| Cryptides: functional cryptic peptides hidden in protein structures N Ueki, K Someya, Y Matsuo, K Wakamatsu, H Mukai Peptide Science: Original Research on Biomolecules 88 (2), 190-198, 2007 | 90 | 2007 |
| Primary structure and thermostability of bigeye tuna myoglobin in relation to those of other scombridae fish N Ueki, Y Ochiai Fisheries science 70 (5), 875-884, 2004 | 62 | 2004 |
| Characterization of bullet tuna myoglobin with reference to the thermostability− structure relationship N Ueki, CJ Chow, Y Ochiai Journal of Agricultural and Food Chemistry 53 (12), 4968-4975, 2005 | 48 | 2005 |
| Effect of amino acid replacements on the structural stability of fish myoglobin N Ueki, Y Ochiai Journal of biochemistry 140 (5), 649-656, 2006 | 34 | 2006 |
| The effects of endogenous proteases within abdominal muscle parts on the rheological properties of thermally induced gels from white croaker (Pennahia argentata) N Ueki, Y Matsuoka, J Wan, S Watabe Food chemistry 268, 498-503, 2018 | 29 | 2018 |
| Lipid peroxidationderived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products DM Munasinghe, KI Ichimaru, M Ryuno, N Ueki, T Matsui, K Sugamoto, ... Fisheries science 69 (1), 189-194, 2003 | 22 | 2003 |
| Deterioration of white croaker (Pennahia argentata) meat thermally-induced gel products caused by proteolytic enzymes in the contaminated intestine and kidney N Ueki, J Wan, S Watabe Food Chemistry 199, 416-422, 2016 | 20 | 2016 |
| Effects of point mutations on the structural stability of tuna myoglobins Y Ochiai, N Ueki, S Watabe Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular …, 2009 | 20 | 2009 |
| Structural stabilities of recombinant scombridae fish myoglobins N Ueki, Y Ochiai Bioscience, biotechnology, and biochemistry 69 (10), 1935-1943, 2005 | 19 | 2005 |
| The Pepsin Digestibility of Thermal Gel Products Made from White Croaker (Pennahia argentata) Muscle in Associating with Myosin Polymerization Levels N Ueki, J Wan, S Watabe Journal of food science 79 (12), C2427-C2433, 2014 | 15 | 2014 |
| Quality improvement of thermally induced surimi gels by extensive washing for dressed white croaker to remove contamination by body surface mucus proteases N Ueki, Y Matsuoka, J Wan, S Watabe Fisheries Science 85 (5), 883-893, 2019 | 13 | 2019 |
| Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu Y Kominami, H Nakakubo, R Nakamizo, Y Matsuoka, N Ueki, J Wan, ... Journal of Agricultural and Food Chemistry 68 (45), 12683-12691, 2020 | 11 | 2020 |
| Proteolytic profiles of walleye pollack (Theragra calcogramma) and white croaker (Pennahia argentata) meats in the presence of intestinal extracts from their own or different … N Ueki, J Wan, S Watabe Food Science and Technology Research 22 (6), 787-792, 2016 | 8 | 2016 |
| Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties S Watabe, D Ikeda, T Mashiro, Y Kagetakubo, Y Takahashi, M Uemura, ... Fisheries Science 86, 711-719, 2020 | 7 | 2020 |
| Characteristics of surimi gel from deepsea bonefish Pterothrissus gissu: a traditional Odawara kamaboko product. R Nakamizo, H Nakakubo, Y Kominami, M Nakaya, S Okada, Y Matsuoka, ... | 4 | 2019 |
| Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat T Sakai, N Ueki, DMS MUNASINGHE Fisheries science 69 (5), 1060-1064, 2003 | 4 | 2003 |
| Effect of wood vinegar on lipid peroxidation of fish DMS MUNASINGHE, K Sugamoto, K Ichimaru, M Ryuno, N Ueki, ... Fisheries science 68 (sup2), 1375-1378, 2002 | 3 | 2002 |
| Molecular Localization of Health-Promoting Peptides Derived from Fish Protein Hydrolyzates on Fish Muscle Proteins S Watabe, N Mizusawa, K Hosaka, S Ishizaki, L Peng, K Nagata, N Ueki Marine Biotechnology 26 (5), 843-852, 2024 | 1 | 2024 |
| Molecular mechanisms involved in thermally induced gel formation of Japanese codling meat paste during a two-step heating procedure M Uemura, T Yamamura, N Mizusawa, H Koyama, K Yasumoto, M Jimbo, ... ACS Food Science & Technology 2 (2), 249-259, 2022 | 1 | 2022 |
| Quality improvement of surimi-based products by lessons to the significance of traditional expert techniques N Ueki, Y Matsuoka, J Wan Nippon Suisan Gakkaishi 85 (5), 474-477, 2019 | 1 | 2019 |
Yoko MatsuokaUniversity of TokyoZweryfikowany adres z kamaboko.com
