Concepedia
Statistics
Publications
36
Citations
1.6K
H-Index
19
Active since
1974
Affiliations
University of the Ryukyus(Current)
University of the Ryukyus University Hospital
Kagoshima University
Kyoto University
Kyoto University Institute for Chemical Research
Masaaki Yasuda is an author at University of the Ryukyus specializing in biochemistry, microbiology, and biotechnology.
Top concepts
BiochemistryMicrobiologyBiosynthesisBiotechnologyEngineeringNatural SciencesMedicinePharmacologyBiocatalysisBiochemical Engineering
Publications per year
1974–2012
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
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