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Ken-ichi Kawasaki

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Publication

Featured researches published by Ken-ichi Kawasaki.

Bulletin of the Japanese Society of Scientific Fisheries | 2000

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

Yasuhiro Funatsu; Ryoji Sunago; Shiro Konagaya; Tooru Imai; Ken-ichi Kawasaki; Fumio Takeshima

Nippon Suisan Gakkaishi | 1985

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

Kenji Hayashi; Ken-ichi Kawasaki

Nippon Suisan Gakkaishi | 1985

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

Kenji Hayashi; Yutaka Okawa; Ken-ichi Kawasaki

Nippon Suisan Gakkaishi | 2000

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

Yasuhiro Funatsu; Shiro Konagaya; Ichiro Katoh; Fumio Takeshima; Ken-ichi Kawasaki; Shingo Ino

Bioscience, Biotechnology, and Biochemistry | 1997

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

Hidefumi Yoshii; Takeshi Furuta; Ken-ichi Kawasaki; Hiroshi Hirano; Yasuhiro Funatsu; Akira Toyomi; Suguru Nakayama

Nippon Suisan Gakkaishi | 1993

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.

Fumio Hirata; Hiroki Saeki; Michio Nonaka; Ken-ichi Kawasaki; Tooru Oozumi; Kaoru Motoe

Nippon Suisan Gakkaishi | 1992

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

Ken-ichi Kawasaki; Tooru Ooizumi; Kunihiko Konno

Nippon Suisan Gakkaishi | 1991

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

Ken-ichi Kawasaki; Tooru Ooizumi; Kunihiko Konno

Nippon Suisan Gakkaishi | 1990

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

Akinobu Matsunaga; Tooru Ooizumi; Atsushi Yamamoto; Ken-ichi Kawasaki; Eiichi Mizukami

Nippon Suisan Gakkaishi | 2001

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.

Yasuhiro Funatsu; Ichiro Katoh; Ken-ichi Kawasaki; Shiro Konagaya; Kazushige Usui

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Collaboration

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Tooru Ooizumi

Fukui Prefectural University

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Yasuhiro Funatsu

Rakuno Gakuen University

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Kenji Hayashi

Hokkaido University

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Hiroki Saeki

Hokkaido University

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Shiro Konagaya

Ministry of Agriculture

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Atsushi Yamamoto

National Institute of Advanced Industrial Science and Technology

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Kunihiko Konno

Hokkaido University

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Hidefumi Yoshii

Kagawa University

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Hiroshi Hirano

Kyorin University

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Suguru Nakayama

Hokkaido University

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