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Coulometric detection in high-performance liquid chromatographic analysis of cholesteryl ester hydroperoxides

Free radical biology & medicine, 1996, Vol.20 (3), p.365-371

1996

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Lipid content and fatty acid composition of phospholipids in white-flesh fish species

Fisheries science, 1994, Vol.60 (2), p.177-184

1994

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Inhibitory effect of phosphatidylserine on iron-dependent lipid peroxidation

Biochemical and biophysical research communications, 1991-09, Vol.179 (2), p.1077-1081

1991

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Peroxyl Radical Scavenging Activity of Caffeic Acid and Its Related Phenolic Compounds in Solution

Bioscience, biotechnology, and biochemistry, 1993, Vol.57 (7), p.1204-1205

1993

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Effect of several solutions including mineral-encaging zeolites on the restoration of cell motility of tributyltin-intoxicated Euglena gracilis Z

Bioscience, biotechnology, and biochemistry, 1999-01, Vol.63 (10), p.1691-1696

1999

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High-Performance Liquid Chromatographic Determination of Plasma Malondialdehyde Level without a Solvent Extraction Procedure

Analytical biochemistry, 1995-09, Vol.230 (1), p.20-23

1995

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Occurrence of Biogenic Amines at Different Processing Stages of Dried Herring

Fisheries science, 1994, Vol.60 (3), p.353-354

1994

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Effect of Low Level Ozone Exposure on the Serum TBA-Reactive Substance (TBA-RS) Level and Gill Superoxide Dismutase and Catalase Activities in Rainbow Trout

Fisheries science, 1995, Vol.61 (5), p.890-891

1995

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Puncture properties of kamaboko with ovomucoid pasteurized at several temperatures

NIPPON SUISAN GAKKAISHI, 1998/01/15, Vol.64(1), pp.76-81

1998

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Mechanism of oxidative damage to fish red blood cells by ozone

IUBMB life, 1999-12, Vol.48 (6), p.631-634

1999

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Physical Propertics of Kamaboko with Ovomucoid Pasteurized at Several Temperatures

NIPPON SUISAN GAKKAISHI, 1998/01/15, Vol.64(1), pp.82-87

1998

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Evaluation of Physical Properties of Kamaboko Gels Affected by Conditions of Processing and a Kind of Fish

Nippon Shokuhin Kagaku Kogaku Kaishi, 1997/07/15, Vol.44(7), pp.501-507

1997

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Phosphatidylcholine levels and their fatty acid compositions in teleost tissues and squid muscle

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1999, Vol.124 (1), p.109-116

1999

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Highly sensitive high-performance liquid chromatography for the measurement of malondialdehyde in biological samples

Journal of chromatography, 1993-11, Vol.621 (1), p.77-81

1993

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Microflora in Sausages Pasteurized at Low Temperature and Their Sensory Evaluation

Nippon Shokuhin Kagaku Kogaku Kaishi, 1995/01/15, Vol.42(1), pp.55-60

1995

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Fatty acid composition of choline and ethanolamine glycerophospholipid subclasses in heart tissue of mammals and migratory and demersal fish

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 1999-09, Vol.124 (1), p.1-6

1999

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Mechanism of Oxidative Damage to Fish Red Blood Cells by Ozone

IUBMB life, 1999-12, Vol.48 (6), p.631-634

1999

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Reactivity of Mammalian 15-Lipoxygenase with Phospholipids in Large Unilamellar Liposomes

Biochemical and biophysical research communications, 1996-11, Vol.228 (3), p.675-682

1996

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Occurrence of tributyltin-tolerant bacteria in tributyltin- or cadmium-containing seawater

Applied and Environmental Microbiology, 1992-10, Vol.58 (10), p.3410-3412

1992

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Insolubilization of Rainbow Trout Actomyosin during Storage at -20 °C-I: Properties of Insolubilized Protein Formed by Reaction of Propanal or Caproic Acid with Actomyosin

NIPPON SUISAN GAKKAISHI, 1974/06/25, Vol.40(6), pp.585-588

TAKAMA, Kozo

1974

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Insolubilization of Rainbow Trout Actomyosin during Storage at -20°C-II: Mechanism of Propanal or Caproic Acid Reaction with Actomyosin to Induce Insolubilization

NIPPON SUISAN GAKKAISHI, 1974/06/25, Vol.40(6), pp.589-593

TAKAMA, KOZO

1974

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Effect of ozone exposure on the compositions of gill and erythrocyte membrane lipids and proteins of Japanese charr (Salvelinus leucomaenis)

Comparative biochemistry and physiology. B, Comparative biochemistry, 1991-01, Vol.100 (3), p.481-487

1991

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Effect of quality of surimi [fish paste with addition of sugar and polyphosphate] on cross-linking reaction of myosin heavy chain during setting [incubation of salted surimi, preparing the fish gel (kamaboko)]

NIPPON SUISAN GAKKAISHI, 1987/04/25, Vol.53(4), pp.633-639

1987

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Inhibition of the growth of foodborne disease-causing bacteria by calcined scallop shell powder

Hokkaidō Daigaku Suisan Gakubu kenkyū ihō, 1999-08, Vol.50 (2), p.149-153

1999

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Changes in the SDS[sodium dodecyl sulphate]-gel filtration patterns of muscle proteins in salted fish meat paste during setting(suwari)

NIPPON SUISAN GAKKAISHI, 1987, Vol.53(11), pp.2045-2049

1987

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Coulometric detection in high-performance liquid chromatographic analysis of cholesteryl ester hydroperoxides

Lipid content and fatty acid composition of phospholipids in white-flesh fish species

Inhibitory effect of phosphatidylserine on iron-dependent lipid peroxidation

Peroxyl Radical Scavenging Activity of Caffeic Acid and Its Related Phenolic Compounds in Solution

Effect of several solutions including mineral-encaging zeolites on the restoration of cell motility of tributyltin-intoxicated Euglena gracilis Z

High-Performance Liquid Chromatographic Determination of Plasma Malondialdehyde Level without a Solvent Extraction Procedure

Occurrence of Biogenic Amines at Different Processing Stages of Dried Herring

Effect of Low Level Ozone Exposure on the Serum TBA-Reactive Substance (TBA-RS) Level and Gill Superoxide Dismutase and Catalase Activities in Rainbow Trout

Puncture properties of kamaboko with ovomucoid pasteurized at several temperatures

Mechanism of oxidative damage to fish red blood cells by ozone

Physical Propertics of Kamaboko with Ovomucoid Pasteurized at Several Temperatures

Evaluation of Physical Properties of Kamaboko Gels Affected by Conditions of Processing and a Kind of Fish

Phosphatidylcholine levels and their fatty acid compositions in teleost tissues and squid muscle

Highly sensitive high-performance liquid chromatography for the measurement of malondialdehyde in biological samples

Microflora in Sausages Pasteurized at Low Temperature and Their Sensory Evaluation

Fatty acid composition of choline and ethanolamine glycerophospholipid subclasses in heart tissue of mammals and migratory and demersal fish

Mechanism of Oxidative Damage to Fish Red Blood Cells by Ozone

Reactivity of Mammalian 15-Lipoxygenase with Phospholipids in Large Unilamellar Liposomes

Occurrence of tributyltin-tolerant bacteria in tributyltin- or cadmium-containing seawater

Insolubilization of Rainbow Trout Actomyosin during Storage at -20 °C-I: Properties of Insolubilized Protein Formed by Reaction of Propanal or Caproic Acid with Actomyosin

Insolubilization of Rainbow Trout Actomyosin during Storage at -20°C-II: Mechanism of Propanal or Caproic Acid Reaction with Actomyosin to Induce Insolubilization

Effect of ozone exposure on the compositions of gill and erythrocyte membrane lipids and proteins of Japanese charr (Salvelinus leucomaenis)

Effect of quality of surimi [fish paste with addition of sugar and polyphosphate] on cross-linking reaction of myosin heavy chain during setting [incubation of salted surimi, preparing the fish gel (kamaboko)]

Inhibition of the growth of foodborne disease-causing bacteria by calcined scallop shell powder

Changes in the SDS[sodium dodecyl sulphate]-gel filtration patterns of muscle proteins in salted fish meat paste during setting(suwari)

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