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Kazumoto HASHIZUME

Observed names: Hashizume, Kazumoto, KAZUMOTO HASHIZUME, Kazumoto HAshizume, Kazumoto Hashizume
OpenAlex ID: A5113596415
Heat denaturation of soybean proteins. I. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel formation.
1975 · Kazumoto HASHIZUME, Noriko NAKAMURA, et al. · Agricultural and Biological Chemistry · 55
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Influence of Heating Temperature on Conformational Changes of Soybean Proteins
1979 · Kazumoto HAshizume, Tokuji Watanabe · Agricultural and Biological Chemistry · 54
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Denaturation of Soybean Protein by Freezing Part I
1971 · Kazumoto HASHIZUME, Kinji KAKIUCHI, et al. · Agricultural and Biological Chemistry · 39
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Gel-Forming Characteristics of Milk Proteins. 1. Effect of Heat Treatment
1988 · Kazumoto Hashizume, Tetsuo Sato · Journal of Dairy Science · 28
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Effect of holding time before freezing on the constituents and the flavor of frozen green soybeans (Edamame).
1988 · Ryoichi MASUDA, Kazumoto HASHIZUME, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 17
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Gel-Forming Characteristics of Milk Proteins, 2. Roles of Sulfhydryl Groups and Disulfide Bonds
1988 · Kazumoto Hashizume, Tetsuo Sato · Journal of Dairy Science · 14
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Biogenesis of Protein Bodies in Embryonic Axes of Soybean Seeds (Glycine max.cv. Enrei)
1992 · Michiko Monma, Toshio Sugimoto, et al. · Bioscience Biotechnology and Biochemistry · 12
Studies on Production of New Textured Protein by Freeze Denaturation of Soybean Protein
1979 · KAZUMOTO HASHIZUME · NIPPON SHOKUHIN KOGYO GAKKAISHI · 9
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1978 · KAZUMOTO HASHIZUME, GINRAN KA · NIPPON SHOKUHIN KOGYO GAKKAISHI · 7
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Influence of Ionic Strength on Conformation Changes of Soybean Proteins Caused by Heating, and Relationship of Its Conformation Changes to Gel Formation
1975 · Kazumoto Hashizume, Noriko Nakamura, et al. · Agricultural and Biological Chemistry · 7
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1978 · KAZUMOTO HASHIZUME, MASAMICHI MAEDA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 6
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Studies on the Changes of the Properties of Soybean Proten by Freezing
1974 · KAZUMOTO HASHIZUME, KAZUHISA KOSAKA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 6
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Denaturation of Soybean Protein by Freezing
1971 · Kazumoto Hashizume, Kinji Kakiuchi, et al. · Agricultural and Biological Chemistry · 6
Near Infrared Spectrophotometric Analysis for Measuring Major Constituents of Raw Milk
1985 · Tetsuo SATO, Mutsuo IWAMOTO, et al. · Nihon Chikusan Gakkaiho · 5
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Studies on the Changes of the Properties of Soybean Protein by Freezing
1974 · KAZUMOTO HASHIZUME, NORIKO NAKAMURA, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 5
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Physiological and enzymological properties of phosphoenolpyruvate carboxylase in soybean (Glycine max L.cv Enrei) seeds
1998 · 敏男 杉本, Kiyoshi Tanaka, et al. · 神戸大学大学院自然科学研究科紀要. A · 4
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1975 · Kazumoto HASHIZUME, Tokuji WATANABE · Nippon Nōgeikagaku Kaishi · 4
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Effect of several lipoxygenase inhibitors on lipoxygenase activities in soybean homogenate.
1990 · Michiko MONMA, Toshio SUGIMOTO, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 3
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Components of storage protein in hypocotyl-radicle axis of soybean. (Glycine max. cv. Enrei)seeds.
1987 · Toshio SUGIMOTO, Michiko MOMMA, et al. · Agricultural and Biological Chemistry · 2
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Inactivation mechanism of soybean lipoxygenase.
1987 · Michiko MONMA, Hidetaka FUCHU, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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1975 · KAZUMOTO HASHIZUME, MAKOTO SHIROTORI, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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Ultrastructure of protein bodies in embryonic axes of soybean seeds. (Glycine max cv. Enrei).
1990 · Michiko MONMA, Toshio SUGIMOTO, et al. · Agricultural and Biological Chemistry · 1
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Mechanisms of Aburage (Fried Soy Curd) Formation
1988 · Kazumoto HASHIZUME, Toshio Sugimoto · Japan Agricultural Research Quarterly JARQ · 1
Automated Rapid Enumeration of Bacteria in Raw Milk by Bactoscan
1987 · Tetsuo SATO, Masazumi YOSHINO, et al. · Nihon Chikusan Gakkaiho · 1
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Preparation of a New Protein Food Material by Freezing
1978 · Kazumoto HASHIZUME · Japan Agricultural Research Quarterly JARQ · 1
Works count: 42
Citation count: 295
H-index: 8
I10-index: 7
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