Masaaki Yasuda

Chemical composition and antioxidant, antibacterial and antifungal activities of the essential oils from Bidens pilosa Linn. var. Radiata

Farah Deba, Tran Dang Xuan, Masaaki Yasuda et al. · Food Control · 2007 · 393 citations

Chemical Composition, Essential Oils, Bidens Pilosa Linn +2

Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase

Megumi Kuba, C. Tana, Shinkichi Tawata et al. · Process Biochemistry · 2004 · 144 citations

Biochemistry, Biotechnology, Peptide Synthesis +4

Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino Acids

Hanifah Nuryani Lioe, Anton Apriyantono, Kensaku Takara et al. · Journal of Food Science · 2005 · 142 citations

Food Chemistry, Sodium Chloride, Umami Taste +9

Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces

Hanifah Nuryani Lioe, Kensaku Takara, Masaaki Yasuda · Journal of Food Science · 2006 · 123 citations

Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu

Hanifah Nuryani Lioe, Kōji Wada, Takayoshi Aoki et al. · Food Chemistry · 2006 · 111 citations

Food Chemistry, Japanese Soy Sauce, Food Composition +6