Hiroki Saeki - Concepedia

Author

Hiroki Saeki

Hokkaido University ORCID

Also Known As

H Saeki, H. Saeki, HIROKI SAEKI, Hiroki SAEKI, Hiroki Saeki, Saeki, H.

131

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Hokkaido University Doshisha Women's College of Liberal Arts Shinshu University Pukyong National University

About

Hiroki Saeki is an author at Hokkaido University specializing in medicine, biochemistry, and glycobiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	18	641
2	Health Sciences	10	10	225
3	Engineering	9	9	180
4	Natural Sciences	8	8	211
5	Allergy	1	1	13

Hiroki Saeki

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of Maillard Reaction on Allergenicity of Scallop Tropomyosin Atsushi Nakamura, Kazuhiko Watanabe, Takao Ojima, Journal of Agricultural and Food Chemistry	2005	132
Trypsins from yellowfin tuna (Thunnus albacores) spleen: Purification and characterization Sappasith Klomklao, Soottawat Benjakul, Wonnop Visessanguan, Comparative Biochemistry and Physiology Part B Biochemistry and Molecular Biology BiologyAquaculturePathogenesisFish ImmunologyMicrobiology	2006	120
Changes in Allergenicity and Digestibility of Squid Tropomyosin during the Maillard Reaction with Ribose Atsushi Nakamura, Fumi Sasaki, Kazuhiko Watanabe, Journal of Agricultural and Food Chemistry	2006	92
Anti-inflammatory effects of dulse (Palmaria palmata) resulting from the simultaneous water-extraction of phycobiliproteins and chlorophyll a Dae‐Young Lee, Mizuho Nishizawa, Yutaka Shimizu, Food Research International BiochemistryMedicineSimultaneous Water-extractionAnti-inflammatory EffectsPhytopharmacology	2017	80
Preparation of Neoglycoprotein from Carp Myofibrillar Protein and Alginate Oligosaccharide: Improved Solubility in Low Ionic Strength Medium Ryo Sato, Tomoo Sawabe, Hideki Kishimura, Journal of Agricultural and Food Chemistry	1999	59
Solubility Improvement of Shellfish Muscle Proteins by Reaction with Glucose and Its Soluble State in Low-Ionic-Strength Medium Shigeru Katayama, Junji Shima, Hiroki Saeki Journal of Agricultural and Food Chemistry Solubility ImprovementSoluble StateProtein ChemistryBiochemistrySkeletal Muscle	2002	58
Improved Thermal Stability and Emulsifying Properties of Carp Myofibrillar Proteins by Conjugation with Dextran Kiyoshi Fujiwara, Toshishige Oosawa, Hiroki Saeki Journal of Agricultural and Food Chemistry Food ColloidEngineeringFood BiophysicsPolysaccharideProtein Refolding	1998	57
Stability and Emulsion-Forming Ability of Water-Soluble Fish Myofibrillar Protein Prepared by Conjugation with Alginate Oligosaccharide Ryo Sato, Shigeru Katayama, Tomoo Sawabe, Journal of Agricultural and Food Chemistry	2003	55
Major Allergen and Its IgE Cross-Reactivity among Salmonid Fish Roe Allergy Yutaka Shimizu, Atsushi Nakamura, Hideki Kishimura, Journal of Agricultural and Food Chemistry	2009	54
Preparation of Neoglycoprotein from Carp Myofibrillar Protein by Maillard Reaction with Glucose: Biochemical Properties and Emulsifying Properties Hiroki Saeki Journal of Agricultural and Food Chemistry Food BiophysicsGlycobiologyPolysaccharideMaillard ReactionFood Chemistry	1997	50

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