Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Misako Nakaya"'
Autor:
Hideki Ushio, Hiroki Nakakubo, Shigeru Okada, Shugo Watabe, Misako Nakaya, Yuri Kominami, Ryoko Nakamizo, Nobuhiko Ueki, Jianrong Wan, Yoko Matsuoka
Publikováno v:
NIPPON SUISAN GAKKAISHI. 85:494-502
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8416b16066bd95fbc45b8a1f4114e2
https://doi.org/10.2331/suisan.19-00012
https://doi.org/10.2331/suisan.19-00012
Autor:
Yoko Matsuoka, Yoshiharu Nemoto, Shugo Watabe, Hideki Ushio, Tomoko M. Nakanishi, Keitaro Tanoi, Misako Nakaya, Michio Sato
Publikováno v:
RADIOISOTOPES. 62:31-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c8d656c16f5ee87703ef0eaa95b724f
https://doi.org/10.3769/radioisotopes.62.31
https://doi.org/10.3769/radioisotopes.62.31
Autor:
Hiroko Yamaguchi, Shugo Watabe, Toshitaka Mochizuki, Chie Yoneda, Hideki Ushio, Gen Kaneko, Katsuya Fukami, Misako Nakaya
Publikováno v:
Fisheries Science. 79:327-334
The taste and extractive components of boiled dorsal muscle and broth prepared from half-smooth golden puffer Lagocephalus spadiceus caught in Japan and from those imported from China were compared. In the sensory test, the first taste, elasticity, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::527243e46b4daa63080860845fafd01f
https://doi.org/10.1007/s12562-012-0585-2
https://doi.org/10.1007/s12562-012-0585-2
Autor:
Sanit Piyapattanakorn, Takafumi Shiokai, Shugo Watabe, Dadasaheb Akolkar, Misako Nakaya, Hiroki Koyama
Publikováno v:
Journal of Experimental Biology. 215:14-21
SUMMARY Shrimps belong to the class Crustacea, which forms a large, diverse group in the invertebrates. However, the physiology and biochemistry of their skeletal muscles have been poorly understood compared with those from vertebrates including mamm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c673f5076f5de9fe5006763230e5632d
https://doi.org/10.1242/jeb.058206
https://doi.org/10.1242/jeb.058206
Autor:
L Yasmin, Shugo Watabe, Daisuke Ikeda, Dadasaheb Akolkar, Orhan Erdoğan, Shigeharu Kinoshita, Yosuke Ono, Misako Nakaya, H Yamaguchi
Publikováno v:
Journal of Experimental Biology. 213:137-145
SUMMARY Comprehensive in silico studies, based on the total fugu genome database, which was the first to appear in fish, revealed that torafugu Takifugu rubripes contains 20 sarcomeric myosin heavy chain (MYH) genes (MYH genes) (Ikeda et al., 2007).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7c917c1ca46f195b3bca33650211e99
https://doi.org/10.1242/jeb.030759
https://doi.org/10.1242/jeb.030759
Publikováno v:
Fisheries Science. 72:646-655
Enzymatic and structural properties of white croaker fast skeletal muscle myosin were determined and compared with those of walleye pollack counterpart. Ca2+-ATPase activity of white croaker myosin was decreased to approximately 70% of the original a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d88b6c4b4747d45315287fb5da89ca50
https://doi.org/10.1111/j.1444-2906.2006.01195.x
https://doi.org/10.1111/j.1444-2906.2006.01195.x
Publikováno v:
Fisheries Science. 71:1356-1364
Standard molecular techniques, such as sequencing and restriction fragment length polymorphism analysis after polymerase chain reaction (PCR) amplification are relatively complicated, and species identification can take a long time when using such te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1e2af3e441d0e8cada40f7fcfb4655c
https://doi.org/10.1111/j.1444-2906.2005.01102.x
https://doi.org/10.1111/j.1444-2906.2005.01102.x
Publikováno v:
Gene. 346:257-266
We have characterized the apolipoprotein multigene family of the pufferfish Takifugu rubripes. The pufferfish mainly contains 28-kDa, 27-kDa, and 14-kDa apolipoproteins in its plasma and was designated apo-28 kDa, apo-27 kDa, and apo-14 kDa, respecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5489f26fa1f048697af10e21689e03fc
https://doi.org/10.1016/j.gene.2004.11.015
https://doi.org/10.1016/j.gene.2004.11.015
Publikováno v:
Journal of Food Science. 68:1573-1577
Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81051b7659222e7d407bb47046ceea30
https://doi.org/10.1111/j.1365-2621.2003.tb12293.x
https://doi.org/10.1111/j.1365-2621.2003.tb12293.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:4803-4811
The thermodynamic properties of myosin and its C-terminal fragment, light meromyosin (LMM), from walleye pollack, a typical cold-water fish efficiently utilized on an industrial scale, were analyzed by using differential scanning calorimetry (DSC) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4ff2e1cf84fba03e77d0bf85ef61f45
https://doi.org/10.1021/jf0116000
https://doi.org/10.1021/jf0116000