1. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. (15th January 2019) Authors: Jiang, Qingqing; Jia, Ru; Nakazawa, Naho; Hu, Yaqin; Osako, Kazufumi; Okazaki, Emiko Journal: Food chemistry Issue: Volume 271(2019) Page Start: 550 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat. (April 2020) Authors: Nakazawa, Naho; Wada, Ritsuko; Fukushima, Hideto; Tanaka, Ryusuke; Kono, Shinji; Okazaki, Emiko Journal: International journal of refrigeration Issue: Volume 112(2020) Page Start: 270 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing. (July 2020) Authors: Jia, Ru; Katano, Toyohiko; Yoshimoto, Yasushi; Gao, Yuanpei; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko Journal: Food hydrocolloids Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus. Issue 7 (2nd October 2016) Authors: Tanaka, Ryusuke; Nakazawa, Naho; Maeda, Toshimichi; Fukushima, Hideto; Wada, Ritsuko; Sugiura, Yoshimasa; Matsushita, Teruo; Hatate, Hideo; Fukuda, Yutaka Journal: Journal of aquatic food product technology Issue: Volume 25:Issue 7(2016) Page Start: 1073 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting. (22nd February 2022) Authors: Jiang, Qingqing; Du, Yufan; Nakazawa, Naho; Hu, Yaqin; Shi, Wenzheng; Wang, Xichang; Osako, Kazufumi; Okazaki, Emiko Journal: International journal of food science & technology Issue: Volume 57:Number 5(2022) Page Start: 3069 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage. (May 2019) Authors: Jia, Ru; Jiang, Qingqing; Kanda, Maki; Tokiwa, Jun; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 254 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus. Issue 1 (2nd January 2022) Authors: Tanaka, Ryusuke; Nakazawa, Naho; Fukushima, Hideto; Watanabe, Manabu; Maekawa, Kimihiko; Okano, Toshiyuki; Hiraishi, Kazuo; Okazaki, Emiko Journal: Journal of aquatic food product technology Issue: Volume 31:Issue 1(2022) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of treatment at a subzero temperature on pH, water retention, and metabolites in spotted mackerel (Scomber australasicus) muscle. (15th January 2022) Authors: Nakazawa, Naho; Fuchiyama, Yuki; Shimamori, Shiori; Shibayama, Shungo; Okumura, Kaihei; Maeda, Toshimichi; Okazaki, Emiko Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage. (September 2021) Authors: Jiang, Qingqing; Nakazawa, Naho; Hu, Yaqin; Wang, Xichang; Osako, Kazufumi; Okazaki, Emiko Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints. Issue 5 (4th May 2019) Authors: Rahman, Md Mizanur; Shibata, Mario; ElMasry, Gamal; Nakazawa, Naho; Nakauchi, Shigeki; Hagiwara, Tomoaki; Osako, Kazufumi; Okazaki, Emiko Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 83:Issue 5(2019) Page Start: 901 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗