Yasuhiro Funatsu - Concepedia

Author

Yasuhiro Funatsu

Japan Fisheries Research and Education Agency

Also Known As

F. Yasuhiro, Funatsu Yasuhiro, YASUHIRO FUNATSU, Yasuhiro FUNATSU, Yasuhiro Funatsu

Publications

509

Citations

H-Index

Concepts

All Affiliations

Japan Fisheries Research and Education Agency Toyama Prefectural Agricultural, Forestry & Fisheries Research Center Rakuno Gakuen University Toyama College Hokkaido University

About

Yasuhiro Funatsu is an author at Japan Fisheries Research and Education Agency specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	147
2	Medicine	4	4	137
3	Engineering	2	2	31
4	Public Health	1	1	20
5	Biochemistry	1	1	17

Yasuhiro Funatsu

Publications

369

Citations

H-Index

Page 1

	Year	Citations
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, Fisheries Science Food FermentationFish SauceUnderutilized Fish SpeciesMicrobial EcologyFood Processing	2007	63
Bacterial communities in fish sauce mash using culture-dependent and -independent methods Youhei Fukui, Mitsuhiro Yoshida, Kei-ichi Shozen, The Journal of General and Applied Microbiology	2012	59
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, Fisheries Science Food FermentationLactic Acid BacteriaSoy Sauce KojiFish SauceFood Microbiology	2005	44
Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor Katsuya Fukami, Masataka Satomi, Yasuhiro Funatsu, Fisheries Science	2004	36
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, NIPPON SUISAN GAKKAISHI	2000	32
Analysis of plasmids encoding the tyrosine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce Masataka Satomi, Kei-ichi Shozen, AYUMI FURUTANI, Fisheries Science BiologyBiosynthesisEngineeringBacteriologyFish Sauce	2014	20
Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste Hidefumi Yoshii, Takeshi Furuta, Ken‐ichi Kawasaki, Bioscience Biotechnology and Biochemistry Food ChemistryMeal PasteInclusion ComplexFood PreservativesFish Meal Paste	1997	17
Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces. Yasuhiro Funatsu, Shiro Konagaya, Ichiro Katoh, NIPPON SUISAN GAKKAISHI	2000	17
Effect of Sucrose and Halophilic Lactic Acid Bacterium <i><scp>T</scp>etragenococuus halophilus</i> on Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation Kei‐ichi Shozen, Masataka Satomi, Yutaka Yano, Journal of Food Safety Fish Sauce FermentationMicrobial PhysiologyFood ContaminantFood Processing FacilitiesLactic Acid Bacteria	2012	13
Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei Yasuhiro Funatsu, Katsuya Fukami, Hidehiro Kondo, NIPPON SUISAN GAKKAISHI	2005	13

Page 1