Katsuya Fukami
Kyushu University(JP)
Publications by Year
Research Areas
Meat and Animal Product Quality, Fungal Biology and Applications, Biochemical Analysis and Sensing Techniques, Phytochemistry and Bioactivity Studies, Phytochemicals and Antioxidant Activities
Most-Cited Works
- → Identification of Distinctive Volatile Compounds in Fish Sauce(2002)124 cited
- → Improvement of Fish‐sauce Odor by Treatment with Bacteria Isolated from the Fish‐sauce Mush (Moromi) Made from Frigate Mackerel(2004)99 cited
- → Gut Microbiome of Indonesian Adults Associated with Obesity and Type 2 Diabetes: A Cross-Sectional Study in an Asian City, Yogyakarta(2021)44 cited
- → Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor(2004)36 cited
- → Wild Mushrooms in Nepal: Some Potential Candidates as Antioxidant and ACE‐Inhibition Sources(2014)28 cited
- → Antioxidative activities of 62 wild mushrooms from Nepal and the phenolic profile of some selected species(2016)23 cited
- → Antibacterial activity of Nepalese wild mushrooms against Staphylococcus aureus and Propionibacterium acnes(2017)18 cited
- → Antiallergic Activity of the Wild Mushrooms of Nepal and the Pure Compound Hispidin(2018)14 cited
- → 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(2005)14 cited
- → Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported(2012)12 cited