K. Ito

Complete biosynthetic pathways of ascofuranone and ascochlorin in <i>Acremonium egyptiacum</i>

Yasuko Araki, Takayoshi Awakawa, Motomichi Matsuzaki et al. · Proceedings of the National Academy of Sciences · 2019 · 103 citations · Full text

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

Risa Harada, Masanobu Yuzuki, K. Ito et al. · Journal of Bioscience and Bioengineering · 2016 · 86 citations

Food Fermentation, Soy Sauce, Food Microbiology +6

Joint fluid carboxy-terminal type II procollagen peptide as a marker of cartilage collagen biosynthesis

Masayuki Shinmei, K. Ito, S. Matsuyama et al. · Osteoarthritis and Cartilage · 1993 · 84 citations

Musculoskeletal Research, Engineering, Osteoarthritis +9

Microbe participation in aroma production during soy sauce fermentation

Risa Harada, Masanobu Yuzuki, K. Ito et al. · Journal of Bioscience and Bioengineering · 2018 · 73 citations

Food Fermentation, In Vitro Fermentation, Microbiology +3

Artificially Edited Alleles of the Eukaryotic Translation Initiation Factor 4E1 Gene Differentially Reduce Susceptibility to Cucumber Mosaic Virus and Potato Virus Y in Tomato

Hiroki Atarashi, Wikum H. Jayasinghe, Joon Yeong Kwon et al. · Frontiers in Microbiology · 2020 · 59 citations · Full text