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Meat Science|November 9, 2011
Meat tenderization by proteolytic enzymes after osmotic dehydrationB Gerelt, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
Meat tenderization by calcium chloride after osmotic dehydrationB Gerelt, Y Ikeuchi, T Nishiumi, et al.Meat Science|November 9, 2011
Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calciumB Gerelt, H Rusman, T Nishiumi, et al.The International Journal of Biochemistry|January 1, 1991
Estimation of denaturation of actin in the actin-myosin complex treated with various conditions by DNAase I inhibition assayY Ikeuchi, K Iwamura, A SuzukiMeat Science|November 9, 2011
Effects of high pressure treatment on the proteolytic enzymes in meatN Homma, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
Pressure-induced conversion of α-connectin to β-connectinK Kim, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
Levels of calpain and calpastatin in meat subjected to high pressureN Homma, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
Effects of high pressure treatment on Mg-enhanced ATPase activity of rabbit myofibrilsT Nishiwaki, Y Ikeuchi, A SuzukiMeat Science|November 9, 2011
Effects of high pressure treatments on intramuscular connective tissueY Ueno, Y Ikeuchi, A SuzukiBioscience, Biotechnology, and Biochemistry|May 1, 1995
Cleavage of connectin by calpain and cathepsin DK Kim, Y Homma, Y Ikeuchi, et al.Pageof 191