【Book】
Supervised by Shugo Watabe, Technology and Market of Fish Proteins, Contribution: “Chapter 9: Amino Acid Score and DIAAS (Emiko Okazaki, Shoichiro Ishizaki)” (pp. 82-94, co-authored), CMC Publishing Co., Ltd., December 2025.
【Original Research Paper】
Fumito Oomori, Kazunori Sakaida, Kaname Aramaki, Fumihiro Hattori, Kaoru Maeyama, Kiyohito Nagai, Shoichiro Ishizaki, Daisuke Ikeda, Nobuhiro Kanno & Shugo Watabe. Advanced utilization of Akoya pearl oyster Pinctada fucata byssus hydrolysate as a cosmetic ingredient. Journal of the Japanese Society of Fisheries Science, 91(4), 334-341, 2025. DOI: 10.2331/suisan.24-00043
Yuji Nagashima, Sakurako Okayama, Aya Yoshinaga-Kiriake, Makoto Nagai, Shoichiro Ishizaki. Detoxification of pufferfish ovaries by pickling. Fisheries Science, 92(1), 87–99, 2025. DOI: 10.1007/s12562-025-01939-6
Qiuyu Han, Shugo Watabe, Shoichiro Ishizaki. Digging of proline-rich peptides with thrombin inhibitory activity from type V collagen of shortbill spearfish (Tetrapturus angustirostris) skin: A combined in vitro and in silico study. Journal of Agricultural and Food Chemistry, in press.
【Other】
Shoichiro Ishizaki, Emiko Okazaki. Recipient Introduction for the 2024 Japanese Society of Fisheries Science Achievement Award (Food Hygiene Research on Natural Toxins and Bioactive Proteins in Fish and Shellfish, Yuji Nagashima), Journal of the Japan Society of Fisheries Science, 91(3), 167, May 2025.
Shoichiro Ishizaki. Recipient Introduction for the 2024 Japanese Society of Fisheries Science Progress Award (Research on Species Identification of Aquatic Organisms, Takashi Yanagimoto), Journal of the Japan Society of Fisheries Science, 91(3), 169, May 2025.
Emiko Okazaki, Shoichiro Ishizaki. Amino Acid Score and DIAAS, BIOINDUSTRY, Special Issue: The Excellence of Fish Meat Protein and Fish Consumption Promotion Activities, 42(7), 64-73, July 2025.