Papers - ISHIZAKI Shoichiro
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Variation of SH content and kamaboko-gel forming ability of shark muscle proteins by electrolysis
M. Hamada, S. Ishizaki, and T. Nagai , 1994.02
Journal of Shimonoseki University of Fisheries
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Thermal gel-formation of air-blown fish muscle actomyosin
S. Ishizaki, K. Endo, W.-L. Lin, M. Tanaka, T. Taguchi, and K. Amano , 1994.02
Nippon Shokuhin Kogyo Gakkaishi
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Fish myosin fragments solubility and ANS- fluorescence intensity affected by n-butanol
S. Ishizaki, W.-L. Lin, M. Tanaka, T. Taguchi, and K. Amano , 1994.02
Journal of Food Science
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Variation of the SH content of BSA by electrolysis
M. Hamada, S. Ishizaki, and T. Nagai , 1994.02
Journal of Shimonoseki University of Fisheries
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Degradation of ATP-related compounds in freeze-dried squid meat as a function of water activity
M. Tanaka, R. Takai, S. Ishizaki, and T.Taguchi , 1994.02
Fisheries Science
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Influence of water activity and Maillard reaction on the polymerization of myosin heavy chain in freeze-dried squid meat
M. Tanaka, N. Chiba, S. Ishizaki, R. Takai, and T. Taguchi , 1994.02
Fisheries Science
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Ultraviolet denaturation of flying fish myosin and its fragments
S. Ishizaki, M. Ogasawara, M. Tanaka, and T. Taguchi , 1994.02
Fisheries Science
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ウルメイワシ丸干し塩干品の製造工程中における魚肉成分の変化ならびに製品の品質
河内正通，浜田盛承，国本正彦，幡手英雄，金庭正樹，石崎松一郎，藤本正克，中村 誠 , 1993.02
水産大学校研究報告
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Conformational changes in black marlin myosin at interface as affected by air-blowing in relation to gel-formation
S. Ishizaki, K. Endo, W.-L. Lin, W.-K. Chiu, M. Tanaka, and T. Taguchi , 1993.02
Nippon Suisan Gakkaishi
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Conformational changes in actomyosins from fish and pork muscles by ultraviolet irradiation
S. Ishizaki, M. Hamada, M. Tanaka, and T. Taguchi , 1993.02
Nippon Suisan Gakkaishi
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Effect of the Maillard reaction on functional properties of chitosan
M. Tanaka, J.R. Huang, W.-K. Chiu, S. Ishizaki, and T. Taguchi , 1993.02
Nippon Suisan Gakkaishi
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Study on an antioxidative compound in the Maillard reaction products prepared from fructose-tryptophan and tryptophan
W.-K. Chiu, M. Tanaka, Y. Nagashima, S. Ishizaki, and T. Taguchi , 1993.02
Journal of Tokyo University of Fisheries
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Thermal gel-forming properties of oval filefish muscle proteins in the presence of n-butanol
W.-L. Lin, S. Ishizaki, M. Tanaka, R. Takai, T. Taguchi, and K. Amano , 1993.02
Nippon Shokuhin Kogyo Gakkaishi
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Effect of ultraviolet irradiation on rheological properties of thermal gels from sardine and pork meat pastes
S. Ishizaki, M. Hamada, N. Iso, and T. Taguchi , 1993.02
Nippon Suisan Gakkaishi
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ウルメイワシ丸干し製造中におけるK値と呈味成分の変化
国本正彦，河内正通，浜田盛承，幡手英雄，金庭正樹，石崎松一郎，藤本正克，中村 誠 , 1993.02
水産大学校研究報告
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Effect of ultraviolet irradiation on thermal gelation of muscle pastes
T. Taguchi, S. Ishizaki, M. Tanaka, Y. Nagashima, and K. Amano , 1989.02
Journal of Food Science
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Effect of ultraviolet irradiation on the thermal gelation of fish meat pastes
T. Taguchi, S. Ishizaki, M. Tanaka, Y. Nagashima, and K. Amano , 1988.02
Nippon Shokuhin Kogyo Gakkaishi