|
関連リンク |
|
|
論文 【 表示 ／ 非表示 】
-
Molecular mechanisms involved in thermally induced gel formation of Japanese codling meat paste during a two-step heating procedure
Misaki Uemura, Takuto Yamamura, Nanami Mizusawa, Hiroki Koyama, Ko Yasumoto, Mitsuru Jimbo, Daisuke Ikeda, Nobuhiro Kan-no, Yoko Matsuoka, Nobuhiro Ueki, Jianrong Wan, Hideto Fukushima, Shugo Watabe , 2022年01月
ACS Food Science & Technology , 2 (2) , 249 - 259
-
Changes in metabolite concentrations in the abdominal muscle of the kuruma shrimp Marsupenaeus japonicus in response to different salinities
Hiroki Koyama, Hisato Kuniyoshi, Sanit Piyapattanakorn, Shugo Watabe , 2021年04月
Fisheries Science , 87 , 383 - 401
-
Cholesterol-binding ability of saponin from Japanese starfish
Farhana Sharmin, Tomoyuki Koyama, Hiroki Koyama, Shoichiro Ishizaki , 2020年09月
Journal of Food Science and Technology
-
Suitablity of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties
Shugo Watabe, Daisuke Ikeda, Takaki Mashiro, Yuko Kagetakubo, Yoshihiro Takahashi, Misaki Uemura, Nanami Mizusawa, Hiroki Koyama, Ko Yasumoto, Mitsuru Jimbo, Nobuhiro Kan-no, Tomohiro Ueda, Yoko Matsuoka, Nobuhiko Ueki, Jianrong Wan , 2020年
Fisheries Science , 86 , 711 - 719
-
Changes in free amino acid concentrations and associated gene expression profiles in the abdominal muscle of kuruma shrimp (Marsupenaeus japonicus) acclimated at different salinities
Koyama, H., Mizusawa, N., Hoashi, M., Tan, E., Yasumoto, K., Jimbo, M., Ikeda, D., Yokoyama, T., Asakawa, S., Piyapattanakorn, S. and Watabe, S. , 2018年06月
Journal of Experimental Biology , 221 , jeb168997