Akihiro OKITANI

Components contributing to the improvement of meat taste during storage.

Toshihide Nishimura, Mee Ra Rhue, Akihiro OKITANI et al. · Agricultural and Biological Chemistry · 1988 · 188 citations · Full text

Nutrition, Taste Components, Food Analysis +21

Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L

Ushio Matsukura, Akihiro OKITANI, Tetsuo Nishimuro et al. · Biochimica et Biophysica Acta (BBA) - Enzymology · 1981 · 117 citations

Endogenous Protease, Protein Chemistry, Protein Function +11

Purification and Some Properties of a Myofibrillar Protein-Degrading Protease, Cathepsin L, from Rabbit Skeletal Muscle<xref ref-type="fn" rid="fn1"><sup>1</sup></xref>

Akihiro OKITANI, Ushio Matsukura, Hiromichi Kato et al. · The Journal of Biochemistry · 1980 · 96 citations

Muscle Function, Cytoskeleton, Protein Refolding +18

Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef

Masanori MATSUISHI, Mitsuhiro FUJIMORI, Akihiro OKITANI · Nihon Chikusan Gakkaiho · 2001 · 61 citations · Full text

Flavoromics, Food Analysis, Imported Beef +18

Responsibility of 3-deoxyglucosone for the glucose-induced polymerization of proteins.

Hiromichi Kato, Rae Kwang Cho, Akihiro OKITANI et al. · Agricultural and Biological Chemistry · 1987 · 53 citations · Full text

Protein Chemistry, Biomanufacturing, Biochemistry +14