Atsushi Obatake

发表

Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

Y. Itoh, K. Morioka, M. Hossain, 2001 .

Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture

D. P. Thakur, Y. Itoh, K. Morioka, 2003 .

Gel forming ability of fish meat oxidized during washing.

S. Kubota, Y. Itoh, K. Morioka, 2002 .

Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating

Y. Itoh, A. Kishi, Atsushi Obatake, 1999 .

Short-term Rearing of Red Sea Bream in Deep Seawater and Its Effects on Rigor Mortis.

Koji Inoue, Y. Itoh, K. Morioka, 1998 .

Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes

Y. Itoh, K. Morioka, Atsushi Obatake, 2000 .

Effect of cryoprotectants and a reducing reagent on the stability of actomyosin during ice storage

Y. Itoh, Atsushi Obatake, W. Sompongse, 1996 .

Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel

Y. Itoh, K. Morioka, Atsushi Obatake, 2002 .

Muscle biochemical characteristics of cultured yellowtail Seriola quinqueradiata affecting the meat quality

D. P. Thakur, Y. Itoh, K. Morioka, 2002 .

Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations

D. P. Thakur, Y. Itoh, K. Morioka, 2002 .

Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species

T. Maekawa, Y. Itoh, Atsushi Obatake, 1995 .

The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60°C

T. Maekawa, Y. Itoh, Atsushi Obatake, 1997 .

Comparison of Chemical Components in the Muscle of Red Sea Bream Fed Different Diets.

Y. Itoh, K. Morioka, Atsushi Obatake, 1998 .

Seasonal variations in lipids and fatty acid compositions of frigate mackerel Auxis rochei

K. Morioka, Atsushi Obatake, S. Sakai, 1999 .

The Gel Strengthening Effect of Two-Step Heating on the Meat Pastes from Different Fish in Modori-inducing Conditions.

Y. Itoh, Satoshi Nishikawa, Atsushi Obatake, 1994 .

Role of SHa in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin

Y. Itoh, Atsushi Obatake, W. Sompongse, 1996 .

Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel‐forming ability of walleye pollack surimi

Y. Itoh, K. Morioka, Atsushi Obatake, 2001 .

The gel-forming characteristics of lizardfish

Y. Itoh, Atsushi Obatake, Pantip Suwansakornkul, 1993 .

The Polymerization of Protein through Disulfide Bonding during the Heating of Carp Myosin.

Y. Itoh, A. Kishi, Atsushi Obatake, 1995 .

Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage

Y. Itoh, Atsushi Obatake, W. Sompongse, 1996 .

Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel

Y. Shimizu, K. Morioka, T. Nishimura, 1997 .

Effects of Tap Water on the Polymerization through SS Bonding during the Heating of Carp Myosin.

Y. Itoh, A. Kishi, Atsushi Obatake, 1997 .