K. Maekawa

Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus

E. Okazaki, Manabu Watanabe, Ryusuke Tanaka, 2021, Journal of Aquatic Food Product Technology.

Spatial distribution of phytopigments and organic matter in surface sediments in Lake Saroma (Hokkaido, Japan)

S. Montani, K. Maekawa, Emi Terasaki, 2013 .

Impact of short‐term climate effects and sea ice coverage variation on Japanese scallop aquaculture in Saroma Lake, Japan

S. Saitoh, K. Mochizuki, Yongjun Tian, 2018 .

Effect of human activity on Lake Saroma (Japan) during the past 150 years: evidence by variation of diatom assemblages.

K. Seto, B. Khim, K. Katsuki, 2009 .

Characteristics of valve movement pattern of the Japanese scallop Mizuhopecten yessoensis related to environmental changes

K. Maekawa, I. Sakurai, T. Takeda, 2016 .

Oyster culture in Hokkaido, Japan.

N. Hasegawa, K. Maekawa, T. Onitsuka, 2015 .

An early spring bloom of large diatoms in the ice-covered Saroma-ko Lagoon, Hokkaido, Japan

K. Sakaguchi, A. Shiomoto, K. Maekawa, 2011, Journal of the Marine Biological Association of the United Kingdom.