Papers - OSAKO Kazufumi
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Differences of free amino acid composition between the testis and the ovary of the sea urchin Anthocidaris crassispina during gonadal development
K. Osako, A. Fujii, Y. Ruttanapornvareesakul, N. Nagano, K. Kuwahara, A. Okamoto , 2007.11
Fisheries Science
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クマサルボウガイ浮遊幼生の成長，生残に対するマガキ卵磨砕物の添加効果
大橋智志，岩永俊介，大迫一史，古越一馬 , 2007.11
水産増殖
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Properties of edible surimi film as affected by heat treatment of film-forming solution.
W. Weng, P. Y. Hamaguchi, K. Osako, M. Tanaka , 2007.11
Food Science and Technology Research
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Confirmation of a new food chain utilizing geothermal energy: Unusual fatty acids of a deep-sea bivalve, Calyptogena phaseoliformis
H. Saito, K. Osako , 2007.11
Limnology and Oceanography
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マアジ背肉の塩漬・乾燥処理時におけるトランスグルタミナーゼ製剤の添加効果
田中晴生, 長富潔, 柿澤有紀, 糸永麻未, 原研治, 大迫一史 , 2007.11
日本食品化学学会誌
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養殖イサキの死後変化に及ぼす刺殺条件と保存温度の影響
岡本 昭, 濱田友貴, 三浦勝貴, 野中 健, 桑原浩一, 大迫一史, 三嶋敏雄, 橘 勝康 , 2006.11
日本水産学会誌
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アイゴ，ワニエソ，マアジすり身の凍結貯蔵耐性に及ぼす糖添加の影響
川島 茜, 濱田友貴, 草野沙和, 大迫一史, 橘 勝康, 野征宣 , 2006.11
日本冷凍空調学会論文集
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Free amino acid compositions of the gonad of the wild and cultured sea urchins Anthocidaris crassispina
K. Osako, T. Kiriyama, Y. Ruttanapornvareesakul, K. Kuwahara, A. Okamoto, N. Nagano , 2006.11
Aquaculture Science
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Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and denaturation of lizardfish surimi during frozen storage
Y. Ruttanapornvareesakul, K. Somjit, A. Otsuka, K. Hara, K. Osatomi, K. Osako, O. Kongpun, Y. Nozaki , 2006.08
Fisheries Science
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Docosahexaenoic acid levels in the lipids of spotted mackerel Scomber australasicus
K. Osako, H. Saito, M. A. Hossain, K. Kuwahara, A. Okamoto , 2006.08
Lipids
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Solubilization of myofibrils and inhibition of autolysis of squid mantle muscle by sodium-citrate
K. Kuwahara, K. Osako, A. Okamoto, K. Konno , 2006.08
Journal of Food Science
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Year-round high arachidonic acid levels in herbivorous rabbit fish Siganus fuscescens tissues
K. Osako, H. Saito, K. Kuwahara, A. Okamoto , 2006.08
Lipids
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「磯焼けの原因とされる魚類」の食品利用への展開
大迫一史 , 2006.08
フードリサーチ
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Docosahexaenoic acid levels in the lipids of spotted mackerel Scomber australasicus.
K. Osako, H. Saito, M. A. Hossain, K. Kuwahara, A. Okamoto , 2006.08
98th AOCS Annual Meeting and Expo- A Joint World Congress with the Japan Oil Chemists’ Society Abstract
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Year-round comparatively high levels of both n-3 and n-6 series polyunsaturated fatty acids in herbivorous rabbit fish Siganus fuscescens tissues.
K. Osako, H. Saito, K. Kuwahara, A. Okamoto , 2006.08
98th AOCS Annual Meeting and Expo- A Joint World Congress with the Japan Oil Chemists’ Society Abstract
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Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during the frozen storage
K. Osako, M. A. Hossain, K. Kuwahara, Y. Nozaki , 2005.08
Fisheries Science
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Concentration-depend suppressive effect of shrimp head protein hydrolysate on dehydration-induced denaturation of lizardfish myofibrils
Y. Ruttanapornvareesakul, M. Ikeda, K. Hara, K. Osatomi, K. Osako, O. Kongpun, Y. Nozaki , 2005.08
Bioresource Technology
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The aptitude of the green alga Ulva pertusa as a diet for purple sea urchin Anthocidaris crassispina
K. Osako, M. A. Hossain, Y. Ruttanapornvareesakul, A. Fujii, K. Kuwahara, A. Okamoto, N. Nagano , 2005.08
Aquaculture Science
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長崎産ボラ卵巣およびからすみの成分評価
伊藤克麿, 松嶋はるか, 野征宣, 大迫一史, 松林法寛 , 2005.08
日本水産学会誌
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Year-round gelation characteristic of bassy chub Kyphosus lembus meat
K. Osako, M. A. Hossain, A. Kawashima, K. Kuwahara, A. Okamoto, Y. Nozaki, K. Tachibana , 2005.08
Fisheries Science