Concepedia

Author

Hiromichi Kato

The University of Tokyo

Also Known As

H Kato, HIROMICHI KATO, Hiromichi KATO, Hiromichi Kato, Hiromichi. Kato, Kato Hiromichi, hiromichi kato

292

Publications

4.4K

Citations

31

H-Index

127

Concepts

All Affiliations

The University of TokyoTokyo University of AgricultureNippon Veterinary and Life Science UniversityMeiji UniversityFood & Nutrition
HK

About

Hiromichi Kato is an author at The University of Tokyo specializing in biochemistry, natural sciences, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

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Medicine

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Natural Sciences

20

45

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3

Engineering

19

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Health Sciences

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Public Health

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265

Hiromichi Kato

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105

Publications

3.6K

Citations

30

H-Index

YearCitations

Taste of free amino acids and peptides

Toshihide Nishimura, Hiromichi Kato

Food Reviews International

1988

252

Components contributing to the improvement of meat taste during storage.

Toshihide Nishimura, Mee Ra Rhue, Akihiro OKITANI,

Agricultural and Biological Chemistry

1988

188

Inhibition of Nitrosamine Formation by Nondialyzable Melanoidins

Hiromichi Kato, In Eui Lee, Nguyễn Văn Chuyên,

Agricultural and Biological Chemistry

1987

176

Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L

Ushio Matsukura, Akihiro OKITANI, Tetsuo Nishimuro,

Biochimica et Biophysica Acta (BBA) - Enzymology

1981

117

Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate

Masatoshi NOGUCHI, Soichi Arai, Michiko Yamashita,

Journal of Agricultural and Food Chemistry

1975

109

Purification and Some Properties of a Myofibrillar Protein-Degrading Protease, Cathepsin L, from Rabbit Skeletal Muscle<xref ref-type="fn" rid="fn1"><sup>1</sup></xref>

Akihiro OKITANI, Ushio Matsukura, Hiromichi Kato,

The Journal of Biochemistry

1980

96

Metabolism of 3-deoxyglucosone, an intermediate compound in the Maillard reaction, administered orally or intravenously to rats

Hiromichi Kato, Nguyễn Văn Chuyên, Tatsuya Shinoda,

Biochimica et Biophysica Acta (BBA) - General Subjects

1990

92

Scavenging of active oxygens by melanoidins.

Fumitaka Hayase, Sachiko Hirashima, Genichi Okamoto,

Agricultural and Biological Chemistry

1989

83

Components Contributing to the Improvement of Meat Taste during Storage

Toshihide Nishimura, Mee Ra Rhue, Akihiro Okitani,

Agricultural and Biological Chemistry

1988

77

Polymerization of proteins caused by reaction with sugars and the formation of 3-deoxyglucosone under physiological conditions.

Dong Bum Shin, Fumitaka Hayase, Hiromichi Kato

Agricultural and Biological Chemistry

1988

69

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