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Bioscience, Biotechnology, and Biochemistry
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January 9, 2009
Changes in thiamin contents in porcine muscles and liver during growth
Keisuke Sasaki, Koichi Chikuni, Ikuyo Nakajima, et al.
The Journal of Poultry Science
|
September 10, 2020
Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel
Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, et al.
Food Chemistry
|
November 24, 2015
Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy
Michiyo Motoyama, Masahiro Ando, Keisuke Sasaki, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho
|
February 10, 2022
Estimation of discrimination threshold for emulsified chicken oil in chicken broth
Genya Watanabe, Shota Ishida, Michiyo Motoyama, et al.
Food Chemistry
|
January 14, 2018
In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy
Michiyo Motoyama, Annie Vénien, Olivier Loison, et al.
Journal of the Science of Food and Agriculture
|
May 18, 2019
Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations
Genya Watanabe, Hideyuki Ohmori, Kiyoshi Tajima, et al.
Meat Science
|
June 23, 2010
Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: differences among four different end-point temperatures in three muscles of Holstein steers
Keisuke Sasaki, Michiyo Motoyama, Jumpei Yasuda, et al.
Food Science & Nutrition
|
November 26, 2019
Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations
Genya Watanabe, Michiyo Motoyama, Kazue Orita, et al.
Meat Science
|
March 21, 2026
A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management
Michiyo Motoyama, Karin Akada, Junji Kobayashi, et al.
The Journal of Poultry Science
|
February 15, 2020
Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
Keisuke Sasaki, Genya Watanabe, Michiyo Motoyama, et al.
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of 3
Search research articles
Search
Showing results (11-20 of 25) with videos related to
Sort By:
Page
of 3
Bioscience, Biotechnology, and Biochemistry
|
January 9, 2009
Changes in thiamin contents in porcine muscles and liver during growth
Keisuke Sasaki, Koichi Chikuni, Ikuyo Nakajima, et al.
The Journal of Poultry Science
|
September 10, 2020
Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel
Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, et al.
Food Chemistry
|
November 24, 2015
Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy
Michiyo Motoyama, Masahiro Ando, Keisuke Sasaki, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho
|
February 10, 2022
Estimation of discrimination threshold for emulsified chicken oil in chicken broth
Genya Watanabe, Shota Ishida, Michiyo Motoyama, et al.
Food Chemistry
|
January 14, 2018
In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy
Michiyo Motoyama, Annie Vénien, Olivier Loison, et al.
Journal of the Science of Food and Agriculture
|
May 18, 2019
Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations
Genya Watanabe, Hideyuki Ohmori, Kiyoshi Tajima, et al.
Meat Science
|
June 23, 2010
Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: differences among four different end-point temperatures in three muscles of Holstein steers
Keisuke Sasaki, Michiyo Motoyama, Jumpei Yasuda, et al.
Food Science & Nutrition
|
November 26, 2019
Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations
Genya Watanabe, Michiyo Motoyama, Kazue Orita, et al.
Meat Science
|
March 21, 2026
A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management
Michiyo Motoyama, Karin Akada, Junji Kobayashi, et al.
The Journal of Poultry Science
|
February 15, 2020
Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
Keisuke Sasaki, Genya Watanabe, Michiyo Motoyama, et al.
Page
of 3