Muguruma M - Search Results

1

Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat.

Kawahara S, Takenoyama S, Takuma K, Muguruma M, Yamauchi K. Kawahara S, et al. Among authors: muguruma m. Anim Sci J. 2009 Aug;80(4):468-74. doi: 10.1111/j.1740-0929.2009.00658.x. Anim Sci J. 2009. PMID: 20163609

2

Changes in water-holding capacity and textural properties of chicken gizzard stored at 4 degrees C.

Tomisaka Y, Ahhmed AM, Tabata S, Kawahara S, Muguruma M. Tomisaka Y, et al. Among authors: muguruma m. Anim Sci J. 2010 Jun;81(3):362-8. doi: 10.1111/j.1740-0929.2010.00739.x. Anim Sci J. 2010. PMID: 20597894

3

Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities.

Takeda S, Matsufuji H, Nakade K, Takenoyama SI, Ahhmed A, Sakata R, Kawahara S, Muguruma M. Takeda S, et al. Among authors: muguruma m. Anim Sci J. 2017 Mar;88(3):507-516. doi: 10.1111/asj.12673. Epub 2016 Aug 2. Anim Sci J. 2017. PMID: 27480048

4

The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products.

Takeda S, Yamasaki K, Takeshita M, Kikuchi Y, Tsend-Ayush C, Dashnyam B, Ahhmed AM, Kawahara S, Muguruma M. Takeda S, et al. Among authors: muguruma m. Anim Sci J. 2011 Aug;82(4):571-9. doi: 10.1111/j.1740-0929.2011.00874.x. Epub 2011 Apr 20. Anim Sci J. 2011. PMID: 21794017

5

Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase.

Ahhmed AM, Kawahara S, Ohta K, Nakade K, Soeda T, Muguruma M. Ahhmed AM, et al. Among authors: muguruma m. Meat Sci. 2007 Jul;76(3):455-62. doi: 10.1016/j.meatsci.2007.01.002. Epub 2007 Jan 19. Meat Sci. 2007. PMID: 22060987

6

Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef.

Ahhmed AM, Nasu T, Huy DQ, Tomisaka Y, Kawahara S, Muguruma M. Ahhmed AM, et al. Among authors: muguruma m. Meat Sci. 2009 Jun;82(2):170-8. doi: 10.1016/j.meatsci.2009.01.007. Epub 2009 Jan 16. Meat Sci. 2009. PMID: 20416767

7

Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate.

Muguruma M, Tsuruoka K, Katayama K, Erwanto Y, Kawahara S, Yamauchi K, Sathe SK, Soeda T. Muguruma M, et al. Meat Sci. 2003 Feb;63(2):191-7. doi: 10.1016/s0309-1740(02)00070-0. Meat Sci. 2003. PMID: 22062179

8

[Analysis of the components of porcine liver hydrolysate and examination of the antioxidant activity and angiotensin converting enzyme (ACE)-inhibiting activity].

Inoue N, Hamasaki A, Hidaka S, Miura N, Fukahori M, Maruyama M, Kawahara S, Ohta K, Muguruma M. Inoue N, et al. Among authors: muguruma m. Yakugaku Zasshi. 2013;133(1):107-15. doi: 10.1248/yakushi.y110184. Yakugaku Zasshi. 2013. PMID: 23292027 Free article. Japanese.

9

[Effects of liver hydrolysate on the blood glucose in metabolic syndrome model rats (SHR/NDmcr-cp)].

Inoue N, Hidaka S, Miura N, Yamada K, Fukahori M, Maruyama M, Kawahara S, Ohta K, Muguruma M. Inoue N, et al. Among authors: muguruma m. Yakugaku Zasshi. 2013;133(1):117-23. doi: 10.1248/yakushi.y110185. Yakugaku Zasshi. 2013. PMID: 23292028 Free article. Japanese.

10

Porcine skeletal muscle troponin is a good source of peptides with Angiotensin-I converting enzyme inhibitory activity and antihypertensive effects in spontaneously hypertensive rats.

Katayama K, Anggraeni HE, Mori T, Ahhmed AM, Kawahara S, Sugiyama M, Nakayama T, Maruyama M, Muguruma M. Katayama K, et al. Among authors: muguruma m. J Agric Food Chem. 2008 Jan 23;56(2):355-60. doi: 10.1021/jf071408j. Epub 2007 Dec 29. J Agric Food Chem. 2008. PMID: 18163567

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