Last updated: May 18, 2016 at 02:46
|Faculty of Agriculture, Department of Fisheries|
Academic & Professional Experience
Researcher, Marudai Food Co.
Instructor, Faculty of Agriculture, Kinki
Associate Professor, Faculty of Agriculture,
Faculty of Engineering, Osaka University
Muscle growth in full-cycle cultured Pacific bluefin tuna Thunnus orientalis from early larval to juvenile stage: histochemical, immunohistochemical and ultrastructural observation.
Bimol C. Roy, Yasuo Agawa, Heather L. Bruce, Masashi Ando, Tokihiko Okada, Yoshifumi Sawada, Tomohiro Itoh, Yasuyuki Tsukamasa
Fisheries Science 80 1009 2014 [Refereed]
Reduced scytonemin isolated from Nostoc commune suppresses LPS/IFNγ-induced NO production in murine macrophage RAW264 cells by inducing hemeoxygenase-1 expression via the Nrf2/ARE pathway.
Tomohiro Itoh, Mamoru Koketsu, Naoto Yokota, Shota Touho, Masashi Ando, Yasuyuki Tsukamasa.
69 330-338 2014 [Refereed]
Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions.
Masashi Ando, Takamitsu Fukai, Ken-ichi Kawasaki, Tomohiro Itoh, and Yasuyuki Tsukamasa.
79 Ｅ201 2014 [Refereed]
Novel method for improving the antioxidative properties of fish meat by direct injection of sodium L-ascorbate into the blood vessels of live fish.
Yasuyuki Tsukamasa, Keisuke Kato, Bimol Chandra Roy, Yasunori Ishibashi, Toru Kobayashi, Tomohiro Itoh, Masashi Ando.
79(2) 349-355 2013 [Refereed]
Muscle fiber types, growth and development in the whole myotome of cultured Pacific bluefin tuna Thunnus orientalis
Bimol Chandra Roy • Masashi Ando • Masahiro Nakatani •Tokihiko Okada • Yoshifumi Sawada • Tomohiro Itoh •Yasuyuki Tsukamasa
Fish Sci 78 471-483 2012 [Refereed]
Total activity of transglutaminase at various temperatures in several fish meats
Fisheries Science 68, 929-933 2002
Interdependence between heat solubility and pyridinoline contents of squid mantle collagen
Journal of Food Science 66(2), 265-268 2001
Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage
Fisheries Science 67, 744-751 2001
Effect of "Hyo-on" storage on delay of post-mortem softening of mackerel meat
Hyo-on Kagaku 5, 8-14 2002
Yasuyuki Tsukamasa, Yasuyoshi Miyake, Masashi Ando, Yasuo Makinodan
Nippon Suisan Gakkaishi 66(4) 719-725 2000
Safety of aquatic products - from perishable to processed foods -
Kouseisyakouseikaku Co. Ltd 2001
Research Grants & Projects
Study on Kamaboko Forming Properties of Fish Meat
Project Year: 1988 - 2005
Study on enzymes in fish meat
Project Year: 1990 - 2010
Study on the Quality of Marine Products
Project Year: 2001 - 2010