Masaaki Yasuda

Angiotensin I-Converting Enzyme Inhibitory Peptides Isolated from Tofuyo Fermented Soybean Food

Megumi Kuba, Kumi Tanaka, Shinkichi Tawata et al. · Bioscience Biotechnology and Biochemistry · 2003 · 179 citations · Full text

Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce

Hanifah Nuryani Lioe, Anton Apriyantono, Kensaku Takara et al. · Journal of Agricultural and Food Chemistry · 2004 · 110 citations

Histopathological and ultrastructural features of Koi herpesvirus (KHV)-infected carp Cyprinus carpio, and the morphology and morphogenesis of KHV

Taeko Miyazaki, Yoshitaka Kuzuya, Shinya Yasumoto et al. · Diseases of Aquatic Organisms · 2008 · 66 citations · Full text

Virus Structure, Molecular Virology, Koi Carp +13

Physicochemical properties of the α,ω-type surfactant in aqueous solution

Kenjiro Meguro, Kenji Ikeda, Ayako Otsuji et al. · Journal of Colloid and Interface Science · 1987 · 63 citations

Engineering, Surfactants, ω-Type Surfactant +4

Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd

Hanifah Nuryani Lioe, Ayano Kinjo, Shin Yasuda et al. · Food Chemistry · 2018 · 42 citations

Food Chemistry, Food Fermentation, Flavoromics +9