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1

Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.

Funatsu, Yasuhiro, Konagaya, Shiro, Katoh, Ichiro, Takeshima, Fumio, Kawasaki, Kenichi, Ino, Shingo

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 1.20 MB

2000

2

Determination of Volatile Compounds in Fish Sauces prepared from the Waste of the Frigate Mackerel Surimi Processing and a Comparison with those in Several Asian Fish Sauces.

Funatsu, Yasuhiro, Katoh, Ichiro, Kawasaki, Kenichi, Konagaya, Shiro, Usui, Kazushige

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 1.13 MB

2001

3

Microbial Sensors for the Detection of Fish Freshness

ETSUO WATANABE, AKIRA NAGUMO, MASAKAZU HOSHI, SHIRO KONAGAYA, MUNEHIKO TANAKA

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 425 KB

english, 1987

4

Purification and characterization of cathepsin b from the white muscle of chum salmon, Oncorhynchus keta

Michiaki Yamashita, Shiro Konagaya

Journal:

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry

Year:

1990

Language:

english

File:

PDF, 573 KB

english, 1990

5

High activities of cathepsins B, D, H and L in the white muscle of chum salmon in spawning migration

Michiaki Yamashita, Shiro Konagaya

Journal:

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry

Year:

1990

Language:

english

File:

PDF, 352 KB

english, 1990

6

Purification and characterization of cathepsin L from the white muscle of chum salmon, Oncorhynchus keta

Michiaki Yamashita, Shiro Konagaya

Journal:

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry

Year:

1990

Language:

english

File:

PDF, 619 KB

english, 1990

7

An enzyme-inhibitor complex of cathepsin L in the white muscle of chum salmon (Oncorhynchus keta) in spawning migration

Michiaki Yamashita, Shiro Konagaya

Journal:

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry

Year:

1992

Language:

english

File:

PDF, 467 KB

english, 1992

8

Differentiation and localization of catheptic proteinases responsible for extensive autolysis of mature chum salmon muscle (Oncorhynchus keta)

Michiaki Yamashita, Shiro Konagaya

Journal:

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry

Year:

1992

Language:

english

File:

PDF, 469 KB

english, 1992

9

A comparison of cystatin activity in the various tissues of chum salmon Oncorhynchus keta between feeding and spawning migrations

Michiaki, Yamashita, Shiro, Konagaya

Journal:

Comparative Biochemistry and Physiology Part A: Physiology

Year:

1991

Language:

english

File:

PDF, 308 KB

english, 1991

10

Immunohistochemical localization of cathepsin B and L in the white muscle of chum salmon (Oncorhynchus keta) in spawning migration: probable participation of phagocytes rich in cathepsins in extensive muscle softening of the mature salmon

Yamashita, Michiaki, Konagaya, Shiro

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 1.50 MB

english, 1991

11

Effects of Ganglioside GD1a on the Fluidity and Phase Transition of Phosphatidylcholine Model Membrane Immobilized on Porous Cellulose Acetate Filter

Inagaki, Minoru, Matsunaga, Yoko, Konagaya, Noriko, Nishikawa, Shiro, Kashimura, Naoki

Journal:

Bioscience Biotechnology and Biochemistry

Year:

1996

Language:

english

File:

PDF, 906 KB

english, 1996

12

Studies on Jellied Meat of Tuna-II

KONAGAYA, Shiro, AMANO, Keishi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1971

Language:

english

File:

PDF, 3.05 MB

english, 1971

13

ISOLATION OF EISENINE FROM A BROWN ALGA, ECKLONIA CAVA

KONAGAYA, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1966

Language:

english

File:

PDF, 277 KB

english, 1966

14

On Body Temperatures of Tunas at the Time of Haulage

KONAGAYA, Shiro, YAMABE, Kazuoki, AMANO, Keishi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1969

Language:

english

File:

PDF, 396 KB

english, 1969

15

Studies on Jellied Meat of Tuna-I

KONAGAYA, Shiro, BITO, Masamichi, AMANO, Keishi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1970

Language:

english

File:

PDF, 1.45 MB

english, 1970

16

10.2331/suisan.46.175

KONAGAYA, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1980

Language:

english

File:

PDF, 578 KB

english, 1980

17

10.2331/suisan.48.535

KONAGAYA, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1982

File:

PDF, 2.75 MB

1982

18

10.2331/suisan.49.919

KONAGAYA, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1983

File:

PDF, 649 KB

1983

19

Participation of cathepsin L into extensive softening of the muscle of chum salmon caught during spawning migration.

Yamashita, Michiaki, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1990

Language:

english

File:

PDF, 1.69 MB

english, 1990

20

10.2331/suisan.67.306

Funatsu, Yasuhiro, Kawasaki, Kenichi, Matsunaga, Akinobu, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 445 KB

2001

21

Detection of L-Glutaminyl-L-glutaminyl-L-alanine as DNP-derivative in a Brown Alga, Ecklonia cava

KONAGAYA, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1967

Language:

english

File:

PDF, 238 KB

english, 1967

22

Studies on Jellied Meat of Tuna-III

KONAGAYA, Shiro, AMANO, Keishi

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1973

Language:

english

File:

PDF, 593 KB

english, 1973

23

10.2331/suisan.46.1019

KONAGAYA, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1980

File:

PDF, 3.62 MB

1980

24

Hydrolytic Action of Salmon Cathepsins B and L to Muscle Structural Proteins in Respect of Muscle Softening.

Yamashita, Michiaki, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1991

Language:

english

File:

PDF, 2.34 MB

english, 1991

25

Elevated Activity of Cathepsin L-like Protease in the Jellied Meat of Japanese Flounder.

Toyohara, Haruhiko, Kinoshita, Masato, Ando, Masashi, Yamashita, Michiaki, Konagaya, Shiro, Sakaguchi, Morihiko

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1993

Language:

english

File:

PDF, 2.17 MB

english, 1993

26

Marked Proteolysis Occurring during Thermal Gel Formation of the Minced Meat from Matured Chum Salmon and Restraining Effect of Protease Inhibitor on Gel-degradation.

Yamashita, Michiaki, Henmi, Hikaru, Ueda, Tomohiro, Obara, Mitsugu, Taro, Takanori, Nishioka, Fujio, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

1996

Language:

english

File:

PDF, 1.77 MB

english, 1996

27

A Comparison of Extractive Components of a Fish Sauce Prepared from Frigate Mackerel using Soy Sauce Koji with those of Japanese-Made Fish Sauces and Soy Sauce.

Funatsu, Yasuhiro, Sunago, Ryoji, Konagaya, Shiro, Imai, Tooru, Kawasaki, Kenichi, Takeshima, Fumio

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2000

File:

PDF, 1.27 MB

2000

28

A Comparison of Volatile Compounds in Fish Sauces Prepared from Frigate Mackerel by Use of Soy Sauce Koji with those in Japanese Fish Sauces and Soy Sauce, with Special Reference to the Flavor.

Funatsu, Yasuhiro, Kawasaki, Kenichi, Konagaya, Shiro

Journal:

NIPPON SUISAN GAKKAISHI

Year:

2001

File:

PDF, 1.27 MB

2001

29

10.3136/nskkk1962.29.6_379

KONAGAYA, Shiro

Journal:

NIPPON SHOKUHIN KOGYO GAKKAISHI

Year:

1982

File:

PDF, 10.97 MB

1982