OCHIAI Yoshihiro | Laboratory of Food Science, Faculty of Education, Ibaraki University
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概要
- Ochiai Yoshihiroの詳細を見る
- 同名の論文著者
- Laboratory of Food Science, Faculty of Education, Ibaraki Universityの論文著者
関連著者
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OCHIAI Yoshihiro
Laboratory of Food Science, Faculty of Education, Ibaraki University
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Ochiai Yoshihiro
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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WATABE Shugo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watabe Shugo
Laboratory Of Aquatic Molecular Bilhogy And Biotechnology Graduate School Of Agricultural And Life S
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CHOW Chau-Jen
National Kaohsiung Institute of Marine Technology
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Watabe Shugo
Ocean Research Institute The University Of Tokyo
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Ochiai Yoshihiro
Food Science Laboratory Faculty Of Education Ibaraki University
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Watabe Shugo
Univ. Tokyo Tokyo Jpn
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Watabe Shugo
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watabe S
Ocean Research Institute The University Of Tokyo
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Watabe Shugo
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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CHEN Wen-Lee
Foo Yin Institute of Technology,
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HUANG Ming-Chih
Comparative Systems Biology Team, Genomic Sciences Center, RIKEN
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OZAWA Hideo
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Huang Ming-chih
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Huang Ming-chih
Comparative Systems Biology Team Genomic Sciences Center Riken
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Watabe Shugo
Dep. Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The Univ. Of Tokyo
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Ochiai Yoshihiro
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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Ozawa Hideo
Department Of Aquatic Bioscience Graduate School Of Agricultural And Life Sciences The University Of
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Huang Ming-chih
Computational Systems Biology Research Group Advanced Science Institute
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NAKAYA Mitsuhiro
Iloilo State College of Fisheries
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Nakagami Masayasu
Tohoku National Fisheries Research Institute Hachinohe Station Fisheries Research Agency
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CHEN Wen-Lee
Fooyin Institute of Technology
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FUKUSHIMA Hideto
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Chow Chau-jen
Department Of Seafood Science National Kaohsiung Marine University
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Ueki Nobuhiko
Laboratory Of Peptide Biosignal Engineering Mitsubishi Kagaku Institute Of Life Sciences
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Ueki Nobuhiko
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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NAKAYA Misako
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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Nakaya M
Iloilo State College Of Fisheries
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Nakaya Misako
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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LEE PEI-FEN
Department of Zoology, National Taiwan University
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Lee Pei-fen
Department Of Seafood Science National Kaohsiung Marine University
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SATOH YOSHIE
Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life
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YANG Jing-Iong
Department of Seafood Science, National Kaohsiung Marine University
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Yang Jing-iong
Department Of Seafood Science National Kaohsiung Marine University
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Satoh Yoshie
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Ueki Nobuhiko
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Fukushima Hideto
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Ochiai Yoshihiro
Laboratory Of Aquatic Molecular Biology And Biotechnology Graduate School Of Agricultural And Life S
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Watanabe Shun
Univ. Tokyo Chiba Jpn
著作論文
- Effects of Some Food Additives on the Gel-forming Ability and Color of Milkfish Meat Paste
- Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko
- Thermal stability of the synthetic peptides with the sequence of fish fast skeletal muscle tropomyosin
- Structural and thermodynamic characterization of tropomyosin from fast skeletal muscle of bluefin tuna
- cDNA cloning and thermodynamic properties of tropomyosin from walleye pollack Theragra chalcogramma fast skeletal muscle
- Effect of Amino Acid Replacements on the Structural Stability of Fish Myoglobin
- Characterization of fast skeletal myosin from white croaker in comparison with that from walleye pollack
- Effects of Washing Media and Storage Condition on the Color of Milkfish Meat Paste
- Effects of acid and alkaline pretreatment on the discoloration rates of dark muscle and myoglobin extract of skinned tilapia fillet during iced storage
- Thermostability of striated and smooth adductor muscle tropomyosins from Yesso scallop Mizuhopecten yessoensis