Satoko Yokota

Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi

Shinji Takenaka, Reina Nakabayashi, Chiaki Ogawa et al. · International Journal of Food Microbiology · 2020 · 37 citations

Agriculture, Biology, Microbiology +14

Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening

Shinji Takenaka, Chiaki Ogawa, Mariko Uemura et al. · International Journal of Food Microbiology · 2021 · 37 citations

Life Sciences, Biochemistry, Microbiology +16

Isolation and characterization of an aspartic protease able to hydrolyze and decolorize heme proteins from <i>Aspergillus glaucus</i>

Shinji Takenaka, Lihui Lim, Takashi Fukami et al. · Journal of the Science of Food and Agriculture · 2018 · 17 citations

Life Sciences, Biochemistry, Microbiology +17

Influences of N-linked glycosylation on the biochemical properties of aspartic protease from Aspergillus glaucus MA0196

Lihui Lim, Hironori Senba, Yukihiro Kimura et al. · Process Biochemistry · 2018 · 17 citations

Life Sciences, Biochemistry, Microbiology +17