Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin
Watanabe, Genya, Motoyama, Michiyo, Nakajima, Ikuyo, Sasaki, Keisuke
Published in Animal bioscience (01.06.2018)
Published in Animal bioscience (01.06.2018)
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Journal Article
In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy
Motoyama, Michiyo, Vénien, Annie, Loison, Olivier, Sandt, Christophe, Watanabe, Genya, Sicard, Jason, Sasaki, Keisuke, Astruc, Thierry
Published in Food chemistry (15.05.2018)
Published in Food chemistry (15.05.2018)
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Journal Article
Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations
Watanabe, Genya, Ohmori, Hideyuki, Tajima, Kiyoshi, Sasaki, Yasuhito, Wakiya, Yuichiro, Motoyama, Michiyo, Nakajima, Ikuyo, Sasaki, Keisuke
Published in Journal of the science of food and agriculture (01.09.2019)
Published in Journal of the science of food and agriculture (01.09.2019)
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Journal Article
Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
Sasaki, Keisuke, Watanabe, Genya, Motoyama, Michiyo, Narita, Takumi, Kawai, Hiromi, Kobayashi, Tetsuya, Fujimura, Shinobu, Kobayashi, Namika, Honda, Fuyuko, Matsushita, Koichi, Nakajima, Ikuyo
Published in The Journal of Poultry Science (2019)
Published in The Journal of Poultry Science (2019)
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Journal Article