Papers - ISHIZAKI Shoichiro
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Thermal effects on fast skeletal myosins from Alaska pollack, white croaker and rabbit in relation to gel formation
H. Fukushima, Y. Satoh, M. Nakaya, S. Ishizaki, and S. Watabe , 2003.02
Journal of Food Science
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Purification, reactivity with IgE and cDNA cloning of parvalbumin as the major allergen of mackerels
Y. Hamada, H. Tanaka, S. Ishizaki, M. Ishida, Y. Nagashima, and K. Shiomi , 2003.02
Food and Chemical Toxicology
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Intrinsic properties of muscle proteins determining the different gelling characteristics of two species of bigeye snapper
S. Benjakul, W. Visessanguan, S. Ishizaki, and M. Tanaka , 2002.02
Fisheries Science
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Comparison in the thermodynamic and viscoelastic properties of fast skeletal myosin between walleye pollack and white croaker
H. Fukushima, Y. Satoh, M. Nakaya, S. Ishizaki, and S. Watabe , 2002.02
Fisheries Science
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Structure and function of fish fast skeletal muscle myosin light chains
S. Ishizaki, Y. Masuda, M. Tanaka, and S. Watabe , 2002.02
Fisheries Science
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Protein solubility of heated fish and shellfish meats and its relation to end-point temperature
M. Uddin, S. Ishizaki, and M. Tanaka , 2002.02
Fisheries Science
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Gel-forming properties of surimi produced from bigeye snapper, Priacanthus tayenus and P. macracanthus, stored in ice
S. Benjakul, W. Visessanguan, S. Riebroy, S. Ishizaki, and M. Tanaka , 2002.02
Journal of the Science of Food and Agriculture
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Assessing the end-point temperature of heated fish and shellfish meats
M. Uddin, S. Ishizaki, M. Ishida, and M. Tanaka , 2002.02
Fisheries Science
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Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats
M. Uddin, S. Ishizaki, E. Okazaki, and M. Tanaka , 2002.02
Journal of the Science of Food and Agriculture
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Influence of plasticizers on the physical properties of edible chitosan films
P.Y. Hamaguchi, S. Ishizaki, and M. Tanaka , 2002.02
Fisheries Science
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Cloning and sequencing of cDNA for fish slow skeletal muscle myosin light chain
S. Ishizaki, Y. Masuda, M. Tanaka, and S. Watabe , 2002.02
Fisheries Science
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Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus
S. Benjakul, W. Visessanguan, S. Ishizaki, and M. Tanaka , 2001.02
Journal of Food Science
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Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
M. Tanaka, K. Iwata, R. Sanguandeekul, A. Handa, and S. Ishizaki , 2001.02
Fisheries Science
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Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to ?84℃)
T.W. Agustini, T. Suzuki, T. Hagiwara, S. Ishizaki, M. Tanaka, and R. Takai , 2001.02
Fisheries Science
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Water vapor permeability of edible films prepared from fish water soluble proteins as affected by lipid type
M. Tanaka, S. Ishizaki, T. Suzuki, and R. Takai , 2001.02
Journal of Tokyo University of Fisheries
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Evaluation of fish freshness deterioration of yellowfin tuna (Thunnus albacares) based on kinetic study
T.W. Agustini, T. Suzuki, T. Hagiwara, S. Ishizaki, M. Tanaka, and R. Takai , 2001.02
The Proceedings of The JSPS-DGHE International Symposium on Fisheries Science in Tropical Area
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Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far)
S. Benjakul, W. Visessanguan, M. Tanaka, S. Ishizaki, R. Suthidham, and O. Sungpech , 2001.02
Journal of the Science of Food and Agriculture
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Physicochemical and textural properties of dried squid as affected by alkaline treatments
S. Benjakul, W. Visessanguan, M. Tanaka, S. Ishizaki, A. Taluengphol, and U. Chichanan , 2000.02
Journal of the Science of Food and Agriculture
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Preparation and characterization of edible films from fish water-soluble proteins
K. Iwata, S. Ishizaki, A. Handa, and M. Tanaka , 2000.02
Fisheries Science
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Coagulation test for determining end-point temperature of heated blue marlin meat
M. Uddin, S. Ishizaki, and M. Tanaka , 2000.02
Fisheries Science