Identification of Distinctive Volatile Compounds in Fish Sauce

Katsuya Fukami, Sachiyo Ishiyama, Hitoshi Yaguramaki, +4

Journal of Agricultural and Food Chemistry

Food ChemistryHealth SciencesFood AuthenticationChemical CompositionFood Analysis +6

Improvement of Fish‐sauce Odor by Treatment with Bacteria Isolated from the Fish‐sauce Mush (Moromi) Made from Frigate Mackerel

Katsuya Fukami, Y. Funatsu, Kento Kawasaki, +1

Journal of Food Science

Food ContaminantFood Processing FacilitiesBacteria IsolatedChemical ContaminantFish‐sauce Odor +15

Gut Microbiome of Indonesian Adults Associated with Obesity and Type 2 Diabetes: A Cross-Sectional Study in an Asian City, Yogyakarta

Phatthanaphong Therdtatha, Yayi Song, Masaru Tanaka, +11

Microorganisms

Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

Katsuya Fukami, Masataka Satomi, Yasuhiro Funatsu, +2

Fisheries Science

Wild Mushrooms in Nepal: Some Potential Candidates as Antioxidant and ACE‐Inhibition Sources

Tran Hai Bang, Hiroto Suhara, Katsumi Doi, +10

Evidence-based Complementary and Alternative Medicine

Food ChemistryFungal DiversityPolyphenolicsIndustrial MycologyFood Bioactive Compound +13

Antioxidative activities of 62 wild mushrooms from Nepal and the phenolic profile of some selected species

Sonam Tamrakar, Hai Bang Tran, Marina Nishida, +6

Journal of Natural Medicines

Antioxidative ActivitiesMedicineWild MushroomsPhytochemicalPharmacology +3

Antibacterial activity of Nepalese wild mushrooms against Staphylococcus aureus and Propionibacterium acnes

Sonam Tamrakar, Marina Nishida, Yhiya Amen, +5

Journal of Wood Science

Bioassay-guided IsolationNepalese Wild MushroomsMedicineAntibacterial ActivityStaphylococcus Aureus +4

Antiallergic Activity of the Wild Mushrooms of Nepal and the Pure Compound Hispidin

Sonam Tamrakar, Katsuya Fukami, Gopal Prasad Parajuli, +1

Journal of Medicinal Food

Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei

Yasuhiro Funatsu, Katsuya Fukami, Hidehiro Kondo, +1

NIPPON SUISAN GAKKAISHI

Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported

Hiroko Yamaguchi, Misako Nakaya, Gen Kaneko, +5

Fisheries Science

AquaculturePhysiologyFish ImmunologyExtractive ComponentsFish Farming +2