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Mangrove crab intestine and habitat sediment microbiomes cooperatively work on carbon and nitrogen cycling

PloS one, 2021-12, Vol.16 (12), p.e0261654-e0261654

2021

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Cellulolytic activity in the hepatopancreas of Chionoecetes opilio and Chionoecetes japonicus: enzymatic adaptations to deep sea environment

Fisheries science, 2016-09, Vol.82 (5), p.835-841

2016

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Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste

Journal of the science of food and agriculture, 2010-02, Vol.90 (3), p.370-375

2010

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Salt soluble without jelly-like component from the oviducal gland induces chorionic expansion in the ova of the Japanese common squid Todarodes pacificus

Invertebrate reproduction & development, 2016-10, Vol.60 (4), p.281-289

2016

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Potent cellulase activity in the hepatopancreas of mangrove crabs

Fisheries science, 2012-11, Vol.78 (6), p.1309-1314

2012

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Correlation of proline, hydroxyproline and serine content, denaturation temperature and circular dichroism analysis of type I collagen with the physiological temperature of marine teleosts

Food chemistry, 2020-11, Vol.329, p.126775-126775, Article 126775

2020

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Hydrolysis of surimi paste from walleye pollock ( Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation

Food chemistry, 2007, Vol.104 (2), p.702-708

2007

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Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Food chemistry, 2015-06, Vol.176, p.115-122

2015

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Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture

Fisheries science, 2009-11, Vol.75 (6), p.1489-1498

2009

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Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

International journal of food science & technology, 2018-11, Vol.53 (11), p.2509-2514

2018

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Long-term stability of RNA isolated from muscle of red seabream (Pagrus major) during ice storage

Fish physiology and biochemistry, 2019-04, Vol.45 (2), p.819-828

2019

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Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes

Fisheries science, 2008-06, Vol.74 (3), p.693-695

2008

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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

Fisheries science, 2008-12, Vol.74 (6), p.1297-1306

2008

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

Fisheries science, 2003-06, Vol.69 (3), p.487-494

2003

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Effects of replacing fish oil with canola oil on the growth performance, fatty acid composition and metabolic enzyme activity of juvenile yellowtail Seriola quinqueradiata (Temminck & Schlegel, 1845)

Aquaculture research, 2017-12, Vol.48 (12), p.5928-5939

2017

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Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species

Fisheries science, 2008-06, Vol.74 (3), p.696-698

2008

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Effect of Setting Condition on the Gel-Forming Ability of Rohu

Journal of aquatic food product technology, 2018-01, Vol.27 (2), p.247-257

2018

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Comparison of Collagen Distribution and Muscle Structure Between Cultured Amberjack (Seriola dumerili) and Cultured Yellowtail (Seriola quinqueradiata)

Journal of aquatic food product technology, 2016-02, Vol.25 (2), p.272-280

2016

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Biochemical study of type I collagen purified from skin of warm sea teleost Mahi mahi (Coryphaena hippurus), with a focus on thermal and physical stability

Journal of food biochemistry, 2019-11, Vol.43 (11), p.e13013-n/a

2019

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Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

Food and nutrition sciences, 2019, Vol.10 (8), p.985-996

2019

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Effect of iced-storage on the activity of cathepsin L and trypsin-like protease in carp dorsal muscle

Food science & technology, 2015-03, Vol.60 (2), p.1249-1253

2015

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

Journal of the science of food and agriculture, 2002-10, Vol.82 (13), p.1541-1550

2002

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Corrigendum to “Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase” [Food Chem. 176 (2015) 115–122]

Food chemistry, 2016-12, Vol.212, p.844-844

2016

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Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus

Fisheries science, 2008-12, Vol.74 (6), p.1366-1368

2008

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Solubilization of type I and V collagens in Japanese flounder [Paralichthys olivaceus] muscle during chilled storage

Fisheries science, 2005-06, Vol.71 (3), p.672-678

2005

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Mangrove crab intestine and habitat sediment microbiomes cooperatively work on carbon and nitrogen cycling

Cellulolytic activity in the hepatopancreas of Chionoecetes opilio and Chionoecetes japonicus: enzymatic adaptations to deep sea environment

Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste

Salt soluble without jelly-like component from the oviducal gland induces chorionic expansion in the ova of the Japanese common squid Todarodes pacificus

Potent cellulase activity in the hepatopancreas of mangrove crabs

Correlation of proline, hydroxyproline and serine content, denaturation temperature and circular dichroism analysis of type I collagen with the physiological temperature of marine teleosts

Hydrolysis of surimi paste from walleye pollock ( Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation

Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

Long-term stability of RNA isolated from muscle of red seabream (Pagrus major) during ice storage

Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes

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

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

Effects of replacing fish oil with canola oil on the growth performance, fatty acid composition and metabolic enzyme activity of juvenile yellowtail Seriola quinqueradiata (Temminck & Schlegel, 1845)

Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species

Effect of Setting Condition on the Gel-Forming Ability of Rohu

Comparison of Collagen Distribution and Muscle Structure Between Cultured Amberjack (Seriola dumerili) and Cultured Yellowtail (Seriola quinqueradiata)

Biochemical study of type I collagen purified from skin of warm sea teleost Mahi mahi (Coryphaena hippurus), with a focus on thermal and physical stability

Gel-Forming Ability of Rohu as Affected by Egg White Powder Addition

Effect of iced-storage on the activity of cathepsin L and trypsin-like protease in carp dorsal muscle

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

Corrigendum to “Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase” [Food Chem. 176 (2015) 115–122]

Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus

Solubilization of type I and V collagens in Japanese flounder [Paralichthys olivaceus] muscle during chilled storage

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