Yasuo ASAO

Studies on flavor components in Shoyu. II. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu (soy sauce).

Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO et al. · Agricultural and Biological Chemistry · 1976 · 47 citations · Full text

Engineering, Flavoromics, Chemical Composition +16

Isolation and Identification of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a Flavor Component in<i>Shoyu</i>(Soy Sauce)

Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO et al. · Agricultural and Biological Chemistry · 1976 · 43 citations

Food Chemistry, Engineering, Flavoromics +13

Studies on flavor components in Shoyu. I. Identification of volatile components in Shoyu(soy sauce) by gas chromatography-mass spectrometry.

Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO et al. · Agricultural and Biological Chemistry · 1976 · 42 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +18

Occurrence of astringent oligomeric proanthocyanidins in legume seeds.

Toshiaki Ariga, Yasuo ASAO, Hiroshi Sugimoto et al. · Agricultural and Biological Chemistry · 1981 · 26 citations · Full text

Total Oligomer Contents, Oligomeric Proanthocyanidins, Botany +9

Studies on the Compounds Produced by Molds

Masaoki SASAKI, Yukio Kaneko, Katsunori Oshita et al. · Agricultural and Biological Chemistry · 1970 · 26 citations · Full text

Mold Control, Fungal Diversity, Biosynthesis +13