| Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures Y Matsuoka, J Wan, H Ushio, S Watabe Fisheries science 79, 715-724, 2013 | 29 | 2013 |
| The effects of endogenous proteases within abdominal muscle parts on the rheological properties of thermally induced gels from white croaker (Pennahia argentata) N Ueki, Y Matsuoka, J Wan, S Watabe Food chemistry 268, 498-503, 2018 | 27 | 2018 |
| Quality improvement of thermally induced surimi gels by extensive washing for dressed white croaker to remove contamination by body surface mucus proteases N Ueki, Y Matsuoka, J Wan, S Watabe Fisheries Science 85 (5), 883-893, 2019 | 9 | 2019 |
| Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu Y Kominami, H Nakakubo, R Nakamizo, Y Matsuoka, N Ueki, J Wan, ... Journal of Agricultural and Food Chemistry 68 (45), 12683-12691, 2020 | 7 | 2020 |
| Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties S Watabe, D Ikeda, T Mashiro, Y Kagetakubo, Y Takahashi, M Uemura, ... Fisheries science 86, 711-719, 2020 | 5 | 2020 |
| Removal of radioactive caesium accumulated in fish muscle by washing in the process of surimi-based productions S Watabe, Y Matsuoka, M Nakaya, H Ushio, K Tanoi, TM Nakanishi, ... Radioisotopes (Tokyo) 62, 2013 | 5 | 2013 |
| Characteristics of surimi gel from deepsea bonefish Pterothrissus gissu: a traditional Odawara kamaboko product. R Nakamizo, H Nakakubo, Y Kominami, M Nakaya, S Okada, Y Matsuoka, ... Nippon Suisan Gakkaishi 85 (5), 494-502, 2019 | 2 | 2019 |
| Molecular mechanisms involved in thermally induced gel formation of Japanese codling meat paste during a two-step heating procedure M Uemura, T Yamamura, N Mizusawa, H Koyama, K Yasumoto, M Jimbo, ... ACS Food Science & Technology 2 (2), 249-259, 2022 | 1 | 2022 |
| Quality improvement of surimi-based products by lessons to the significance of traditional expert techniques N Ueki, Y Matsuoka, J Wan Nippon Suisan Gakkaishi 85 (5), 474-477, 2019 | 1 | 2019 |
| The microbial community and free amino acid composition in salted and fermented squid products D Ouchi, N Mizusawa, Y Takahashi, K Yasumoto, M Jimbo, A Nagaoka, ... | | 2017 |
Nobuhiko UekiSuzuhiro Kamaboko Honten Co., Ltd. Fish Protein LaboratoryVerified email at kamaboko.com
