Masaru Matsuura

β‐Glucosidases from Soybeans Hydrolyze Daidzin and Genistin

Masaru Matsuura, Akio Obata · Journal of Food Science · 1993 · 144 citations

Food Chemistry, Biosynthesis, Engineering +14

Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its Control

Masaru Matsuura, Akio Obata, Danji Fukushima · Journal of Food Science · 1989 · 144 citations

Engineering, Food Analysis, Food Chemistry +19

Studies on<i>β</i>-Glucosidases from Soybeans That Hydrolyze Daidzin and Genistin: Isolation and Characterization of an Isozyme

Masaru Matsuura, Jun Sasaki, Sawao Murao · Bioscience Biotechnology and Biochemistry · 1995 · 92 citations

Engineering, Glycobiology, Molecular Biology +19

Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control

Akio Obata, Masaru Matsuura · Bioscience Biotechnology and Biochemistry · 1993 · 22 citations

Engineering, Food Analysis, Agricultural Economics +16

Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding

Akio Obata, Masaru Matsuura, Keisuke Kitamura · Bioscience Biotechnology and Biochemistry · 1996 · 14 citations

Food Chemistry, Agricultural Chemistry, Biosynthesis +15