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Kei-ichi Shozen

University of Tokyo

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Publication

Featured researches published by Kei-ichi Shozen.

Journal of the American Oil Chemists' Society | 1994

Effects of the degree of unsaturation of coexisting triacylglycerols on cholesterol oxidation

Nan Li; Toshiaki Ohshima; Kei-ichi Shozen; Hideki Ushio; Chiaki Koizumi

Lwt - Food Science and Technology | 1996

Effects of grilling on formation of cholesterol oxides in seafood products rich in polyunsaturated fatty acids

Toshiaki Ohshima; Kei-ichi Shozen; Heideki Ushio; Chiaki Koizumi

Lwt - Food Science and Technology | 1997

Effects of Antioxidants and Packing on Cholesterol Oxidation in Processed Anchovy during Storage

Kei-ichi Shozen; Toshiaki Ohshima; Hideki Ushio; Akihide Takiguchi; Chiaki Koizumi

Fisheries Science | 1995

Formation of Cholesterol Oxides in Marine Fish Products Induced by Grilling.

Kei-ichi Shozen; Toshiaki Ohshima; Hideki Ushio; Chiaki Koizumi

Food Chemistry | 2011

Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus)

Angel B. Encarnacion; Fernand F. Fagutao; Kei-ichi Shozen; Ikuo Hirono; Toshiaki Ohshima

Fisheries Science | 2012

Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods

Masataka Satomi; Mayumi Mori-Koyanagi; Kei-ichi Shozen; Manabu Furushita; Hiroshi Oikawa; Yutaka Yano

Fisheries Science | 2014

Purification and properties of a histidine decarboxylase from Staphylococcus epidermidis TYH1 isolated from Japanese fish-miso

Ayumi Furutani; Yasuyuki Harada; Kei-ichi Shozen; Ken-ji Yokoi; Masataka Saito; Masataka Satomi

Fisheries Science | 2014

Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce

Masataka Satomi; Kei-ichi Shozen; Ayumi Furutani; Youhei Fukui; Meiko Kimura; Motoshige Yasuike; Yasuhiro Funatsu; Yutaka Yano

Journal of The Japanese Society for Food Science and Technology-nippon Shokuhin Kagaku Kogaku Kaishi | 2012

Histamine Reduction in Fish Sauce with Bentonite

Kei-ichi Shozen; Mayumi Mori; Yasuyuki Harada; Ken-ji Yokoi; Masataka Satomi; Yasuhiro Funatsu

Nippon Suisan Gakkaishi | 2012

Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation

Ayumi Furutani; Yasuhiro Funatsu; Kei-ichi Shozen; Yasuyuki Harada; Takashi Takano; Yutaka Yano; Masataka Satomi

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Masataka Satomi

University of Tokyo

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Toshiaki Ohshima

Tokyo University of Marine Science and Technology

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Chiaki Koizumi

University of Tokyo

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Ayumi Furutani

Fukui Prefectural University

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Hideki Ushio

University of Tokyo

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Ken-ji Yokoi

University of Toyama

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Yasuhiro Funatsu

Rakuno Gakuen University

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Yutaka Yano

Japan Agency for Marine-Earth Science and Technology

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Akihide Takiguchi

University of Tokyo

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Angel B. Encarnacion

Tokyo University of Marine Science and Technology

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