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Keisuke Sasaki

Showing results (1-10 of 82) with videos related to

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Animal Science Journal = Nihon Chikusan Gakkaiho|March 10, 2022
Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meatKeisuke Sasaki
Physiology & Behavior|June 5, 2004
Role of unsaponifiable fraction on the preference for beef tallow in C57Black/6 miceKeisuke Sasaki, Mitsuru Mitsumoto
Animal Science Journal = Nihon Chikusan Gakkaiho|February 27, 2024
Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedureShohei Murata, Keisuke Sasaki
Animal Science Journal = Nihon Chikusan Gakkaiho|April 21, 2012
Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steersKeisuke Sasaki, Michiyo Motoyama, Takumi Narita
Meat Science|November 9, 2011
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cookingKeisuke Sasaki, Michiyo Motoyama, Mitsuru Mitsumoto
The Journal of Reproduction and Development|March 15, 2021
Oocyte-specific gene knockdown by intronic artificial microRNAs driven by Zp3 transcription in miceKeisuke Sasaki, Saaya Takaoka, Yayoi Obata
No Shinkei Geka. Neurological Surgery|July 28, 2018
[Coil Embolization of Vertebral Artery Aneurysm Using Direct Percutaneous Puncture of Vertebral Artery:A Technical Report]Keisuke Sasaki, Masahiro Yoshida, Masaki Mino, et al.
Folia Microbiologica|March 28, 2013
Adhesive properties of predominant bacteria in raw cow's milk to bovine mammary gland epithelial cellsTatsuro Hagi, Keisuke Sasaki, Hisashi Aso, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, et al.
Asian-Australasian Journal of Animal Sciences|December 23, 2017
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loinGenya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, et al.
Pageof 9

Showing results (1-10 of 82) with videos related to

Sort By:
Pageof 9
Animal Science Journal = Nihon Chikusan Gakkaiho|March 10, 2022
Diversity of Japanese consumers' requirements, sensory perceptions, and eating preferences for meatKeisuke Sasaki
Physiology & Behavior|June 5, 2004
Role of unsaponifiable fraction on the preference for beef tallow in C57Black/6 miceKeisuke Sasaki, Mitsuru Mitsumoto
Animal Science Journal = Nihon Chikusan Gakkaiho|February 27, 2024
Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedureShohei Murata, Keisuke Sasaki
Animal Science Journal = Nihon Chikusan Gakkaiho|April 21, 2012
Increased intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese black F1 steersKeisuke Sasaki, Michiyo Motoyama, Takumi Narita
Meat Science|November 9, 2011
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cookingKeisuke Sasaki, Michiyo Motoyama, Mitsuru Mitsumoto
The Journal of Reproduction and Development|March 15, 2021
Oocyte-specific gene knockdown by intronic artificial microRNAs driven by Zp3 transcription in miceKeisuke Sasaki, Saaya Takaoka, Yayoi Obata
No Shinkei Geka. Neurological Surgery|July 28, 2018
[Coil Embolization of Vertebral Artery Aneurysm Using Direct Percutaneous Puncture of Vertebral Artery:A Technical Report]Keisuke Sasaki, Masahiro Yoshida, Masaki Mino, et al.
Folia Microbiologica|March 28, 2013
Adhesive properties of predominant bacteria in raw cow's milk to bovine mammary gland epithelial cellsTatsuro Hagi, Keisuke Sasaki, Hisashi Aso, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, et al.
Asian-Australasian Journal of Animal Sciences|December 23, 2017
Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loinGenya Watanabe, Michiyo Motoyama, Ikuyo Nakajima, et al.
Pageof 9