Concepedia
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Publications
19
Citations
1.6K
H-Index
17
Active since
1979
Affiliations
Hokkaido University(Current)
Rakuno Gakuen University
Otemae College
Dairy Management
Makoto Ishioroshi is an author at Hokkaido University specializing in biochemistry, biophysics, and natural sciences.
Publications per year
1979–2004
Antioxidant and antimicrobial effects of garlic in chicken sausage
Khalid Ibrahim Sallam, Makoto Ishioroshi, Kunihiko Samejima · LWT · 2004 · 373 citations · Full text
Agriculture, Food Science, Poultry Science +14
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 · 1981 · 255 citations
Life Sciences, Biochemistry, Biophysics +14
HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS
Makoto Ishioroshi, KUNIHIKO SAME JIMA, Tsutomu Yasui · Journal of Food Science · 1979 · 157 citations
Natural Sciences, Biochemistry, Biophysics +13
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 et al. · Journal of Food Science · 1979 · 136 citations
Natural Sciences, Biochemistry, Biophysics +17
HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN
Tsutomu Yasui, Makoto Ishioroshi, Kunihiko Samejima · Journal of Food Biochemistry · 1980 · 131 citations
Natural Sciences, Biophysics, Cell Biology +16
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