Last updated: May 18, 2016 at 02:46
|Faculty of Agriculture, Department of Fisheries|
|(BLANK)(Kyoto University), (BLANK)(Kyoto University)|
Agricultural Science, Kyoto University
Department of Fisheries, Faculty of Agriculture, Kyoto University
Mercury levels of small fish: Influence of size and caught area.
Fisheries Science 77 823-828 2011 [Refereed]
Proximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis).
J. Aquat. Food Product Technol., in press 2010
Effect of water temperature on feeding activity and resultant mercury levels in muscle of cultured bluefin tuna Thunnus orientalis (Temminck and Schlegel ).
Aquaculture Res., in press. 2010
Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut.
Fisheries Science 76 521-528 2010
Evaluation of New Fish Sauces Prepared by Fermenting Hot-Water Extraction waste of Stock from Dried Fish Using Various Kojis.
J. Food Agric. Environ. 7(2) 175-181 2009
Post-mortem tenderization of rainbow trout (Oncorhynchus mykiss) muscle caused by gradual disintegration of the extracellular matrix structure
Journal of Science of Food and Agriculture 55(4) 1991
Post-mortem tenderization of fish muscle proceeds independently of resdution of rigor mortis
Nippon Suisan Gakkaishi 57(6) 1991
Post-mortem tenderization of rainbow trout muscle caused by the disintegration of collagen fibers in the pericellular connective tissue
Nippon Suisan Gakkaishi 58(3) 1992
Three-dimensional structure of collagen fibrillar network of pericellular connective tissue in association with firmness of fish muscle
Nippon Suisan Gakkaishi 58(7) 1992
Validity of a puncture test for evaluating the change in muscle toughness of fish during chilled storage
Nippon Suisan Gakkaishi 57(12) 1991
The softening mechanism of the fish meat durin refrigeration after death.
Recent Researches and Developments in Agricultural and Food Chemistry 1997
Correspondence of collagen to the softening of fish meat during refrigeration.
Extracellular matrix of fish and shellfish biochemistry and impact of seafood qualigy. 1999
Research Grants & Projects
Studies on post-mortem tenderization of fish muscle