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au.\*:("ISHIOROSHI M")

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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

FURTHER STUDIES ON THE ROLES OF THE HEAD AND TAIL REGIONS OF THE MYOSIN MOLECULE IN HEAT-INDUCED GELATIONISHIOROSHI M; SAMEJIMA K; YASUI T et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 114-124; 8 P.; BIBL. 33 REF.Article

EFFECT OF ACTOMYOSIN ON HEAT-INDUCED GELATION OF MYOSINYASUI T; ISHIOROSHI M; SAMEJIMA K et al.1982; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 4; PP. 1049-1059; BIBL. 40 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

CHANGES IN SHEAR MODULUS, ULTRASTRUCTURE AND SPIN-SPIN RELAXATION TIMES OF WATER ASSOCIATED WITH HEAT-INDUCED GELATION OF MYOSINYASUI T; ISHIOROSHI M; NAKANO H et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1201-1211; (5 P.); BIBL. 39 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

Heat-induced gelation of myosin filaments at a low salt concentration = Gélification induite par la chaleur, des filaments de myosine pour des faibles concentrations en selISHIOROSHI, M; SAMEJIMA, K; YASUI, T et al.Agricultural and biological chemistry. 1983, Vol 47, Num 12, pp 2809-2816, issn 0002-1369Article

Scanning calorimetric studies on thermal denaturation of myosin and its subfragmentsSAMEJIMA, 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

Protein extractability and thermal gel formability of myofibrils isolated from skeletal and cardiac muscles at different post-mortem periodsSAMEJIMA, K; LEE, N. H; ISHIOROSHI, M et al.Journal of the science of food and agriculture. 1992, Vol 58, Num 3, pp 385-393, issn 0022-5142Article

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

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