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Introduction to the Special Issue on “Kamaboko and Salt”

Bulletin of the Society of Sea Water Science, Japan, 2022, Vol.76(4), pp.200-200

ISHIKAWA, Kyoko

2022

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Let’s Get Started on Publishing the First Issue of an English-language Journal

Bulletin of the Society of Sea Water Science, Japan, 2019, Vol.73(6), pp.313-313

ISHIKAWA, Kyoko

2019

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Three Starch Synthase IIa ( SSIIa ) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

International journal of molecular sciences, 2023-02, Vol.24 (4), p.3726

2023

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C-Homomorphinan Derivatives as Lead Compounds to Obtain Safer and More Clinically Useful Analgesics

Chemical and Pharmaceutical Bulletin, 2017/10/01, Vol.65(10), pp.920-929

2017

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Differences in Salt Bittern Components and Effects on Rice Porridge Taste

Journal of Nutritional Science and Vitaminology, 2019/10/11, Vol.65(Supplement), pp.S200-S205

2019

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Development of Real-Time Measurement of Salinity Concentration to Evaluate Suitable Food Dipping States During Salting

INTERNATIONAL JOURNAL OF THE SOCIETY OF MATERIALS ENGINEERING FOR RESOURCES, 2018-09, Vol.23 (2), p.225-228

2018

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Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

Food Science and Technology Research, 2017, Vol.23(2), pp.339-342

2017

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Relationship Between the Digestion Rate and Internal Fatty Acid Content of Starch Rendered Resistant by Addition of Fatty Acids and Heat Treatment

Japan Journal of Food Engineering, 2018-09, Vol.19 (3), p.185-189

2018

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Traditional food and food culture in Japan

Bulletin of the Society of Sea Water Science, Japan, 2017, Vol.71(4), pp.210-210

ISHIKAWA, Kyoko

2017

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Measurement System for Solubility and Osmosis of Salt in Food

INTERNATIONAL JOURNAL OF THE SOCIETY OF MATERIALS ENGINEERING FOR RESOURCES, 2014, Vol.20 (2), p.154-157

2014

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Three IStarch Synthase IIa/I Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

International journal of molecular sciences, 2023-02, Vol.24 (4)

2023

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Sox6 overexpression causes cellular aggregation and the neuronal differentiation of P19 embryonic carcinoma cells in the absence of retinoic acid

FEBS letters, 2004-02, Vol.560 (1), p.192-198

2004

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Asymmetric synthesis and stereochemical structure–activity relationship of ( R)- and ( S)-8-[1-(2,4-dichlorophenyl)-2-imidazol-1-yl-ethoxy] octanoic acid heptyl ester, a potent inhibitor of allene oxide synthase

Bioorganic & medicinal chemistry, 2008-02, Vol.16 (3), p.1090-1095

2008

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Differentiation-Inducing Activity of Lupeol, a Lupane-Type Triterpene from Chinese Dandelion Root (Hokouei-kon), on a Mouse Melanoma Cell Line

Biological and Pharmaceutical Bulletin, 2000/08/01, Vol.23(8), pp.962-967

2000

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若手会だより

日本海水学会誌, 2023, Vol.77(3), pp.147-147

石川, 匡子

2023

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「かまぼこと塩」特集号にあたって

日本海水学会誌, 2022, Vol.76(4), pp.200-200

石川, 匡子

2022

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Main Inorganic Component Measurement of Seawater Using Near-Infrared Spectroscopy

Applied spectroscopy, 2003-11, Vol.57 (11), p.1399-1406

2003

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Synthesis and evaluation of novel opioid ligands with a C-homomorphinan skeleton

Bioorganic & medicinal chemistry, 2016-05, Vol.24 (10), p.2199-2205

2016

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Effects of Bittern Components on the Taste of Salts

Bulletin of the Society of Sea Water Science, Japan, 2015, Vol.69(2), pp.105-110

2015

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UV-Mediated Photofunctionalization of Indirect Restorative Materials Enhances Bonding to a Resin-Based Luting Agent

BioMed research international, 2021, Vol.2021, p.9987860-8

2021

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Influence of Crystal Particle Size of Salt on Food Taste and Texture

Bulletin of the Society of Sea Water Science, Japan, 2013, Vol.67(6), pp.340-344

2013

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Zinc-Acetic Acid Promoted Reductive Carbon-Nitrogen Bond Cleavage Reaction of α-Aminoketones

Heterocycles, 2014, Vol.88 (2), p.1051

2014

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Salty Taste Enhanced by the Contrastive Effect of Salt and Sourness Using Citric Acid

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2020, Vol.115 (3), p.118-124

ISHIKAWA, Kyoko

2020

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Effects of Bittern Components of Salts on Cooking Properties

Bulletin of the Society of Sea Water Science, Japan, 2008, Vol.62(3), pp.157-162

2008

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Evaluation of Taste Properties of Commercially Available Salts

INTERNATIONAL JOURNAL OF THE SOCIETY OF MATERIALS ENGINEERING FOR RESOURCES, 2006, Vol.13 (2), p.29-34

2006

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Introduction to the Special Issue on “Kamaboko and Salt”

Let’s Get Started on Publishing the First Issue of an English-language Journal

Three Starch Synthase IIa ( SSIIa ) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

C-Homomorphinan Derivatives as Lead Compounds to Obtain Safer and More Clinically Useful Analgesics

Differences in Salt Bittern Components and Effects on Rice Porridge Taste

Development of Real-Time Measurement of Salinity Concentration to Evaluate Suitable Food Dipping States During Salting

Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

Relationship Between the Digestion Rate and Internal Fatty Acid Content of Starch Rendered Resistant by Addition of Fatty Acids and Heat Treatment

Traditional food and food culture in Japan

Measurement System for Solubility and Osmosis of Salt in Food

Three IStarch Synthase IIa/I Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice

Sox6 overexpression causes cellular aggregation and the neuronal differentiation of P19 embryonic carcinoma cells in the absence of retinoic acid

Asymmetric synthesis and stereochemical structure–activity relationship of ( R)- and ( S)-8-[1-(2,4-dichlorophenyl)-2-imidazol-1-yl-ethoxy] octanoic acid heptyl ester, a potent inhibitor of allene oxide synthase

Differentiation-Inducing Activity of Lupeol, a Lupane-Type Triterpene from Chinese Dandelion Root (Hokouei-kon), on a Mouse Melanoma Cell Line

若手会だより

「かまぼこと塩」特集号にあたって

Main Inorganic Component Measurement of Seawater Using Near-Infrared Spectroscopy

Synthesis and evaluation of novel opioid ligands with a C-homomorphinan skeleton

Effects of Bittern Components on the Taste of Salts

UV-Mediated Photofunctionalization of Indirect Restorative Materials Enhances Bonding to a Resin-Based Luting Agent

Influence of Crystal Particle Size of Salt on Food Taste and Texture

Zinc-Acetic Acid Promoted Reductive Carbon-Nitrogen Bond Cleavage Reaction of α-Aminoketones

Salty Taste Enhanced by the Contrastive Effect of Salt and Sourness Using Citric Acid

Effects of Bittern Components of Salts on Cooking Properties

Evaluation of Taste Properties of Commercially Available Salts

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