Concepedia

Takuya Yanagisawa

TY

4

Publications

179

Citations

4

H-Index

2021

Active since

Affiliations

Shanghai Ocean University(Current)

Takuya Yanagisawa is an author at Shanghai Ocean University specializing in health sciences, food chemistry, and nutrition.

ORCID

Top concepts

Publications per year

2021–2022

4

Publications

4

Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

Mingyu Yin, Ryosuke Matsuoka, Takuya Yanagisawa et al. · Food Chemistry · 2022 · 133 citations

, , +6

Characterization of the Human Bitter Taste Receptor Response to Sesquiterpene Lactones from Edible Asteraceae Species and Suppression of Bitterness through pH Control

Takuya Yanagisawa, Takumi Misaka · ACS Omega · 2021 · 17 citations · Full text

A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax)

Mingyu Yin, Min Chen, Takuya Yanagisawa et al. · Journal of Food Composition and Analysis · 2022 · 16 citations

, , +8

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Mingyu Yin, Min Chen, Takuya Yanagisawa et al. · Frontiers in Nutrition · 2022 · 13 citations · Full text

, , +14

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