The chart shows the distribution of publications by all Research.com ranked scientists in the field of Neuroscience in 2026. The highlighted bar marks where Ryusuke Yoshida sits on this spectrum.
This scientist: 100 publications — 17th percentile
17% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 887 publications or more.
The chart shows the D-index (discipline H-index) distribution of Neuroscience scientists ranked by Research.com in 2026. The highlighted bar marks where Ryusuke Yoshida sits on this spectrum.
This scientist: 32 D-Index — 1st percentile
1% of scientists in this discipline score the same or lower.
The last bar groups every scientist with 163 D-Index or more.
Ryusuke Yoshida is a researcher affiliated with Okayama University in Japan, specializing primarily in neuroscience and nursing. Their work focuses on biochemical analysis and sensing techniques, olfactory and sensory function studies, and advanced chemical sensor technologies. Additional areas of study include regulation of appetite and obesity, sleep and wakefulness research, probiotics and fermented foods, and sleep and related disorders.
Yoshida's research outputs span several subfields such as nutrition and dietetics, sensory systems, biomedical engineering, endocrine and autonomic systems, and cognitive neuroscience. The scholar has contributed notably to the understanding of sweet reception mechanisms and taste responses, often exploring how biochemical signals influence physiological and behavioral responses.
Frequent coauthors working with Yoshida include Yoshihiro Mitoh, Yuzo Ninomiya, Kengo Horie, Keiko Yasumatsu, and Hai Huang. Their collaborative efforts have resulted in publications across multiple scientific venues, including:
Recent and notable publications by Yoshida are:
Other papers where Yoshida has contributed authorship include studies on taste responses and ingestive behaviors as well as on sugar signals eliciting cephalic-phase insulin release. These works were published between 2020 and 2024 in various journals such as Acta Physiologica, The Journal of Physiological Sciences, and Foods.
Yoshida's extensive publication record covers a broad intersection of sensory biology, molecular mechanisms of taste, and metabolic regulation. Their research contributions are positioned at the interface of experimental neuroscience and nutritional sciences, addressing fundamental questions regarding how chemical sensing and signaling impact behavior and physiology.
Cristina Cartoni;Keiko Yasumatsu;Tadahiro Ohkuri;Noriatsu Shigemura
Sami Damak;Minqing Rong;Minqing Rong;Keiko Yasumatsu;Zaza Kokrashvili
Ryusuke Yoshida;Tadahiro Ohkuri;Masafumi Jyotaki;Toshiaki Yasuo
Chihiro Hisatsune;Keiko Yasumatsu;Hiromi Takahashi-Iwanaga;Naoko Ogawa
Nao Horio;Ryusuke Yoshida;Keiko Yasumatsu;Keiko Yasumatsu;Yuchio Yanagawa
Noriatsu Shigemura;Shinya Shirosaki;Keisuke Sanematsu;Ryusuke Yoshida
Ryusuke Yoshida;Aya Miyauchi;Toshiaki Yasuo;Masafumi Jyotaki
Yoko Kusuhara;Ryusuke Yoshida;Tadahiro Ohkuri;Keiko Yasumatsu
Keiko Yasumatsu;Yoko Ogiwara;Shingo Takai;Ryusuke Yoshida
Karel Talavera;Keiko Yasumatsu;Ryusuke Yoshida;Robert F. Margolskee
Yoshihiro Murata;Toshiaki Yasuo;Ryusuke Yoshida;Kunihiko Obata
Ryusuke Yoshida;Noriatsu Shigemura;Keisuke Sanematsu;Keiko Yasumatsu
Shingo Takai;Keiko Yasumatsu;Mayuko Inoue;Shusuke Iwata
Noriatsu Shigemura;Shusuke Iwata;Keiko Yasumatsu;Tadahiro Ohkuri
Noriatsu Shigemura;Shinya Shirosaki;Tadahiro Ohkuri;Keisuke Sanematsu
R. Yoshida;N. Horio;Y. Murata;K. Yasumatsu
Shusuke Iwata;Ryusuke Yoshida;Yuzo Ninomiya
Ryusuke Yoshida;Kenshi Noguchi;Noriatsu Shigemura;Masafumi Jyotaki
Keiko Yasumatsu;Tomohiro Manabe;Ryusuke Yoshida;Ken Iwatsuki
Noriatsu Shigemura;Tadahiro Ohkuri;Chiharu Sadamitsu;Chiharu Sadamitsu;Keiko Yasumatsu
Kathrin Ohla;Ryusuke Yoshida;Ryusuke Yoshida;Stephen D Roper;Patricia M Di Lorenzo
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