MATSUISHI Masanori

J-GLOBAL         Last updated: Sep 10, 2019 at 12:38
 
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Name
MATSUISHI Masanori
Affiliation
Nippon Veterinary and Life Science University
Section
Faculty of Applied Life Science, School of Food Science and Technology, Laboratory of Food Chemistry
Job title
Professor
Degree
(BLANK)(The University of Tokyo)

Research Interests

 
 

Research Areas

 
 

Academic & Professional Experience

 
 
   
 
University, Research Associate
 
 
   
 
University, Assistant Professor
 
 
   
 
Associate Professor
 
1986
 - 
1991
Nippon Veterinary and Animal Science
 
1992
 - 
1994
University of America Postdoctoral Fellow
 
1992
 - 
2001
Nippon Veterinary and Animal Science
 
2002
   
 
- Nippon Veterinary and Animal Science University,
 

Education

 
 
 - 
1985
Graduate School, Division of Agricultural Science, The University of Tokyo
 
 
 - 
1983
Faculty of Agriculture, The University of Tokyo
 

Published Papers

 
MATSUISHI Masanori, EDA Yoshitaka, SAITO Emi, YAMAMOTO Shohei, KANAMORI Kenji, GOTO Yuto, KOBAYASHI Yutaro, OKITANI Akihiro
Animal Science Journal   89 597-605   2018   [Refereed]
Retort beef aroma that gives preferable properties to canned beef products and its aroma components
MIGITA Koshiro, IIDUKA Takao, TSUKAMOTO Kie, SUGIURA Sayuri, TANAKA Genichiro, SAKAMAKI Gouske, YAMAMOTO Yasufumi, TAKESHIGE Yusuke, MIYAZAWA Toshio, KOJIMA Ayako, OKITANI Akihiro, NAKATAKE Tomoko, OKITANI Akihiro, MATSUISHI Masanori
Animal Science Journal   88 2050-2056   Aug 2017   [Refereed]
MATSUISHI Masanori, TSUJI Mariko, YAMAGUCHI Megumi, KITAMURA Natsumi, TANAKA Sachi, NAKAMURA Yukinobu, OKITANI Akihiro
Animal Science Journal   87 1407-1412   Feb 2016   [Refereed]
NAKAMURA Yukinobu, MIGITA Koshiro, OKITANI Akihiro, MATSUISHI Masanori
Animal Science Journal   85 595-601   2014   [Refereed]
NAKAMURA Yukinobu, MIGITA Koshiro, OKITANI Akihiro, MATSUISHI Masanori
Bioscience Biotechnology and Biochemistry   77(6) 1214-1218   Jun 2013   [Refereed]

Misc

 
Akihiro Okitani, Masanori Matsuishi, Haruo Negishi, Sumio Yoshikawa
Japanese Journal of Zootechnical Science (in Japanese)   61(11) 990-997   1990
Akihito Okitani, Juichiro Mori, Masanori Matsuishi
Animal Science and Technology (in Japanese)   63(2) 189-191   1992
Masanori Matsuishi, Juichiro Mori, Yoon-Hee Moon, Akihiro Okitani
Animal Science and Technology (in Japanese)   64(2) 163-170   1993
Masanori Matsuishi, Akihiro Okitani
Animal Science and Technology (in Japanese)   64(2) 171-178   1993
Ryozo Akuzawa, Masanori Matsuishi, Mitsuhiro Fujimori, Akihiro Okitani
Animal Science and Technology (in Japanese)   66(11) 957-961   1995
Aroma components of Wagyu beef and imported beef
Masanori Matsuishi, Junichi Kume, Yuki Itou, Michinaga Takahashi, Masazumi Arai, Hiroshi Nagatomi, Kana Watanabe, Fumitaka Hayase, Akihiro Okitani
Nihon Chikusan Gakkaiho (in Japanese)   75(3) 409-415   2004
Akihiro Okitani, Yayoi Oneda, Tomohito Kubo, Takeshi Ishii, Riyoko Suzuki, Takayuki Awata, Yasushi Sunada, Yukie Yamashita, Koshiro Migita, Masanori Matsuishi, Keiko Hatae
Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese)   55(4) 170-176   2008

Books etc

 
Mechnism, control and use of the Mailard reaction
MATSUISHI Masanori (Part:Joint Work, Meat and Mailard reaction)
Apr 2016   

Conference Activities & Talks

 
ADPase activity of myofibrils and actomyosin prepared from chicken muscle
MATSUISHI Masanori
65th Internatinal Congress of Meat Science and Technology   8 Aug 2019   
Possible contribution of inosine-5’-monophosphate (IMP) to tenderization of meat during low-temperature cooking and aging
MATSUISHI Masanori
24 May 2019   
STUDIES ON FACTORS CONTRIBUTING TO PALATABILITY OF PORK NECK MEAT
MATSUISHI Masanori
64th International Congress of Meat Science and Technology   16 Aug 2018   
Studies on the dissociation of actomyosin into actin and myosin and the liberation of actomyosin from myofibrils induced by various phosphates
MATSUISHI Masanori, KANNO Kiwamu, SAWADA Masako , SUZUKI Ikumi, OKITANI Okitani
63rd International Congress of Meat Science and Technology   14 Aug 2017   
Liberation of actin and myosin from myofibrils induced by polyphosphates
MATSUISHI Masanori, SAWADA Masako, FUJII Miho, AIKAWA Hiroki, MIZOMOTO Ayako, OKITANI Akihiro
61st International Congress of Meat Science and Technology   Aug 2015   
Aroma components of Wagyu beef aroma and imported beef
51st International Congress of Meat Science and Technology   2005   
Elucidation of organoleptic factors contributing to identification of animal species of meat
47th International Congress of Meat Science and Technology   2001   
Existence of two desirable odor,the conditioned raw beef aroma and the conditioned boiled beef aroma.
45th International Congress of Meat Science and Technology   Aug 1999   
Generation of the desirable aroma, the conditioned raw beef aroma, induced by storage of meat in air
44th International Congress of Meat Science and Technology   Sep 1998   
Elucidation of factors inducing changes in Mg-ATPase activity of myofibrils during meat conditioning
Masanori Matsuishi and Akihiro Okitani
43rd International Congress of Meat Science and Technology   Jul 1997   

Research Grants & Projects

 
Studies on the dissociation of actomyosin into actin and myosin induced by various phosphates used for manufacture of meat products
The Ito Foundation: 
Project Year: Apr 2016 - Mar 2017    Investigator(s): MATSUISHI Masanori
Elucidation of mechanism of generation of conditioned raw beef aroma
The Other Research Programs
Project Year: 1989   
Improvement in palatability of various food induced by cooking in vacuum at low temperature
The Other Research Programs
Project Year: 1990   
Analysis of Ca2+-binding properties of calpain
International Joint Research Projects
Project Year: 1992 - 1994
Elucidation of mechanism of generation of Wagyu beef aroma
The Other Research Programs
Project Year: 1994