Yasuda M - Search Results

1

Low molecular weight compounds responsible for savory taste of Indonesian soy sauce.

Lioe HN, Apriyantono A, Takara K, Wada K, Naoki H, Yasuda M. Lioe HN, et al. Among authors: yasuda m. J Agric Food Chem. 2004 Sep 22;52(19):5950-6. doi: 10.1021/jf049230d. J Agric Food Chem. 2004. PMID: 15366848

2

Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd.

Lioe HN, Kinjo A, Yasuda S, Kuba-Miyara M, Tachibana S, Yasuda M. Lioe HN, et al. Among authors: yasuda m, yasuda s. Food Chem. 2018 Jun 30;252:265-270. doi: 10.1016/j.foodchem.2018.01.117. Food Chem. 2018. PMID: 29478540

3

Soy sauce and its umami taste: a link from the past to current situation.

Lioe HN, Selamat J, Yasuda M. Lioe HN, et al. Among authors: yasuda m. J Food Sci. 2010 Apr;75(3):R71-6. doi: 10.1111/j.1750-3841.2010.01529.x. J Food Sci. 2010. PMID: 20492309 Review.

4

Angiotensin I-converting enzyme inhibitory peptides isolated from tofuyo fermented soybean food.

Kuba M, Tanaka K, Tawata S, Takeda Y, Yasuda M. Kuba M, et al. Among authors: yasuda m. Biosci Biotechnol Biochem. 2003 Jun;67(6):1278-83. doi: 10.1271/bbb.67.1278. Biosci Biotechnol Biochem. 2003. PMID: 12843654 Free article.

5

Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes.

Kleekayai T, Saetae D, Wattanachaiyingyong O, Tachibana S, Yasuda M, Suntornsuk W. Kleekayai T, et al. Among authors: yasuda m. J Food Sci Technol. 2015 Mar;52(3):1839-48. doi: 10.1007/s13197-014-1528-y. Epub 2014 Sep 6. J Food Sci Technol. 2015. PMID: 25745266 Free PMC article.

6

Purification and characterization of a halotolerant serine proteinase from thermotolerant Bacillus licheniformis RKK-04 isolated from Thai fish sauce.

Toyokawa Y, Takahara H, Reungsang A, Fukuta M, Hachimine Y, Tachibana S, Yasuda M. Toyokawa Y, et al. Among authors: yasuda m. Appl Microbiol Biotechnol. 2010 May;86(6):1867-75. doi: 10.1007/s00253-009-2434-5. Epub 2010 Jan 27. Appl Microbiol Biotechnol. 2010. PMID: 20107983

7

Purification and characterization of a new type of serine carboxypeptidase from Monascus purpureus.

Liu F, Tachibana S, Taira T, Ishihara M, Yasuda M. Liu F, et al. Among authors: yasuda m. J Ind Microbiol Biotechnol. 2004 Jan;31(1):23-8. doi: 10.1007/s10295-004-0107-z. Epub 2004 Jan 29. J Ind Microbiol Biotechnol. 2004. PMID: 14749965

8

Purification and characterization of a high molecular mass serine carboxypeptidase from Monascus pilosus.

Liu F, Tachibana S, Taira T, Ishihara M, Kato F, Yasuda M. Liu F, et al. Among authors: yasuda m. J Ind Microbiol Biotechnol. 2004 Dec;31(12):572-80. doi: 10.1007/s10295-004-0190-1. Epub 2004 Dec 9. J Ind Microbiol Biotechnol. 2004. PMID: 15592905

9

Purification and characterization of heterogeneous glucoamylases from Monascus purpureus.

Tachibana S, Yasuda M. Tachibana S, et al. Among authors: yasuda m. Biosci Biotechnol Biochem. 2007 Oct;71(10):2573-6. doi: 10.1271/bbb.70285. Epub 2007 Oct 7. Biosci Biotechnol Biochem. 2007. PMID: 17928688 Free article.

10

Purification and characterization of a soybean-milk-coagulating enzyme from Bacillus pumilus TYO-67.

Yasuda M, Aoyama M, Sakaguchi M, Nakachi K, Kobamoto N. Yasuda M, et al. Appl Microbiol Biotechnol. 1999 Apr;51(4):474-9. doi: 10.1007/s002530051419. Appl Microbiol Biotechnol. 1999. PMID: 10341429

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