赤羽 義章

Internal migration of sodium chloride, sorbitol and moisture in fish meat during soaking and cold preservation (Jointly worked) 

Fisheries Science 69(836) 2003年  

Permeation of sodium chloride into fish meat and its effect on moisture content as a function of the osmotic pressure of the soaking solution (Jointly worked) 

Fisheries Science 69(830) 2003年  

Effect of Na-gluconate on heat-induced gelation of salt-ground meat from walleye pollack (Jointly worked) 

Fisheries Science 68(Supple.)(1357) 2002年  

Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi(Jointly worked) 

Fisheries Science 68(197) 2002年  

Occurrence of taste active components in Narezushi as a traditional fermented product during processing(Jointly worked) 

Proceedings of the Seventh International Symposium on the Efficient Application and Preservation of Marine Biological Resources Tokyo Japan 8(173-180) 2001年  

スケトウダラすり身の二段加熱ゲルの物性に及ぼすゲルコン酸ナトリウムの影響(共著) 

日本水産学会誌 66(2) 291-297 2000年  

マサバヘしこ製造中の一般成分の変化(共著) 

日本水産学会誌 66 1051 2000年  

Permeability of sugar alcohols with different molecular weights into fish meat.(Jointly worked) 

Fisheries Science 66(5) 974-979 2000年  

コイ筋原繊維の熱変性と溶解に及ぼすグルコン酸ナトリウムの影響(共著) 

日本水産学会誌 65(5) 886-891 1999年  

マサバとマサバへしこの一般成分ならびにエキス成分の比較(共著) 

日本水産学会誌 65(5) 878-885 1999年  

Formation of taste active free amino acids and peptides inhibitory to the angiotensin I converting enzyme in fermented mackerel as Japanese traditional food 

Proceeding of the Fifth International Symposium on the Efficient Application and Preservation of Marine Biological Resources Yosu Korea 45-54 1999年  

胸腺抽出物がハイブリドーマの増殖および抗体産生に及ぼす影響について(共著) 

日本食品科学工学会誌 42(1) 26-31 1995年  

The recent research in surimi-based products (Kamaboko) in Japan 

Proceedings of the First International Symposium on the Efficient Application and Preservation of Marine Biological Resources Yosu Korea 113-125 1995年  

坐りがすり身と加熱ゲルの保水性に及ぼす影響(共著) 

日本水産学会誌 56(1) 139 1990年  

すり身とその加熱ゲルの保水性に及ぼすpHと食塩濃度の影響(共著) 

日本水産学会誌 55(10) 1827 1989年