Concepedia

Emiko Okazaki

EO

64

Publications

2.5K

Citations

28

H-Index

1988

Active since

Affiliations

Tokyo University of Marine Science and Technology(Current)

Japan Fisheries Research and Education Agency

Toyohashi University of Technology

Jimei University

Suez Canal University

Emiko Okazaki is an author at Tokyo University of Marine Science and Technology specializing in health sciences, meat science, and food quality.

ORCID

Top concepts

Publications per year

1988–2022

64

Publications

64

Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam

Lê Thị Minh Thủy, Emiko Okazaki, Kazufumi Osako · Food Chemistry · 2013 · 179 citations

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Recent research on factors influencing the quality of frozen seafood

Naho Nakazawa, Emiko Okazaki · Fisheries Science · 2020 · 175 citations · Full text

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Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

Qingqing Jiang, Naho Nakazawa, Yaqin Hu et al. · Food Chemistry · 2019 · 133 citations

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Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

Qingqing Jiang, Ru Jia, Naho Nakazawa et al. · Food Chemistry · 2018 · 124 citations

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Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

Ru Jia, Qingqing Jiang, Maki Kanda et al. · Food Hydrocolloids · 2018 · 112 citations

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