Search Results1-20 of  32

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  • Morioka Katsuji ID: 9000009687161

    Articles in CiNii:1

    • Lipid oxidation affects the bitterness formation and loss of free amino acids in the autolytic extract prepared from fish wastes (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science) (2002)
  • Morioka Katsuji ID: 9000333084485

    Articles in CiNii:1

    • Cellulolytic activity in the hepatopancreas of Chionoecetes opilio and Chionoecetes japonicus : enzymatic adaptations to deep sea environment (2016)
  • MORIOKA KATSUJI ID: 9000014256171

    Laboratory of Fish Nutrition, Faculty of Agriculture, Kochi University (2008 from CiNii)

    Articles in CiNii:1

    • Replacement of dietary fish oil with olive oil in young yellowtail Seriola quinqueradiata : effects on growth, muscular fatty acid composition and prevention of dark muscle discoloration during refrigerated storage (2008)
  • MORIOKA KATSUJI ID: 9000014256232

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2008 from CiNii)

    Articles in CiNii:1

    • Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus (2008)
  • MORIOKA KATSUJI ID: 9000254142995

    Laboraory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2000 from CiNii)

    Articles in CiNii:1

    • Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes. Effective utilization of fish wastes. (2000)
  • MORIOKA KATSUJI ID: 9000254145143

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2003 from CiNii)

    Articles in CiNii:1

    • Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture. (2003)
  • MORIOKA KATSUJI ID: 9000254576049

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2001 from CiNii)

    Articles in CiNii:1

    • Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30.DEG.C. and 50.DEG.C. on the gel-forming ability of walleye pollack surimi. (2001)
  • MORIOKA KATSUJI ID: 9000254576053

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2001 from CiNii)

    Articles in CiNii:1

    • Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time. (2001)
  • MORIOKA KATSUJI ID: 9000254576287

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2002 from CiNii)

    Articles in CiNii:1

    • Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel. (2002)
  • MORIOKA KATSUJI ID: 9000254576320

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2002 from CiNii)

    Articles in CiNii:1

    • Gel forming ability of fish meat oxidized during washing. (2002)
  • MORIOKA KATSUJI ID: 9000254577059

    Kochi University (2002 from CiNii)

    Articles in CiNii:1

    • Lipid oxidation affects the bitterness formation and loss of free amino acids in the autolytic extract prepared from fish wastes (2002)
  • MORIOKA KATSUJI ID: 9000254577091

    Kochi University (2002 from CiNii)

    Articles in CiNii:1

    • Muscle biochemical characteristics of cultured yellowtail <i>Seriola quinqueradiata</i> affecting the meat quality (2002)
  • MORIOKA KATSUJI ID: 9000254577132

    Department of Aquaculture, Kochi University (2002 from CiNii)

    Articles in CiNii:1

    • Cloning and expression of two types of tissue inhibitor of metalloproteinase 2 from Japanese flounder (2002)
  • MORIOKA KATSUJI ID: 9000348930128

    Faculty of Agriculture, Kochi University (2010 from CiNii)

    Articles in CiNii:4

    • Effects of yuzu juice-supplemented diets on prevention of dark muscle discoloration during storage in yellowtail Seriola quinqueradiata and detection of yuzu flavor components in fish meat (2010)
    • Effects of bullet tuna Auxis rochei broth-supplemented diet on growth performance in yearling yellowtail Seriola quinqueradiata (2010)
    • Seasonal variation of the lipid content in the muscle and ecological traits of spotted mackerel Shimizu-Saba : When is Shimizu-Saba in season? (2008)
  • MORIOKA Katsuji ID: 9000002650118

    Faculty of Agriculture, Kochi University (2013 from CiNii)

    Articles in CiNii:11

    • Comparison of Chemical Components in the Muscle of Red Sea Bream Fed Different Diets (1998)
    • Effect of a Sterile Mutant Ulva pertusa Supplemented Meal on the Body Color and the Quality of Meat of Cultured Yellowtail (1999)
    • Textural Properties and Microstructure of Commercial Fish Jelly Products (Kamaboko) by a Natural Scanning Electron Microscopy (2002)
  • MORIOKA Katsuji ID: 9000006090065

    Laboratory of Aquatic Product Utilization, Department of Aquaculture, Faculty of Agriculture (2003 from CiNii)

    Articles in CiNii:1

    • Comparison of Amino Acid Composition among Various Surimis and Washed Meats (2003)
  • MORIOKA Katsuji ID: 9000015840086

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2003 from CiNii)

    Articles in CiNii:1

    • Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture (2003)
  • MORIOKA Katsuji ID: 9000238225882

    Laboratory of Aquatic Product Utilization, Graduate School of Agriculture, Kochi University (2012 from CiNii)

    Articles in CiNii:1

    • Potent cellulase activity in the hepatopancreas of mangrove crabs (2012)
  • MORIOKA Katsuji ID: 9000254078425

    Department of Cultural Fishries, Faculty of Agriculture, Kochi University (1999 from CiNii)

    Articles in CiNii:1

    • Effect of a Sterile Mutant Ulva pertusa Supplemented Meal on the Body Color and the Quality of Meat of Cultured Yellowtail. (1999)
  • MORIOKA Katuji ID: 9000000284842

    Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University (2009 from CiNii)

    Articles in CiNii:17

    • Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes:Effective utilization of fish wastes (2000)
    • Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel (1997)
    • Changes in the Strengths of Heat-induced Gels from Myofibrils in Combination with Sarcoplasmic Proteins from Lizardfish and Pacific Mackerel (1998)
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