Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yoshito Tomisaka"'
Publikováno v:
Japanese Journal of Forensic Science and Technology. 27:85-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90076d9cf22f970410c53ca597e6cd44
https://doi.org/10.3408/jafst.824
https://doi.org/10.3408/jafst.824
Autor:
Eiji Nishi, Yoshito Tomisaka, Nao Mori, Kohei Tomonari, Seiki Nakao, Ayane Sonoda, Ami Ikehara, Takaaki Ono
Publikováno v:
Japanese Journal of Forensic Science and Technology. 23:57-69
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7eedc4936acd3fcdbd40fe02cdf67818
https://doi.org/10.3408/jafst.734
https://doi.org/10.3408/jafst.734
Publikováno v:
Animal Science Journal. 81:362-368
The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4 degrees C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were mon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e80c3fc12fe80268f73e13921ad9857
https://doi.org/10.1111/j.1740-0929.2010.00739.x
https://doi.org/10.1111/j.1740-0929.2010.00739.x
Autor:
Tetsuo Nasu, Yoshito Tomisaka, Michio Muguruma, Satoshi Kawahara, Dang Quang Huy, Abdulatef M. Ahhmed
Publikováno v:
Meat Science. 82:170-178
The objective of this research was to investigate the difference between chicken and beef in the interaction of actomyosin (myosin B) with microbial transglutaminase (MTG). The gel strength of myosin B was improved in both species and was significant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fea16c56eed3ad637c06522877603eb3
https://doi.org/10.1016/j.meatsci.2009.01.007
https://doi.org/10.1016/j.meatsci.2009.01.007
Publikováno v:
Japanese Journal of Forensic Science and Technology. 11:9-18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bc7284a3a935a960ddb0076450ce79a
https://doi.org/10.3408/jafst.11.9
https://doi.org/10.3408/jafst.11.9
Publikováno v:
The Journal of Biochemistry. 117:1036-1042
Talin, a putative homodimer of 230-kDa polypeptides, was cleaved into the N-terminal 47-kDa and C-terminal 190-kDa fragments with calpain II. The 190-kDa fragment, but not the 47-kDa fragment, was found to bind to actin. The 190-kDa fragment possesse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ffc1219896036dae6562366021adcfd
https://doi.org/10.1093/oxfordjournals.jbchem.a124803
https://doi.org/10.1093/oxfordjournals.jbchem.a124803
Publikováno v:
Animal science journal = Nihon chikusan Gakkaiho. 81(3)
The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4 degrees C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were mon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4c7f498d8439e77224a8fc8b714d222b
https://pubmed.ncbi.nlm.nih.gov/20597894
https://pubmed.ncbi.nlm.nih.gov/20597894