An enzymatic method to estimate the content of L-hydroxyproline von Watanabe, Seiya, Hiraoka, Yoshinobu, Endo, Shiori, Tanimoto, Yoshiaki, Tozawa, Yuzuru, Watanabe, Yasuo

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“Setting-Freezing-Reheating” Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel von Jia, Ru, Hiraoka, Yoshinobu, Tung, Yilun, Nakazawa, Naho, Osako, Kazufumi, Okazaki, Emiko

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Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation von Imamura, Shintaro, Suzuki, Michiko, Okazaki, Emiko, Murata, Yuko, Kimura, Meiko, Kimiya, Takashi, Hiraoka, Yoshinobu

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Preventive method of color deterioration of yellowtail [Seriola quinqueradiata] dark muscle during frozen storage and post thawing von Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Ohsaka, E, Narita, K, Yamabe, K, Seki, N

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Fortification of niboshi with histidine prepared from katsuobushi protein digest von Hiraoka, Y.(Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Sasaki, Y, Takai, T, Kawakubo, A, Miyoshi, S, Nakajima, S

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III-4. Appearance of fishy smell during frozen storage of Pacific saury von HIRAOKA, YOSHINOBU, KIMURA, MEIKO

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Softening Technology of Fish Bone (Investigation and Utilization of Sea Food Components to Enhance Human Health) von Hiraoka, Yoshinobu

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Formation of trimethylamine in Pacific saury muscle during frozen storage von KIMURA, MEIKO, HIRAOKA, YOSHINOBU, KIMIYA, TAKASHI, IMAMURA, SINTARO, SUZUKI, MICHIKO, OKAZAKI, EMIKO, KIMURA, IKUO

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Effects of potential factors on sales price of bigeye tuna in a large-distant-water type tuna longline fishery: Application of a general linear mixed model von YOKOTA, KOSUKE, UEHARA, TAKAYOSHI, SAWADA, KATSUHIKO, IGA, HIJIRI, IMAMURA, SHINTARO, KIMIYA, TAKASHI, SUZUKI, MICHIKO, HIRAOKA, YOSHINOBU, KANENIWA, MASAKI, OSHIMA, TATSUKI, FUSEJIMA, IPPEI

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Effects of potential factors on sales price of bigeye tuna in a large-distant-water type tuna longline fishery von YOKOTA, KOSUKE, UEHARA, TAKAYOSHI, SAWADA, KATSUHIKO, IGA, HIJIRI, IMAMURA, SHINTARO, KIMIYA, TAKASHI, SUZUKI, MICHIKO, HIRAOKA, YOSHINOBU, KANENIWA, MASAKI, OSHIMA, TATSUKI, FUSEJIMA, IPPEI

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Production of horse mackerel [Trachurus japonica] fillets dried by microwave heating under reduced pressure von Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Kan, T, Hirano, K, Kurono, M, Oka, H

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Inhibitory effect of mixing of Japanese flounder meat on modori-phenomena of white croaker and lizard fish heated gels von Narita, K. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Hiraoka, Y, Joh, A, Wang, X.C, Ninomiya, J, Oka, H, Nakamura, O, Itoh, Y

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Effects of Gas Packing Methods on Changes of color in the Adductor of Pearl Oyster during Cold and Frozen Storage von Hiraoka, Yoshinobu, Kan, Tadaaki, Narita, Kimiyoshi, Joh, Atuko, Matubara, Hiroshi, Oka, Hiroyasu

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Meat Quality Evaluation of Frozen Tuna Caught in a Tuna Longline Fishery: 1st report: The Difference of Distribution of Chemical Components von SUZUKI, Michiko, KIMIYA, Takashi, OKAZAKI, Emiko, HIRAOKA, Yoshinobu, OMURA, Yuji, UEHARA, Takayoshi, YOKOTA, Kosuke, SAWADA, Katsuhiko, FUSEJIMA, Ippei, IMAMURA, Shintaro

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Influence of formaldehyde formation during storage of shortfin lizard fish [Saurida elongata] on kamaboko quality von Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Kan, T, Kurono, M, Hirano, K, Matsubara, H, Hashimoto, T, Oka, H, Seki, N

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Change in myofibrillar protein in dried product from anchovy [Engraulis japonica] vacuum-frying cooking von OKa, H. (Ehime-ken. Government Office, Matsuyama (Japan)), Hiraoka, Y, Kan, T, Ono, K, Ninomiya, J

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Softening of the cultured yellow-tail [Seriola quinqueradiata] bone in association with collagen gelatinization by a retort treatment von Hiraoka, Y. (Ehime-ken. Industrial Research Center, Matsuyama (Japan)), Joh, A, Narita, K, Hirayama, K, Kan, T

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Changes in Amount of EPA and DHA during the Preparation of Fried-kamaboko von Nakajima, Sigeru, Matsushita, Itaru, Ninomiya, Jun-ichiro, Hiraoka, Yoshinobu, Tsuchiya, Takahide

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III-4. 冷凍保存中の臭気成分生成 von 平岡, 芳信, 木村, メイコ

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遠洋まぐろはえ縄で漁獲されたマグロ類の品質評価: 第1報：凍結マグロ肉の部位による品質の差異 von 鈴木, 道子, 木宮, 隆, 岡﨑, 惠美子, 平岡, 芳信, 大村, 裕治, 上原, 崇敬, 横田, 耕介, 澤田, 克彦, 伏島, 一平, 今村, 伸太朗

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