Emiko Okazaki

发表

Non-destructive prediction of initial freshness condition in frozen fish fillets using excitation-emission matrix

Mizanur Rahman Mario Shibata Naho Nakazawa Tomoaki Hagiwar Osako, Emiko Okazaki, 2017 .

4. Texture properties and saltiness efficiency of surimi-based product

Kaoru Kohyama, Emiko Okazaki, Hanh Thi My Tran, 2020 .

Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy

Emiko Okazaki, E. Okazaki, Musleh Uddin, 2004 .

Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint

Shigeki Nakauchi, Gamal ElMasry, Mario Shibata, 2018, LWT.

Freshness estimation of intact frozen fish using fluorescence spectroscopy and chemometrics of excitation-emission matrix.

Junichi Sugiyama, Shigeki Nakauchi, Gamal ElMasry, 2015, Talanta.

Effects of soaking conditions on water release from thawed jack mackerel meat.

Koichi Kuwahara, Emiko Okazaki, Erika Ichisaki, 2011 .

Non‐destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen‐thawed Fish

Yutaka Fukuda, Emiko Okazaki, Yamashita Yumiko, 2005 .

Near‐infrared reflectance spectroscopy for determining end‐point temperature of heated fish and shellfish meats

Emiko Okazaki, E. Okazaki, Munehiko Tanaka, 2002 .

Nondestructive determination of water and protein in surimi by near-infrared spectroscopy

Hideto Fukushima, Yutaka Fukuda, Emiko Okazaki, 2006 .

Fish and Related Products

Emiko Okazaki, E. Okazaki, Musleh Uddin, 2009 .

Noninvasive NIR spectroscopy to verify endpoint temperature of kamaboko gel

Yutaka Fukuda, Emiko Okazaki, Musleh Uddin, 2005 .

Non-invasive sensing of freshness indices of frozen fish and fillets using pretreated excitation–emission matrices

Shigeki Nakauchi, Gamal ElMasry, Emiko Okazaki, 2016 .

NIR spectroscopy : A non-destructive fast technique to verify heat treatment of fish-meat gel

Yutaka Fukuda, Emiko Okazaki, E. Okazaki, 2006 .