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54篇 您的检索式：作者名="Osako A"

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	题名	作者	年代	出处	被引量
1	超重和肥胖的全球趋势及其与心血管疾病发生率之间的关系显示文摘虽然超重和肥胖的全球发病率逐日上升,但在不同地区、国家和性别中的发病趋势仍存在差异。据世界卫生组织报道,全球多个地区由体质量指数(body mass index,BMI)≥25kg/m2定义的超重/肥胖发生率几乎接近一半人口,有的甚至超过了一半,如美洲(61.1%),欧洲(54.8%)和东地中海地区(46.0%),然而,在非洲(26.9%),东南亚(13.7%)和西太平洋地区(25.4%),超重/肥胖发生率较低。	刘莉叶鹏 Yatsuya H Li Y Hilawe EH Ota A Wang C Chiang C Zhang Y Uemura M Osako A Ozaki Y Aoyama A Circ J	2014	中华高血压杂志2014，22，12：	8
2	Olfactometric characterization of aroma active compounds in fermented fish paste in co MParison with fish sauce, fermented soy paste and sauce products显示文摘	Giri A Osako K Okamoto A	2010	Food Research International2010，43，4：	1
3	Spectral imaging of the area of internal limiting membrane peeling 显示文摘	Miura M Elsner A E Osako M	2005	Retina2005，25，：	1
4	Anisotropic thermal properties of talc', under high temperature and pressure 显示文摘	Yoneda A Yonehara M Osako M	2012	Physics of the Earth and Plane- tary Interiors2012，19，：	1
5	Differences in free amino acid composition between testis and ovary of seaurchin Anthocidaris crassispina during gonadal development显示文摘	Osako K Fujii A Ruttanapornvareesakul Y	2007	Fisheries Science2007，73，：	1
6	Simultaneous measurements of thermal conductivity and thermal diffusivity for garnet and olivine under high pressure显示文摘	Osako Mv Ito E Yoneda A	2004	Phys Earth Planet Inter2004，143，：	1
7	Olfactometric characteriza- tion of aroma active, compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products 显示文摘	GIRI A OSAKO K OKAMOTO A	2010	Food Res Int2010，43，4：	1
8	Identification and characterization of headspace volatiles of fish miso,a Japanese fish meat based fermented paste ,with special emphasis on effect of fish species and meat washing 显示文摘	Girl A Osako K Ohshima T	2010	Food Chemistry2010，120，2：	1
9	Effect of trehalose on the gel-forming ability,state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage显示文摘	OSAKO K HOSSAIN M A KUWAHARA K	2005	Fisheries Science2005，71，2：	1
10	Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing显示文摘	Giri A Osako K Ohshima T	2010	Food Chemistry2010，120，：	1
11	Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage 显示文摘	Osako K Hossain M A Kuwahara K	2005	Fisheries Science2005，71，2：	1
12	Chan- ges in the emulsifying and foaming properties of pro- teins during heat denaturation 显示文摘	KATO A OSAKO Y MATSUDOMI N	1983	Agricultural and Bi- ological Chemistry1983，47，1：	1
13	Effects of hypobaric and temper- ature-dependent storage on headspace aroma-active volatiles in common squid miso显示文摘	Girl A Osako K Ohshima T	2011	Food Research International2011，44，3：	1
14	Solubilization of myofibrils and inhibition of autolysis of squid mantle muscle by sodium citrate显示文摘	Kuwahara K Osako K Okamoto A Konno K	2006	Journal of Food Science2006，71，6：	1
15	Flare-up of dermatomyositis along with recurrence of breast cancer显示文摘	Osako T ITo Y Morimatsu A	2007	Breast J2007，13，2：	1
16	Identification andcharacterization of headspace volatiles of fish miso, a Japanesefish meat based fermented paste, with special em-phasis on effect of fish species and meat washing 显示文摘	GIRI A OSAKO IC OHSHIMA T	2010	Food Chemistry2010，120，2：	1
17	Antioxidativeproperties of aqueous and aroma extracts of squid misoprepared with Aspergillus oryzae-inoculated koji显示文摘	GIRI A OSAKO K OKAMOTO A	2011	Food ResInt2011，44，1：	1
18	Identification and characterisation of headspace volatiles of fish miso, a Japa- nese fish meat based fermented paste, with special empha- sis on effect of fish species and meat washing 显示文摘	Giri A Osako K Ohshima T	2010	Food Chemistry2010，120，：	1
19	Differ- ences in free amino acid composition between testis and o- vary of seaurchin Anthocidaris crassispina during gonadal development 显示文摘	Osako K Fujii A Ruttanapornvareesakul Y	2007	Fisheries Science2007，73，：	1
20	Quality aspect of fish sauce prepared from undemtilized fatty Japanese anchovy and rabbit fish显示文摘	OSAKO K HOSSA1N M A KUWAHARA K	2005	Fisheries Sci2005，71，6：	1

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