Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
Takada, Kohei, Ikezawa, Keigo, Maeda, Naoyuki, Sato, Tsutomu, Fukui, Youhei, Takano, Takashi, Funatsu, Yasuhiro
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2023)
Get full text
Journal Article
Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys
Funatsu, Yasuhiro, Azekawa, Kanami, Ono, Takefumi, Hayasaka, Hirofumi, Matsuda, Wataru, Maeda, Naoyuki, Tanaka, Akira, Yoshikawa, Shuji
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2021)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2021)
Get full text
Journal Article
Bacterial communities in fish sauce mash using culture-dependent and -independent methods
Fukui, Youhei, Yoshida, Mitsuhiro, Shozen, Kei-ichi, Funatsu, Yasuhiro, Takano, Takashi, Oikawa, Hiroshi, Yano, Yutaka, Satomi, Masataka
Published in Journal of general and applied microbiology (01.01.2012)
Published in Journal of general and applied microbiology (01.01.2012)
Get full text
Journal Article
Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce
Satomi, Masataka, Shozen, Kei-ichi, Furutani, Ayumi, Fukui, Youhei, Kimura, Meiko, Yasuike, Motoshige, Funatsu, Yasuhiro, Yano, Yutaka
Published in Fisheries science (01.07.2014)
Published in Fisheries science (01.07.2014)
Get full text
Journal Article
Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products
Taira, W.(Tokyo Univ. (Japan)), Funatsu, Y, Satomi, M, Takano, T, Abe, H
Published in Fisheries science (01.08.2007)
Published in Fisheries science (01.08.2007)
Get full text
Journal Article
Effect of Sucrose and Halophilic Lactic Acid Bacterium Tetragenococuus halophilus on Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation
Shozen, Kei-Ichi, Satomi, Masataka, Yano, Yutaka, Yoshida, Mitsuhiro, Fukui, Yohei, Takano, Takashi, Funatsu, Yasuhiro
Published in Journal of food safety (01.11.2012)
Published in Journal of food safety (01.11.2012)
Get full text
Journal Article
Effect of setting temperature on the mechanical properties of surimi gels
Kaneda, Isamu, Aonuma, Kohei, Funatsu, Yasuhiro, Matsukawa, Shingo
Published in Journal of Biorheology (2014)
Published in Journal of Biorheology (2014)
Get full text
Journal Article
Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix
Uchida, M. (National Research Inst. of Fisheries and Environment of Inland Sea, Ohno, Hiroshima (Japan)), Ou, J, Chen, B.W, Yuan, C.H, Zhang, X.H, Chen, S.S, Funatsu, Y, Kawasaki, K, Satomi, M, Fukuda, Y
Published in Fisheries science (01.04.2005)
Published in Fisheries science (01.04.2005)
Get full text
Journal Article
Antifungal activities of vineyard-habitat wild yeast for grape gray-mold disease and its effects on spontaneous winemaking
Hu, Dagula, Maeno, Naoko, Minami, Noriko, Takahashi, Soichiro, Yoshida, Kuniko, Ohtani, Katsuki, Funatsu, Yasuhiro, Kondo, Ryosuke, Yamaguchi, Akihiro
Published in Antonie van Leeuwenhoek (01.12.2024)
Published in Antonie van Leeuwenhoek (01.12.2024)
Get full text
Journal Article
Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor
Fukami, K. (Japan Tobacco Inc., Tokyo), Satomi, M, Funatsu, Y, Kawasaki, K, Watabe, S
Published in Fisheries science (01.10.2004)
Published in Fisheries science (01.10.2004)
Get full text
Journal Article
Decreased Immunoreactivity of Hepatitis E Virus Antigen Following Treatment with Sakhalin Spruce (Picea glehnii) Essential Oil
Maeda, Naoyuki, Horochi, Shouya, Hasegawa, Yasuhiro, Iwasaki, Tomohito, Nakatani, Nobutake, Miyasho, Taku, Hagiwara, Katsuro, Yokota, Hiroshi, Funatsu, Yasuhiro
Published in Chemistry & biodiversity (01.04.2023)
Published in Chemistry & biodiversity (01.04.2023)
Get full text
Journal Article
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt
Takada, Kohei, Ikezawa, Keigo, Maeda, Naoyuki, Sato, Tutomu, Fukui, Youhei, Takano, Takashi, Funatsu, Yasuhiro
Published in Food Science and Technology Research (2023)
Published in Food Science and Technology Research (2023)
Get full text
Journal Article
Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei
Funatsu, Y.(Rakuno Gakuen Univ., Ebetsu, Hokkaido (Japan)), Fukami, K, Kondo, H, Watabe, S
Published in Nippon Suisan Gakkaishi (01.07.2005)
Published in Nippon Suisan Gakkaishi (01.07.2005)
Get more information
Journal Article
A case of colitic cancer
Ishiyama, Akiyoshi, Igarashi, Masahiro, Kishihara, Teruhito, Fumizono, Yutaka, Kuraoka, Kensuke, Ogawa, Taishi, Chino, Akiko, Funatsu, Yasuhiro, Uragami, Naoyuki, Ueno, Masashi, Katori, Masamichi, Yamamoto, Noriko, Katou, You
Published in Progress of Digestive Endoscopy (15.06.2008)
Published in Progress of Digestive Endoscopy (15.06.2008)
Get full text
Journal Article
Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste
Yoshii, Hidefumi, Furuta, Takeshi, Kawasaki, Kenichi, Hirano, Hiroshi, Funatsu, Yasuhiro, Toyomi, Akira, Nakayama, Suguru
Published in Bioscience, biotechnology, and biochemistry (1997)
Published in Bioscience, biotechnology, and biochemistry (1997)
Get full text
Journal Article
A comparison of volatile compounds in fish sauces prepared from silver carp by use of soy sauce koji and lactic acid bacteria with those in Chinese commercial fish sauces
Funatsu, Y. (Toyama-ken. Food Research Inst. (Japan)), Kawasaki, K, Yuan, C, Uchida, M, Satomi, M, Fukuda, Y
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2002)
Published in Nihon Shokuhin Kagaku Kōgaku kaishi (01.01.2002)
Get more information
Journal Article
Determination of volatile compounds in fish sauces prepared from the waste of the frigate mackerel [Auxis rochei] surimi processing and a comparison with those in several Asian fish sauces
Funatsu, Y. (Toyama-ken. Food Research Inst. (Japan)), Katoh, I, Kawasaki, K, Konagaya, S, Usui, K
Published in Nippon Suisan Gakkaishi (2001)
Published in Nippon Suisan Gakkaishi (2001)
Get more information
Journal Article