Ando Masashi | Laboratory Of Aquatic Food Science Department Of Fisheries Faculty Of Agriculture Kinki University

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著作論文

Virus-like Particles in Unicellular Apochlorotic Microorganisms in the Coastal Water of Japan
Changes of proximate compositions and myoglobin content in the dorsal ordinary muscles of the cultured Pacific bluefin tuna Thunnus orientalis with growth
Possibility for decreasing of mercury content in bluefin tuna Thunnus orientalis by fish culture
Effect of fasting on physical/chemical properties of ordinary muscles in full-cycle cultured Pacific bluefin tuna Thunnus orientalis during chilled storage
Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis
Presence of Cysteine Endopeptidase in the Pyloric Caeca of Pacific Mackerel Scomber japonicus and Its Purification and Characterization
The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests
Pyridinoline concentrations in muscular and skin collagen of fish and relationship between collagen solubility and pyridinoline concentration in fish muscular collagen
Influence on Post-mortem Rigor of Fish Body and Muscular ATP Consumption by the Destruction of Spinal Cord in Several Fishes
Glyceraldehyde 3-Phosphate Dehydrogenase, a Specific Sarcoplasmic Protein Insolubilized during Cold-storage of Sardine
Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization
Suppression of fish meat softening by strict control of storage temperature
Change of Meat Quality in Tiger Puffer During Frozen Storage
Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage
Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage
Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage
Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage
Total activity of transglutaminase at various temperatures in several fish meats
Trials for keep the fish muscle quality during chilled storage (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage
Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko
Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization
Identification of 170 k Component which Appears in the Setting Process of Surimi Gel
Appearance of a 38,000-dalton Component Possibly Associated with the Post-mortem Tenderization of Rainbow Trout Muscle(Biological Chemistry)
Mercury levels of small fishes : influence of size and catch area
Muscle fiber types, growth and development in the whole myotome of cultured Pacific bluefin tuna Thunnus orientalis

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