Concepedia

Shyozo Wada

SW

5

Publications

105

Citations

5

H-Index

1959

Active since

Affiliations

Takeda (Japan)(Current)

Shyozo Wada is an author at Takeda (Japan) specializing in biochemistry, food chemistry, and flavoromics.

Top concepts

BiochemistryFood ChemistryHealthFlavoromicsCrop ScienceFood QualityGrain SciencePublic HealthOrganic ChemistryAgricultural Economics

Publications per year

1959–1967

5

Publications

5

Studies on Cereals Part V

Katsuharu Yasumatsu, Shintaro Moritaka, Shyozo Wada · Agricultural and Biological Chemistry · 1966 · 53 citations · Full text

Flavoromics, Stale Flavor, Food Analysis +16

A New Aroma‐Bearing Substance from Shiitake, an Edible Mushroom

Shyozo Wada, Hiromi Nakatani, Katsura Morita · Journal of Food Science · 1967 · 21 citations

Food Chemistry, Health Sciences, Flavoromics +11

Isolation of D(−)-2,3-diaminopropionic acid from digestive fluid of silkworm larvae, Bombyx, mori

Shyozo Wada, TAKESHI TOYOTA · Biochemical and Biophysical Research Communications · 1965 · 11 citations

Silkworm Larvae, Biochemistry, Digestive Fluid +4

Studies on the Asymmetrical Hydrolysis of Nα,NεDiacyl-DL-Lysine*

Shyozo Wada · The Journal of Biochemistry · 1959 · 10 citations

Molecular Pharmacology, Pharmaceutical Science, Asymmetrical Hydrolysis +15

Studies on Cereals Part IV

Katsuharu Yasumatsu, Shintaro Moritaka, Shyozo Wada · Agricultural and Biological Chemistry · 1966 · 10 citations · Full text

Nutrition, Engineering, Food Analysis +17

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