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Results: 1-21 |
Results: 21
CHANGES IN THE STRENGTHS OF HEAT-INDUCED GELS FROM MYOFIBRILS IN COMBINATION WITH SARCOPLASMIC PROTEINS FROM LIZARDFISH AND PACIFIC MACKEREL
Authors: MORIOKA K NISHIMURA T OBATAKE A
Citation: K. Morioka et al., CHANGES IN THE STRENGTHS OF HEAT-INDUCED GELS FROM MYOFIBRILS IN COMBINATION WITH SARCOPLASMIC PROTEINS FROM LIZARDFISH AND PACIFIC MACKEREL, Fisheries science, 64(3), 1998, pp. 503-504
COMPARISON OF CHEMICAL-COMPONENTS IN THE MUSCLE OF RED-SEA BREAM FED DIFFERENT DIETS
Authors: MORIOKA K MORIKI T ITOH Y OBATAKE A
Citation: K. Morioka et al., COMPARISON OF CHEMICAL-COMPONENTS IN THE MUSCLE OF RED-SEA BREAM FED DIFFERENT DIETS, Nippon Suisan Gakkaishi, 64(5), 1998, pp. 867-877
A FACTOR INHIBITING MYOSIN HEAVY-CHAIN DEGRADATION OF WASHED MEAT PASTE AROUND 40-DEGREES-C, IN THE SARCOPLASMIC PROTEIN OF FISH MEAT
Authors: NOMURA A ITOH Y OSAKA Y KITAMURA Y MIYAZAKI H OBATAKE A
Citation: A. Nomura et al., A FACTOR INHIBITING MYOSIN HEAVY-CHAIN DEGRADATION OF WASHED MEAT PASTE AROUND 40-DEGREES-C, IN THE SARCOPLASMIC PROTEIN OF FISH MEAT, Nippon Suisan Gakkaishi, 64(5), 1998, pp. 878-884
ACCELERATIVE EFFECT OF CYSTEINE ON THE POLYMERIZATION OF PROTEIN THROUGH SS BONDING DURING THE HEATING OF CARP MYOSIN
Authors: KISHI A ITOH Y OBATAKE A
Citation: A. Kishi et al., ACCELERATIVE EFFECT OF CYSTEINE ON THE POLYMERIZATION OF PROTEIN THROUGH SS BONDING DURING THE HEATING OF CARP MYOSIN, Nippon Suisan Gakkaishi, 64(4), 1998, pp. 697-701
THE EFFECTS OF MEAT-WASHING ON THE GEL FORMATION AND ON THE POLYMERIZING AND DEGRADING BEHAVIOR OF LIZARDFISH MEAT PROTEINS AT 40-DEGREES-CAND 60-DEGREES-C
Authors: ITOH Y MAEKAWA T SUWANSAKORNKUL P OBATAKE A
Citation: Y. Itoh et al., THE EFFECTS OF MEAT-WASHING ON THE GEL FORMATION AND ON THE POLYMERIZING AND DEGRADING BEHAVIOR OF LIZARDFISH MEAT PROTEINS AT 40-DEGREES-CAND 60-DEGREES-C, Fisheries science, 63(2), 1997, pp. 286-290
RELATIONSHIP BETWEEN THE MYOFIBRILLAR PROTEIN GEL STRENGTHENING EFFECT AND THE COMPOSITION OF SARCOPLASMIC PROTEINS FROM PACIFIC MACKEREL
Authors: MORIOKA K NISHIMURA T OBATAKE A SHIMIZU Y
Citation: K. Morioka et al., RELATIONSHIP BETWEEN THE MYOFIBRILLAR PROTEIN GEL STRENGTHENING EFFECT AND THE COMPOSITION OF SARCOPLASMIC PROTEINS FROM PACIFIC MACKEREL, Fisheries science, 63(1), 1997, pp. 111-114
THE SUBFRAGMENT RESPONSIBLE FOR THE POLYM ERIZATION OF MYOSIN HEAVY-CHAIN THROUGH SS BONDING DURING THE HEATING OF CARP MYOSIN
Authors: KISHI A ITOH Y OBATAKE A
Citation: A. Kishi et al., THE SUBFRAGMENT RESPONSIBLE FOR THE POLYM ERIZATION OF MYOSIN HEAVY-CHAIN THROUGH SS BONDING DURING THE HEATING OF CARP MYOSIN, Nippon Suisan Gakkaishi, 63(2), 1997, pp. 237-241
EFFECTS OF TAP WATER ON THE POLYMERIZATIO N THROUGH SS BONDING DURINGTHE HEATING OF CARP MYOSIN
Authors: KISHI A ITOH Y AKI T OBATAKE A
Citation: A. Kishi et al., EFFECTS OF TAP WATER ON THE POLYMERIZATIO N THROUGH SS BONDING DURINGTHE HEATING OF CARP MYOSIN, Nippon Suisan Gakkaishi, 63(2), 1997, pp. 242-243
THE PH OF FISH MEAT AND THE APPEARANCE OF MODORI-PHENOMENON AROUND 40-DEGREES-C IN THE WASHED MEAT PASTE
Authors: NOMURA A ITOH Y YAMAMOTO T OBATAKE A
Citation: A. Nomura et al., THE PH OF FISH MEAT AND THE APPEARANCE OF MODORI-PHENOMENON AROUND 40-DEGREES-C IN THE WASHED MEAT PASTE, Nippon Suisan Gakkaishi, 63(1), 1997, pp. 103-104
EFFECT OF THE OXIDATION OF SH-GROUPS ON THE STABILITY OF CARP MYOSIN DURING ICE STORAGE
Authors: SOMPONGSE W ITOH Y NAGAMACHI S OBATAKE A
Citation: W. Sompongse et al., EFFECT OF THE OXIDATION OF SH-GROUPS ON THE STABILITY OF CARP MYOSIN DURING ICE STORAGE, Fisheries science, 62(3), 1996, pp. 468-472
RESPONSIBILITY OF MYOSIN ROD FOR THE DIMER FORMATION OF MYOSIN HEAVY-CHAIN THROUGH SS BONDING DURING ICE STORAGE OF CARP ACTOMYOSIN
Authors: SOMPONGSE W ITOH Y OBATAKE A
Citation: W. Sompongse et al., RESPONSIBILITY OF MYOSIN ROD FOR THE DIMER FORMATION OF MYOSIN HEAVY-CHAIN THROUGH SS BONDING DURING ICE STORAGE OF CARP ACTOMYOSIN, Fisheries science, 62(3), 1996, pp. 473-477
EFFECT OF CRYOPROTECTANTS AND A REDUCING REAGENT ON THE STABILITY OF ACTOMYOSIN DURING ICE STORAGE
Authors: SOMPONGSE W ITOH Y OBATAKE A
Citation: W. Sompongse et al., EFFECT OF CRYOPROTECTANTS AND A REDUCING REAGENT ON THE STABILITY OF ACTOMYOSIN DURING ICE STORAGE, Fisheries science, 62(1), 1996, pp. 73-79
ROLE OF SHA IN THE POLYMERIZATION OF MYOSIN HEAVY-CHAIN DURING ICE STORAGE OF CARP ACTOMYOSIN
Authors: SOMPONGSE W ITOH Y OBATAKE A
Citation: W. Sompongse et al., ROLE OF SHA IN THE POLYMERIZATION OF MYOSIN HEAVY-CHAIN DURING ICE STORAGE OF CARP ACTOMYOSIN, Fisheries science, 62(1), 1996, pp. 110-113
SEASONAL-VARIATION OF GEL-FORMING CHARACTERISTICS OF 3 LIZARDFISH SPECIES
Authors: ITOH Y MAEKAWA T SUWANSAKORNKUL P OBATAKE A
Citation: Y. Itoh et al., SEASONAL-VARIATION OF GEL-FORMING CHARACTERISTICS OF 3 LIZARDFISH SPECIES, Fisheries science, 61(6), 1995, pp. 942-947
INHIBITORY EFFECT OF SARCOPLASMIC PROTEIN -FRACTION OF FISH MEAT UPONMODORI-PHENOMENON INDUCED AT ABOUT 40-DEGREES-C BY WASHING MEAT
Authors: NOMURA A ITOH Y TOYODA H OBATAKE A
Citation: A. Nomura et al., INHIBITORY EFFECT OF SARCOPLASMIC PROTEIN -FRACTION OF FISH MEAT UPONMODORI-PHENOMENON INDUCED AT ABOUT 40-DEGREES-C BY WASHING MEAT, Nippon Suisan Gakkaishi, 61(5), 1995, pp. 744-749
EFFECT OF BUFFERS ON THE POLYMERIZATION O F PROTEIN THROUGH DISULFIDEBONDING DURING HEATING OF MYOSIN FROM CARP MUSCLE
Authors: KISHI A ITOH Y OBATAKE A
Citation: A. Kishi et al., EFFECT OF BUFFERS ON THE POLYMERIZATION O F PROTEIN THROUGH DISULFIDEBONDING DURING HEATING OF MYOSIN FROM CARP MUSCLE, Nippon Suisan Gakkaishi, 61(3), 1995, pp. 380-386
THE POLYMERIZATION OF PROTEIN THROUGH DIS ULFIDE BONDING DURING THE HEATING OF CARP MYOSIN
Authors: KISHI A ITOH Y OBATAKE A
Citation: A. Kishi et al., THE POLYMERIZATION OF PROTEIN THROUGH DIS ULFIDE BONDING DURING THE HEATING OF CARP MYOSIN, Nippon Suisan Gakkaishi, 61(1), 1995, pp. 75-80
THE GEL STRENGTHENING EFFECT OF 2-STEP HE ATING ON THE MEAT PASTES FROM DIFFERENT FISH IN MODORI-INDUCING CONDITIONS
Authors: NOMURA A ITOH Y NISHIKAWA S OBATAKE A
Citation: A. Nomura et al., THE GEL STRENGTHENING EFFECT OF 2-STEP HE ATING ON THE MEAT PASTES FROM DIFFERENT FISH IN MODORI-INDUCING CONDITIONS, Nippon Suisan Gakkaishi, 60(5), 1994, pp. 667-673
THE GEL-FORMING CHARACTERISTICS OF LIZARDFISH
Authors: SUWANSAKORNKUL P ITOH Y HARA S OBATAKE A
Citation: P. Suwansakornkul et al., THE GEL-FORMING CHARACTERISTICS OF LIZARDFISH, Nippon Suisan Gakkaishi, 59(6), 1993, pp. 1029-1037
IDENTIFICATION OF PROTEOLYTIC ACTIVITIES OF GEL-DEGRADING FACTORS IN 3 LIZARDFISH SPECIES
Authors: SUWANSAKORNKUL P ITOH Y HARA S OBATAKE A
Citation: P. Suwansakornkul et al., IDENTIFICATION OF PROTEOLYTIC ACTIVITIES OF GEL-DEGRADING FACTORS IN 3 LIZARDFISH SPECIES, Nippon Suisan Gakkaishi, 59(6), 1993, pp. 1039-1045
EFFECTS OF WASHING THE MEAT OF FISH SPECI ES CAUGHT IN TOSA BAY ON THE APPEARANCE OF MODORI-PHENOMENA (DISINTEGRATION OF GEL)
Authors: NOMURA A ITOH Y SOEN T OBATAKE A
Citation: A. Nomura et al., EFFECTS OF WASHING THE MEAT OF FISH SPECI ES CAUGHT IN TOSA BAY ON THE APPEARANCE OF MODORI-PHENOMENA (DISINTEGRATION OF GEL), Nippon Suisan Gakkaishi, 59(5), 1993, pp. 857-864
Risultati: 1-21 |