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Researcher · Kyoto University · Japan

Takenobu Ogawa

Takenobu Ogawa publishes mostly in Food Science, Nutrition and Dietetics and Mechanics of Materials, on topics such as Food Drying and Modeling, Microencapsulation and Drying Processes and Food composition and properties.

ORCID 0000-0002-0581-1940 OpenAlex
World rank
#7,337,077
of 7,710,434 ranked researchers
Rank in Japan
#340,015
of 383,136
Works
63
Citations
573
Citations per work
9.1
h-index
15
i10-index 22Top 29% in Food Science
Takenobu Ogawa

What does Takenobu Ogawa research?

Takenobu Ogawa's work is mostly in Agricultural and Biological Sciences (43%), Nursing (16%), Engineering (8%).

Life Sciences: 29 works · 45.9% of their workAgricultural and Biological Sciences: 27 works · 43.4% of their workFood Science: 27 works · 43.4% of their workBiochemistry, Genetics and Molecular Biology: 2 works · 2.5% of their workBiophysics: 2 works · 2.5% of their workEverything else: 16 works · 25.2% of their workHealth Sciences: 10 works · 15.7% of their workNursing: 10 works · 15.7% of their workNutrition and Dietetics: 10 works · 15.7% of their workPhysical Sciences: 8 works · 13.2% of their workEngineering: 5 works · 8.2% of their workMechanics of Materials: 5 works · 8.2% of their workMaterials Science: 2 works · 2.5% of their workPolymers and Plastics: 2 works · 2.5% of their workPhysics and Astronomy: 2 works · 2.5% of their workAtomic and Molecular Physics, and Optics: 2 works · 2.5% of their workTHEIR WORKTakenobu Ogawa63works
Life Sciences46%Physical Sciences13%Health Sciences16%

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 Sciences2743.4%
    2. Biochemistry, Genetics and Molecular Biology22.5%
  2. Everything else1625.2%
    1. Nursing1015.7%
    1. Engineering58.2%
    2. Materials Science22.5%
    3. Physics and Astronomy22.5%
  1. 1Food Science43% of their works
  2. 2Nutrition and Dietetics16% of their works
  3. 3Mechanics of Materials8% of their works
  4. 4Biophysics2% of their works
  5. 5Polymers and Plastics2% of their works
  6. 6Atomic and Molecular Physics, and Optics2% of their works

Research topics

Which keywords describe Takenobu Ogawa's research?

The keywords of their largest research topics: Dehydration, Drying, Polyphenols, Rheological Properties, Dietary Fiber, Encapsulation Techniques, Glycemic Index and Spray Drying.

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 21 words, with their numbers
  1. Dehydration281 topic
  2. Drying281 topic
  3. Polyphenols232 topics
  4. Rheological Properties232 topics
  5. Dietary Fiber191 topic
  6. Encapsulation Techniques191 topic
  7. Glycemic Index191 topic
  8. Spray Drying191 topic
  9. Concentration111 topic
  10. Freeze Desalination111 topic
  11. Antioxidant Activity102 topics
  12. Fermentation102 topics
  13. Hydrocolloids92 topics
  14. Korean Traditional Food61 topic
  15. Quality Characteristics61 topic
  16. Nanoemulsions51 topic
  17. Proteins51 topic
  18. Chocolate41 topic
  19. Cocoa41 topic
  20. Gelling Agents41 topic
  21. Thickening Agents41 topic

Where does Takenobu Ogawa work?

Takenobu Ogawa's main affiliation in the publication record is Kyoto University, Japan.

How many publications and citations does Takenobu Ogawa have?

OpenAlex counts 63 works and 573 citations for Takenobu Ogawa, an h-index of 15, ranking #7,337,077 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.

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