Publications by authors named "Emiko Okazaki"

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Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state.
Md Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst Nazira Akhter Rithu, Emiko Okazaki

J Food Sci· December 2023

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The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality.
Chaoping Chen, Jie-Ting Geng, Nonthacha Thanathornvarakul, Sumate Keratimanoch, Nail Üçyol, Emiko Okazaki

Food Chem· March 2022

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Effects of tyndallization temperature on the sterility and quality of kamaboko.
Sumate Keratimanoch, Kigen Takahashi, Takashi Kuda, Emiko Okazaki, Jie-Ting Geng

Food Chem· January 2022

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Rapid noninvasive monitoring of freshness variation in frozen shrimp using multidimensional fluorescence imaging coupled with chemometrics.
Md Mizanur Rahman, Minh Vu Bui, Mario Shibata, Naho Nakazawa, Mst Nazira Akhter Rithu, Emiko Okazaki

Talanta· March 2021

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A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase.
Futo Omura, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

Food Chem· August 2020

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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, Emiko Okazaki

Food Chem· September 2019

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Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase.
Chaoping Chen, Kigen Takahashi, Lester Geonzon, Emiko Okazaki, Kazufumi Osako

Food Chem· August 2019

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Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat.
Jie-Ting Geng, Kigen Takahashi, Toshiki Kaido, Masaru Kasukawa, Emiko Okazaki

Food Chem· June 2019

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Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints.
Md Mizanur Rahman, Mario Shibata, Gamal ElMasry, Naho Nakazawa, Shigeki Nakauchi, Emiko Okazaki

Biosci Biotechnol Biochem· May 2019

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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, Kazufumi Osako, Emiko Okazaki

Food Chem· January 2019

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The effect of organic salts on the browning of dried squid products processed by air-drying.
Jieting Geng, Kigen Takahashi, Toshiki Kaido, Masaru Kasukawa, Emiko Okazaki

Food Chem· December 2018

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Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
Yuanpei Gao, Hideto Fukushima, Shanggui Deng, Ru Jia, Kazufumi Osako, Emiko Okazaki

J Texture Stud· December 2018

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Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel Trachurus japonicus Scales.
Thuy Le, Hiroki Maki, Emiko Okazaki, Kazufumi Osako, Kigen Takahashi

J Food Sci· July 2018

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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.
Yuanpei Gao, Hideto Fukushima, Shanggui Deng, Ru Jia, Kazufumi Osako, Emiko Okazaki

Food Sci Nutr· July 2018

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The influence of proteases on the browning of dried squid products processed by air-drying.
Jie-Ting Geng, Toshiki Kaido, Masaru Kasukawa, Kigen Takahashi, Emiko Okazaki

Food Res Int· July 2017

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High Arachidonic Acid Levels in the Tissues of Herbivorous Fish Species (Siganus fuscescens, Calotomus japonicus and Kyphosus bigibbus).
Asada Jiarpinijnun, Soottawat Benjakul, Akasith Pornphatdetaudom, Junichiro Shibata, Emiko Okazaki

Lipids· April 2017

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Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2.
Chaoping Chen, Emiko Okazaki, Kazufumi Osako

Food Chem· December 2016

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Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation-emission matrix.
Gamal ElMasry, Hiroto Nagai, Keisuke Moria, Naho Nakazawa, Mizuki Tsuta, Emiko Okazaki

Talanta· October 2015

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Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying.
Jie-Ting Geng, Toshiki Kaido, Masaru Kasukawa, Chan Zhong, Le-Chang Sun, Emiko Okazaki

Food Chem· June 2015

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Properties of gelatin film from horse mackerel (Trachurus japonicus) scale.
Thuy Le, Hiroki Maki, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako

J Food Sci· April 2015

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Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam.
Le Thi Minh Thuy, Emiko Okazaki, Kazufumi Osako

Food Chem· April 2014

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Stability of the physical properties of plasticized edible films from squid (Todarodes pacificus) mantle muscle during storage.
Akasith Leerahawong, Munehiko Tanaka, Emiko Okazaki, Kazufumi Osako

J Food Sci· June 2012

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Effects of koji fermented phenolic compounds on the oxidative stability of fish miso.
Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki, Toshiaki Ohshima

J Food Sci· February 2012

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Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki, Toshiaki Ohshima

J Sci Food Agric· March 2011

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Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
Anupam Giri, Akira Okamoto, Emiko Okazaki, Toshiaki Ohshima

J Food Sci· October 2010

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