Keiko Hatae - Concepedia

Author

Keiko Hatae

Ochanomizu University

Also Known As

KEIKO HATAE, Keiko HATAE, Keiko Hatae, Takami Miura

199

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Ochanomizu University The University of Tokyo Otsuka (Japan)Wayo Women's University Sophia University

About

Keiko Hatae is an author at Ochanomizu University specializing in health sciences, engineering, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	19	801
2	Engineering	11	12	579
3	Medicine	6	6	155
4	Natural Sciences	1	1	10
5	Public Health	1	1	10

Keiko Hatae

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Role of Muscle Fibers in Contributing Firmness of Cooked Fish Keiko Hatae, Fujiko Yoshimatsu, Juichiro J. Matsumoto Journal of Food Science Animal PhysiologyMechanobiologyMuscle PhysiologyMuscle FunctionKinesiology	1990	181
Contribution of the connective tissues on the texture difference of various fish species. Keiko Hatae, Akiko Tobimatsu, Mayumi B. Takeyama, NIPPON SUISAN GAKKAISHI	1986	157
Toughness and Collagen Content of Abalone Muscles Raul Porturas Olaechea, Hideki Ushio, Shugo Watabe, Bioscience Biotechnology and Biochemistry MechanobiologyAnimal PhysiologyMuscle PhysiologyCollagen FibrilsEngineering	1993	102
Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking Kyoko Ohishi, Midori Kasai, Atsuko Shimada, Food Research International Food ChemistryAgricultural ChemistryRice GelatinizationHealth SciencesFood Analysis	2006	92
Abalone ( <i>Hariltis discus):</i> Seasonal Variations in Chemical Composition and Textural Properties Keiko Hatae, Hitomi Nakai, Atsuko Shimada, Journal of Food Science	1995	58
Discriminative Characterization of Different Texture Profiles of Various Cooked Fish Muscles Keiko Hatae, Fujiko Yoshimatsu, Juichiro J. Matsumoto Journal of Food Science EngineeringDiscriminative CharacterizationAnatomyMeat QualityAquatic Food System	1984	53
Species difference and changes in the physical properties of fish muscle as freshness decreases. Keiko Hatae, Sumika TAMARI, Kuniko Miyanaga, NIPPON SUISAN GAKKAISHI	1985	53
NUCLEOTIDE CATABOLISM AND CHANGES IN TEXTURE INDICES DURING ICE STORAGE OF CULTURED STURGEON, ACIPENSER TRANSMONTANUS María Izquierdo‐Pulido, Keiko Hatae, Norman F. Haard Journal of Food Biochemistry BiologyAnimal PhysiologyAnimal PerformanceEngineeringAnimal Science	1992	52
Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content Sonoko Ayabe, Midori Kasai, Kyoko Ohishi, Food Science and Technology Research Food ChemistryFood PhysicSimilar Amylose ContentRice GrainsFood Analysis	2009	49
Distribution and Characterization of Enzymes Causing Starch Degradation in Rice (<i>Oryza </i><i>s</i><i>ativa</i> Cv. Koshihikari) Motoko Awazuhara, Atsuko Nakagawa, Junji Yamaguchi, Journal of Agricultural and Food Chemistry Food ChemistryBiosynthesisEngineeringBiochemistryThermal Dependency	2000	47

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