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56篇 您的检索式：作者名="OOIZUMI T"

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	题名	作者	年代	出处	被引量
1	Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radi- cal oxidizing systems 显示文摘	Ooizumi T XIONG You-ling	2004	Journal of Agricultural and Food Chemistry2004，52，13：	1
2	Identification of cross-link- ing site(s) of myosin heavy chains in oxidatively stressed chicken myofibrils 显示文摘	Ooizumi T XIONG You-ling	2006	Journal of Food Seience2006，71，3：	1
3	Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments显示文摘	XIONG Youling PARK D OOIZUMI T	2008	Journal of Agricultural and Food Chemistry2008，57，1：	1
4	Degradation of polyphosphates during manufacturing process of surimi-based products显示文摘	Matsunaga A Ooizumi T Yamamoto A	1990	Bulletin of the Japanese Society of Scientific Fisheries1990，56，12：	1
5	Identification of cross - linking site (s) of myosin heavy chains in oxidativcly stressed chicken myoflbrils显示文摘	Ooizumi T Xiong Y	2006	Journal of Food Science2006，71，3：	1
6	Biochemical susceptibility of myosin in chick- en myofibrils subjected to hydroxyl radical oxidizing systems 显示文摘	Ooizumi T Xiong Y L	2004	Journal of Agricultural and Food Chemistry2004，52，13：	1
7	Protective effect of sugar on freeze-denaturation of carp myofibrillar protein显示文摘	Matsumoto I Ooizumi T Arai K I	1985	Bull Jap Soc Sci Fish1985，51，5：	1
8	Biochemical susceptibility ofmyosin in chicken myofibrils subjected to hydroxylradical oxidizing systems 显示文摘	Ooizumi T Xiong Y L	2004	Journal of Agriculturaland Food Chemistry2004，52，13：	1
9	Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems 显示文摘	Ooizumi T Xiong Y L	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
10	Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments 显示文摘	Xiong Y L Park D Ooizumi T	2009	Journal of Agricultural and Food Chemistry2009，57，1：	1
11	Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments 显示文摘	Xiong Y L Park D Ooizumi T	2008	Journal of Agricultural and Food Chemistry2008，57，：	1
12	Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments 显示文摘	Xiong Y L Park D Ooizumi T	2008	Journal of Agricuhural and Food Chemistry2008，57，：	1
13	Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein 显示文摘	Xiong Y L Blanchard S P Ooizumi T	2010	Journal of Food Science2010，75，：	1
14	Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein显示文摘	Xiong Y L Blanchard S P Ooizumi T	2010	Journal of Food Science2010，75，2：	1
15	Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments显示文摘	Xiong Y L Park D Ooizumi T	2009	Journal of Agricultural and Food Chemistry2009，57，1：	1
16	Hydroxyl radical and ferryl-generating systems promote gel network formation of myofi brillar protein 显示文摘	Xiong Y L Blanchard S P Ooizumi T	2010	Journal of Food Science2010，75，：	1
17	Degradationof polyphosphates during the manufacturing process of surimi-basedproducts:Effect of magnesium concentration on enzymatic degradation显示文摘	MATSUNAGA A OOIZUMI T YAMAMOTO A	1997	Journal of the Food Hygienic Society of Japan1997，38，1：	1
18	Washingeffect of minced fish muscle in water on degradation of polyphosphatesduring manufacturing process of surimi-based products显示文摘	MATSUNAGA A OOIZUMI T YAMAMOTO A	1992	Bulletin ofthe Japanese Society of Scientific Fisheries1992，58，1：	1
19	Variation in the cross-linking pattern of porcine myofibrillar protein exposed to threeoxidative Environments 显示文摘	Xiong Y L Park D Ooizumi T	2009	Joumal of Agricultural and Food Chemistry2009，57，：	1
20	Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein显示文摘	Xiong YL Blanchard SP Ooizumi T	2010	Journal of Food Science2010，75，：	1

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