The "AD Scientific Index" analyses the academic work of scientists using the H-index, i10 index and number of citations, and provides results that can be used to evaluate the productivity and efficiency of individuals and institutions. In addition to ranking according to "total H-index" for individuals and institutions, you can also see the ranking and analyses according to "last 6 years H-index"and Subject Rankings.
Food functionality
Type 2 diabetes
indigestible polysaccharides
persimmon
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
32
21
0.656
food microbiology
applied microbiology
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
27
21
0.778
Food chemistry
Glycoside hydrolase
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
27
15
0.556
Food Science
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
24
18
0.750
Food
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
16
14
0.875
Food engineering
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
16
7
0.438
Kenji Matsumoto
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
32
21
0.656
Food functionality
Type 2 diabetes
indigestible polysaccharides
persimmon
Takashi Koyanagi
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
27
21
0.778
food microbiology
applied microbiology
Yuji Honda
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
27
15
0.556
Food chemistry
Glycoside hydrolase
Toshiki Enomoto
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
24
18
0.750
Takao Nagano
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
16
14
0.875
Motohiro Shima
H-Index Metrics
Total
Last 6 Years
Last 6 Years / Total
16
7
0.438