Atsushi Wakameda - Concepedia

Author

Atsushi Wakameda

Also Known As

Atsushi WAKAMEDA, Atsushi Wakameda

Publications

178

Citations

H-Index

Concepts

All Affiliations

Atsushi Wakameda is an author at Central Research Institute specializing in physiology, biochemistry, and biology.

#	Concept	H-Index	Publications	Citations
1	Biochemistry	2	2	24
2	Engineering	1	1	10
3	Medicine	1	1	14
4	Natural Sciences	1	1	14
5	Biology	1	1	14

Atsushi Wakameda

Publications

143

Citations

H-Index

Page 1

	Year	Citations
Gelation of salted paste of Alaska pollack by high hydrostatic pressure and change in myofibrillar protein in it. Tamotsu Shoji, Hiroki Saeki, Atsushi Wakameda, NIPPON SUISAN GAKKAISHI	1990	40
Effect of Microbial trasglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species Takashi Asagami, Masaaki Ogiwara, Atsushi Wakameda, Fisheries Science	1995	37
Dissociation of carp myosin B into actin and myosin in the presence of a high concentration of NaCl. Atsushi Wakameda, Ken‐ichi Arai NIPPON SUISAN GAKKAISHI	1986	16
Influence of Ammonium Salt on the Formation of Pressure-induced Gel from Walleye Pollack Surimi. Tamotsu Shoji, Hiroki Saeki, Atsushi Wakameda, NIPPON SUISAN GAKKAISHI	1994	16
The Denaturation Mechanism of Carp Myosin B in the Presence of High Concentration of Salt Atsushi Wakameda, Ken-Ichi Araj Nippon Suisan Gakkaishi BiologyHigh ConcentrationDenaturation MechanismBiochemistryNatural Sciences	1984	14
Effect of neutral salts on thermal denaturation of myofibrillar Ca-ATPase of fish [white croaker, Argyrosomus argentatus; carp, Cyprinus carpio, for preparing fish jelly products] Atsushi Wakameda, Seiko NOZAWA, K.I. Arai Bulletin of the Japanese Society of Scientific Fisheries Myofibrillar Ca-atpaseAquatic Food SystemNeutral SaltsEngineeringBiochemistry	1983	10
The amount of actin portion dissociated from myosin B in the presence of NaCl. Atsushi Wakameda, K.I. Arai NIPPON SUISAN GAKKAISHI	1985	10

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