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ISHIZAKI Shoichiro

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: 水産学

Homepage URL

http://www.Laboratory-mbfb-303.ac

Educational research activities introduction

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※It is a PDF that summarizes educational research activities. It is mainly information for junior high school students, high school students, their parents, general people who wish to take an exam.

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Researcher ID 産学・地域連携推進機構 研究者総覧データベース Researchmap

Research Interests 【 display / non-display

  • Seafood Science

  • Aquatic Life Science

  • Aquatic Material Biochemistry

  • Protein

  • Biomimetics

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Research Areas 【 display / non-display

  • Life Science / Aquatic life science

  • Life Science / Aquatic life science  / Aquatic Material Biochemistry

  • Life Science / Aquatic life science  / Food processing

  • Life Science / Aquatic life science  / Food functional biochemistry

  • Life Science / Aquatic life science

 

Papers 【 display / non-display

  • Cholesterol-binding ability of saponin from Japanese starfish

    Farhana Sharmin, Tomoyuki Koyama, Hiroki Koyama, Shoichiro Ishizaki , 2020.09

    Journal of Food Science and Technology

  • Primary structures and conformations of stonefish toxin-like toxins from three species of rabbitfish, Siganus puellus, Siganus unimaculatus, and Siganus virgatus

    Aya Yoshinaga-Kiriake, Yuji Nagashima, Shoichiro Ishizaki, Kazuo Shiomi , 2020.08

    Fisheries Science

  • Purification, characterization and antibacterial activities of red color–related protein found in the shell of kuruma shrimp, Marsupenaeus japonicus

    Chuang Pan, Shoichiro Ishizaki, Shengjun Chen, Shuxian Hao, Jie Zhou, Xianqing Yang , 2020.04

    Food Chemistry

  • Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment

    H. Ozawa, A. Yamamura, T. Kimijima, S. Ishizaki, Y. Ochiai , 2019.11

    Fisheries Science

  • Functional and structural properties of red color–related pigment–binding protein from the shell of Litopenaeus vannamei

    C. Pan, S. Ishizaki, Y. Nagashima, S. Watabe , 2019.03

    Journal of the Science of Food and Agriculture

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Books 【 display / non-display

  • 水産・食品化学実験ノート

    落合 芳博, 石崎 松一郎, 神保 充 , 2019.03

    恒星社厚生閣 , 30-33、60-65、186-189

  • 水産海洋ハンドブック(第3版)

    石崎松一郎 , 2016.04

    生物研究社 , 7.1.水産加工,5. 缶詰 , 472-479

  • 水産利用化学の基礎

    渡部終五 , 2010.10

    恒星社厚生閣 , 4章.魚貝類成分の加工貯蔵中の変化,タンパク質/脂質/糖質,9章.水産物の安全性,アレルギー , 110-177

  • 魚介類アレルゲンの科学

    濱田友貴,嶋倉邦嘉,塩見一雄,佐伯宏樹,清水 裕,小林征洋,板垣康治,清水興介,柴原裕亮,石崎松一郎,潮 秀樹,盧 瑛,大原和幸 , 2010.05

    恒星社厚生閣 , Ⅲ.魚介類アレルゲンの分析方法,9.PCR検知法 , 110-123

  • 温泉療養学

    植田理彦 , 2006.09

    民間活力開発機構 , 第Ⅲ章 温泉療養各論,温泉療法12節タラソテラピー , 259-268

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Seminar

  • Chemistry: Fundamental Experiments

  • Graduation Thesis

  • Overview of Fisheries Science Ⅰ

  • Biochemistry Ⅱ

  • Advanced Program for Self-development on Food Science and Technology

  • Chemistry of Marine Resource Utilization

  • Fundamental Food Chemistry Labs

  • Food Chemistry Laboratory

  • Introductry Labs for Food Science and Technology

  • Lesson Subject(Graduate School)

    Analytical Chemistry of Biomolecules

  • Special Seminar in Food Science

  • Research in Food Science

  • Advanced Seminar in Advanced Food Science and Technology

  • Trans-laboratory Internship of Food Science and TechnologyⅠ