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Publications by Hiroki SAEKI
Function Improvement of Fish Meat Protein by Glycosylation
Kobunshi
Materials Science
Polymers
Plastics
Chemical Engineering
Environmental Science
Related publications
Improvement of Antioxidant Activity of Morchella Esculenta Protein Hydrolysate by Optimized Glycosylation Reaction
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Softening of Fish Meat and Changes of Muscle Protein by Freeze-Thaw Enzyme Infusion
Nippon Suisan Gakkaishi
Aquatic Science
Glycosyltransferase Function in Core 2-Type Protein O Glycosylation
Molecular and Cellular Biology
Cell Biology
Molecular Biology
Protein Glycosylation
Current Biology
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Neuroscience
Agricultural
Effect of Fish Meat Quality on the Properties of Biodegradable Protein Films
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Replacement of Fish Meal by Oyster Meat Meal in Broiler Ration
Journal of Biological Sciences
Molecular Medicine
Cell Biology
Congenital Disorders of Glycosylation. Part II. Defects of Protein O-Glycosylation.
Acta Biochimica Polonica
Biochemistry
Genetics
Molecular Biology
Diabetes and Protein Glycosylation
Journal of Clinical Pathology
Medicine
Forensic Medicine
Pathology
Congenital Disorders of Glycosylation. Part I. Defects of Protein N-Glycosylation.
Acta Biochimica Polonica
Biochemistry
Genetics
Molecular Biology
