ASGHAR Ali | Department of Food Science and Human Nutrition, Michigan State University

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概要

• ASGHAR Aliの詳細を見る
• 同名の論文著者
• Department of Food Science and Human Nutrition, Michigan State Universityの論文著者

関連著者

• Yasui Tsuneo

  Institute Of Applied Biochemistry Tsukuba University

• 安井 勉

  Department Of Animal Science Faculty Of Agriculture Hokkaido University

• Yasui Tsutomu

  Department Of Animal Science Faculty Of Agriculture Hokkaido Unviersity

• SAMEJIMA Kunihiko

  Department of Food Science, Rakuno Gakuen University

• ASGHAR Ali

  Department of Food Science and Human Nutrition, Michigan State University

• Asghar Ali

  Department Of Food Science And Human Nutrition Michigan State University

• Samejima Kunihiko

  Department Of Food Science Rakuno Gakuen University

• ASGHAR Ali

  Department of Animal Science, Faculty of Agriculture, Hokkaido University

• SAMEJIMA Kunihiko

  Department of Dairy Science, The College of Dairying

• Yamamoto Katsuhiro

  Department of Cardiology, Saiseikai Wakayama Hospital

• Morita J

  Hokkaido Univ. Sapporo Jpn

• Yamamoto Katsuhiro

  Department Of Food Science Rakuno Gakuen University

• Yasui Tsutomu

  Department of Food Science, Rakuno Gakuen University

• MORITA Jun-Ichiro

  Department of Animal Science, Faculty of Agriculture, Hokkaido University

• OKA Yukio

  Department of Dairy Science, Rakuno Gakuen University

• Yamamoto K

  Asahi Chemical Ind. Co. Ltd. Miyazaki Jpn

• Oka Yukio

  Department Of Dairy Science Rakuno Gakuen University

• Yamamoto Katsuhiro

  Department Of Cardiology Saiseikai Wakayama Hospital

• Yamamoto Katsuhiro

  Department Of Applied Biochemistry School Of Dairy Science Rakuno Gakuen University

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著作論文

• Effects of SH groups, ε-NH_2 groups, ATP, and Myosin Subfragments on Heat-induced Gelling of Cardiac Myosin and Comparison with Skeletal Myosin and Actomysin Gelling Capacity(Biological Chemistry)
• Effects of Temperature, Actin-myosin Ratio, pH, and Salt and Protein Concentrations on Heat-induced Gelling of Cardiac Myosin and Reconstituted Actomyosin(Biological Chemistry)
• Variation of Proteins in Myofibrils and Connective Tissue of Chicken Red and White Skeletal Muscles Influenced by Under-nutrition(Biological Chemistry)
• Variation of Proteins in Subcellular Sarcoplasmic Fractions of Chicken Red and White Skeletal Muscles Influenced by Under-nutrition(Biological Chemistry)

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