest research topics: COVID-19, Olfactory Dysfunction, Breath Analysis, Electronic Nose, Sweet Taste, Taste Receptors, Consumer Perception and Color Psychology.

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. The words come from the keyword list OpenAlex gives each topic, not from the text of the papers, so a word can appear that none of the papers uses.

All 17 words, with their numbers
  1. COVID-19151 topic
  2. Olfactory Dysfunction151 topic
  3. Breath Analysis71 topic
  4. Electronic Nose71 topic
  5. Sweet Taste61 topic
  6. Taste Receptors61 topic
  7. Consumer Perception52 topics
  8. Color Psychology41 topic
  9. Kansei Engineering41 topic
  10. Antioxidant Activity31 topic
  11. Crossmodal Processing31 topic
  12. Food Choice31 topic
  13. Multisensory Integration31 topic
  14. Quality Characteristics31 topic
  15. Sensory Analysis31 topic
  16. Meat Quality21 topic
  17. Protein Oxidation21 topic

Where does Satomi Kunieda work?

Satomi Kunieda's main affiliation in the publication record is Takasago (United States), United States.

How many publications and citations does Satomi Kunieda have?

OpenAlex counts 25 works and 124 citations for Satomi Kunieda, an h-index of 5, ranking #7,056,495 of 7,710,434 researchers worldwide on the quality score.

Ranked on field-normalised citation 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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