Kazufumi Osako

Kazufumi Osako publication distribution in Animal Science and Veterinary in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Animal Science and Veterinary in 2026. The highlighted bar marks where Kazufumi Osako sits on this spectrum.

Kazufumi Osako D-index placement in Animal Science and Veterinary in 2026

The chart shows the D-index (discipline H-index) distribution of Animal Science and Veterinary scientists ranked by Research.com in 2026. The highlighted bar marks where Kazufumi Osako sits on this spectrum.

Best Publications

• 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

  Anupam Giri;Kazufumi Osako;Toshiaki Ohshima

  502
  Citations

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

  Anupam Giri;Kazufumi Osako;Akira Okamoto;Toshiaki Ohshima

  285
  Citations

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

  Unknown

  248
  Citations

• Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam.

  Unknown

  211
  Citations

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

  Akkasit Jongjareonrak;Saroat Rawdkuen;Manat Chaijan;Soottawat Benjakul

  168
  Citations

• Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles.

  Qingqing Jiang;Naho Nakazawa;Yaqin Hu;Kazufumi Osako

  132
  Citations

• Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing.

  Qingqing Jiang;Ru Jia;Naho Nakazawa;Yaqin Hu

  118
  Citations

• Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

  Unknown

  109
  Citations

• Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract

  Pimonpan Kaewprachu;Kazufumi Osako;Soottawat Benjakul;Phunsiri Suthiluk

  103
  Citations

• Physicochemical properties and film-forming ability of fish skin collagen extracted from different freshwater species

  Unknown

  101
  Citations

• Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

  Qingqing Jiang;Naho Nakazawa;Yaqin Hu;Kazufumi Osako

  93
  Citations

• Biodegradable Protein-based Films and Their Properties: A Comparative Study

  Pimonpan Kaewprachu;Kazufumi Osako;Soottawat Benjakul;Wirongrong Tongdeesoontorn

  80
  Citations

• Effect of trehalose on the gel‐forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage

  Unknown

  55
  Citations

• Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi, produced from Acetes vulgaris, during processing and fermentation

  Jaksuma Pongsetkul;Soottawat Benjakul;Kitiya Vongkamjan;Punnanee Sumpavapol

  54
  Citations

• Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production.

  Jaksuma Pongsetkul;Soottawat Benjakul;Kitiya Vongkamjan;Punnanee Sumpavapol

  51
  Citations

• Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates

  Unknown

  50
  Citations

• Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.

  Unknown

  40
  Citations

• Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

  Unknown

  40
  Citations