Keiko Hatae
Otsuka (Japan)(JP)Ochanomizu University(JP)
Publications by Year
Research Areas
Food Quality and Safety Studies, Meat and Animal Product Quality, GABA and Rice Research, Nutrition, Health and Food Behavior, Protein Hydrolysis and Bioactive Peptides
Most-Cited Works
- → Role of Muscle Fibers in Contributing Firmness of Cooked Fish(1990)181 cited
- → Contribution of the connective tissues on the texture difference of various fish species.(1986)157 cited
- → Toughness and Collagen Content of Abalone Muscles(1993)102 cited
- → Effects of acetic acid on the rice gelatinization and pasting properties of rice starch during cooking(2006)92 cited
- → Abalone ( Hariltis discus): Seasonal Variations in Chemical Composition and Textural Properties(1995)58 cited
- → Species difference and changes in the physical properties of fish muscle as freshness decreases.(1985)53 cited
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