Type | Author(s) | Title | Other Titles | Citation | Citation(alt) | Issue Date |
bulletin (article) | TAKAHASHI, Koretarō; ZAMA, Kōichi; NAKAMURA, Shigeo; HIDAKA, Yoshio; FURUBE, Kentarō | Antioxidative Effect of Tocopherol Isomers Against the Oxidation of Fish Lipid under Various Water Activity Conditions | 種々の水分活性における魚肉脂質の酸化におよぼすトコフェロール同族体の抗酸化効果について | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jun-1983 |
article | Takahashi, Koretaro; Egi, Makoto; Zama, Koichi | Changes in Molecular Species of Fish Muscle Phosphatidylcholine of Chum Salmon during Migration | シロサケの回游と筋肉ホスファチジルコリンの分子種の変化 | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 1985 |
article | Takahashi, Koretaro; Ebina, Hideaki; Egi, Makoto; Matsumoto, Kozo; Zama, Koichi | Characterization of Molecular Species of Fish Muscle Phosphatidylcholine | 魚類筋肉ホスファチジルコリンの分子種の特色 | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 1985 |
article | Takahashi, Koretaro; Hirano, Tsugihiko; Zama, Kozo | Chromatographic Rules in the Elution of Individual Molecular Species of Triglyceride | クロマトグラフィーにおける各トリグリセリド分子種の溶出順位性について | 日本水産学会誌 | Bulletin of the Japanese Society of Scientific Fisheries | 1983 |
bulletin (article) | TAKAHASHI, Koretarō; ZAMA, Kōichi | Compositional Changes in Molecular Species of Fish Muscle Phosphatidylcholine during Frozen Storage | 凍結貯蔵中における魚肉ホスファチジルコリンの分子種の変化 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Feb-1986 |
bulletin (article) | MIZUSHIMA, Yoshikiyo; TAKAMA, Kōzō; ZAMA, Kōichi | Effect of Copper, Iron and Hemin on Lipid Oxidation in Fish Flesh Homogenate | 魚肉ホモヂネート中の脂質酸化におよぼす銅・鉄・ヘミンの影響 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1977 |
bulletin (article) | TAKAHASHI, Koretarō; HATANO, Mutsuo; ZAMA, Kōichi | Effect of Defatting Treatment on the Protein Recovery of Coastal Pelagic and Deep-Sea Fish | 沿岸性回遊魚ならびに深海魚の脱脂とタンパク質の回収 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jun-1981 |
bulletin (article) | TAKAHASHI, Koretarō; TAKAMA, Kōzō; ZAMA, Kōichi; MIZUSHIMA, Yoshikiyo | Effect of Metal Salts and Antioxidants on the Oxidation of Fish Lipids during Storage under the Conditions of High Moistures | 高水分活性域における魚肉脂質の酸化におよぼす金属塩ならびに抗酸化剤の影響 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1981 |
bulletin (article) | ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, Kōichi | Interaction between Lipid and Protein during Frozen Storage:Ⅱ. Effect of non-polar and polar lipid on rainbow trout myofibrils during frozen storage | 冷凍貯蔵下における脂質とタンパク質の相互作用:Ⅱ.冷凍貯蔵中のニジマス筋原線維に及ぼす非極性脂質および極性脂質の影響 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jun-1980 |
bulletin (article) | ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, Kōichi | Interaction between Lipid and Protein during Frozen Storage:Ⅰ. Effect of oil dipping on rainbow trout muscle during frozen storage | 冷凍貯蔵下における脂質とタンパク質の相互作用:Ⅰ.冷凍貯蔵中のニジマス筋肉におよぼす油浸処理の効果 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1979 |
bulletin (article) | ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, Kōichi | Interaction between Lipid and Protein during Frozen Storage:Ⅲ. Interaction between water and lipid surrounding myofibrillar protein | 冷凍貯蔵下における脂質とタンパク質の相互作用:Ⅲ.筋原線維タンパク質をとりまく水と脂質の相互作用 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Mar-1981 |
bulletin (article) | ANDOU, Sei-ichi; TAKAMA, Kōzō; ZAMA, Kōichi | Interaction between Lipid and Protein:Ⅳ. The adaptation of the ultraviolet absorption spectrum method for the determination of protein contents in the mixtures of lipids and myosin B | 脂質とタンパク質の相互作用:Ⅳ.紫外線吸収スペクトル法による脂質-ミオシンB混合系中のタンパク質の定量 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Jun-1981 |
bulletin (article) | TAKAMA, Kōzō; ZAMA, Kōichi | Lactones in Heated Fish Lipid | 加熱魚肉脂質中のラクトン類 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Sep-1975 |
bulletin (article) | KUNIMOTO, Masahiko; ZAMA, Kōichi; IGARASHI, Hisanao | Lipids of Marine Bacteria:Ⅰ. Lipid composition of marine Achromobacter species | 海洋細菌の脂質:Ⅰ.海洋細菌Achromobacter sp.の脂質組成 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Mar-1975 |
bulletin (article) | CABLING, Federico Jr.; TAKAMA, Kōzō; ZAMA, Kōichi | Lipids of Milkfish (Chanos chanos, Forskall) | Milkfish (Chanos, chanos, Forskall)の脂質 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Mar-1982 |
bulletin (article) | TAKAHASHI, Koretarō; ZAMA, Kōichi; MATSUOKA, Tatsuo | Molecular Species of Fish Muscle Lipids : I. Molecular species of triglyceride and phosphatidylcholine of sardine and rainbow trout | 魚肉筋肉脂質の分子種:Ⅰ.マイワシおよびニジマスのトリグリセリドとフォスファチジルコリンの分子種 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1978 |
bulletin (article) | TAKAHASHI, Koretarō; CABLING, Federico Jr.; ZAMA, Kōichi | Molecular Species of Fish Muscle Lipids : II. Changes in triglyceride and phosphatidylcholine molecular species of sardine after frozen storage | 魚肉筋肉脂質の分子種 : II.マイワシ冷凍貯蔵によるトリグリセリドおよびフォスファチジルコリンの分子種の変化 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Nov-1978 |
bulletin (article) | TAKAMA, Kōzō; ZAMA, Kōichi | The Properties of Thermally Deteriorated Cooking Oils and Their Effects on Fries | 加熱劣化油の性状とその揚物に及ぼす影響 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Mar-1978 |
bulletin (article) | TAKAMA, Kōzō; ANDOU, Sei-ichi; ZAMA, Kōichi; NAKAMURA, Shigeo; AKATSUKA, Shin'ichiro | The Quality of Frozen Sand Lance Treated with a Water-Dispersible Tocopherol Mixture | 水分散性トコフェロール剤処理の凍結貯蔵イカナゴの品質保持 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Mar-1978 |
bulletin (article) | TAKAHASHI, Koretarō; ICHIOKA, Kenji; HATANO, Mutsuo; ZAMA, Kōichi | Seasonal Variation of Sardine (Sardinops melanosticta) Muscle Lipids and other Components | マイワシ筋肉成分の季節変動 | 北海道大學水産學部研究彙報 | BULLETIN OF THE FACULTY OF FISHERIES HOKKAIDO UNIVERSITY | Dec-1985 |