Yasuhiro Funatsu

Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

Wakako Taira, Yasuhiro Funatsu, Masataka Satomi et al. · Fisheries Science · 2007 · 63 citations

Food Fermentation, Fish Sauce, Underutilized Fish Species +7

Bacterial communities in fish sauce mash using culture-dependent and -independent methods

Youhei Fukui, Mitsuhiro Yoshida, Kei-ichi Shozen et al. · The Journal of General and Applied Microbiology · 2012 · 59 citations · Full text

Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

Motoharu Uchida, Jie Ou, Bi-Wen CHEN et al. · Fisheries Science · 2005 · 44 citations

Food Fermentation, Lactic Acid Bacteria, Soy Sauce Koji +8

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

Katsuya Fukami, Masataka Satomi, Yasuhiro Funatsu et al. · Fisheries Science · 2004 · 36 citations · Full text

A Comparison of Extractive Components of a Fish Sauce Prepared from Frigate Mackerel using Soy Sauce Koji with those of Japanese-Made Fish Sauces and Soy Sauce.

Yasuhiro Funatsu, Ryoji Sunago, Shiro Konagaya et al. · NIPPON SUISAN GAKKAISHI · 2000 · 32 citations · Full text