Concepedia

Makoto Tada

MT

6

Publications

225

Citations

6

H-Index

1984

Active since

Affiliations

Hiroshima University(Current)

Makoto Tada is an author at Hiroshima University specializing in biochemistry, food chemistry, and health sciences.

Top concepts

HealthBiochemistryFood ChemistryAnalytical ChemistryNutritionPhysiologySodium HomeostasisFood SciencePharmacologyFood Preservatives

Publications per year

1984–1990

6

Publications

6

The relationship between taste and primary structure of "delicious peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup.

Masahiro Tamura, Tohru Nakatsuka, Makoto Tada et al. · Agricultural and Biological Chemistry · 1989 · 75 citations · Full text

Food Chemistry, Nutrition, Delicious Peptide +15

L-Ornithyltaurine, a new salty peptide

Makoto Tada, Ichizo Shinoda, Hideo Okai · Journal of Agricultural and Food Chemistry · 1984 · 64 citations

Food Analysis, Altmetric Attention Score, Food Contaminant +20

Further study on the salty peptide, ornithyl-.beta.-alanine. Some effects of pH and additive ions on the saltiness

Takashi Seki, Yoshihiro Kawasaki, Masahiro Tamura et al. · Journal of Agricultural and Food Chemistry · 1990 · 33 citations

Additive Ions, Dietary Exposure, Food Analysis +19

An Enhancing Effect on the Saltiness of Sodium Chloride of Added Amino Acids and Their Esters

Masahiro Tamura, Takashi Seki, Yoshihiro Kawasaki et al. · Agricultural and Biological Chemistry · 1989 · 20 citations

Food Chemistry, Nutrition, Sodium Chloride +10

The Relationship between Taste and Primary Structure of “Delicious Peptide” (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

Masahiro Tamura, Tohru Nakatsuka, Makoto Tada et al. · Agricultural and Biological Chemistry · 1989 · 19 citations

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