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52篇 您的检索式：作者名="Ishioroshi"

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	题名	作者	年代	出处	被引量
1	Antioxidant and antimicrobial effects of garlic in chicken sausage 显示文摘	SALLAM K I ISHIOROSHI M SAMEJIMA K	2004	LWT- Food Science and Technology2004，37，8：	1
2	Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin显示文摘	SAMEJIMA K ISHIOROSHI M YASUI T	1981	J Food Sci1981，46，：	1
3	Antioxidant and antimicrobial effects of garlic in chicken sausage显示文摘	Sallam K I Ishioroshi M Samejima K	2004	Lebensmittel-Wissenschaftund-Technologie2004，37，：	1
4	Antioxidant and antimicrobial effects of garlic in chicken sausage显示文摘	Sallam K L Ishioroshi M Samejima K	2004	LWT-Food Science and Technology2004，37，：	1
5	Antioxidant and antimicrobial effects of garlic in chicken sausage显示文摘	Sallam KI Ishioroshi M Samejima K	2004	LWT- Food Science and Technology2004，37，：	1
6	Changes in shear modulus, ultrastructure and spin-spin relaxation times of water associ-ated with heat-induced gelation of myosin显示文摘	YASUI T ISHIOROSHI M NAKANO H	1979	Journal of Food Science1979，44，4：	1
7	Heat-induced gela- tion of myosin in the presence of aetin 显示文摘	Yasui T Ishioroshi M Samejima K	1980	Journal of Food Biochemistry1980，4，2：	1
8	Relative rolesof the head and tail Portions of the molecule inheat-induced gelation of myosin显示文摘	SAMEJIMA K ISHIOROSHI M YASUI T	1981	Journal of food science1981，46，5：	1
9	Heat-induced gelation of myosin:factors of pH and salt concentrations 显示文摘	Ishioroshi M Samejima K Yasui T	1979	Food Science1979，44，：	1
10	Effect of blocking the myosin-actin intmaction in heat-induced gelation of myosin in presence of actin显示文摘	Ishioroshi M	1980	Agile Biol Chem1980，44，9：	1
11	Effect of actomyosin onheat- induced gelation of myosin 显示文摘	Yasui T Ishioroshi M Samejima K	1982	Agricultural and BiologicalChemistry1982，46，4：	1
12	Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin显示文摘	SAMEHIA K ISHIOROSHI M YASUI T	1981	Food Sci1981，46，：	1
13	Effect of actomyosin on heat induced gelation of myosin显示文摘	Yasui T Ishioroshi M Samejima K		0，，：	1
14	Heat-induced gelation of myosin filaments at a low salt concentration显示文摘	ISHIOROSHI M SAMEJIMA K YASUI T	1983	Agric Boil Chem1983，47，：	1
15	Heat-induced gelation of myosin: factors of pH and salt concentration显示文摘	ISHIOROSHI M SAMEJIMA K YASUI T	1979	Food Science1979，44，5：	1
16	Study on some functional and compositional properties of yak butter lipid显示文摘	NEUPANEY D ISHIOROSHI M SAMEJIMA K	2003	Ani- mal Science Journal2003，74，5：	1
17	Effect of actomyosin on heat-induced gelation of myosin显示文摘	Yasui T Ishioroshi M Nakano H	1982	Agric Biol Chem1982，48，：	1
18	Effect of blocking the myosin - actin interaction in heat - induced gelation of myosin in presence of actin 显示文摘		1980	Agrie BiolChem1980，44，9：	1
19	Heat-induced gelation of myosin : Factors of pH and salt concentration 显示文摘	Ishioroshi M Samejima K Yasui T	1979	Journal of Food Science1979，44，：	1
20	Study on some functional and compositional properties of yak butter lipid显示文摘	Neupaney D Kim J B Ishioroshi M	2003	Animal Science Journal2003，74，5：	1

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