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1

Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.

Funatsu, Yasuhiro, Konagaya, Shiro, Katoh, Ichiro, Takeshima, Fumio, Kawasaki, Kenichi, Ino, Shingo

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 1.20 MB

2000

2

Early detection of cone photoreceptor cell loss in retinitis pigmentosa using adaptive optics scanning laser ophthalmoscopy

Nakatake, Shunji, Murakami, Yusuke, Funatsu, Jun, Koyanagi, Yoshito, Akiyama, Masato, Momozawa, Yukihide, Ishibashi, Tatsuro, Sonoda, Koh-Hei, Ikeda, Yasuhiro

Journal:

Graefe's Archive for Clinical and Experimental Ophthalmology

Year:

2019

Language:

english

File:

PDF, 3.53 MB

english, 2019

3

[Developments in Food Science] More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001 Volume 42 || Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces

Funatsu, Yasuhiro

Year:

2004

Language:

english

File:

PDF, 419 KB

english, 2004

4

Determination of Volatile Compounds in Fish Sauces prepared from the Waste of the Frigate Mackerel Surimi Processing and a Comparison with those in Several Asian Fish Sauces.

Funatsu, Yasuhiro, Katoh, Ichiro, Kawasaki, Kenichi, Konagaya, Shiro, Usui, Kazushige

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 1.13 MB

2001

5

Assessment of Central Visual Function in Patients with Retinitis Pigmentosa

Fujiwara, Kohta, Ikeda, Yasuhiro, Murakami, Yusuke, Tachibana, Takashi, Funatsu, Jun, Koyanagi, Yoshito, Nakatake, Shunji, Yoshida, Noriko, Nakao, Shintaro, Hisatomi, Toshio, Yoshida, Shigeo, Yoshitom

Journal:

Scientific Reports

Year:

2018

Language:

english

File:

PDF, 1.12 MB

english, 2018

6

Night-vision aid using see-through display for patients with retinitis pigmentosa

Ikeda, Yasuhiro, Nakatake, Shunji, Funatsu, Jun, Fujiwara, Kohta, Tachibana, Takashi, Murakami, Yusuke, Hisatomi, Toshio, Yoshida, Shigeo, Enaida, Hiroshi, Ishibashi, Tatsuro, Sonoda, Koh-Hei

Journal:

Japanese Journal of Ophthalmology

Year:

2019

Language:

english

File:

PDF, 747 KB

english, 2019

7

Novel potent and selective calcium-release-activated calcium (CRAC) channel inhibitors. Part 1: Synthesis and inhibitory activity of 5-(1-methyl-3-trifluoromethyl-1H-pyrazol-5-yl)-2-thiophenecarboxamides

Yasuhiro Yonetoku, Hirokazu Kubota, Yoshinori Okamoto, Akira Toyoshima, Masashi Funatsu, Jun Ishikawa, Makoto Takeuchi, Mitsuaki Ohta, Shin-ichi Tsukamoto

Journal:

Bioorganic & Medicinal Chemistry

Year:

2006

Language:

english

File:

PDF, 207 KB

english, 2006

8

Novel potent and selective Ca2+ release-activated Ca2+ (CRAC) channel inhibitors. Part 3: Synthesis and CRAC channel inhibitory activity of 4′-[(trifluoromethyl)pyrazol-1-yl]carboxanilides

Yasuhiro Yonetoku, Hirokazu Kubota, Yoji Miyazaki, Yoshinori Okamoto, Masashi Funatsu, Noriko Yoshimura-Ishikawa, Jun Ishikawa, Taiji Yoshino, Makoto Takeuchi, Mitsuaki Ohta

Journal:

Bioorganic & Medicinal Chemistry

Year:

2008

Language:

english

File:

PDF, 261 KB

english, 2008

9

Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor

Katsuya FUKAMI, Masataka SATOMI, Yasuhiro FUNATSU, Ken-Ichi KAWASAKI, Shugo WATABE

Journal:

Fisheries Science

Year:

2004

Language:

english

File:

PDF, 194 KB

english, 2004

10

Effects of soy saucekojiand lactic acid bacteria on the fermentation of fish sauce from freshwater silver carpHypophthalmichthys molitrix

Motoharu UCHIDA, Jie OU, Bi-Wen CHEN, Chun-Hong YUAN, Xur-Hua ZHANG, Shun-Sheng CHEN, Yasuhiro FUNATSU, Ken-Ichi KAWASAKI, Masataka SATOMI, Yutaka FUKUDA

Journal:

Fisheries Science

Year:

2005

Language:

english

File:

PDF, 131 KB

english, 2005

11

Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

Wakako TAIRA, Yasuhiro FUNATSU, Masataka SATOMI, Takashi TAKANO, Hiroki ABE

Journal:

Fisheries Science

Year:

2007

Language:

english

File:

PDF, 178 KB

english, 2007

12

Infrared laser–mediated gene induction in targeted single cells in vivo

Kamei, Yasuhiro, Suzuki, Motoshi, Watanabe, Kenjiro, Fujimori, Kazuhiro, Kawasaki, Takashi, Deguchi, Tomonori, Yoneda, Yoshihiro, Todo, Takeshi, Takagi, Shin, Funatsu, Takashi

Journal:

Year:

2008

Language:

english

File:

PDF, 352 KB

english, 2008

13

Serial multidetector computed tomography assessment of left ventricular reverse remodeling, mass, and regional wall stress after restrictive mitral annuloplasty in dilated cardiomyopathy

Yasuhiro Shudo, Kazuhiro Taniguchi, Koji Takeda, Taichi Sakaguchi, Toshihiro Funatsu, Haruhiko Kondoh, Yoshiki Sawa

Journal:

The Journal of Thoracic and Cardiovascular Surgery

Year:

2012

Language:

english

File:

PDF, 225 KB

english, 2012

14

Relationship between human leukocyte antigen status and proliferative diabetic retinopathy in patients with younger-onset type 1 diabetes mellitus

Tatsuya Mimura, Hideharu Funatsu, Yasuko Uchigata, Shigehiko Kitano, Hidetaka Noma, Erika Shimizu, Yasuhiro Konno, Shiro Amano, Makoto Araie, Osamu Yoshino, Yasuhiko Iwamoto, Sadao Hori

Journal:

American Journal of Ophthalmology

Year:

2003

Language:

english

File:

PDF, 86 KB

english, 2003

15

Effect of Sucrose and Halophilic Lactic Acid Bacterium Tetragenococuus halophilus on Chemical Characteristics and Microbial Proliferation during Fish Sauce Fermentation

Kei-Ichi Shozen, Masataka Satomi, Yutaka Yano, Mitsuhiro Yoshida, Yohei Fukui, Takashi Takano, Yasuhiro Funatsu

Journal:

Journal of Food Safety

Year:

2012

Language:

english

File:

PDF, 517 KB

english, 2012

16

Decreased surfactant level in the lung with oligohydramnios: A morphometric and biochemical study

Yasuhiro Nakamura, Iwahiko Yamamoto, Yoshiyuki Funatsu, Kazunori Motomura, Seiichi Fukuda, Takeo Hashimoto, Minoru Morimatsu

Journal:

The Journal of Pediatrics

Year:

1988

Language:

english

File:

PDF, 315 KB

english, 1988

17

Phosphorylation of RB and Bad expression in colorectal cancers

Hattori, Takashi, Endo, Yutaka, Uragami, Naoyuki, Karasawa, Takafumi, Funatsu, Yasuhiro, Kato, Takeshi, Fujita, Rikiya, Fukuchi, Kunihiko

Journal:

Gastroenterology

Year:

2000

Language:

english

File:

PDF, 409 KB

english, 2000

18

Analysis of plasmids encoding the tyrosine decarboxylase gene inTetragenococcus halophilusisolated from fish sauce

Satomi, Masataka, Shozen, Kei-ichi, Furutani, Ayumi, Fukui, Youhei, Kimura, Meiko, Yasuike, Motoshige, Funatsu, Yasuhiro, Yano, Yutaka

Journal:

Fisheries Science

Year:

2014

Language:

english

File:

PDF, 495 KB

english, 2014

19

Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste

Yoshii, Hidefumi, Furuta*, Takeshi, Kawasaki, Kenichi, Hirano, Hiroshi, Funatsu, Yasuhiro, Toyomi, Akira, Nakayama*, Suguru

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1997

Language:

english

File:

PDF, 655 KB

english, 1997

20

B-type natriuretic peptide response and reverse left ventricular remodeling after surgical correction of functional mitral regurgitation in patients with advanced cardiomyopathy

Kainuma, Satoshi, Taniguchi, Kazuhiro, Toda, Koichi, Shudo, Yasuhiro, Takeda, Koji, Funatsu, Toshihiro, Miyagawa, Shigeru, Kondoh, Haruhiko, Nishi, Hiroyuki, Yoshikawa, Yasushi, Fukushima, Satsuki, Ha

Journal:

Journal of Cardiology

Year:

2015

Language:

english

File:

PDF, 562 KB

english, 2015

21

Acid-induced denaturation of carp myofibrillar protein.

Funatsu, Yasuhiro, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 750 KB

english, 1990

22

Effect of Sorbitol on Change in Myofibrillar Protein of Meat Block from Walleye Pollack during Soaking in NaCl Solution.

Nanbu, Shoichi, Kiuchi, Hidekazu, Yamamoto, Yasuhiro, Kawamori, Yuji, Funatsu, Yasuhiro, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

Language:

english

File:

PDF, 484 KB

english, 1995

23

10.2331/suisan.66.890

Yokoi, Kenji, Funatsu, Yasuhiro, Kodaira, Kenichi, Kawasaki, Kenichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 383 KB

2000

24

Effect of Sorbitol on Change in Myofibrillar Protein of Cured Meat Block from Walleye Pollack during Dehydration.

Nanbu, Shoichi, Kiuchi, Hidekazu, Yamamoto, Yasuhiro, Kawamori, Yuji, Funatsu, Yasuhiro, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

Language:

english

File:

PDF, 693 KB

english, 1995

25

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

FUNATSU, YASUHIRO, FUKAMI, KATSUYA, KONDO, HIDEHIRO, WATABE, SHUGO

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2005

File:

PDF, 333 KB

2005

26

Effect of Sorbitol on Rheological Properties and Cross-Linking of Myosin Heavy Chain of Meat Block from Walleye Pollack during Soaking and Dehydration.

Funatsu, Yasuhiro, Ito, Yukako, Kawasaki, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

File:

PDF, 626 KB

1995

27

10.2331/suisan.67.317

Funatsu, Yasuhiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 433 KB

2001

28

Transportation of live squids using sedative effect of magnesium ion, with special reference to the quality difference from frozen and chilled samples

FUNATSU, YASUHIRO, KAWASAKI, KEN-ICHI, USUI, KAZUSHIGE, NAKATEGAWA, HISASHI, SHIMIZU, SHUNJI, ABE, HIROKI

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2007

File:

PDF, 550 KB

2007

29

10.2331/suisan.67.306

Funatsu, Yasuhiro, Kawasaki, Kenichi, Matsunaga, Akinobu, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 445 KB

2001

30

Texturization with Frozen Surimi and Sardine Lipid by High Pressure Treatment.

KAWASAKI, Ken-ichi, FUNATSU, Yasuhiro, ITO, Yukako

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1996

Language:

english

File:

PDF, 554 KB

english, 1996

31

Effects of Sorbitol and Sucrose Concentrations in Seasoned Solution on Content of Taste-active Components in Seasoned and Dried Products from Walleye Pollack.

KAWASAKI, Ken-ichi, FUNATSU, Yasuhiro, ITO, Yukako, MOTOE, Kaoru, NABESHIMA, Hiroaki

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

1997

Language:

english

File:

PDF, 431 KB

english, 1997

32

The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours

Funatsu, Yasuhiro, Nagata, Akie, Tanaka, Akira, Nishio, Yukio, Nakagawa, Yoshihisa, Iwasaki, Tomohito, Kaneda, Isamu, Mafune, Naoki

Year:

2015

File:

PDF, 1013 KB

2015

33

The pH-dependence of Changes in Gel Forming Ability and Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.

Funatsu, Yasuhiro, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1991

File:

PDF, 746 KB

1991

34

Acid-induced denaturation of carp myofibrillar Ca-ATPase in connection with KCl concentration.

Funatsu, Yasuhiro, Hashimoto, Akihiko, Konno, Kunihiko, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1990

File:

PDF, 387 KB

1990

35

Alkali-induced Denaturation of Carp Myofibrillar Protein.

Funatsu, Yasuhiro, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1991

Language:

english

File:

PDF, 1.38 MB

english, 1991

36

Gel Forming Ability and Cross-Linking Ability of Myosin Heavy Chain of Salt-Ground Meat from Sardine Surimi Acidified by Lactic Acid.

Funatsu, Yasuhiro, Kato, Noboru, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1993

File:

PDF, 1.02 MB

1993

37

Changes in Gel Forming Ability and Myosin Heavy Chain of Salt-Ground Meat by Acid Treatment of Surimi from Walleye Pollack.

Funatsu, Yasuhiro, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1992

Language:

english

File:

PDF, 1.31 MB

english, 1992

38

Effects of Sorbitol on Gelation and Cross-Linking of Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.

Funatsu, Yasuhiro, Hosokawa, Hajime, Nanbu, Shoichi, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1993

Language:

english

File:

PDF, 1.01 MB

english, 1993

39

Changes in Salt-Solubility and Subunit Components of Myofibrillar Proteins in Salt-Ground Meat from Walleye Pollack Surimi during Setting.

Funatsu, Yasuhiro, Kato, Noboru, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1994

File:

PDF, 560 KB

1994

40

Effect of Sorbitol on Free Amino Acid Content of Seasoned and Dried Product from Walleye Pollack.

Kawasaki, Ken-ichi, Funatsu, Yasuhiro, Ito, Yukako

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

File:

PDF, 139 KB

1995

41

Aggregate Formation of Salt-Soluble Proteins in Salt-Ground Meat from Walleye Pollack Surimi during Setting.

Funatsu, Yasuhiro, Katoh, Noboru, Arai, Ken-ichi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1996

File:

PDF, 1.95 MB

1996

42

10.2331/suisan.69.705

KAWASAKI, KENICHI, FUNATSU, YASUHIRO

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2003

File:

PDF, 697 KB

2003

43

A Comparison of Extractive Components of a Fish Sauce Prepared from Frigate Mackerel using Soy Sauce Koji with those of Japanese-Made Fish Sauces and Soy Sauce.

Funatsu, Yasuhiro, Sunago, Ryoji, Konagaya, Shiro, Imai, Tooru, Kawasaki, Kenichi, Takeshima, Fumio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 1.27 MB

2000

44

Sensory Evaluation of Some Fish Sauces and Soy Sauce by Multivariate Analysis.

Funatsu, Yasuhiro, Katoh, Ichiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 1013 KB

2001

45

A Comparison of Volatile Compounds in Fish Sauces Prepared from Frigate Mackerel by Use of Soy Sauce Koji with those in Japanese Fish Sauces and Soy Sauce, with Special Reference to the Flavor.

Funatsu, Yasuhiro, Kawasaki, Kenichi, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 1.27 MB

2001

46

Effect of the wastes from kamaboko processing on the quality differences between several kinds of fish sauce mashes during fermentation

SHOZEN, KEI-ICHI, TAKANO, TAKASHI, SATOMI, MASATAKA, TAKAHASHI, TSUTOMU, FUNATSU, YASUHIRO

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2010

File:

PDF, 328 KB

2010

47

Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation

FURUTANI, AYUMI, FUNATSU, YASUHIRO, SHOZEN, KEI-ICHI, HARADA, YASUYUKI, TAKANO, TAKASHI, YANO, YUTAKA, SATOMI, MASATAKA

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2012

File:

PDF, 578 KB

2012

48

A Comparison of Volatile Compounds in Fish Sauces Prepared from Silver Carp by Use of Soy Sauce Koji and Lactic Acid Bacteria with those in Chinese Commercial Fish Sauces.

FUNATSU, Yasuhiro, KAWASAKI, Ken-Ichi, YUAN, Chunhong, UCHIDA, Motoharu, SATOMI, Masataka, FUKUDA, Yutaka

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 1.44 MB

2002

49

10.3136/nskkk.49.1

FUNATSU, Yasuhiro

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2002

File:

PDF, 498 KB

2002

50

Quality Comparison of a New Surimi-Based Product Using Natural or Chemical Condiments

Takano, Takashi, Taira, Wakako, Abe, Hiroki, Satomi, Masataka, Shozen, Kei-ichi, Funatsu, Yasuhiro

Journal:

Nippon Shokuhin Kagaku Kogaku Kaishi

Year:

2007

Language:

english

File:

PDF, 1.34 MB

english, 2007

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