Concepedia

Makoto Egi

ME

6

Publications

430

Citations

6

H-Index

1985

Active since

Affiliations

Kyowa Kirin (Japan)(Current)

Hokkaido University

Hitachi (Japan)

Makoto Egi is an author at Kyowa Kirin (Japan) specializing in food chemistry, food safety, and food quality.

ORCID

Top concepts

Publications per year

1985–2010

6

Publications

6

Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide

Masashi Ogasawara, Tadayoshi Katsumata, Makoto Egi · Food Chemistry · 2005 · 179 citations

, , +10

Taste enhancer from the long-term ripening of miso (soybean paste)

Masashi Ogasawara, Yuki Yamada, Makoto Egi · Food Chemistry · 2005 · 102 citations

, , +4

Effect of Maillard Reacted Peptides on Human Salt Taste and the Amiloride-Insensitive Salt Taste Receptor (TRPV1t)

Tadayoshi Katsumata, Hiroko Nakakuki, Chikara Tokunaga et al. · Chemical Senses · 2008 · 75 citations · Full text

Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

A.K.M. Azad Shah, Masashi Ogasawara, Makoto Egi et al. · Food Chemistry · 2010 · 41 citations

, , +9

A mathematical model for the prediction of triglyceride molecular species by high performance liquid chromatography

Koretarō Takahashi, Tomonari Hirano, Makoto Egi et al. · Journal of the American Oil Chemists Society · 1985 · 21 citations

, , +21

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