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Kenji Sasago

Observed names: K. Sasago, KENJI SASAGO, Kenji SASAGO, SASAGO, Kenji
Institution: Jumonji University
OpenAlex ID: A5002482005
Determination of Chlorophylls in Kiwi Fruit and Their Changes during Ripening
1985 · YOKO FUKE, KENJI SASAGO, et al. · Journal of Food Science · 27
Effects of Phosphates Added to Concentrated Milks before Sterilization at Ultra-High Temperatures
1963 · H.K. Wilson, J.L. Vetter, et al. · Journal of Dairy Science · 26
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Determination of Sulfhydryl and Disulfide Groups in Milk by the p-Chloromercuribenzoate-Dithizone Method
1963 · K. Sasago, H.K. Wilson, et al. · Journal of Dairy Science · 25
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Polypeptide Composition of Hen’s Egg Yolk Very Low Density Lipoprotein
1976 · Kunio Yamauchi, Jun-ichi Kurisaki, et al. · Agricultural and Biological Chemistry · 24
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Manufacturing of a Cheese-like Product from Soybean Milk Part I
1968 · HIROATSU MATSUOKA, KENJI SASAGO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 9
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Formation of Benzoic Acid in Cheese
1973 · Junichi KURISAKI, Kenji SASAGO, et al. · Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) · 6
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Manufacturing of a Cheese-like Product from Soybean Milk
1972 · HIROATSU MATSUOKA, KENJI SASAGO · NIPPON SHOKUHIN KOGYO GAKKAISHI · 3
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Comparison of Compositions of Duck Eggs and Their Yolk Electrophoretic Patterns
1979 · Masakatsu SEKIGUCHI, Hiroatsu MATSUOKA, et al. · Eiyo to shokuryo/Eiyo To Shokuryo · 2
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Emulsifying Property of Egg Yolk, Especially as to the Effect of Salt
1974 · KEN-ICHI ENDO, KENJI SASAGO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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Change of Egg Yolk Protein in Mayonnaise during Preservation.
2003 · Ryoko Kajino, Junko Totsuka, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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Proteolysis of Hen's Egg Yolk Incubated in Acidic Condition.
2001 · Ryoko KAMETSUKA, Hiroatsu MATSUOKA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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Purification of Aspartic Proteinase in Hen's Egg Yolk
1998 · Ryoko Kametsuka, Tamae Kono, et al. · Institutional Repositories DataBase (IRDB) · 1
Tocopherol Content of Egg Yolks
1974 · Kenji SASAGO, Hiromasa KOBAYASHI, et al. · Eiyo to shokuryo/Eiyo To Shokuryo · 1
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Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
2007 · Ryoko KAJINO, Hiroatsu MATSUOKA, et al. · Food Science and Technology Research
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Effect of Feeding Vegetable Waste on Egg Quality and Production Rate of Laying Hens.
1995 · Yoshihisa YAMAGAMI, Kenji SASAGO · Japanese poultry science
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パプリカ給与の鶏卵卵黄色に対する影響
1989 · 笹子, 謙治, 山上, 善久, et al. · Institutional Repositories DataBase (IRDB)
Effect of hen's age on egg quality especially for cooking.
1987 · Yoshihisa YAMAGAMI, Kenji SASAGO · Japanese poultry science
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鶏卵卵黄プロテアーゼの諸性質ならびに他の鳥卵との活性比較
1981 · 笹子, 謙治, 福家, 洋子, et al. · Institutional Repositories DataBase (IRDB)
鶏卵の白色卵黄の化学組成について
1978 · 笹子, 謙治, 石井, 紀衣, et al. · Institutional Repositories DataBase (IRDB)
鶏卵タンパク質のｓｄｓ－ポリアクリルアミド電気泳動について
1977 · 笹子, 謙治, 石井, 紀衣, et al. · Institutional Repositories DataBase (IRDB)
A Study on the Manufacturing of Pidan from Quail's Egg
1972 · MASAKATSU SEKIGUCHI, HIROATSU MATSUOKA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI
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Reaction Products between Urea and Glucose and Their Utilization
1962 · Kenji SASAGO · Nihon Chikusan Gakkaiho
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Influence of the Kind of Salts and Cream Ripening on Manufacture and Keeping Quality of Butter
1958 · Tomokichi TSUGO, Susumu KOYAMA, et al. · Nihon Chikusan Gakkaiho
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Works count: 23
Citation count: 128
H-index: 6
I10-index: 4
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