Thermal stability of carp actin in its polymerized form von Ooi, Atsushi, Okagaki, Tsuyoshi

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Mechanochemical properties of ordinary and dark muscle myosins from seawater fish von OKAGAKI, Tsuyoshi, YANG, Lin, OOI, Atsushi

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Partial Specific Volume and Adiabatic Compressibility of G-Actin Depend on the Bound Nucleotide von Kikumoto, Mahito, Tamura, Youjiro, Ooi, Atsushi, Mihashi, Koshin

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Thermal stability of carp G-actin monitored by loss of polymerization activity using an extrinsic fluorescent probe von OOI, Atsushi, YANO, Fumiaki, OKAGAKI, Tsuyoshi

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C‐protein (MyBP‐C) isoforms from carp ordinary and dark muscles and muscle type‐specific binding to myosin von OKAGAKI, Tsuyoshi, SUZUKI, Ryo, OOI, Atsushi

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Quantification of thermal denaturation of fish skeletal muscle actin von OOI, Atsushi, YANO, Fumiaki, OKAGAKI, Tsuyoshi, NAKAYAMA, Teruo

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Effects of Subtilisin Cleavage of Monomeric Actin on Its Nucleotide Binding von Ooi, Atsushi, Mihashi, Koshin

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Insight into nucleotide and Ca2+ binding to carp [alpha]-actin von Ooi, Atsushi, Soematsu, Hisaaki

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Insight into nucleotide and Ca super(2+) binding to carp alpha -actin von OOI, Atsushi, SOEMATSU, Hisaaki

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Insight into nucleotide and Ca 2+ binding to carp ?-actin von OOI, Atsushi, SOEMATSU, Hisaaki

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Delay in rigor mortis of red sea-bream [Pagrus major] by spinal cord destruction von Nakayama, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources), Toyoda, T, Ooi, A

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1P-117 Conformational fluctuation in the nucleotide binding region of actin(Muscle, The 47th Annual Meeting of the Biophysical Society of Japan) von Ooi, Atsushi, Okagaki, Tsuyoshi

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1P-117 アクチンのヌクレオチド結合領域のゆらぎ(筋肉(筋蛋白質・収縮),第47回日本生物物理学会年会)

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Effect of gluconate salt on mechanical and structural properties of heat-induced myosin gel von OOI, Atsushi, SAKURAI, Yoshie, TAMURA, Yohjiro, YANO, Fumiaki, OKAGAKI, Tsuyoshi, SHIRAI, Jun

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Improvement of Heat-gelation Ability of Surimi from Frozen Blue Mackerel by the Addition of Sodium Carbonate von MINO, Matsunori, YANO, Takeo, MISHIMA, Takashi, AOKI, Takahiko, OOI, Atsushi

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Change in rigor mortis of red sea-bream [Pagrus major] dependent on season and killing method von Nakayama, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources), Ooguchi, N, Ooi, A

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Comparison of mechanochemical properties of myosin from carp ordinary and dark muscles von OKAGAKI, TSUYOSHI, TAKAMI, MASAKI, OHSHIMA, HIROKI, HIGASHI-FUJIME, SUGIE, YANO, FUMIAKI, OOI, ATSUSHI

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Effect of gluconate on heat-induced gelation of myosin from red sea bream von OOI, ATSUSHI, TAMURA, YOUJIRO, OKAGAKI, TSUYOSHI

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Observation of characteristic muscle structure related to delay in red sea-bream [Pagrus major] rigor mortis by spinal cord destruction von Nakamura, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources), Goto, E, Ooi, A

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Physical property of carp muscle during rigor tension generation von Nakayama, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources), Toyoda, T, Ooi, A

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