Tsuyoshi Koriyama
Tokyo University of Science(JP)
Publications by Year
Research Areas
Fatty Acid Research and Health, Food Quality and Safety Studies, Food composition and properties, Infant Nutrition and Health, GABA and Rice Research
Most-Cited Works
- → Extractive Components of Scallop and Identification of its Taste-active Components by Omission Test(1988)44 cited
- → Simple and mild preparation of an enzyme-immobilized membrane for a biosensor using β-type crystalline chitin(1992)19 cited
- → Staling Characteristics of Cooked Low-Amylose Rice and a Proposal of Evaluation Method.(1998)16 cited
- → Development of a New Type Fish Sauce Using the Soy Sauce Fermentation Method.(2001)15 cited
- → Research on the Effects of Fish Oil on the Taste-I. Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste.(2000)15 cited
- → The Effects of Oils on the Taste of Tuna Extract.(2000)9 cited
- → Supplementation of DHA‐Rich Microalgal Oil or Fish Oil During the Suckling Period in Mildly n‐3 Fatty Acid‐Deficient Rat Pups(2011)8 cited
- → Relationship between Physical Properties of Cooked Rice and Properties of Endosperm Starches of New Types of Rice Grains(2004)4 cited
- → Administration of two oils rich in n-3 long-chain polyunsaturated fatty acids to rat pups of dams fed a diet high in fat and low in n-3 polyunsaturated fatty acids(2005)4 cited
- → Long-Term Supplementation of Docosahexaenoic Acid-Rich, Eicosapentaenoic Acid-Free Microalgal Oil in n-3 Fatty Acid-Deficient Rat Pups(2008)2 cited