Koshiro Migita

Purification and Characterization of Porcine Skeletal Muscle Aminopeptidase T, a Novel Metallopeptidase Homologous to Leukotriene A4 Hydrolase

S. Matsuda, T. Nishimura, N. Goto-Yamamoto, 2011, Bioscience, biotechnology, and biochemistry.

Purification and Characterization of a Cl−-Activated Aminopeptidase from Bovine Skeletal Muscle

T. Nishimura, Koshiro Migita, 2006, Bioscience, biotechnology, and biochemistry.

AMP and IMP Dissociate Actomyosin into Actin and Myosin

M. Matsuishi, Koshiro Migita, A. Okitani, 2008, Bioscience, biotechnology, and biochemistry.

Retort beef aroma that gives preferable properties to canned beef products and its aroma components.

T. Miyazawa, M. Matsuishi, Koshiro Migita, 2017, Animal science journal = Nihon chikusan Gakkaiho.

IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat.

M. Matsuishi, Koshiro Migita, A. Okitani, 2014, Animal science journal = Nihon chikusan Gakkaiho.

Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat

M. Matsuishi, Koshiro Migita, A. Okitani, 2013, Bioscience, biotechnology, and biochemistry.

Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat

M. Matsuishi, Koshiro Migita, A. Okitani, 2012, Bioscience, biotechnology, and biochemistry.

Liberation of actin from actomyosin in meats heated to 65°C.

Keiko Hatae, Akihiro Okitani, Naoki Ichinose, 2009, Meat science.

Softening Mechanism of Vacuum-cooked Squid Muscle

Takeshi Ishii, M. Matsuishi, K. Hatae, 2008 .