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Author

Shin-ichi Ishikawa

Institution: Miyagi University
Observed institution: Miyagi University
ORCID: 0009-0009-7271-7573
Observed ORCID: 0009-0009-7271-7573
OpenAlex ID: A5143834314
How Chef-Designed Plating Shapes Consumer Evaluations of a Dish in a Real Restaurant Setting
2026 · Kosuke Motoki, Kohei Yamaguchi, et al. · Foods
Decoding the deliciousness of shrimp tempura: structural mechanisms and sensory integration
2026 · Jiale Liang, Ayumi Itoh, et al. · International Journal of Gastronomy and Food Science
Vacuum-driven dual-phase solute transport in porous food matrices: effects of emulsion formulation and pore microarchitecture
2026 · Jiale Liang, Shin-ichi Ishikawa · Journal of Food Engineering
Determining sensory thresholds for juiciness and hardness in chicken breasts using chew-stage protocol and physicochemical validation
2026 · Jiale Liang, Shin-ichi Ishikawa · Food Science and Technology International
Structural Design for Strengthening Chewing Ability —Analysis of Masticatory Characteristics in Poisson’s Ratio-Structured Foods via 3D Food Printing—
2025 · Shin-ichi Ishikawa, Fang Yang · 日本食品科学工学会大会講演要旨集 =
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Works count: 5
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