Shigezo Udaka

STUDIES ON THE AMINO ACID FERMENTATION

Shukuo KINOSHITA, Shigezo Udaka, MASAKAZU SHIMONO · The Journal of General and Applied Microbiology · 1957 · 575 citations · Full text

Biosynthesis, Engineering, Food Fermentation +15

SCREENING METHOD FOR MICROORGANISMS ACCUMULATING METABOLITES AND ITS USE IN THE ISOLATION OF <i>MICROCOCCUS GLUTAMICUS</i>

Shigezo Udaka · Journal of Bacteriology · 1960 · 151 citations · Full text

Microbial Contamination, Microbial Physiology, Microbial Ecology +4

Complete Nucleotide Sequence of a Gene Coding for Heat- and pH-Stable α-Amylase of Bacillus licheniformis: Comparison of the Amino Acid Sequences of Three Bacterial Liquefying α-Amylases Deduced from the DNA Sequences1

Toshifumi YUUKT, Takako Nomura, Hidetoshi Tezuka et al. · The Journal of Biochemistry · 1985 · 147 citations

Engineering, Bacteriology, Molecular Biology +17

Isolation of Peptides from an Enzymatic Hydrolysate of Food Proteins and Characterization of Their Taste Properties

Kenji Maehashi, M Matsuzaki, Yasushi Yamämoto et al. · Bioscience Biotechnology and Biochemistry · 1999 · 146 citations · Full text

Polyamine Content of Ordinary Foodstuffs and Various Fermented Foods

Akiko Okamoto, Eriko Sugi, Yukimichi Koizumi et al. · Bioscience Biotechnology and Biochemistry · 1997 · 145 citations · Full text

Nutrition, Amino Acids, Food Analysis +18