Research theme for competitive and other funds (1)：
カツオ丸ごと食用化プロジェクト
Papers (12)：
小泉鏡子, 青島秀治, 高木毅, 平塚聖一. Effects of repeated use of fish flesh-soaking water on the quality of soaked fish flesh. 日本水産学会誌. 2022. 88. 2
鈴木勇己, 二村和視, 小泉鏡子. Effect of Processing Methods on the Iron Content of Hijiki Produced from the West Coast of the Izu Peninsula. 日本食品科学工学会誌. 2021. 68. 4
平塚聖一, 羽田好孝, 小泉鏡子. Effects of bleeding on the volatile flavor compounds in skipjack tuna. 日本水産学会誌. 2016. 82. 1
Kyoko Koizumi, Seiichi Hiratsuka, Hiroaki Saito. Lipid and Fatty Acids of Three Edible Myctophids, Diaphus watasei, Diaphus suborbitalis, and Benthosema pterotum: High Levels of Icosapentaenoic and Docosahexaenoic Acids. Journal of Oleo Science. 2014. 63. 5. 461-470
小泉 鏡子, 平塚 聖一, 大場 知子. カツオ幽門垂から抽出した粗酵素のホスホリパーゼA2活性-Investigation of the phospholipase A2 activity of crude enzyme extracted from the pyloric caeca of the skipjack tuna Katsuwonus pelamis. 静岡県水産技術研究所研究報告 = Bulletin of Shizuoka Prefectural Research Institute of Fishery. 2010. 45. 13-18
