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Jo Shindo

Observed names: J. SHINDO, JO SHINDO, JO SINDO, Jo SHINDO, SHINDO, Jo, Shindo, Jo
Observed institution: Kagoshima University
OpenAlex ID: A5111505168
Toxicity Assessment of the Xanthid CrabDemania cultripesfrom Cebu Island, Philippines
2010 · Manabu Asakawa, Gloria Gomez-Delan, et al. · Journal of Toxicology · 21
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Influence of Freshness on Occurrence of Setting and Disintegrating in Heat-induced Gels from Tilapia
1997 · Hens Onibala, Tetsuya Takayama, et al. · Fisheries Science · 9
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Effect of vacuum treatment on smoke penetration into boiled skipjack loins for production of smoke-dried skipjack
2002 · Simson MASENGI, Jo SHINDO, et al. · Fisheries Science · 7
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A Rapid Determination of ATP in Fish Muscle Using Luciferase of American Firefly Photinus pyrarlis.
1992 · Yoshio Kaminishi, Tomoyuki Matsuno, et al. · NIPPON SUISAN GAKKAISHI · 7
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Omega-3 fatty acids from the by-products of yellowfin tuna intended for sashimi processing
2002 · ERLINDA B. PANGGAT, J. SHINDO · Fisheries Science · 3
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Effect of the air press treatment before killing on the delay of rigor mortis in Fish
2002 · MAKOTO NAGAI, JO SHINDO, et al. · Fisheries Science · 3
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Effect of Air Press Treatment before Killing on the Delay of Post-Mortem of Eel and Tilapia.
2001 · Makoto Nagai, Jo Shindo, et al. · NIPPON SUISAN GAKKAISHI · 3
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Oxidation Rate of Lipid in Fish Muscles during Storage at Low Temperature.
1994 · Hidemasa Miki, Jun-ichi Nishimoto, et al. · NIPPON SUISAN GAKKAISHI · 3
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Quality improvement by vacuum treatment of boiled skipjack loins for the production of dried skipjack
2001 · Simson Masengi, Yasuhiro Sato, et al. · Fisheries Science · 2
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Relationship between Critical Water Content and Denaturation of Myofibrillar Protein in Fish Surimi.
2000 · Jo Shindo, Manabu Ueshin, et al. · NIPPON SUISAN GAKKAISHI · 2
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Effect of Heating Rate on Reduction of Himodori in Heat-induced Gel of Fish Pastes
1997 · Hens Onibala, Tetsuya Takayama, et al. · Fisheries Science · 1
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Rheological Analysis of Jelly Strength in Heat Induced Gel Like Kamaboko
1994 · Hidemasa Miki, Jo Shindo, et al. · Springer eBooks · 1
Relations between Instrumental Measurements and Sensory Evaluations of Fish Paste Products.
1993 · Jo Shindo, Jun-ichi Nishimoto, et al. · NIPPON SUISAN GAKKAISHI · 1
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Effects of Triglycerides on the Thermally Induced Gel-Forming Ability of Salt-Ground Fish Meat
2015 · Erlinda B. Panggate, Jo Shindo, et al. · Institutional Repositories DataBase (IRDB)
Highlights of Activities of Postharvest and Food Science Team
2008 · Leonor Maria Pacheco Santos, Jo Shindo · Kagoshima University Repository
Effect of a compressed air treatment on living eels on the quality of “Shirayaki”
2006 · MAKOTO NAGAI, JO SHINDO, et al. · NIPPON SUISAN GAKKAISHI
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Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish
2002 · SIMSON MASENGI, JO SINDO, et al. · Fisheries Science
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Effect of Injection of Hypertonic Saline before killing on Post-mortem changes in Eels.
2001 · Makoto Nagai, Hiroki Inoue, et al. · NIPPON SUISAN GAKKAISHI
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Calculation for an Index of Disintegration due to Penetrating Strength in Fish Paste Products
1994 · Hidemasa Miki, Jo Shindo, et al. · Fisheries Science
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Heat of Solidification of Myosin B-KCl Solution.
1993 · Jo Shindo, Hitoshi Ichiki, et al. · NIPPON SUISAN GAKKAISHI
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Effect of KCl Concentration on the Denaturation of Tilapia Myosin B by Change of Heat.
1993 · Jo Shindo, Hitoshi Ichiki, et al. · NIPPON SUISAN GAKKAISHI
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Works count: 25
Citation count: 63
H-index: 4
I10-index: 1
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