Concepedia

Kazufumi Osako

KO

119

Publications

5.5K

Citations

40

H-Index

2001

Active since

Affiliations

Tokyo University of Marine Science and Technology(Current)

Prince of Songkla University

Nagasaki Institute of Applied Science

Mae Fah Luang University

Nagasaki University

Kazufumi Osako is an author at Tokyo University of Marine Science and Technology specializing in health sciences, biochemistry, and food chemistry.

ORCID

Top concepts

Publications per year

2001–2025

119

Publications

119

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 · 421 citations

, , +9

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 · 237 citations

, , +6

Biochemical properties of acid-soluble collagens extracted from the skins of underutilised fishes

Inwoo Bae, Kiyoshi Osatomi, Asami Yoshida et al. · Food Chemistry · 2007 · 206 citations

, , +8

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

, , +5

Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

Phakawat Tongnuanchan, Soottawat Benjakul, Thummanoon Prodpran et al. · Food Hydrocolloids · 2015 · 155 citations

, , +6

Rows per page

1–5 of 119