T. Nishimura - Concepedia

Concepedia

Author

T. Nishimura

Hokkaido University

Also Known As

Kenji Mochizuki, Nishimura, Takanori, T Nishimura, T. NISHIMURA, T. Nishimura, Taisei NISHIMURA

47

Publications

1.7K

Citations

21

H-Index

46

Concepts

All Affiliations

Hokkaido University

TN

About

T. Nishimura is an author at Hokkaido University specializing in physiology, animal physiology, and mechanobiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	10	10	889
2	Engineering	6	6	439
3	Education	3	3	215
4	Health Sciences	3	3	224
5	Natural Sciences	3	3	219

T. Nishimura

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23

Publications

1.7K

Citations

21

H-Index

	Year	Citations
Structural changes in intramuscular connective tissue during the fattening of Japanese black cattle: effect of marbling on beef tenderization. T. Nishimura, Akihito Hattori, K. Takahashi Journal of Animal Science Muscle FunctionBeef TenderizationLivestock ProductionLivestock HealthAnatomy	1999	273
A Zn–porphyrin complex contributes to bright red color in Parma ham Jun‐ichi Wakamatsu, T. Nishimura, Akihito Hattori Meat Science BiologyZn–porphyrin Complex ContributesPhotochemistryBiochemistryNatural Sciences	2003	138
Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles A. Liu, T. Nishimura, K. Takahashi Meat Science MechanobiologyAnimal PhysiologyStructural PropertiesMuscle FunctionEngineering	1996	128
Relationship between development of intramuscular connective tissue and toughness of pork during growth of pigs. Suhong FANG, T. Nishimura, K. Takahashi Journal of Animal Science Muscle FunctionSecondary PerimysiumCollagen FibersEducationAnatomy	1999	126
Structural weakening of intramuscular connective tissue during conditioning of beef T. Nishimura, Akihito Hattori, K. Takahashi Meat Science MechanobiologyAnimal PhysiologyMuscle FunctionKinesiologyEngineering	1995	100
Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef. T. Nishimura, A. Liu, Akihito Hattori, Journal of Animal Science Muscle FunctionAnatomyOrthopedic BiomechanicsMeat QualityImct Preparation	1998	86
Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham Jun‐ichi Wakamatsu, Jun Okui, Yoichi Ikeda, Meat Science Food ChemistryEngineeringBiochemistryCyclodextrin ProductionBiotechnology	2004	78
Relationship between degradation of proteoglycans and weakening of the intramuscular connective tissue during post-mortem ageing of beef T. Nishimura, Akihito Hattori, K. Takahashi Meat Science MechanobiologyAnimal PhysiologySoft Tissue InjuryAnimal SciencePhysiology	1996	77
Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle T. Nishimura, Koichi Ojima, A. Liu, Tissue and Cell Animal PhysiologyMechanobiologyMuscle FunctionDevelopmental BiologyEngineering	1996	75
Meat produced by Japanese Black cattle and Wagyu Takafumi Gotoh, Hideaki Takahashi, T. Nishimura, Animal Frontiers Animal NutritionAnimal ScienceJapanese Black CattleLivestock ProductionAgricultural Economics	2014	73

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