Masaoki SASAKI

Biosynthesis of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone by yeasts

Masaoki SASAKI, Nobutake Nunomura, Takanao Matsudo · Journal of Agricultural and Food Chemistry · 1991 · 75 citations

Food Chemistry, Biosynthesis, Natural Product Synthesis +12

Determination of ethyl carbamate in soy sauce and its possible precursor

Takanao Matsudo, Terumichi Aoki, Keietsu Abe et al. · Journal of Agricultural and Food Chemistry · 1993 · 52 citations

Engineering, Food Analysis, Agricultural Economics +16

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

Mutagenicity test of food additives with Salmonella typhimurium TA97 and TA102 (V)

Hironori Fujita, Masaoki SASAKI · 1990 · 47 citations

Food Additives, Food Additive, Foodborne Pathogens +11

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