論文 - 石崎　松一郎

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年02月

Journal of Food Science , 68(5) , 1573 - 1577

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年02月

Food and Chemical Toxicology , 41(8) , 1149 - 1156

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年02月

Fisheries Science , 68: Suppl. II , 1553 - 1556

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年02月

Fisheries Science , 68: Suppl. II , 1545 - 1548

Structure and function of fish fast skeletal muscle myosin light chains

S. Ishizaki, Y. Masuda, M. Tanaka, and S. Watabe , 2002年02月

Fisheries Science , 68: Suppl. II , 1499 - 1502

Protein solubility of heated fish and shellfish meats and its relation to end-point temperature

M. Uddin, S. Ishizaki, and M. Tanaka , 2002年02月

Fisheries Science , 68: Suppl. II , 1363 - 1366

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年02月

Journal of the Science of Food and Agriculture , 82(13) , 1442 - 1451

Assessing the end-point temperature of heated fish and shellfish meats

M. Uddin, S. Ishizaki, M. Ishida, and M. Tanaka , 2002年02月

Fisheries Science , 68(4) , 768 - 775

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年02月

Journal of the Science of Food and Agriculture , 82(3) , 286 - 292

Influence of plasticizers on the physical properties of edible chitosan films

P.Y. Hamaguchi, S. Ishizaki, and M. Tanaka , 2002年02月

Fisheries Science , 68: Suppl. II , 1673 - 1674

Cloning and sequencing of cDNA for fish slow skeletal muscle myosin light chain

S. Ishizaki, Y. Masuda, M. Tanaka, and S. Watabe , 2002年02月

Fisheries Science , 68: Suppl. II , 1611 - 1612

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年02月

Journal of Food Science , 66(9) , 1311 - 1318

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年02月

Fisheries Science , 67(2) , 346 - 351

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年02月

Fisheries Science , 67(2) , 306 - 313

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年02月

Journal of Tokyo University of Fisheries , 87 , 31 - 37

OACIS論文情報URL

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年02月

The Proceedings of The JSPS-DGHE International Symposium on Fisheries Science in Tropical Area , 10 , 574 - 577

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年02月

Journal of the Science of Food and Agriculture , 81(1) , 102 - 108

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年02月

Journal of the Science of Food and Agriculture , 80(14) , 2142 - 2148

Preparation and characterization of edible films from fish water-soluble proteins

K. Iwata, S. Ishizaki, A. Handa, and M. Tanaka , 2000年02月

Fisheries Science , 66(2) , 372 - 378

Coagulation test for determining end-point temperature of heated blue marlin meat

M. Uddin, S. Ishizaki, and M. Tanaka , 2000年02月

Fisheries Science , 66(1) , 153 - 160