Muguruma M - Search Results

1

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

2

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

3

Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac muscles.

Ahhmed AM, Nasu T, Muguruma M. Ahhmed AM, et al. Among authors: muguruma m. Meat Sci. 2009 Dec;83(4):759-67. doi: 10.1016/j.meatsci.2009.08.018. Epub 2009 Aug 14. Meat Sci. 2009. PMID: 20416625

4

A review of meat protein hydrolysates and hypertension.

Ahhmed AM, Muguruma M. Ahhmed AM, et al. Among authors: muguruma m. Meat Sci. 2010 Sep;86(1):110-8. doi: 10.1016/j.meatsci.2010.04.032. Epub 2010 May 31. Meat Sci. 2010. PMID: 20554123 Review.

5

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

6

Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle.

Saito K, Ahhmed AM, Kawahara S, Sugimoto Y, Aoki T, Muguruma M. Saito K, et al. Among authors: muguruma m. Meat Sci. 2009 Jun;82(2):260-5. doi: 10.1016/j.meatsci.2009.01.024. Epub 2009 Jan 27. Meat Sci. 2009. PMID: 20416742

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

Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures.

Saito K, Ahhmed A, Takeda H, Kawahara S, Irie M, Muguruma M. Saito K, et al. Among authors: muguruma m. Meat Sci. 2007 Feb;75(2):265-72. doi: 10.1016/j.meatsci.2006.07.011. Epub 2006 Sep 28. Meat Sci. 2007. PMID: 22063658

9

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

10

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.

Ahhmed A, Özcan C, Karaman S, Öztürk İ, Çam M, Fayemi PO, Kaneko G, Muguruma M, Sakata R, Yetim H. Ahhmed A, et al. Among authors: muguruma m. Meat Sci. 2017 May;127:35-44. doi: 10.1016/j.meatsci.2016.12.011. Epub 2016 Dec 23. Meat Sci. 2017. PMID: 28113096

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