Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

display all >>

Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Comparative Assessment of Gill Cut and Water Perfusion Bleeding Methods on Freshness, Microbiological Stability, and Textural Properties of Asian Seabass (Lates calcarifer) Slices During Refrigerated Storage

  Balamanikandan Vijayakumar, Suriya Palamae, Mallikarjun Chanchi Prashanthkumar,Kigen Takahashi,Xinru Fan,Qiancheng Zhao,Bin Zhang,Prabjeet Singh and Soottawat Benjakul , 2026.03

  Sci

• Carbon Dots From Farmed Fish Blood as Novel Preservatives: Antioxidant, Antimicrobial Activities, and Shelf Life Extension of Refrigerated Slices From Asian Seabass Without and With Prior Bleeding

  Balamanikandan Vijayakumar, Gokulprasanth Murugan, Jirakrit Saetang, Kigen Takahashi, Bin Zhang, Yu Fu, Jun Tae Kim, Soottawat Benjakul , 2026.03

  Journal of Food Science

• Chemical, microbiological and histological properties of refrigerated Asian seabass (Lates calcarifer) as influenced by different bleeding methods.

  Vijayakumar, B., Palamae, S., Suyapoh, W., Takahashi, K., Zhang, B., & Benjakul, S. , 2025.09

  Food Chemistry X

• あんじょう工程がからすみの水分挙動および品質におよぼす影響

  中村柚咲, 成澤侑汰, 髙橋希元 , 2025.04

  日本水産学会誌

• Effect of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method

  Yusa Nakamura, Kigen Takahashi , 2024.12

  Fishes

display all >>

Books 【 display / non-display 】

Books 【 display / non-display 】

• 酵素活性の調節による加熱ゲルの物性制御；水産加工とタンパク質の科学 = Seafood processing and protein studies

  髙橋希元 , 中村柚咲 , 沖田歩樹 , 大迫一史 , 2023.09

  恒星社厚生閣

• 魚食革命『津本式と熟成【目利き/熟成法/レシピ】』

  津本 光弘, 白山 洸, 保野 淳, 最上 翔, 高橋希元 , 2020.10

  内外出版社

• 魚食革命『津本式 究極の血抜き』完全版

  高橋希元(担当箇所のみ) , 2020.01

  内外出版社

• 魚肉内在性プロテアーゼ-最新の生化学と食品加工への応用

  髙橋希元, 岡﨑惠美子, 大迫一史 , 2016.03

  恒星社厚生閣 , 第5章 魚肉内在性プロテアーゼの加熱ゲル形成能への影響 , 72-86

Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• 0

  Project Period (FY)： 2026/04  -  2029/03  Investigator(s): 高橋 希元

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  26K05540 

• 灌流処理による鮮魚の死後脱血と品質保持メカニズムの解明

  Project Period (FY)： 2022/04  -  2026/03  Investigator(s): 高橋希元

  Grant-in-Aid for Young Scientists  Principal Investigator  22K13596 

Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】