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Results: 1-10 |
Results: 10
Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time
Authors: Hossain, MI Itoh, Y Morioka, K Obatake, A
Citation: Mi. Hossain et al., Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time, FISHERIES S, 67(4), 2001, pp. 710-717
Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30 degrees C and 50 degrees C on the gel-forming ability of walleye pollack surimi
Authors: Hossain, MI Itoh, Y Morioka, K Obatake, A
Citation: Mi. Hossain et al., Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30 degrees C and 50 degrees C on the gel-forming ability of walleye pollack surimi, FISHERIES S, 67(4), 2001, pp. 718-725
Contribution of lipid oxidation to bitterness and loss of free amino acidsin the autolytic extract from fish wastes: Effective utilization of fish wastes
Authors: Liu, CC Morioka, K Itoh, Y Obatake, A
Citation: Cc. Liu et al., Contribution of lipid oxidation to bitterness and loss of free amino acidsin the autolytic extract from fish wastes: Effective utilization of fish wastes, FISHERIES S, 66(2), 2000, pp. 343-348
The properties and isolation of a myosin heavy chain degradation inhibitorin the sarcoplasmic protein of fish meat
Authors: Nomura, A Itoh, Y Yahata, K Taniwaki, N Obatake, A
Citation: A. Nomura et al., The properties and isolation of a myosin heavy chain degradation inhibitorin the sarcoplasmic protein of fish meat, NIP SUIS G, 66(4), 2000, pp. 731-736
Recovery of amino acid from the protein in the head and viscera of frigatemackerel by autolysis
Authors: Morioka, K Fujii, SY Itoh, Y Liu, C Obatake, A
Citation: K. Morioka et al., Recovery of amino acid from the protein in the head and viscera of frigatemackerel by autolysis, FISHERIES S, 65(4), 1999, pp. 588-591
Polymerization behavior of various actomyosin through disulfide bonding upon heating
Authors: Runglerdkriangkrai, J Itoh, Y Kishi, A Obatake, A
Citation: J. Runglerdkriangkrai et al., Polymerization behavior of various actomyosin through disulfide bonding upon heating, FISHERIES S, 65(2), 1999, pp. 304-309
Responsibility of myosin S-1 and rod for the polymerization of myosin heavy chain through disulfide bonding upon heating of actomyosin
Authors: Runglerdkriangkrai, J Itoh, Y Kishi, A Obatake, A
Citation: J. Runglerdkriangkrai et al., Responsibility of myosin S-1 and rod for the polymerization of myosin heavy chain through disulfide bonding upon heating of actomyosin, FISHERIES S, 65(2), 1999, pp. 310-314
Seasonal variations in lipids and fatty acid compositions of frigate mackerel Auxis rochei
Authors: Morioka, K Sakai, S Takegami, C Obatake, A
Citation: K. Morioka et al., Seasonal variations in lipids and fatty acid compositions of frigate mackerel Auxis rochei, NIP SUIS G, 65(4), 1999, pp. 732-738
Short-term rearing of red sea bream in deep seawater and its effects on rigor mortis
Authors: Inoue, K Morioka, K Shioya, I Mitsuboshi, T Itoh, Y Obatake, A Satake, M
Citation: K. Inoue et al., Short-term rearing of red sea bream in deep seawater and its effects on rigor mortis, FISHERIES S, 64(5), 1998, pp. 798-803
Effects of deep seawater acclimation on components and texture of the muscle of red sea bream
Authors: Inoue, K Morioka, K Shioya, I Mitsuboshi, T Itoh, Y Obatake, A Satake, M
Citation: K. Inoue et al., Effects of deep seawater acclimation on components and texture of the muscle of red sea bream, FISHERIES S, 64(5), 1998, pp. 804-807
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