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Emiko Okazaki
Emiko Okazaki
Chemistry
Food science
Biochemistry
Chromatography
Excitation
5
Papers
13
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Non-destructive prediction of initial freshness condition in frozen fish fillets using excitation-emission matrix
2017
Mizanur Rahman Mario Shibata Naho Nakazawa Tomoaki Hagiwara Kazufumi Osako
Emiko Okazaki
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Assessment of fragmentation by mastication and the saltiness of surimi gels prepared with various heating conditions
2016
Tran Thi My Hanh Kaoru Kohyama Kazufumi Osako
Emiko Okazaki
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Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi
1996
Progress in Biotechnology
Emiko Okazaki
Yutaka Fukuda
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Factors influencing texturization of sarcoplasmic protein of fish by high pressure treatment
1992
Bulletin of the Japanese Society of Scientific Fisheries
Emiko Okazaki
Koji Nakamura
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Study on vitamin A reference standard for high performance liquid chromatography II : Formulation of retinyl acetate soft capsule and evaluation of its quality and stability.
1986
Bunseki Kagaku
Toshikazu Tabata
Kimihiko Takada
Yoshiaki Ito
Yukio Shoji
Kei Saito
Yasuji Takashima
Reijiro Kohno
Hitoshi Ezawa
Etuko Iwasaki
Keiko Santo
Yuko Nobe
Fumihiko Nakayama
Yoritaka Orimo
Yuji Ohsawa
Emiko Okazaki
Michiko Nishikawa
Takao Inoue
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