Kazuki Shiga

Reducing Effect of Ingesting Tannic Acid on the Absorption of Iron, but Not of Zinc, Copper and Manganese by Rats

Kaosar Afsana, Kazuki Shiga, Satoshi Ishizuka et al. · Bioscience Biotechnology and Biochemistry · 2004 · 103 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

Risa Harada, Masanobu Yuzuki, K. Ito et al. · Journal of Bioscience and Bioengineering · 2016 · 97 citations

Agriculture, Food Science, Microbiology +16

Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling

Shinya Yamamoto, Kazuki Shiga, Yukako Kodama et al. · Journal of Bioscience and Bioengineering · 2014 · 96 citations

Life Sciences, Food Science, Nutritional Sciences +16

Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

Kazuki Shiga, Shinya Yamamoto, Ayako Nakajima et al. · Journal of Agricultural and Food Chemistry · 2014 · 82 citations

Agriculture, Biochemistry, Food Science +16

Microbe participation in aroma production during soy sauce fermentation

Risa Harada, Masanobu Yuzuki, K. Ito et al. · Journal of Bioscience and Bioengineering · 2018 · 77 citations

Agriculture, Food Science, Microbiology +16