Kazufumi Osako

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