Toshiaki Ohshima

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima · Food Chemistry · 2009 · 421 citations

Food Chemistry, Meat Washing, Microbial Contamination +9

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

Anupam Giri, Kazufumi Osako, Akira Okamoto et al. · Food Research International · 2010 · 237 citations

Soy Paste, Food Fermentation, Chemical Composition +6

Turkish Tombul Hazelnut (<i>Corylus avellana</i> L.). 1. Compositional Characteristics

Cesarettin Alasalvar, Fereidoon Shahidi, Chandrika M. Liyana‐Pathirana et al. · Journal of Agricultural and Food Chemistry · 2003 · 223 citations

High-pressure processing of fish and fish products

Toshiaki Ohshima, Hideki Ushio, Chiaki Koizumi · Trends in Food Science & Technology · 1993 · 209 citations

High Hydrostatic Pressure, Engineering, Aquaculture +5

Turkish Tombul Hazelnut (<i>Corylus avellana</i> L.). 2. Lipid Characteristics and Oxidative Stability

Cesarettin Alasalvar, Fereidoon Shahidi, Toshiaki Ohshima et al. · Journal of Agricultural and Food Chemistry · 2003 · 132 citations