Ken-ichi Kawasaki

A comparision of extractive components of a fish sauce prepared from frigate mackerel [Auxis rochei] using soy sauce koji with those of Japanese-made fish sauces and soy sauce

Unusual occurrence of diacyl glyceryl ethers in liver lipids from two species of gonatid squids

Liver lipids of gonatid squid Berryteuthis magister: a rich source of alkyl glyceryl ethers.

Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.

Oxidative stability of powdery tridocosahexaenoin included in cyclodextrin and its application to fish meal paste

Studies on Development of Highly Nutritional Fish Meat for Foodstuff-IX. Recovery of Fish Oil from the Manufacturing Process of Highly Nutritional Fish Meat for Foodstuffs from Sardine.

Cross-linking Reaction of Myosin Heavy Chain in Carp Myofibrils Induced by Peroxidized Sardine Oil.

Effect of Peroxidized Fish Lipid on the ATPase Activity of Carp Myofibrils.

Degradation of polyphosphates during manufacturing process of surimi-based products.

Determination of Volatile Compounds in Fish Sauces prepared from the Waste of the Frigate Mackerel Surimi Processing and a Comparison with those in Several Asian Fish Sauces.