Concepedia

Masashi Ogasawara

MO

6

Publications

363

Citations

6

H-Index

1994

Active since

Affiliations

Hokkaido University(Current)

Kyowa Kirin (Japan)

Masashi Ogasawara is an author at Hokkaido University specializing in health sciences, food quality, and nutrition.

Top concepts

HealthFood QualityNutritionFood SafetyChromatographyFood ChemistryFood ProcessingFood TechnologyPhysiologyEngineering

Publications per year

1994–2013

6

Publications

6

Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 179 citations

Food Chemistry, Engineering, Biochemistry +10

Taste enhancer from the long-term ripening of miso (soybean paste)

Masashi Ogasawara, Yuki Yamada, Makoto Egi · Food Chemistry · 2005 · 102 citations

Nutrition, Food Processing, Food Quality +4

Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

A.K.M. Azad Shah, Masashi Ogasawara, Makoto Egi et al. · Food Chemistry · 2010 · 41 citations

Food Chemistry, Food Authenticity, Food Analysis +9

Changes in Chemical and Sensory Properties of <i>Migaki‐Nishin</i> (Dried Herring Fillet) during Drying

A.K.M. Azad Shah, Chikara Tokunaga, Masashi Ogasawara et al. · Journal of Food Science · 2009 · 17 citations

Food Chemistry, Nutrition, Food Composition +15

Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

A.K.M. Azad Shah, Masashi Ogasawara, Hideyuki Kurihara et al. · Food Science and Technology Research · 2013 · 13 citations · Full text

Nutrition, Health Sciences, Food Composition +13

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