RELATIVE ROLES OF THE HEAD AND TAIL PORTIONS OF THE MOLECULE IN HEAT-INDUCED GELATION OF MYOSINSAMEJIMA K; ISHIOROSHI M; YASUI T et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1412-1418; BIBL. 32 REF.Article

HEAT INDUCED GELLING PROPERTIES OF ACTOMYOSIN: EFFECT OF TROPOMYOSIN AND TROPONINSAMEJIMA K; ISHIOROSHI M; YASUI T et al.1982; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 2; PP. 535-540; BIBL. 20 REF.Article

EFFECT OF BLOCKING THE MYOSIN-ACTIN INTERACTION IN HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTINISHIOROSHI M; SAMEJINA K; ARIE Y et al.1980; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1980; VOL. 44; NO 9; PP. 2185-2194; BIBL. 22 REF.Article

Antioxidant and antimicrobial effects of garlic in chicken sausageSALLAM, Kh. I; ISHIOROSHI, M; SAMEJIMA, K et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 8, pp 849-855, issn 0023-6438, 7 p.Article

Scanning calorimetric studies on thermal denaturation of myosin and its subfragments = Etude, par calorimétrie à balayage, de la dénaturation thermique de la myosine et de ses sous-unitésSAMEJIMA, K; ISHIOROSHI, M; YASUI, T et al.Agricultural and biological chemistry. 1983, Vol 47, Num 10, pp 2373-2380, issn 0002-1369Article

En Japonais = Hydrolysis of muscle proteins by actinidin (kiwi fruits protease)SAMEJIMA, K; CHOE, I.-S; ISHIOROSHI, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1991, Vol 38, Num 9, pp 817-821, issn 0029-0394Article

Effect of polyphosphate salt on gel forming ability of walleye pollack frozen Surimi in relation to frozen storageYAMAGUCHI, A; ABE, Y; ISHIOROSHI, M et al.Nippon Suisan Gakkaishi. 2000, Vol 66, Num 3, pp 481-488, issn 0021-5392Article