Ishizaki S | Department Of Food Science And Technology Tokyo University Of Fisheries
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概要
- ISHIZAKI Shoichiroの詳細を見る
- 同名の論文著者
- Department Of Food Science And Technology Tokyo University Of Fisheriesの論文著者
関連著者
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Tanaka Masaru
Division Of Applied Biosciences Graduate School Of Agriculture Kyoto University
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Tanaka M
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki S
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tanaka Masaru
Field Science Education And Research Center Kyoto University
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TANAKA Munehiko
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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ISHIZAKI Shoichiro
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Tanaka Munehiko
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishizaki Shoichiro
Department Of Food Science And Technology Tokyo University Of Fisheries
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Uddin Musleh
Department Of Food Science And Technology Tokyo University Of Fisheries
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Wahyuni M
東京水産大学食品加工学研究室
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Wahyuni Mita
Department Of Food Science And Technology Tokyo University Of Fisheries
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IWATA Kiyomi
Department of Food Science and Technology, Tokyo University of Fisheries
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TAKAI Rikuo
Department of Food Science and Technology, Tokyo University of Fisheries
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KUNISAKI Naoyuki
Department of Food Science and Technology, Tokyo University of Fisheries
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TAGUCHI Takeshi
Department of Food Science and Technology, Tokyo University of Fisheries
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Takai Rikuo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Iwata Kiyomi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Handa Akihiro
R & D Division Q.p. Corporation
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Taguchi T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Taguchi Takeshi
Department Of Food Science And Technology Tokyo University Of Fisheries
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Kunisaki Naoyuki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Suzuki Toru
Department Of Ubiquitous Preventive Medicine Graduate School Of Medicine The University Of Tokyo
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ISHIDA Masami
Department of Food Science and Technology, Tokyo University of Fisheries
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Agustini T
Department Of Food Science And Technology Tokyo University Of Fisheries
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SANGUANDEEKUL Romanee
Department of Food Technology, Faculty of Science, Chulalongkorn University
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HANDA Akihiro
R & D Division, Q.P. Corporation
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AGUSTINI Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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HAGIWARA Tomoaki
Department of Food Science and Technology, Tokyo University of Fisheries
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HANDA Akihiro
R E D Division, O.P.Corporation
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UDDIN Musleh
Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisher
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ISHIZAKI Shoichiro
Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisher
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TANAKA Munehiko
Laboratory of Food Processing, Department of Food Science and Technology, Tokyo University of Fisher
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FANG-I Lin
Department of Food Science and Technology, Tokyo University of Fisheries
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Fang-i Lin
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ishida Masami
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Sanguandeekul Romanee
Department Of Food Technology Faculty Of Science Chulalongkorn University
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Suzuki Toru
Department Of Cardiovascular Medicine Graduate School Of Medicine The University Of Tokyo
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Suzuki Toru
Department Of Cardiology Sakakibara Heart Institute
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki T
Department Of Food Science And Technology Tokyo University Of Fisheries
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Hagiwara Tomoaki
Department of Applied Biological Chemistry, Division of Agriculture and Agricultural Life Sciences, The University of Tokyo:(Present address)Department of Food Science and Technology, tokyo University of Fisheries
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Winarni Tri
Department of Food Science and Technology, Tokyo University of Fisheries
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
著作論文
- Improvement of Functional Properties of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction
- Assessing the end-point temperature of heated fish and shellfish meats
- Protein solubility of heated fish and shellfish meats and its relation to end-point temperature (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
- Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
- Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20℃ to -84℃)
- Preparation and characterization of edible films from fish water-soluble proteins
- Coagulation test for determining end-point temperature of heated blue marlin meat
- Improvement of Emulsifying and Antibacterial Properties of Salmine by the Maillard Reaction with Dextran
- The Glass Transition of Protamine
- Stability of Fish Myosins and Their Fragments to High Hydrostatic Pressure
- Interaction of Saponins with Salt Soluble Proteins from Walleye Pollack Meat