Tetsuo Kawai

Flavor components of dried squid

Tetsuo Kawai, Yūzaburō Ishida, Hirofumi Kakiuchi et al. · Journal of Agricultural and Food Chemistry · 1991 · 45 citations

Food Chemistry, Food Composition, Flavoromics +14

Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage

Yasutaka Shigemura, Masashi Andô, Yasuyuki Tsukamasa et al. · Fisheries Science · 2003 · 33 citations · Full text

Long-chain aldehyde production in thalli culture of the marine green alga Ulva pertusa

Taichiro Fujimura, Tetsuo Kawai, Minoru Shiga et al. · Phytochemistry · 1990 · 24 citations

Biology, Biosynthesis, Engineering +9

Enzymatic formation of unsaturated long chain fatty aldehydes in Ulva pertusa

Tadahiko Kajiwara, Hiroshi Yoshikawa, Takahiro Saruwatari et al. · Phytochemistry · 1988 · 24 citations

Biosynthesis, Engineering, Aldehyde Dehydrogenase +6

Specificity of the enzyme system producing long chain aldehydes in the green alga, Ulva pertusa

Tadahiko Kajiwara, Hiroshi Yoshikawa, Kenji Matsui et al. · Phytochemistry · 1989 · 22 citations

Biology, Green Alga, Biosynthesis +9