Search Results1-20 of  21

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  • Okazaki Emiko ID: 9000408660141

    Articles in CiNii:1

    • Recent research on factors influencing the quality of frozen seafood (2020)
  • OKAZAKI Emiko ID: 9000409004086

    Articles in CiNii:1

    • The Physico-chemical Properties of Biodegradable Films from Lizardfish (Saurida wanieso) Viscera (Stomach and Intestines) (2020)
  • OKAZAKI EMIKO ID: 9000018460808

    Articles in CiNii:21

    • Effects of soaking conditions on water release from thawed jack mackerel meat (2011)
    • Development and utilization of emulsified surimi including high content of fish oil (2012)
    • Application of Ohmic Heating for Seafood Processing (2016)
  • OKAZAKI EMIKO ID: 9000020093236

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2012 from CiNii)

    Articles in CiNii:1

    • Foreword (2012)
  • OKAZAKI EMIKO ID: 9000243882655

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2014 from CiNii)

    Articles in CiNii:1

    • I-2. Global seafood production -Research and development of processing technology and utilization of functional materials (2014)
  • OKAZAKI EMIKO ID: 9000272992632

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2014 from CiNii)

    Articles in CiNii:1

    • Influence of endogenous protease on heat-induced gelation properties of pink shrimp <i>Pandalus eous</i> meat (2014)
  • OKAZAKI EMIKO ID: 9000283220325

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Changes in lipid characteristics of mullet <i>Mugil cephalus</i> roe during processing to <i>Karasumi</i> product (2015)
  • OKAZAKI EMIKO ID: 9000308727091

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Foreword (2015)
  • OKAZAKI EMIKO ID: 9000308727105

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • I-4. Effect of endogenous proteases on thermal gel-forming ability of fish meat (2015)
  • OKAZAKI EMIKO ID: 9000311503858

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2015 from CiNii)

    Articles in CiNii:1

    • Effects of egg white on the thermal gel-forming ability of pink shrimp <i>Pandalus eous</i> meat (2015)
  • OKAZAKI EMIKO ID: 9000348929907

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2019 from CiNii)

    Articles in CiNii:23

    • Total mercury and methylmercury levels in commercially important fishes in Japan (2005)
    • Distinct regional profiles of trace element content in muscle of Japanese eel Anguilla japonica from Japan, Taiwan, and China (2006)
    • Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat (2011)
  • OKAZAKI EMIKO ID: 9000386101851

    Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology (2019 from CiNii)

    Articles in CiNii:9

    • Suppression of proteolysis of North Pacific krill <i>Euphausia pacifica</i> meat during protein recovery process to improve the thermal gel-forming ability of the recovered protein by using protease inhibitors (2018)
    • The Property of Sodium Alginate - Blue Shark <i>Prionace Glauca</i> Meat Composite Gel (2018)
    • Influence of transportation systems on the quality of boiled snow crab <i>Chionoecetes opilio</i> meat after capture (2018)
  • OKAZAKI EMIKO ID: 9000408597468

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2020 from CiNii)

    Articles in CiNii:1

    • Foreword (2020)
  • OKAZAKI EMIKO ID: 9000408597472

    Tokyo University of Marine Science and Technology (2020 from CiNii)

    Articles in CiNii:1

    • 4. Texture properties and saltiness efficiency of surimi-based product (2020)
  • OKAZAKI EMIKO ID: 9000409858272

    東京海洋大学客員教授 (2020 from CiNii)

    Articles in CiNii:1

    • The late Professor Taneko Suzuki, honorary member (2020)
  • OKAZAKI Emiko ID: 9000003079310

    Articles in CiNii:54

    • Effect of Heating on Quality of Pressure-Texturized Gels from Chum Salmon Mince (1997)
    • Classification of Fresh and Frozen-thawed Fish : A Combined Study (2006)
    • Changes in Physical Properties, Water Holding Capacity and Color of Heat-Induced Surimi Gel Prepared by Emulsification with Fish Oil (2007)
  • OKAZAKI Emiko ID: 9000260379518

    o Showa College of Pharmaceutical Sciences (1994 from CiNii)

    Articles in CiNii:1

    • Study on vitamin A reference standard for high performance liquid chromatography II : Formulation of retinyl acetate soft capsule and evaluation of its quality and stability. (1994)
  • OKAZAKI Emiko ID: 9000409493210

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2019 from CiNii)

    Articles in CiNii:1

    • Effect of Cooling Conditions on the ATP Content and pH of Chub Mackerel <i>Scomber japonicus</i> Meat (2019)
  • Okazaki Emiko ID: 9000002617189

    熊本大学教育学研究科 (1997 from CiNii)

    Articles in CiNii:1

    • Current Trends in Dream Analysis (1997)
  • Okazaki Emiko ID: 9000409184425

    Department of Food Science and Technology, Tokyo University of Marine Science and Technology (2020 from CiNii)

    Articles in CiNii:1

    • Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating (2020)
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