Akemi Yasui
About
Akemi Yasui has authored 74 papers that have received a total of 730 indexed citations.
This includes 19 papers in Food Science, 12 papers in Plant Science and 12 papers in Analytical Chemistry. The topics of these papers are Fermentation and Sensory Analysis (7 papers), Antioxidant Activity and Oxidative Stress (7 papers) and Garlic and Onion Studies (7 papers). Akemi Yasui is often cited by papers focused on Fermentation and Sensory Analysis (7 papers), Antioxidant Activity and Oxidative Stress (7 papers) and Garlic and Onion Studies (7 papers) and collaborates with scholars based in Japan, Cambodia and Slovakia. Akemi Yasui's co-authors include Kaoru Ariyama, Tadanao Suzuki, Hiroshi HORITA, Yuko Takano‐Ishikawa and Jun Watanabe and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Journal of the American Oil Chemists Society and Journal of Food Composition and Analysis
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