Hiromichi Kato

Taste of free amino acids and peptides

Toshihide Nishimura, Hiromichi Kato · Food Reviews International · 1988 · 256 citations

Agriculture, Biochemistry, Food Science +16

Components contributing to the improvement of meat taste during storage.

Toshihide Nishimura, Mee Ra Rhue, Akihiro OKITANI et al. · Agricultural and Biological Chemistry · 1988 · 188 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Inhibition of Nitrosamine Formation by Nondialyzable Melanoidins

Hiromichi Kato, In Eui Lee, Nguyễn Văn Chuyên et al. · Agricultural and Biological Chemistry · 1987 · 178 citations

Pharmacy, Biochemistry, Toxicology +12

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

Ushio Matsukura, Akihiro OKITANI, Tetsuo Nishimuro et al. · Biochimica et Biophysica Acta (BBA) - Enzymology · 1981 · 117 citations

Life Sciences, Biochemistry, Molecular Biology +16

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

Masatoshi NOGUCHI, Soichi Arai, Michiko Yamashita et al. · Journal of Agricultural and Food Chemistry · 1975 · 111 citations

Agriculture, Biochemistry, Food Science +11