論文 - 石崎　松一郎

Variation of SH content and kamaboko-gel forming ability of shark muscle proteins by electrolysis

M. Hamada, S. Ishizaki, and T. Nagai , 1994年02月

Journal of Shimonoseki University of Fisheries , 42(3) , 131 - 135

Thermal gel-formation of air-blown fish muscle actomyosin

S. Ishizaki, K. Endo, W.-L. Lin, M. Tanaka, T. Taguchi, and K. Amano , 1994年02月

Nippon Shokuhin Kogyo Gakkaishi , 41(5) , 355 - 357

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年02月

Journal of Food Science , 59(1) , 97 - 114

Variation of the SH content of BSA by electrolysis

M. Hamada, S. Ishizaki, and T. Nagai , 1994年02月

Journal of Shimonoseki University of Fisheries , 42(2) , 91 - 95

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年02月

Fisheries Science , 60(6) , 797 - 797

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年02月

Fisheries Science , 60(5) , 607 - 611

Ultraviolet denaturation of flying fish myosin and its fragments

S. Ishizaki, M. Ogasawara, M. Tanaka, and T. Taguchi , 1994年02月

Fisheries Science , 60(5) , 603 - 606

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年02月

水産大学校研究報告 , 41(4) , 217 - 228

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年02月

Nippon Suisan Gakkaishi , 59(12) , 2079 - 2083

Conformational changes in actomyosins from fish and pork muscles by ultraviolet irradiation

S. Ishizaki, M. Hamada, M. Tanaka, and T. Taguchi , 1993年02月

Nippon Suisan Gakkaishi , 59(12) , 2071 - 2077

Effect of the Maillard reaction on functional properties of chitosan

M. Tanaka, J.R. Huang, W.-K. Chiu, S. Ishizaki, and T. Taguchi , 1993年02月

Nippon Suisan Gakkaishi , 59(11) , 1915 - 1921

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年02月

Journal of Tokyo University of Fisheries , 80(2) , 173 - 178

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年02月

Nippon Shokuhin Kogyo Gakkaishi , 40(10) , 738 - 742

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年02月

Nippon Suisan Gakkaishi , 59(7) , 1219 - 1224

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年02月

水産大学校研究報告 , 41(4) , 229 - 235

Effect of ultraviolet irradiation on thermal gelation of muscle pastes

T. Taguchi, S. Ishizaki, M. Tanaka, Y. Nagashima, and K. Amano , 1989年02月

Journal of Food Science , 54(6) , 1438 - 1465

Effect of ultraviolet irradiation on the thermal gelation of fish meat pastes

T. Taguchi, S. Ishizaki, M. Tanaka, Y. Nagashima, and K. Amano , 1988年02月

Nippon Shokuhin Kogyo Gakkaishi , 35(6) , 452 - 455