Sensory Factors Contributing to the Identification of the Animal Species of Meat von Matsuishi, M., Igeta, M., Takeda, S., Okitani, A.

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AMP and IMP dissociate actomyosin into actin and myosin von Okitani, A.(Nippon Veterinary and Life Science Univ., Musashino, Tokyo (Japan)), Ichinose, N, Koza, M, Yamanaka, K, Migita, K, Matsuishi, M

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Purification and characterization of a cysteine proteinase from Lactococcus lactis ssp. lactis IAM 1198 von Akuzawa, Ryozo, Tottori, Akiko, Tsukahara, Kazuyuki, Okitani, Akihiro

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Purification and properties of cysteine proteinase inhibitors from rabbit skeletal muscle von Matsuishi, Masanori, Okitani, Akihiro

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Purification and some properties of cathepsin H from rabbit skeletal muscle von Matsuishi, Masanori, Saito, Gun, Okitani, Akihiro, Kato, Hiromichi

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Elucidation of a basic protein, glyceraldehyde-3-phosphate dehydrogenase, as a contributing factor to raise Mg-ATPase activity of myofibrils during meat conditioning von Matsuishi, Masanori, Okitani, Akihiro

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Characterization of hydrolase H, a new muscle protease possessing aminoendopeptidase activity [rabbit skeletal muscle] von OKITANI, Akihiro, NISHIMURA, Toshihide, KATO, Hiromichi

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Softening mechanism of vacuum-cooked squid muscle von Okitani, A.(Nippon Veterinary and Life Science Univ., Musashino, Tokyo (Japan). Faculty of Applied Life Science), Oneda, Y, Kubo, T, Ishii, T, Suzuki, R, Awata, T, Sunada, Y, Yamashita, Y, Migita, K, Matsuishi, M, Hatae, K

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Studies on the palatability factors of meat von Okitani, A.(Nippon Veterinary and Animal Science Univ., Musashino, Tokyo (Japan))

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Changes of amino acids composition and relative digestibility of lysozyme in the reaction with alpha-dicarbonyl compounds in aqueous system von KATO, Hiromichi, CHUYEN, Nguyen van, UTSUNOMIYA, Nobuko, OKITANI, Akihiro

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Proteasome from rabbit skeletal muscle: Some properties and effects on muscle proteins von Matsuishi, M., Okitani, A.

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Purification and properties of aminopeptidase H from chicken skeletal muscle von RHYU, Mee Ra, NISHIMURA, Toshihide, KATO, Yutaka, OKITANI, Akihiro, KATO, Hiromichi

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Purification and Characterization of a Cysteine Proteinase with Low Activation Energy from Lactococcus lactis ssp. lactis IAM 1198 von Akuzawa, Ryozo, Okitani, Akihiro

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Wagyu beef aroma in wagyu (Japanese Black Cattle) beef preferred by the Japanese over imported beef von Matsuishi, M. (Nippon Veterinary and Zootechnical Coll., Musashino, Tokyo (Japan)), Fujimori, M, Okitani, A

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Survey of neutral aminopeptidases in bovine, porcine, and chicken skeletal muscles von Nishimura, Toshihide, Okitani, Akihiro, Rhyu, Mee Ra, Kato, Hiromichi

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Purification and properties of aminopeptidase C from chicken skeletal muscle von Nishimura, T. (Tokyo Univ. (Japan). Faculty of Agriculture), Kato, Y, Okitani, A, Kato, H

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Fate of nitrite in meat-curing model systems composed of myoglobin, nitrite and ascorbate von Fujimaki, Masao, Emi, Misao, Okitani, Akihiro

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Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L von Matsukura, Ushio, Okitani, Akihiro, Nishimuro, Tetsuo, Kato, Hiromichi

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Purification and some properties of a myofibrillar protein-degrading protease, cathepsin L, from rabbit skeletal muscle von Okitani, A, Matsukura, U, Kato, H, Fujimaki, M

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Insulation characteristics of XLPE cables and their accessories for high frequency voltage with PWM inverter von Seki, A., Miyamoto, S., Okitani, A., Ohki, Y., Sakuma, S., Fukuyama, S., Miyauchi, H.

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