Papers - OSAKO Kazufumi

Value-added use of mushroom ergothioneine as a colour stabiliser in processed fish meats

H. N. Bao, K. Osako, T. Ohshima , 2010.10

Journal of the Science of Food and Agriculture

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products.

A. Giri, K. Osako, A. Okamoto, T. Ohshima , 2010.10

Food Research International

アナアオサで痩せウニを育て，藻場を回復させよう！

大迫一史 , 2010.04

アクアネット

Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)

A. Jongjareonrak, S. Rawdkuen, M. Chaijan, S. Benjakul, K. Osako, M. Tanaka , 2010.03

Food Science and Technology

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing.

A. Giri, K. Osako, T. Ohshima , 2010.03

Food Chemistry

Oxygen permeability and antioxidative properties of edible surimi films.

W. Weng , K. Osako, M. Tanaka , 2009.11

Fisheries Science

Effects of flavourzyme on yield and some biological activities of Mungoong, an extract paste from the cephalothorax of white shrimp.

S. Benjakul, W. Binsan, W. Visessanguan, K. Osako, M. Tanaka , 2009.11

Journal of Food Science

酢じめかまぼこ製造時における卵白添加と坐りの影響について

阿部周司，翁　武銀，田中宗彦，K. Limpisophon，大迫一史 , 2009.11

日本水産会誌

ガンガゼDiadema setosum生殖腺の呈味特性

金子浩大，白井隆明，田中宗彦，亀井正志，松本　仁，大迫一史 , 2009.11

日本水産会誌

Lipid characteristics of coastal migratory Sarda orientalis tissues.

K. Osako, H. Saito, W. Weng, K. Kuwahara, M. Tanaka , 2009.11

Fisheries Science

凍結魚肉の解凍条件が解凍後の魚肉に与える影響

阿部周司，大迫一史，渡辺　学，鈴木　徹 , 2009.11

日本冷凍空調学会論文集

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca).

K. Limpisophon, M. Tanaka, W. Weng, S. Abe, K. Osako , 2009.11

Food Hydrocolloids

可食性フィルムの保存中における性状変化.

翁　武銀，大迫一史，田中宗彦 , 2009.11

日本食品保蔵科学会誌

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso.

A. Giri, K. Osako, T. Ohshima , 2009.11

Fisheries Science

OACIS Paper URL

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters.

A. Giri, K. Osako, T. Ohshima , 2009.11

Fisheries Science

OACIS Paper URL

たらこ原料としてのスケトウダラ卵の冷凍によるダメージ

内海優，渡辺学，大迫一史，白井隆明，鈴木徹 , 2009.03

日本冷凍空調学会誌

Biochemical properties of acid-soluble collagens extracted from the skins of underutilized fishes

I. Baea, K. Osatomi , A. Yoshida , K. Osako , A. Yamaguchi, K. Hara. , 2008.11

Food Chemistry

タイラギ浮遊幼生および着底稚貝の飼育(予報)

大橋智志，藤井明彦，鬼木 浩，大迫一史，前野幸男，吉越一馬 , 2008.11

水産増殖

Effect of endogenous acid proteinases on the properties of edible films prepared from Alaska pollack surimi

W. Weng, P. Y. Hamaguchi, K. Osako, M. Tanaka , 2007.11

Food Chemistry

天然イサキの死後変化に及ぼす保存温度の影響

岡本 昭，デイシー・アロヨ・モラ，濱田友貴，三浦勝貴，野中 健，桑原浩一，大迫一史，三嶋敏雄，新井博文，橘 勝康 , 2007.11

日本食品化学会誌