Sakaguchi Morihiko

サカグチモリヒコ | Sakaguchi Morihiko

Affiliation and department：
Job title： Professor

Research field (3)： Marine/Aquatic life sciences , Food sciences , Home economics, lifestyle science

Research keywords (9)：有効利用 , 廃棄物 , 鮮度 , 成分 , エキス , おいしさ , 魚介類 , Fishery Food Technology , Fisheries Biochemistry

Research theme for competitive and other funds (6)：

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MISC (41)：

SAKAGUCHI Morihiko. Freshness, palatability and more efficient utilization of fish and fisheries products. Science of palatability. 2012. 1. 1. 79-83
SAKAGUCHI Morihiko. Whale. Science of palatability. 2012. 3. 1. 100-103
Yukiko Maruji, Momoko Shimizu, Michiyo Murata, Masashi Ando, Morihiko Sakaguchi, Takashi Hirata. Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut. FISHERIES SCIENCE. 2010. 76. 3. 521-528
坂口守彦. 魚介類のうま味と「こく」. 調理食品と技術. 2009. 15. 100-106
坂口守彦. 水産発酵食品のおいしさ. おいしさの科学. 2007. 4. 4. 27-34

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Books (15)：

Palatability and risks of raw food materials
NTS 2013
Fish and fisheries products - which do you kike best ?
Seizando 2012
Fisheries hand book (completely revised)
Kodansha scientific 2012
Agriculture and fisheries resources-more efficient utilization and zero emission
Koseisha-kouseikaku 2011
水産資源の先進的有効利用法
エヌ・ティー・エス坂口守彦、平田孝 (共編) 2005

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Lectures and oral presentations (1)：

Education (4)：

Professional career (2)：

Committee career (2)：

Awards (2)：

Association Membership(s) (5)：

日本味と匂学会 , 日本調理科学会 , 日本食品科学工学会 , 日本農芸化学会 , 日本水産学会

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