（5）Hypolipidemic potential of squid homogenate irrespective of a relatively high content of cholesterol Yasuo Nagata, Youhei Noguchi, Shizuka Tamaru, Koichi Kuwahara, Akira Okamoto, Kazuhito Suruga, Kazunori Koba, Kazunari Tanaka Lipids in health and disease （2014）
（6）活アオリイカ輸送にむけた取り組み 岡本昭，山本純弘，大脇博樹 高圧ガス （2013）
（7）Effects of koji fermented phenolic compounds on the oxidative stability of fish miso Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki, Toshiaki Ohshima （2012）
（8）Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel Anupam Giri,Kazufumi Osako,Akira Okamoto,Emiko Okazaki,Toshiaki Ohshima （2010）
（9）Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso Anupam Giri 1, Akira Okamoto, Emiko Okazaki, Toshiaki Ohshima （2010）
（10）Suppression of color degradation of yellowtail dark muscle during storage by simultaneous dietary supplementation of vitamins C and E Hirofumi Arai, Wataru Tani, Akira Okamoto, Kenji Fukunaga, Yuki Hamada , Katsuyasu Tachibana. Fisheries Science （2009）
（18）Docosahexaenoic acid levels in the lipids of spotted mackerel Scomber australasicus Kazufumi Osako, Hiroaki Saito, Mohammed Anwar Hossain, Koichi Kuwahara, Akira Okamoto Lipids (2006)
（19）Quality aspect of fish sauce prepared from under- utilized fatty Japanese anchovy and rabbit fish Kazufumi Osako, Hiroaki Saito, Mohammed Anwar Hossain, Koichi Kuwahara, Akira Okamoto, Atsuko Yamagucji , Nobuhiro Nozaki Fisheries Science （2005）
（20）Influence of storage temperatures and killing procedures on post-mortem changes in the muscle ofhorse mackerel caught near Nagasaki Prefecture, Japan. Fisheries Science Toshio Mishima, Takeshi Nonaka, Akira Okamoto, Mutsuhide Tsuchimoto, Tomoko Ishiya, Katsuyasu Tachibana, Mutsuyosi Tsuchimoto（2004）