Makoto Kawabata

Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle

Kenji Sato, Chiho Ohashi, Kozo Ohtsuki et al. · Journal of Agricultural and Food Chemistry · 1991 · 142 citations

Muscle Function, Engineering, Food Analysis +23

Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage

Kenji Sato, Masashi Andô, Satoshi Kubota et al. · Journal of Agricultural and Food Chemistry · 1997 · 132 citations

Muscle Function, Engineering, Biomedical Engineering +17

Improved method for identification and determination of .epsilon.-(.gamma.-glutamyl)lysine cross-link in protein using proteolytic digestion and derivatization with phenyl isothiocyanate followed by high-performance liquid chromatography separation

Kenji Sato, Yasuyuki Tsukamasa, Chiharu. Imai et al. · Journal of Agricultural and Food Chemistry · 1992 · 71 citations

Glycobiology, Biological Mass Spectrometry, Molecular Biology +20

ɛ‐(γ‐Glutamyl)lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C

Yasuyuki Tsukamasa, Kenji Sato, Yutaka Shimizu et al. · Journal of Food Science · 1993 · 53 citations

Biochemistry, Sardine Myofibril Sol, Natural Sciences +13

Isolation and Identification of Indigestible Pyroglutamyl Peptides in an Enzymatic Hydrolysate of Wheat Gluten Prepared on an Industrial Scale

Noriko Higaki-Sato, Kenji Sato, Yasuaki Esumi et al. · Journal of Agricultural and Food Chemistry · 2002 · 50 citations

Engineering, Ptc Peptides, Wheat Gluten +17