Nozaki Yukinori | Graduate School Of Marine Science And Engineering And Faculty Of Fisheries Nagasaki University

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著作論文

Year-round gelation characteristic of bassy chub Kyphosus lembus meat
Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish
Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage
Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea
Seasonal variations in gel-forming ability of rabbit fish
Chemical components and body color of horse mackerel caught in different areas
Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage
Effect of Squid Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish (Saurida wanieso) Myofibrillar Protein
Effect of Proteolytic Squid Protein Hydrolysate on Textural Quality and Denaturation of Wanieso Lizardfish (Saurida wanieso) Surimi during Frozen Storage
Effect of Fish Protein Hydrolysate Gel-forming Ability, State of Water, and Denaturation of Wanieso Lizardfish Surimi during frozen Storage
Effect of Protein Hydrolysate form Antarctic Krill on the State of Water and Denaturation of Lizard Fish Myofibrils during Frozen Storage
Effect of protein hydrolysate from Antarctic krill meat on the state of water and denaturation by dehydration of lizard fish myofibrils
Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage
Occurrence of two distinct molecular species of cathepsin B in carp Cyprinus carpio
Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage
Purification and characterization of myofibril-bound serine protease from crucian carp Carassius giberio langsdorfi muscle
Effect of Enzymatic Fish Protein Hydrolysate from Fish Scrap on the State of Water and Denaturation of Lizard Fish (Saurida wanieso) Myofibrils during Dehydration
Effect of the Protein Hydrolysate from Shrimp Head on Freeze-Induced Denaturation of Fish Myofibrillar Protein
Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the Freeze-Induced Denaturation, and on the Amount of Unfreezable Water of Wanieso Lizardfish Myofibrillar Protein
Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on the State of Water and Dehydration-induced Denaturation of Lizard Fish Myofibrillar Protein
Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration
A New Protein Factor, Connectein, as a Constituent of the Large Form of Ferredoxin-NADP Reductase

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