Shinya Shoda

Scopus Author ID Researcher Name Resolver ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 8

Top Venues

Archaeological and anthropological sciences

Foods (Basel, Switzerland)

Science advances

Scientific reports

University of York Department of Archaeology

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of York Department of Archaeology Sep 01 2014 - Aug 31 2016

United Kingdom

Researcher

Publications

Jasmine Lundy, Manon Bondetti, Alexandre Lucquin, Helen Marie Talbot, Natsuki Murakami, Seiji Nakayama, Motoki Harada, Miho Suzuki, Eiko Endo, Chris J Stevens, Enrico R Crema, Oliver Edward Craig, Shinya Shoda
Culinary continuity in central Japan across the transition to agriculture. Archaeological and anthropological sciences 16 (7) (2024)
Jasmine Lundy, Manon Bondetti, Alexandre Lucquin, Helen Marie Talbot, Natsuki Murakami, Seiji Nakayama, Motoki Harada, Miho Suzuki, Eiko Endo, Chris J Stevens, Enrico R Crema, Oliver Edward Craig, Shinya Shoda
Culinary continuity in central Japan across the transition to agriculture. Archaeological and anthropological sciences 16 (7) (2024)
Jasmine Lundy, Manon Bondetti, Alexandre Lucquin, Helen Marie Talbot, Natsuki Murakami, Seiji Nakayama, Motoki Harada, Miho Suzuki, Eiko Endo, Chris J Stevens, Enrico R Crema, Oliver Edward Craig, Shinya Shoda
Culinary continuity in central Japan across the transition to agriculture. Archaeological and anthropological sciences 16 (7) (2024)
Jasmine Lundy, Manon Bondetti, Alexandre Lucquin, Helen Marie Talbot, Natsuki Murakami, Seiji Nakayama, Motoki Harada, Miho Suzuki, Eiko Endo, Chris J Stevens, Enrico R Crema, Oliver Edward Craig, Shinya Shoda
Culinary continuity in central Japan across the transition to agriculture. Archaeological and anthropological sciences 16 (7) (2024)
Koichi Tanabe, Honoka Hayashi, Natsuki Murakami, Yoko Yoshiyama, Jun Shima, Shinya Shoda
Glazing Affects the Fermentation Process of Sake Brewed in Pottery. Foods (Basel, Switzerland) 13 (1) (2023)
Koichi Tanabe, Honoka Hayashi, Natsuki Murakami, Yoko Yoshiyama, Jun Shima, Shinya Shoda
Glazing Affects the Fermentation Process of Sake Brewed in Pottery. Foods (Basel, Switzerland) 13 (1) (2023)
Enrico R Crema, Chris J Stevens, Shinya Shoda
Bayesian analyses of direct radiocarbon dates reveal geographic variations in the rate of rice farming dispersal in prehistoric Japan. Science advances 8 (38) (2022)
Shinya Shoda, Alexandre Lucquin, Chi Ian Sou, Yastami Nishida, Guoping Sun, Hiroshi Kitano, Joon-Ho Son, Shinichi Nakamura, Oliver Edward Craig
Molecular and isotopic evidence for the processing of starchy plants in Early Neolithic pottery from China. Scientific reports 8 (1) (2018)

Shinya Shoda.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Shinya Shoda