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Supplementary effect of whey components on the monascin productivity of Monascus sp

Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.4234-4241

2023

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High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products

Meat science, 2021-06, Vol.176, p.108467-108467, Article 108467

2021

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Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms

Meat science, 2020-03, Vol.161, p.107989-107989, Article 107989

2020

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L‐histidine inhibits the heat‐induced gelation of actomyosin in a low ionic strength solution

Animal science journal, 2023-01, Vol.94 (1), p.e13825-n/a

2023

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Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham

Meat science, 2022-10, Vol.192, p.108905-108905, Article 108905

Wakamatsu, Jun-ichi

2022

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Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

Meat science, 2020-07, Vol.165, p.108109-108109, Article 108109

2020

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A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi‐hard cheese

Journal of the science of food and agriculture, 2022-08, Vol.102 (10), p.4355-4362

2022

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Adjunctive application of solid‐state culture products and its freeze‐dried powder from Aspergillus sojae for semi‐hard cheese

Journal of the science of food and agriculture, 2020-10, Vol.100 (13), p.4834-4839

2020

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Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content

Food science & technology, 2019-03, Vol.101, p.599-606

2019

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Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containing l-Histidine

Journal of food science, 2015-08, Vol.80 (8), p.C1641-C1645

2015

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Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork

Animal science journal, 2019-06, Vol.90 (6), p.774-780

2019

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Decorin enhances the proliferation and differentiation of myogenic cells through suppressing myostatin activity

Journal of cellular physiology, 2008-06, Vol.215 (3), p.856-867

2008

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Dynamics of myosin replacement in skeletal muscle cells

American Journal of Physiology: Cell Physiology, 2015-11, Vol.309 (10), p.C669-C679

2015

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Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates

International journal of dairy technology, 2019-08, Vol.72 (3), p.403-408

2019

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Comparative study of muscle regeneration following cardiotoxin and glycerol injury

Annals of anatomy, 2015-11, Vol.202, p.18-27

2015

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Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

Foods, 2024-02, Vol.13 (4), p.533

2024

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A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products

Animal science journal, 2015-05, Vol.86 (5), p.547-552

2015

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Enhancement of sperm motility and viability by turmeric by-product dietary supplementation in roosters

Animal reproduction science, 2017-10, Vol.185, p.195-204

2017

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Application of red pigment producing edible fungi for development of a novel type of functional cheese

Journal of food processing and preservation, 2018-10, Vol.42 (10), p.e13707-n/a

2018

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Decorin binds myostatin and modulates its activity to muscle cells

Biochemical and biophysical research communications, 2006-02, Vol.340 (2), p.675-680

2006

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Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Journal of bioscience and bioengineering, 2024-05, Vol.137 (5), p.381-387

2024

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Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent

Food chemistry, 2024-05, Vol.441, p.138317-138317, Article 138317

2024

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Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products

Food chemistry, 2023-11, Vol.427, p.136755-136755, Article 136755

2023

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Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

Foods, 2020-11, Vol.9 (11), p.1583

2020

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Myosin substitution rate is affected by the amount of cytosolic myosin in cultured muscle cells

Animal science journal, 2017-11, Vol.88 (11), p.1788-1793

2017

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Supplementary effect of whey components on the monascin productivity of Monascus sp

High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat products

Improving the color of meat products without adding nitrite/nitrate using high zinc protoporphyrin IX-forming microorganisms

L‐histidine inhibits the heat‐induced gelation of actomyosin in a low ionic strength solution

Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham

Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate

A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi‐hard cheese

Adjunctive application of solid‐state culture products and its freeze‐dried powder from Aspergillus sojae for semi‐hard cheese

Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content

Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containing l-Histidine

Investigation of contributors to zinc protoporphyrin IX formation at optimum pH 5.5 in pork

Decorin enhances the proliferation and differentiation of myogenic cells through suppressing myostatin activity

Dynamics of myosin replacement in skeletal muscle cells

Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates

Comparative study of muscle regeneration following cardiotoxin and glycerol injury

Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products

Enhancement of sperm motility and viability by turmeric by-product dietary supplementation in roosters

Application of red pigment producing edible fungi for development of a novel type of functional cheese

Decorin binds myostatin and modulates its activity to muscle cells

Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent

Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products

Lactococcus lactis subsp. cremoris Produces Zinc Protoporphyrin IX Both Aerobically and Anaerobically and Improves the Bright Red Color of Fermented Meat Products

Myosin substitution rate is affected by the amount of cytosolic myosin in cultured muscle cells

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