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 cytoskeleton, biophysics, and medicine.
Top concepts
CytoskeletonMedicineBiophysicsEngineeringBiochemistryMechanobiologyHealthPhysiologyCell PhysiologyMechanotransduction
Publications per year
1979–2004
Antioxidant and antimicrobial effects of garlic in chicken sausage
Khalid Ibrahim Sallam, Makoto Ishioroshi, Kunihiko Samejima · LWT · 2004 · 370 citations · Full text
Food Chemistry, Nutrition, Chicken Sausage +5
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 · 253 citations
Heat‐induced Gelation, Protein Assembly, Molecular Biology +17
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
Salt Concentration, Biochemistry, Food Physic +11
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
Relaxation Process, Engineering, Dimensional Network Structure +16
HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN
Tsutomu Yasui, Makoto Ishioroshi, Kunihiko Samejima · Journal of Food Biochemistry · 1980 · 131 citations
Muscle Function, Engineering, Cytoskeleton +18
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