Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Koichi, Chikuni"'
Autor:
Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, Kyoko Akama, Takeshi Hayashi, Takumi Narita, Koichi Chikuni
Publikováno v:
The Journal of Poultry Science, Vol 54, Iss 1, Pp 87-96 (2017)
The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh
Externí odkaz:
https://doaj.org/article/aa1daca123f04b35b6174d6a83393e75
Autor:
Koichi Ojima, Mika Oe, Ikuyo Nakajima, Masahiro Shibata, Koichi Chikuni, Susumu Muroya, Takanori Nishimura
Publikováno v:
EuPA Open Proteomics, Vol 5, Iss C, Pp 1-9 (2014)
Myokines are muscle-secreted factors to regulate cellular functions. However, it remains elusive what type of myokine is released during muscle differentiation. Here we evaluated the dynamics of myokines. More than 400 proteins were detected in condi
Externí odkaz:
https://doaj.org/article/da0c8f84b2174e9a85c093a75ac915ba
Publikováno v:
Nihon Yoton Gakkaishi. 58:53-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2ad3e1f846feaf0738469bcbae9821e
https://doi.org/10.5938/youton.58.2_53
https://doi.org/10.5938/youton.58.2_53
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 26, Iss 10, Pp 1490-1495 (2013)
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality.
Externí odkaz:
https://doaj.org/article/0ac745a6a7e54e49a953992390018b0f
Publikováno v:
SC30202005260003
NARO成果DBa
NARO成果DBa
Here we characterized gene expressions in subcutaneous adipose tissue and blood metabolites of pigs with genetically low backfat (Landrace) and high backfat (Meishan). As pigs aged from 1 wk-to 3-mo old, mRNA levels of adipose-specific genes increase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fc13dbe8ad791ab92b37b751b4747e2
http://id.nii.ac.jp/1578/00004803/
http://id.nii.ac.jp/1578/00004803/
Autor:
Keisuke, Sasaki, Michiyo, Motoyama, Yoshio, Tagawa, Kyoko, Akama, Takeshi, Hayashi, Takumi, Narita, Koichi, Chikuni
Publikováno v:
The Journal of Poultry Science
The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4832211ccb262f386ab8abe95545b755
https://pubmed.ncbi.nlm.nih.gov/32908413
https://pubmed.ncbi.nlm.nih.gov/32908413
Publikováno v:
SC30201707040007
To clarify the relationship between myosin heavy chain (MyHC) isoforms and tropomyosin (TPM) isoforms in single fibers, 64 single fibers were isolated from each of bovine three muscles (masseter, semispinalis and semitendinosus). mRNA expressions of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0277dd034432ddd9f942823d5aa13d1e
http://id.nii.ac.jp/1578/00000657/
http://id.nii.ac.jp/1578/00000657/
Autor:
Katsuhiro Aikawa, Koichi Chikuni, Ikuyo Nakajima, Michiyo Motoyama, Hiro-o Hamaguchi, Keisuke Sasaki, Masahiro Ando
Publikováno v:
Food Chemistry. 196:411-417
The crystalline states of fats, i.e., the crystallinity and crystal polymorphic types, strongly influence their physical properties in fat-based foods. Imaging of fat crystalline states has thus been a subject of abiding interest, but conventional te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5ea756298fd891c907a073564a5a3f2
https://doi.org/10.1016/j.foodchem.2015.09.043
https://doi.org/10.1016/j.foodchem.2015.09.043
Autor:
Mika Oe, Takanori Nishimura, Koichi Chikuni, Susumu Muroya, Masahiro Shibata, Koichi Ojima, Ikuyo Nakajima
Publikováno v:
EuPA Open Proteomics, Vol 5, Iss C, Pp 1-9 (2014)
Myokines are muscle-secreted factors to regulate cellular functions. However, it remains elusive what type of myokine is released during muscle differentiation. Here we evaluated the dynamics of myokines. More than 400 proteins were detected in condi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37800e73815b8434c8cef8e7ae4f4e02
https://doi.org/10.1016/j.euprot.2014.08.001
https://doi.org/10.1016/j.euprot.2014.08.001
Publikováno v:
Meat Science. 98:726-735
To determine key compounds and metabolic pathways associated with meat quality, we profiled metabolites in postmortem porcine longissimus lumborum (LL) and vastus intermedius (VI) muscles with different aging times by global metabolomics using capill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bf4c95e892636712a01d9f1c2b32b7c
https://doi.org/10.1016/j.meatsci.2014.07.018
https://doi.org/10.1016/j.meatsci.2014.07.018