Concepedia

Toshiaki Ohshima

TO

Statistics

Publications

98

Citations

4.3K

H-Index

36

Active since

1980

Affiliations

Tokyo University of Marine Science and Technology(Current)

The University of Tokyo

Toshiaki Ohshima is an author at Tokyo University of Marine Science and Technology specializing in agriculture, biochemistry, and food science.

Publications per year

1980–2021

98

Publications

98

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 · 435 citations

Agriculture, Food Science, Food Analysis +15

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 · 246 citations

Agriculture, Food Science, Food Analysis +16

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 · 225 citations

Agriculture, Nutrition, Nutritional Sciences +17

High-pressure processing of fish and fish products

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

Agriculture, Food Science, Downstream Processing +9

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

Agriculture, Biochemistry, Food Science +17

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