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au.\*:("MORIOKA, Katsuji")

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Non-binding property of cathepsin L to myosinYAQIN HU; MORIOKA, Katsuji; ITOH, Yoshiaki et al.Food chemistry. 2008, Vol 106, Num 2, pp 741-744, issn 0308-8146, 4 p.Article

Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel pasteYAQIN HU; MORIOKA, Katsuji; ITOH, Yoshiaki et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 3, pp 370-375, issn 0022-5142, 6 p.Article

ACTOMYOSIN NONBINDING CATHEPSIN L IN WALLEYE POLLOCK SURIMIYAQIN HU; MORIOKA, Katsuji; ITOH, Yoshiaki et al.Journal of food biochemistry. 2008, Vol 32, Num 2, pp 143-152, issn 0145-8884, 10 p.Article

Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelationYAQIN HU; MORIOKA, Katsuji; ITOH, Yoshiaki et al.Food chemistry. 2007, Vol 104, Num 2, pp 702-708, issn 0308-8146, 7 p.Article

Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locationsDHIRENDRA PRASAD THAKUR; MORIOKA, Katsuji; ITOH, Yoshiaki et al.Journal of the science of food and agriculture. 2002, Vol 82, Num 13, pp 1541-1550, issn 0022-5142, 10 p.Article

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chainMOHAMMED ISMAIL HOSSAIN; MORIOKA, Katsuji; FATEMA HOQUE SHIKHA et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 2, pp 247-252, issn 0022-5142, 6 p.Article

The effects of salt concentration on the internal macro- structure and texture of walleye pollack surimi gelKUBOTA, Satoshi; TAMURA, Yoshiko; MATSUI, Takeshi et al.International journal of food science & technology. 2006, Vol 41, Num 4, pp 459-463, issn 0950-5423, 5 p.Article

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