Search Results - "Ogushi, Mariko"

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  1. 1

    Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates by Nakajima, Kazuki, Yoshie-Stark, Yumiko, Ogushi, Mariko

    Published in Food chemistry (01-06-2009)
    “…To utilise Atlantic salmon, Coho salmon, Alaska pollack, and southern blue whiting as components of neutraceutical food and to clarify the potential…”
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    Journal Article
  2. 2

    Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition by Yoshioka, Miwa, Matsuo, Yu, Nemoto, Yurika, Ogushi, Mariko, Onodera, Munenaka, Yoshie-Stark, Yumiko

    Published in Fisheries science (2020)
    “…Traditional Japanese koji-fermented tofu (tofuyo) processing was simulated to make fermented seafood. The koji fermentation process at room temperature was…”
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    Journal Article
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    Monthly variation of biochemical composition of Pacific oysters Crassostrea gigas from two main cultivation areas in Japan by Futagawa, Kazuyuki, Yoshie-Stark, Yumiko, Ogushi, Mariko

    Published in Fisheries science (01-07-2011)
    “…Pacific oysters were harvested from November to March at Miyazaki and Miyagi in Japan. From biometric analysis, the condition indices (CI CG ; high CI CG…”
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    Journal Article
  5. 5

    Bioactivities of surimi from southern blue whiting prepared by different ways by Yoshie-Stark, Yumiko, Tsukamoto, Mariko, Futagawa, Kazuyuki, Kubota, Mitsutoshi, Ogushi, Mariko

    Published in Food chemistry (01-03-2009)
    “…Surimi is stabilized minced fish meat that is washed with water and blended with cryoprotectants. In this study, surimi from southern blue whiting (…”
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    Journal Article
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