A. Kiriake, S. Ishizaki, Y. Nagashima, and K. Shiomi: Occurrence of a stonefish toxin-like toxin in the venom of rabbitfish Siganus fuscescens, Toxicon, 140: 139-146, 2017.
T. Kuda, A. Takahashi, S. Ishizaki, H. Takahashi, and B. Kimura: Effect of rice bran fermented with Saccharomyces cerevisiae and Lactobacillus plantarum on preference ranking and ammonia content in shark and other fish meat, LWT – Food Science and Technology, 84: 58-63, 2017.
C. Pan, S. Ishizaki, Y. Nagashima, J. Gao, and S. Watabe: Isolation and cDNA cloning of a novel red color-related protein derived from the shell of shrimp, Litopenaeus vannamei, Food Chemistry, DOI:10.1016/j.foodchem.2017.08.080, 241: 104-112, 2017.
H. Lin, S. Ishizaki, Y. Nagashima, K. Nagai, K. Maeyama, and S. Watabe: Exploration of the antibacterial proteins in pearl oyster Pinctada fucata induced by bacterial inoculation, Fisheries Science, 83: 489–498, 2017.
H. Ozawa, M. Koyama, S. Ishizaki, and Y. Ochiai: Effects of Boiling on the Elution of Tropomyosin, the Major Allergen, from Shrimp and Squid Muscles, Food Science and Technology Research, 23: 41-43, 2017.
F. Sharmin, S. Ishizaki, and Y. Nagashima: Molecular identification, micronutrient content, antifungal and hemolytic activity of starfish Asterias amurensis collected from Kobe coast, Japan, African Journal of Biotechnology, 16: 163-170, 2017.
F. Sharmin, S. Ishizaki, and Y. Nagashima: Species identification and the biological properties of several Japanese starfish, Asian Journal of Medical and Biological Research, 2: 689-695, 2017.
C. Acar, S. Ishizaki, and Y. Nagashima: Toxicity of the Lessepsian pufferfish Lagocephalus sceleratus from eastern Mediterranean coasts of Turkey and species identification by rapid PCR amplification, European Food Research and Technology, 243: 49-57, 2017.