Concepedia

Keiji Ohtsu

KO

Statistics

Publications

3

Citations

86

H-Index

3

Active since

1984

Affiliations

Kirin (Japan)(Current)

Keiji Ohtsu is an author at Kirin (Japan) specializing in protein oxidation, oxidative polymerization, and phenolic-protein complexation.

Publications per year

1984–1990

3

Publications

3

Turbidity formed in beer at low temperatures. Affinity of proanthocyanidins and their oxidation products for haze-forming proteins of beer and the formation of chill haze.

K Asano, Keiji Ohtsu, Kyoko Shinagawa et al. · Agricultural and Biological Chemistry · 1984 · 48 citations · Full text

, , +15

Affinity of Proanthocyanidins and Their Oxidation Products for Haze-forming Proteins of Beer and the Formation of Chill Haze

K Asano, Keiji Ohtsu, Kyoko Shinagawa et al. · Agricultural and Biological Chemistry · 1984 · 22 citations

, , +15

Effect of partially decomposed guar gum on high-cholesterol-fed rats and non-dietary fiber-fed rats.

Fumio TAKENO, Hiroyuki Yamada, Keiji Sekiya et al. · Nippon Eiyo Shokuryo Gakkaishi · 1990 · 16 citations · Full text

, , +4

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