| Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat JT Geng, K Takahashi, T Kaido, M Kasukawa, E Okazaki, K Osako Food Chemistry 283, 324-330, 2019 | 55 | 2019 |
| Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat K Takahashi, K Kurose, E Okazaki, K Osako LWT-Food Science and Technology 68, 717-723, 2016 | 52 | 2016 |
| Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin K Limpisophon, H Iguchi, M Tanaka, T Suzuki, E Okazaki, T Saito, ... Fisheries Science 81, 383-392, 2015 | 41 | 2015 |
| Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale T Le, H Maki, K Takahashi, E Okazaki, K Osako Journal of Food Science 80 (4), E734-E741, 2015 | 35 | 2015 |
| Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds J Jiang, P Watowita, R Chen, Y Shi, JT Geng, K Takahashi, L Li, K Osako Food Packaging and Shelf Life 32, 100842, 2022 | 32 | 2022 |
| A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia A Okita, K Takahashi, M Itakura, A Horio, R Yamamoto, Y Nakamura, ... Food Chemistry 344, 128641, 2021 | 27 | 2021 |
| Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel Trachurus japonicus Scales T Le, H Maki, E Okazaki, K Osako, K Takahashi Journal of food science 83 (7), 1888-1895, 2018 | 22 | 2018 |
| The effect of organic salts on the browning of dried squid products processed by air-drying J Geng, K Takahashi, T Kaido, M Kasukawa, E Okazaki, K Osako Food chemistry 269, 212-219, 2018 | 21 | 2018 |
| A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase F Omura, K Takahashi, E Okazaki, K Osako Food chemistry 321, 126722, 2020 | 18 | 2020 |
| Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product Y Nakamura, S Takahashi, K Takahashi LWT 150, 111934, 2021 | 17 | 2021 |
| The influence of proteases on the browning of dried squid products processed by air-drying JT Geng, T Kaido, M Kasukawa, K Takahashi, E Okazaki, K Osako Food Research International 97, 231-239, 2017 | 15 | 2017 |
| Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds T Le, K Takahashi, E Okazaki, K Osako Lwt 128, 109533, 2020 | 13 | 2020 |
| Texture enhancement of salted Alaska pollock (Theragra chalcogramma) roe using microbial transglutaminase C Chen, K Takahashi, L Geonzon, E Okazaki, K Osako Food chemistry 290, 196-200, 2019 | 13 | 2019 |
| Taste components and texture of long-term aged fish and shellfish sashimi. S Minami, M Takatori, A Shirayama, A Okita, Y Nakamura, K Takahashi | 12 | 2020 |
| Comparison of acid‐soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam TMT Le, VM Nguyen, TT Tran, K Takahashi, K Osako Journal of Food Biochemistry 44 (9), e13397, 2020 | 12 | 2020 |
| Influence of endogenous protease on heat-induced gelation properties of pink shrimp Pandalus eous meat. K Takahashi, H Amemiya, M Tanaka, S Klomklao, E Okazaki, K Osako | 12 | 2014 |
| Characterization of acid-and pepsin-soluble collagens extracted from scales of carp and lizardfish caught in Japan, Bangladesh and Vietnam with a focus on thermostability SM Moniruzzaman, K Takahashi, NU Nesa, S Keratimanoch, E Okazaki, ... Food Science and Technology Research 25 (2), 331-340, 2019 | 11 | 2019 |
| Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats Y Nakamura, T Sato, M Takatori, T Hirama, K Oshima, K Takahashi LWT 146, 111326, 2021 | 10 | 2021 |
| The effect of ovalbumin on the protease activity T TAKENAWA, K TAKAHASHI, SUN Le-Chang, E OKAZAKI, K OSAKO KnE Life Sciences, 39-41, 2015 | 9 | 2015 |
| Effects of tyndallization temperature on the sterility and quality of kamaboko S Keratimanoch, K Takahashi, T Kuda, E Okazaki, JT Geng, K Osako Food Chemistry 366, 130692, 2022 | 7 | 2022 |
