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K

Kazufumi Osako

Tokyo University of Marine Science and Technology

40H指数
207论文数
5.7K被引数
收录论文 73
发表时间
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Quality preservation of large yellow croaker by organic salt marination during frozen storage在冷冻储存期间通过有机盐腌制保持大黄鱼品质
errFood Chemistry
IF9.8
err2026-09-02
err0
PREAI
errJiaqi Wang; Chao Yang; Pengxiang Yuan; Kazufumi Osako; Shanggui Deng; Yuanpei Gao
err分享
err收藏
Molecular and immunological characterization of tropomyosin from the deep-sea isopod Bathynomus doederleini深海等足类动物 Bathynomus doederleini 肌动蛋白的分子与免疫学特性分析
errFisheries Science
IF1.4
err2026-07-01
err0
errOAAI
errKurose, Kouichi; Iwakawa-Ozawa, Orina; Kito, Keiji; Shimakura, Kuniyoshi; Osako, Kazufumi; Koyama, Hiroki
err分享
err收藏
Chitin and chitosan from North Pacific krill (Euphausia Pacifica): Comparative study of conventional and microwave-assisted extraction methods and the potential use in chitosan film production北太平洋磷虾（Euphausia Pacifica）中的几丁质和壳聚糖：传统提取方法与微波辅助提取方法的比较研究及其在壳聚糖薄膜生产中的潜在应用
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-03-01
err2
PREAI
errLertjindaporn, Manisin; Geng, Jie-Ting; Keratimanoch, Sumate; Lee, Ga-Yang; Ryo, Koki; Osako, Kazufumi
err分享
err收藏
Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking
errHELIYON
IF3.6
err2024-06-01
err5
errOAAI
errKaewprachu, Pimonpan; Jaisan, Chalalai; Rawdkuen, Saroat; Osako, Kazufumi
err分享
err收藏
Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi
errFOOD CHEMISTRY
IF9.8
err2023-07-01
err5
errOAAI
errShi, Yafang; Geng, Jie-Ting; Yoshida, Yuichi; Jiang, Jinyong; Osako, Kazufumi
err分享
err收藏
Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds
errFOOD PACKAGING AND SHELF LIFE
IF10.6
err2022-06-01
err36
errOAAI
errJiang, Jinyong; Watowita, P. S. M. S. L.; Chen, Ronghao; Shi, Yafang; Geng, Jie-Ting; Takahashi, Kigen; Li, Li; Osako, Kazufumi
err分享
err收藏
The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality
errFOOD CHEMISTRY
IF9.8
err2022-03-01
err1
errOAAI
errChen, Chaoping; Geng, Jie-Ting; Thanathornvarakul, Nonthacha; Keratimanoch, Sumate; Ucyol, Nail; Okazaki, Emiko; Osako, Kazufumi
err分享
err收藏
Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation鉴定兔鱼 (Siganus fuscescens) 组织中的挥发性化合物及其酶促生成
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-02-21
err8
PREAI
errJiarpinijnun, Asada; Geng, Jie-Ting; Thanathornvarakul, Nonthacha; Keratimanoch, Sumate; Ucyol, Nail; Okazaki, Emiko; Osako, Kazufumi
err分享
err收藏
Effects of tyndallization temperature on the sterility and quality of kamaboko
errFOOD CHEMISTRY
IF9.8
err2022-01-01
err5
errOAAI
errKeratimanoch, Sumate; Takahashi, Kigen; Kuda, Takashi; Okazaki, Emiko; Geng, Jie-Ting; Osako, Kazufumi
err分享
err收藏
Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-09-01
err23
errOAAI
errJiang, Qingqing; Nakazawa, Naho; Hu, Yaqin; Wang, Xichang; Osako, Kazufumi; Okazaki, Emiko
err分享
err收藏
A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia
errFOOD CHEMISTRY
IF9.8
err2021-05-01
err31
PREAI
errOkita, Ayuki; Takahashi, Kigen; Itakura, Mone; Horio, Ai; Yamamoto, Ruriko; Nakamura, Yusa; Osako, Kazufumi
err分享
err收藏
Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics
errTALANTA
IF6.1
err2021-03-01
err27
errOAAI
errRahman, Md Mizanur; Minh Vu Bui; Shibata, Mario; Nakazawa, Naho; Rithu, Mst Nazira Akhter; Yamashita, Hideyuki; Sadayasu, Kazuhiro; Tsuchiyama, Kazuhiko; Nakauchi, Shigeki; Hagiwara, Tomoaki; Osako, Kazufumi; Okazaki, Emiko
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err收藏
Physicochemical characteristics of chitosan from swimming crab (Portunus trituberculatus) shells prepared by subcritical water pretreatment
errSCIENTIFIC REPORTS
IF3.9
err2021-01-18
err82
errOAAI
errHao, Gengxin; Hu, Yanyu; Shi, Linfan; Chen, Jun; Cui, Aixiu; Weng, Wuyin; Osako, Kazufumi
err分享
err收藏
A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase一种新颖而简单的非热方法，用于使用葡萄糖氧化酶从阿拉斯加pollock (Theragra chalcogramma) 制备低pH诱导的鱼糜凝胶
errFOOD CHEMISTRY
IF9.8
err2020-08-01
err17
PREAI
errOmura, Futo; Takahashi, Kigen; Okazaki, Emiko; Osako, Kazufumi
err分享
err收藏
Comparison of acid-soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam
errJOURNAL OF FOOD BIOCHEMISTRY
IF4.2
err2020-07-26
err14
errOAAI
errLe, Thi Minh Thuy; Nguyen, Van Muoi; Tran, Thanh Truc; Takahashi, Kigen; Osako, Kazufumi
err分享
err收藏
Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing
errFOOD HYDROCOLLOIDS
IF12.4
err2020-07-01
err41
PREAI
errJia, Ru; Katano, Toyohiko; Yoshimoto, Yasushi; Gao, Yuanpei; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko
err分享
err收藏
Visualization of volatomic profiles for early detection of fungal infection on storage Jasmine brown rice using electronic nose coupled with chemometrics
errMEASUREMENT
IF5.6
err2020-06-01
err59
PREAI
errJiarpinijnun, Asada; Osako, Kazufumi; Siripatrawan, Ubonrat
err分享
err收藏
Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-06-01
err9
PREAI
errThuy Le; Takahashi, Kigen; Okazaki, Emiko; Osako, Kazufumi
err分享
err收藏
Characterization of PLA-P3,4HB active film incorporated with essential oil: Application in peach preservationPLA-P3，4HB活性膜与精油的表征: 在桃保鲜中的应用
errFOOD CHEMISTRY
IF9.8
err2020-05-01
err66
PREAI
errJiang, Jinyong; Gong, Liang; Dong, Qingfeng; Kang, Yongfeng; Osako, Kazufumi; Li, Li
err分享
err收藏
Effect of subzero temperature treatment at-2 °C before thawing on prevention of thaw rigor, biochemical changes and rate of ATP consumption in frozen chub mackerel (Scomber japonicus)解冻前-2 °C的零下温度处理对冷冻鲭鱼 (Scomber japonicus) 解冻严格性，生化变化和ATP消耗率的预防作用
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-11-01
err12
PREAI
errMoriya, Keisuke; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko
err分享
err收藏

研究方向

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