Kunihiko Samejima - Concepedia

Author

Kunihiko Samejima

Hokkaido University

Also Known As

K. SAMEJIMA, K. Samejima, KUNIHIKO SAMEJIMA, Kunihiko SAMEJIMA, Kunihiko Samejima

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Hokkaido University Rakuno Gakuen University Otemae College Michigan State University Mansoura University

About

Kunihiko Samejima is an author at Hokkaido University specializing in cytoskeleton, biophysics, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	21	31	1.8K
2	Engineering	18	21	1.2K
3	Health Sciences	12	14	884
4	Natural Sciences	4	4	378
5	Public Health	2	2	28

Kunihiko Samejima

Publications

2.5K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant and antimicrobial effects of garlic in chicken sausage Khalid Ibrahim Sallam, Makoto Ishioroshi, Kunihiko Samejima LWT Food ChemistryNutritionChicken SausageFood AnalysisFood Toxicology	2004	370
Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin Kunihiko Samejima, Makoto Ishioroshi, Tsutomu Yasui Journal of Food Science Heat‐induced GelationProtein AssemblyMolecular BiologyCytoskeletonMechanotransduction	1981	253
Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate Bjørg Egelandsdal, Kristen Fretheim, Kunihiko Samejima Journal of the Science of Food and Agriculture EngineeringHeat‐induced Myosin GelsStorage ModulusCytoskeletonProtein Phase Separation	1986	203
CHANGES IN SHEAR MODULUS, ULTRASTRUCTURE AND SPIN‐SPIN RELAXATION TIMES OF WATER ASSOCIATED WITH HEAT‐INDUCED GELATION OF MYOSIN Tsutomu Yasui, Makoto Ishioroshi, Hiroshi Nakano, Journal of Food Science Relaxation ProcessEngineeringDimensional Network StructureMagnetic ResonanceMolecular Biology	1979	136
HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN Tsutomu Yasui, Makoto Ishioroshi, Kunihiko Samejima Journal of Food Biochemistry Muscle FunctionEngineeringCytoskeletonMechanotransductionInduced Gelation Properties	1980	131
Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage Khalid Ibrahim Sallam, Kunihiko Samejima LWT Sodium ChlorideChemical QualityMeat PackagingEnvironmental EngineeringMicrobiology	2004	119
Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin‐subunits in a Saline Model System Kunihiko Samejima, Yosuke Hashimoto, Takeshi Yasui, Journal of Food Science Muscle FunctionEngineeringCytoskeletonMechanotransductionCellular Physiology	1969	118
Further Studies on the Roles of the Head and Tall Regions of the Myosin Molecule in Heat‐induced Gelation Makoto Ishioroshi, Kunihiko Samejima, Tsutomu Yasui Journal of Food Science Biopolymer GelTall RegionsHeat‐induced GelationMyosin MoleculeSalt Concentration	1982	74
Effect of actomyosin on heat-induced gelation of myosin. Tsutomu Yasui, Makoto Ishioroshi, Kunihiko Samejima Agricultural and Biological Chemistry CytoskeletonMechanotransductionInduced Gelation PropertiesCellular PhysiologyMuscle Physiology	1982	69
Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress. Ali Asghar, Jun-Ichiro Morita, Kunihiko Samejima, Agricultural and Biological Chemistry Muscle FunctionCytoskeletonMeat QualityDifferent PlanesMuscle Physiology	1984	67

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