Yasuo Makinodan

Involvement of Type V Collagen in Softening of Fish Muscle during Short-Term Chilled Storage

Kenji Sato, Masashi Andô, Satoshi Kubota et al. · Journal of Agricultural and Food Chemistry · 1997 · 132 citations

Muscle Function, Engineering, Biomedical Engineering +17

Post‐Mortem Softening of Fish Muscle During Chilled Storage as Affected by Bleeding

Masashi Andô, A. Nishiyabu, Yasuyuki Tsukamasa et al. · Journal of Food Science · 1999 · 84 citations · Full text

Anatomy, Abstract Bleeding, Orthopaedic Surgery +16

Post-mortem Change of Three-dimensional Structure of Collagen Fibrillar Network in Fish Muscle Pericellular Connective Tissues Corresponding to Post-mortem Tenderization

Masashi Andô, Yusuke Yoshimoto, Kyoto Inabu et al. · Fisheries Science · 1995 · 79 citations · Full text

Implication of Muscle Alkaline Proteinase in the Textural Degradation of Fish Meat Gel

Yasuo Makinodan, Haruhiko Toyohara, Eiji Niwa · Journal of Food Science · 1985 · 57 citations

Fish Meat Gel, Food Biophysics, Thermal Processing +16

Purification and Properties of Carp Muscle Cathepsin D

Yasuo Makinodan, Takeshi Akasaka, Haruhiko Toyohara et al. · Journal of Food Science · 1982 · 50 citations

Animal Physiology, Cathepsin D, Muscle Function +11