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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://www2.kaiyodai.ac.jp/~ishizak/

Educational research activities introduction

PDF
※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.

Link

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

 

Papers 【 display / non-display

  • Isolation and cDNA cloning of a novel red color-related protein derived from the shell of shrimp, Litopenaeus vannamei

    Chuang Pan, Shoichiro Ishizaki, Yuji Nagashima, Jialong Gao, Shugo Watabe , 2018.09

    Food Chemistry

  • Structural characteristics of tropomyosin epitopes as the major allergens in shrimp

    H. Ozawa, K. Umezawa, M. Takano, S. Ishizaki, S. Watabe, and Y. Ochiai , 2018.09

    Biochemical and Biophysical Research Communications

  • 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 , 2018.09

    Journal of the Science of Food and Agriculture

  • Effects of rice bran and fermented rice bran suspensions on caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease model mice

    J. Shibayama, T. Kuda, A. Shikano, M. Fukunaga, H. Takahashi, B. Kimura, and S. Ishizaki , 2018.09

    Food Bioscience

  • Difference in Uptake of Tetrodotoxin and Saxitoxins into Liver Tissue Slices among Pufferfish, Boxfish and Porcupinefish

    Y. Nagashima, A. Ohta, X. Yin, S. Ishizaki, T. Matsumoto, H. Doi, and T. Ishibashi , 2018.09

    Marine Drugs

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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)

    Freshman Seminar

  • Biochemistry Ⅱ

  • Chemistry of Marine Resource Utilization

  • 資源利用化学

  • Fundamental Food Chemistry Labs

  • Introductry Labs for Food Science and Technology

  • Lesson Subject(Graduate School)

    Advanced Biomolecular Chemistry

  • Analytical Chemistry of Biomolecules

  • 生体物質解析学

  • Special Seminar in Food Science

  • Research in Food Science

  • Advanced Research in Advanced Food Science and Technology