| | MATSUISHI Masanori Last updated: Sep 10, 2019 at 12:38 | Name | MATSUISHI Masanori |
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Affiliation | Nippon Veterinary and Life Science University |
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Section | Faculty of Applied Life Science, School of Food Science and Technology, Laboratory of Food Chemistry |
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Job title | Professor |
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Degree | (BLANK)(The University of Tokyo) |
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Academic & Professional Experience University, Research Associate University, Assistant 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 |
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