Search Results1-20 of  40

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  • OOI ATSUSHI ID: 9000001831728

    Faculty of Bioresources, Mie University (2007 from CiNii)

    Articles in CiNii:1

    • Mechanochemical properties of ordinary and dark muscle myosins from seawater fish (2007)
  • OOI ATSUSHI ID: 9000001890045

    Graduate School of Bioresources, Mie University (2007 from CiNii)

    Articles in CiNii:1

    • C-protein (MyBP-C) isoforms from carp ordinary and dark muscles and muscle type-specific binding to myosin (2007)
  • OOI ATSUSHI ID: 9000001890063

    Faculty of Bioresources, Mie University (2007 from CiNii)

    Articles in CiNii:1

    • Insight into nucleotide and Ca^<2+> binding to carp α-actin (2007)
  • OOI ATSUSHI ID: 9000254577082

    Department of Bioresources, Mie University (2002 from CiNii)

    Articles in CiNii:1

    • Comparison of mechanochemical properties of myosin from carp ordinary and dark muscles (2002)
  • OOI Atsushi ID: 9000000287026

    Faculty of Bioresources, Mie University (1997 from CiNii)

    Articles in CiNii:5

    • Tension Development of Carp Muscle Immersed in Pure Water and CaC1_2 Solution (1995)
    • Delay in Rigor Mortis of Red Sea-bream by Spinal Cord Destruction (1996)
    • Observation of Characteristic Muscle Structure Related to Delay in Red Sea-Bream Rigor Mortis by Spinal Cord Destruction (1996)
  • OOI Atsushi ID: 9000000289991

    Faculty of Bioresources, Mie University (1997 from CiNii)

    Articles in CiNii:1

    • Delayed Example in Rigor Mortis of Spinal Cord Destroyed Plaice Detected by Measurements of Isotonic Contraction and Isometric Tension (1997)
  • OOI Atsushi ID: 9000000292216

    Faculty of Bioresources, Mie University (1999 from CiNii)

    Articles in CiNii:1

    • Change in Rigor Mortis of Red Sea-Bream Dependent on Season and Killing Method (1999)
  • OOI Atsushi ID: 9000000333223

    Department of Sustainable Resource Sciences, Faculty of Bioresources, Mie University (2003 from CiNii)

    Articles in CiNii:2

    • Effects of Subtilisin Cleavage of Monomeric Action on Its Nucleotide Binding (1996)
    • Partial Specific Volume and Adiabatic Compressibility of G-Actin Depend on the Bound Nucleotide (2003)
  • OOI Atsushi ID: 9000001738006

    Faculty of Bioresources, Mie University (2008 from CiNii)

    Articles in CiNii:2

    • Biochemical Properties of Ordinary and Dark Muscle Myosin from Carp Skeletal Muscle (2005)
    • Thermal stability of carp G-actin monitored by loss of polymerization activity using an extrinsic fluorescent probe (2008)
  • OOI Atsushi ID: 9000018793364

    Faculty of Bioresources, Mie University (2011 from CiNii)

    Articles in CiNii:1

    • Thermal stability of carp actin in its polymerized form (2011)
  • OOI Atsushi ID: 9000021926256

    Faculty of Bioresources, Mie University (1997 from CiNii)

    Articles in CiNii:1

    • Effect of Transglutaminase on Rheological Property of Actomyosin Gels Prepared from Carp and Piranha during Frozen Storage. (1997)
  • OOI Atsushi ID: 9000021933629

    Faculty of Bioresources, Mie University (1995 from CiNii)

    Articles in CiNii:1

    • Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White. (1995)
  • OOI Atsushi ID: 9000021936053

    Faculty of Bioresources, Mie University (1998 from CiNii)

    Articles in CiNii:1

    • Effect of Yolk/White Ratio on Flow Property and Droplet Size in Fish Meat Emulsion. (1998)
  • OOI Atsushi ID: 9000022183348

    Faculty of Bioresources, Mie University (1996 from CiNii)

    Articles in CiNii:1

    • Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk. (1996)
  • OOI Atsushi ID: 9000242560456

    AVASYS CORPORATION (2013 from CiNii)

    Articles in CiNii:1

    • A Secure and Efficient Keyword Search Using Bloom Filters with a Hierarchical Structure (2013)
  • OOI Atsushi ID: 9000254277373

    Faculty of Fisheries (1989 from CiNii)

    Articles in CiNii:1

    • Addition of lipid to heat-set gel from purified sardine minced meat. (1989)
  • OOI Atsushi ID: 9000254278115

    Faculty of Bioresources, Mie University (1992 from CiNii)

    Articles in CiNii:1

    • New Emulsified Product from Sardine Meat Preparation with Very Low Lipid Content. (1992)
  • OOI Atsushi ID: 9000254576973

    Department of sustainable resouces sciences, Faculty of Bioresources, Mie University (2002 from CiNii)

    Articles in CiNii:1

    • Quantification of thermal denaturation of fish skeletal muscle actin (2002)
  • OOI Atsushi ID: 9000254577469

    Faculty of Bioresources, Mie University (2002 from CiNii)

    Articles in CiNii:1

    • Effect of gluconate salt on mechanical and structural properties of heat-induced myosin gel (2002)
  • OOI Atsushi ID: 9000254763117

    Faculty of Bioresources, Mie University (1990 from CiNii)

    Articles in CiNii:1

    • Textural characterization of new fish product with plastic consistency. (1990)
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