Atsushi OBATAKE: search on Z-Library

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1

STUDIES ON A NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-III

MATSUDA, Toshio, OBATAKE, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

File:

PDF, 324 KB

1965

2

The Gel Strengthening Effect of Two-Step Heating on the Meat Pastes from Different Fish in Modori-inducing Conditions.

Nomura, Akira, Itoh, Yoshiaki, Nishikawa, Satoshi, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1994

File:

PDF, 655 KB

1994

3

Effects of Tap Water on the Polymerization through SS Bonding during the Heating of Carp Myosin.

Kishi, Akira, Itoh, Yoshiaki, Aki, Tadashi, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1997

File:

PDF, 2.38 MB

1997

4

Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating

Runglerdkriangkrai, Jiraporn, Itoh, Yoshiaki, Kishi, Akira, Obatake, Atsushi

Journal:

Fisheries Science

Year:

1999

Language:

english

File:

PDF, 2.82 MB

english, 1999

5

Role of SHa in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin

Sompongse, Warangkana, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

Fisheries Science

Year:

1996

Language:

english

File:

PDF, 1.25 MB

english, 1996

6

1866 IMPROVEMENT OF SEXUAL FUNCTIONS IN PATIENTS WITH BENIGN PROSTATIC HYPERPLASIA TREATED BY HOLMIUM LASER ENUCLEATION OF THE PROSTATE (HOLEP)

Fukumoto, Kazuhiko, Yokoyama, Teruhiko, Ohira, Shin, Obatake, Aya, Fujita, Masaichiro, Fujii, Tomohiro, Jo, Yoshimasa, Miyaji, Yoshiyuki, Nagai, Atsushi

Journal:

The Journal of Urology

Year:

2012

Language:

english

File:

PDF, 173 KB

english, 2012

7

Studies on the Nitrofuran Derivatives as a Food Preservative-XVI

OBATAKE, Atsushi, KARATA, Satoshi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1972

Language:

english

File:

PDF, 946 KB

english, 1972

8

The properties and isolation of a myosin heavy chain degradation inhibitor in the sarcoplasmic protein of fish meat.

Nomura, Akira, Itoh, Yoshiaki, Yahata, Koichi, Taniwaki, Nariyuki, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 1.10 MB

2000

9

Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel

Morioka, Katsuji, Nishimura, Tadashi, Obatake, Atsushi, Shimizu, Yutaka

Journal:

Fisheries Science

Year:

1997

File:

PDF, 1.45 MB

1997

10

Congenital intrathoracic kidney with right Bochdalek defect

Masayuki Obatake, Tetsuo Nakata, Masahito Nomura, Atsushi Nanashima, Yukio Inamura, Kenji Tanaka, Takeshi Nagayasu

Journal:

Pediatric Surgery International

Year:

2006

Language:

english

File:

PDF, 151 KB

english, 2006

11

Effect of Buffers on the Polymerization of Protein through Disulfide Bonding during Heating of Myosin from Carp Muscle.

Kishi, Akira, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

File:

PDF, 2.96 MB

1995

12

Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

Mohammed Ismail Hossain, Yoshiaki Itoh, Katsuji Morioka, Atsushi Obatake

Journal:

Fisheries Science

Year:

2001

Language:

english

File:

PDF, 680 KB

english, 2001

13

Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel

Chengchu LIU, Katsuji MORIOKA, Yoshiaki ITOH, Atsushi OBATAKE

Journal:

Fisheries Science

Year:

2002

Language:

english

File:

PDF, 81 KB

english, 2002

14

Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30°C and 50°C on the gel-forming ability of walleye pollack surimi

Mohammed Ismail Hossain, Yoshiaki Itoh, Katsuji Morioka, Atsushi Obatake

Journal:

Fisheries Science

Year:

2001

Language:

english

File:

PDF, 1013 KB

english, 2001

15

The Gel-Forming Characteristics of Lizardfish.

Suwansakornkul, Pantip, Itoh, Yoshiaki, Hara, Shunji, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1993

Language:

english

File:

PDF, 1.82 MB

english, 1993

16

The Subfragment Responsible for the Polymerization of Myosin Heavy Chain through SS Bonding during the Heating of Carp Myosin.

Kishi, Akira, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1997

File:

PDF, 2.59 MB

1997

17

Purification and properties of acid phosphomonoesterase from the dark muscle of common mackerel.

Obatake, Atsushi, Doi, Toshio, Itoh, Yoshiaki

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1988

File:

PDF, 423 KB

1988

18

STUDIES ON A NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-V

MATSUDA, Toshio, OBATAKE, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

File:

PDF, 286 KB

1965

19

Existence of cysteic acid-related compound in the dark muscle of common mackerel.

Obatake, Atsushi, Okaya, Eiji, Itoh, Yoshiaki

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1988

File:

PDF, 387 KB

1988

20

Accelerative Effect of Cysteine on the Polymerization of Protein through SS Bonding during the Heating of Carp Myosin.

Kishi, Akira, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1998

File:

PDF, 2.13 MB

1998

21

STUDIES ON NEW NITROFURAN DERIVATIVES AS FOOD PRESERVATIVES-I

OBATAKE, Atsushi, MATSUDA, Toshio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

Language:

english

File:

PDF, 469 KB

english, 1965

22

STUDIES ON NEW NITROFURAN DERIVATIVES AS FOOD PRESERVATIVES-VI

OBATAKE, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

Language:

english

File:

PDF, 399 KB

english, 1965

23

Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel

Morioka, Katsuji, Nishimura, Tadashi, Obatake, Atsushi, Shimizu, Yutaka

Journal:

Fisheries Science

Year:

1997

Language:

english

File:

PDF, 1.45 MB

english, 1997

24

Application of argyrophilic nucleolar organizer region (AgNOR) staining for cytology of biliary tract carcinomas

Atsushi Nanashima, Hiroyuki Yamaguchi, Juan Eiki Nishizawa-Takano, Kazuhiko Hatano, Shinichi Shibasaki, Terumitsu Sawai, Toru Yasutake, Masayuki Obatake, Tohru Nakagoe, Hiroyoshi Ayabe

Journal:

Journal of Hepato-Biliary-Pancreatic Sciences

Year:

2002

Language:

english

File:

PDF, 147 KB

english, 2002

25

Glucosylceramide Mimics: Highly Potent GCase Inhibitors and Selective Pharmacological Chaperones for Mutations Associated with Types 1 and 2 Gaucher Disease

Schönemann, Wojciech, Gallienne, Estelle, Ikeda-Obatake, Kyoko, Asano, Naoki, Nakagawa, Shinpei, Kato, Atsushi, Adachi, Isao, Górecki, Marcin, Frelek, Jadwiga, Martin, Olivier R.

Journal:

Year:

2013

Language:

english

File:

PDF, 757 KB

english, 2013

26

The pH of Fish Meat and the Appearance of Modori-phenomenon around 40.DEG.C. in the Washed Meat Paste.

Nomura, Akira, Itoh, Yoshiaki, Yamamoto, Tomonori, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1997

File:

PDF, 1.67 MB

1997

27

Back Cover: Glucosylceramide Mimics: Highly Potent GCase Inhibitors and Selective Pharmacological Chaperones for Mutations Associated with Types 1 and 2 Gaucher Disease (ChemMedChem 11/2013)

Schönemann, Wojciech, Gallienne, Estelle, Ikeda-Obatake, Kyoko, Asano, Naoki, Nakagawa, Shinpei, Kato, Atsushi, Adachi, Isao, Górecki, Marcin, Frelek, Jadwiga, Martin, Olivier R.

Journal:

Year:

2013

File:

PDF, 1.27 MB

2013

28

Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis

Morioka, Katsuji, Fujii, Shin-ya, Itoh, Yoshiaki, Liu, Chengchu, Obatake, Atsushi

Journal:

Fisheries Science

Year:

1999

Language:

english

File:

PDF, 391 KB

english, 1999

29

Effects of manufacturing processes on myosin heavy chain degradation of shortfin lizardfish Saurida elongata meat paste at around 40.DEG.C.

ASANO, YOSHIHIRO, ITOH, YOSHIAKI, SUWANSAKORNKUL, PANTIP, OBATAKE, ATSUSHI

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2003

File:

PDF, 881 KB

2003

30

STUDIES ON NEW NITROFURAN DERIVATIVES AS FOOD PRESERVATIVES-IX

OBATAKE, Atsushi, MATSUDA, Toshio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

Language:

english

File:

PDF, 276 KB

english, 1965

31

STUDIES ON NEW NITROFURAN DERIVATIVES AS FOOD PRESERVATIVES-IV

OBATAKE, Atsushi, MATSUDA, Toshio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

Language:

english

File:

PDF, 281 KB

english, 1965

32

Inhibitory Effect of Sarcoplasmic Protein Fraction of Fish Meat upon Modori-phenomenon Induced at about 40.DEG.C. by Washing Meat.

Nomura, Akira, Itoh, Yoshiaki, Toyoda, Hirokuni, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

File:

PDF, 2.87 MB

1995

33

Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations

Dhirendra Prasad Thakur, Katsuji Morioka, Yoshiaki Itoh, Atsushi Obatake

Journal:

Journal of the Science of Food and Agriculture

Year:

2002

Language:

english

File:

PDF, 163 KB

english, 2002

34

The Polymerization of Protein through Disulfide Bonding during the Heating of Carp Myosin.

Kishi, Akira, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1995

Language:

english

File:

PDF, 2.59 MB

english, 1995

35

Studies on the Nitrofuran Derivative as a Food Preservative-XV

OBATAKE, Atsushi, KARATA, Satoshi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1972

Language:

english

File:

PDF, 2.41 MB

english, 1972

36

Effects of Washing the Meat of Fish Species Caught in Tosa Bay on the Appearance of Modori-Phenomena (Disintegration of Gel).

Nomura, Akira, Itoh, Yoshiaki, Soen, Takahito, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1993

Language:

english

File:

PDF, 1022 KB

english, 1993

37

Post-mortem degradation of inosinic acid and related enzyme activity in the dark muscle of fish.

Obatake, Atsushi, Doi, Toshio, Ono, Tatsuya

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1988

File:

PDF, 427 KB

1988

38

Video-assisted thoracoscopic lobectomy with the patient in the semi-prone position: initial experience and benefits of lymph node dissection

Miyazaki, Takuro, Nagayasu, Takeshi, Yamasaki, Naoya, Tsuchiya, Tomoshi, Matsumoto, Keitaro, Tagawa, Tsutomu, Obatake, Masayuki, Nanashima, Atsushi, Hidaka, Shigekazu, Hayashi, Tomayoshi

Journal:

General Thoracic and Cardiovascular Surgery

Year:

2014

Language:

english

File:

PDF, 575 KB

english, 2014

39

A rapid method to measure dark muscle content in fish.

OBATAKE, Atsushi, HEYA, Hirofumi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1985

Language:

english

File:

PDF, 256 KB

english, 1985

40

Identification of Proteolytic Activities of Gel-Degrading Factors in Three Lizardfish Species.

Suwansakornkul, Pantip, Itoh, Yoshiaki, Hara, Shunji, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1993

Language:

english

File:

PDF, 1.07 MB

english, 1993

41

Effect of dark muscle on the degradation of inosinic acid in the white muscle of common mackerel.

Obatake, Atsushi, Tomita, Kimihiko

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1988

Language:

english

File:

PDF, 265 KB

english, 1988

42

Comparison of Chemical Components in the Muscle of Red Sea Bream Fed Different Diets.

Morioka, Katsuji, Moriki, Tatsuya, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1998

File:

PDF, 638 KB

1998

43

Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage

Sompongse, Warangkana, Itoh, Yoshiaki, Obatake, Atsushi

Journal:

Fisheries Science

Year:

1996

Language:

english

File:

PDF, 4.13 MB

english, 1996

44

The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60°C

Itoh, Yoshiaki, Maekawa, Takahiro, Suwansakornkul, Pantip, Obatake, Atsushi

Journal:

Fisheries Science

Year:

1997

File:

PDF, 1.45 MB

1997

45

Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture

DHIRENDRA PRASAD THAKUR, KATSUJI MORIOKA, YOSHIAKI ITOH, ATSUSHI OBATAKE

Journal:

Fisheries Science

Year:

2003

Language:

english

File:

PDF, 351 KB

english, 2003

46

STUDIES ON NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-II

MATSUDA, Toshio, OBATAKE, Atsushi, INAMINE, Shigeo, ARAI, Shinichiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1965

Language:

english

File:

PDF, 351 KB

english, 1965

47

Seasonal Variations in Lipids and Fatty Acid Compositions of Frigate Mackerel Auxis rochei.

Morioka, Katsuji, Sakai, Syuhei, Takegami, Chie, Obatake, Atsushi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1999

File:

PDF, 746 KB

1999

48

Gel forming ability of fish meat oxidized during washing

Dusadee TUNHUN, Yoshiaki ITOH, Katsuji MORIOKA, Satoshi KUBOTA, Atsushi OBATAKE

Journal:

Fisheries Science

Year:

2002

Language:

english

File:

PDF, 338 KB

english, 2002

49

Extractive nitrogenous constituents from the dark muscle of fish.

OBATAKE, Atsushi, TSUMIYAMA, Shoji, YAMAMOTO, Yasuyuki

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1985

Language:

english

File:

PDF, 492 KB

english, 1985

50

Studies on the Nitrofuran Derivative as a Food Preservative-XIV

OBATAKE, Atsushi, MATSUDA, Toshio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1969

Language:

english

File:

PDF, 397 KB

english, 1969

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