Author

Takuya Yanagisawa

Institution: Kewpie Corporation (Japan)

Observed institutions: Kewpie Corporation (Japan), Shanghai Ocean University

ORCID: 0000-0003-1071-3517

Observed ORCID: 0000-0003-1071-3517

OpenAlex ID: A5089309399

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

2022 · Mingyu Yin, Ryosuke Matsuoka, et al. · Food Chemistry · 168

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

2021 · Takuya Yanagisawa, Takumi Misaka · ACS Omega · 23

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

2022 · Mingyu Yin, Min Chen, et al. · Frontiers in Nutrition · 18

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

2022 · Mingyu Yin, Min Chen, et al. · Journal of Food Composition and Analysis · 17

Analysis of Fatty Acid Composition by Gas Chromatography Using Hydrogen or Nitrogen as an Alternative Carrier Gas to Helium: a JOCS Collaborative Study

2025 · Kazuaki Yoshinaga, Yasuhiro Iida, et al. · Journal of Oleo Science · 4

Effects of Mayonnaise and Salad Dressing Marinades on Chicken Breast Meat Quality

2024 · Jiale Liang, Nana Sarudate, et al. · Gastronomy · 1

Preparation and Analysis of Volatile Substances of Mayonnaise Flavored Surimi-based Products

2021 · Zhang Caixia, XI Yin-ci, et al. · 食品工业科技

Works count: 7

Citation count: 231

H-index: 4

I10-index: 4