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ISHIZAKI Shoichiro

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

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

  • Advanced utilization of <i>Akoya</i> pearl oyster <i>Pinctada fucata</i> byssus hydrolysate as a cosmetic ingredient

    OOMORI FUMITO, SAKAIDA KAZUNORI, ARAMAKI KANAME, HATTORI FUMIHIRO, MAEYAMA KAORU, NAGAI KIYOHITO, ISHIZAKI SHOICHIRO, IKEDA DAISUKE, KANNO NOBUHIRO, WATABE SHUGO , 2025.07

    NIPPON SUISAN GAKKAISHI

    DOI

  • Species identification and tetrodotoxin content of pufferfish juveniles contaminated in whitebait products

    AYA KIRIAKE, YUKI KOMIYA, SAKURAKO OKAYAMA, RIEKO OHKI, SHUNSUKE YOKOZUKA, ISHIZAKI SHOICHIRO, YUJI NAGASHIMA , 2025.03

    FOOD SANITATION RESEARCH

  • Molecular localization of health-promoting peptides derived from fish protein hydrolyzates on fish muscle proteins

    Shugo Watabe, Nanami Mizusawa, Kenta Hosaka, Shoichiro Ishizaki, Lu Peng, Koji Nagata & Nobuhiko Ueki , 2024.06

    Marine Biotechnology

  • Functional and structural properties of type V collagen from the skin of the shortbill spearfish (Tetrapturus angustirostris)

    Qiuyu Han, Tomoyuki Koyama, Shugo Watabe, and Shoichiro Ishizaki , 2024.05

    Molecules

    DOI

  • Isolation and characterization of collagen and collagen peptides with hyaluronidase inhibition activity derived from the skin of Marlin (Istiophoridae)

    Qiuyu Han, Tomoyuki Koyama, Shugo Watabe, Yuji Nagashima, and Shoichiro Ishizaki , 2023.01

    Molecules

    DOI

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Books 【 display / non-display

  • 真珠研究の今を伝えるPARTⅡ

    佐藤矩行,竹内 猛 他 , 2024.09

    Kouseisha-kouseikaku Corporation , V 真珠貝の有効利用 14章 アコヤガイ有機成分の有効利用 , P199-212

  • A Handbook of Fisheries Science

    SHOICHIRO ISHIZAKI , 2024.04

    生物研究社 , 7.1.水産加工、5. 缶詰(pp. 472-479) , 「7.1.水産加工、5. 缶詰(pp. 472-479)

  • Seafood Processing and Protein Studies

    Tooru Ooizumi, Yoshihiro Ochiai, Shoichiro Ishizaki , 2023.07

    Kouseisha-kouseikaku Corporation , まえがき、取りまとめ , まえがき

  • 水産加工とタンパク質の科学 = Seafood processing and protein studies

    日本水産学会, 大泉 徹, 落合 芳博 , 石崎 松一郎 , 2023

    恒星社厚生閣 , 0-0

  • 楽水会百年の歩み

    岡﨑恵美子・石崎松一郎 , 2022.11

    五曜書房 , 構成、編集、査読、執筆 , 217-222, 244-246

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Grant-in-Aid for Scientific Research 【 display / non-display

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Chemistry: Fundamental Experiments

  • Overview of Fisheries Science Ⅰ

  • Overview of Fisheries Science Ⅱ

  • Biochemistry Ⅱ

  • Chemistry of Marine Resource Utilization

  • Fundamental Food Chemistry Labs

  • 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 Research in Advanced Food Science and Technology