| Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus H Seki, K Nakazato, N Hamada-Sato International Aquatic Research 9, 37-52, 2017 | 13 | 2017 |
| Identification of bacteria that contribute to IMP degradation in horse mackerel. H Seki, N Hamada-Sato | 13 | 2014 |
| Effect of various salts on inosinic acid-degrading enzyme activity in white and dark muscle of the Pacific saury H Seki, N Hamada-Sato Fisheries science 81, 365-371, 2015 | 10 | 2015 |
| Effect of Freezing and Thawing on the Quality of Northern Bluefin Tuna Thunnus Thynnus (Linnaeus 1758). H SEKI, K NAKAZATO, K KOBAYASHI, TAESOO LEE, MIO SAKURADA, ... Asian Fisheries Science 29 (4), 2016 | 5 | 2016 |
| Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle H Seki, K Osako, N Hamada-Sato International Food Research Journal 21 (6), 2215, 2014 | 3 | 2014 |
| Effects of Salt and Bittern on Inosinic acid-and Inosine-Degrading Enzyme Activity in Pacific cod muscle H Seki, N Hamada-Sato Journal of Aquaculture & Marine Biology 1, 2014 | 2 | 2014 |
| Effects of various salts on IMPase activity and IMP quantity in coho salmon, Oncorhynchus kisutch (Walbaum 1792), Salmonidae. H Seki, N Hamada-Sato | 2 | 2014 |
| Quality Changes in the Adductor Muscle of Ezo Giant Scallop Mizuhopecten yessoensis (Jay, 1857) during Refrigerated Storage H Seki Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 16 (3 …, 2021 | 1 | 2021 |
| Ascorbic Acid Determination in Vegetables and Fruits: Comparison of Colorimetry with High Performance Liquid Chromatography H Seki, Y Nakanishi J. Food Chem. Nanotechnol 6, 28-32, 2020 | 1 | 2020 |
| Effect of different packaging materials on the quality of tuna and use of corrugated cardboard as suitable packaging material for fisheries logistics. H Seki, K Nakazato, K Kobayashi, M Sakurada, LTS Lee TaeSoo, ... | 1 | 2016 |
| Developing Flowcharts for Hazard Analysis in Seafood Retail: Critical Control Point Verification H Seki Journal of food quality and hazards control, 2024 | | 2024 |
| CHANGES IN FISH SAUCE QUALITY THROUGHOUT PRODUCTION H Seki Journal of Hygienic Engineering & Design 48, 2024 | | 2024 |
| Effect of Pickling Methods on the Quality and Flavor of Umeboshi K Fukuma, H Seki European Journal of Agriculture and Food Sciences 6 (2), 19-25, 2024 | | 2024 |
| Sensory testing and quality maintenance of hamburgers containing soybean meat F Fujisawa, H Seki Теория и практика переработки мяса 9 (3), 268-276, 2024 | | 2024 |
| Comparison of quality characteristics of Japanese Tomato varieties H Seki International Journal of Agriculture and Food Science 6 (1), 83-87, 2024 | | 2024 |
| ファインバブル施与時における培地有無の違いがイチゴの果実収量と果実品質に及ぼす影響 森直哉, 浅田真一, 関洋子, 関川清広渡邊博之 玉川大学学術研究所紀要 28, 71-78, 2023 | | 2023 |
| さまざまな味噌における抗酸化作用と色彩値におよぼすアミノ酸の影響 佐藤由菜関洋子 Functional Food Research 19, 65-72, 2023 | | 2023 |
| Effect of Honey on the Maintenance of Taste Components in the Chub Mackerel Scomber Japonicus (Houttuyn,1782) M Seki, H., Kikuchi Journal of Food and Nutritional Health 3 (1), 1-5, 2022 | | 2022 |
| Evaluation of a colourimetric method for the measurement of oxidation in butter R Seki, H., Sugimoto Food Research 6 (2), 308-303, 2022 | | 2022 |
| 各種茶葉抽出液を添加したハチミツ入りスポンジケーキの製造と評価 関洋子 美味技術学会誌 21 (1), 32-37, 2022 | | 2022 |
