Concepedia

Hiromichi Kato

HK

105

Publications

3.6K

Citations

30

H-Index

1956

Active since

Affiliations

The University of Tokyo(Current)

Tokyo University of Agriculture

Nippon Veterinary and Life Science University

Meiji University

Food & Nutrition

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

Top concepts

BiochemistryNatural SciencesEngineeringFood ChemistryHealthMedicineChemistryOrganic ChemistryBiomolecular EngineeringPharmacology

Publications per year

1956–2003

105

Publications

105

Taste of free amino acids and peptides

Toshihide Nishimura, Hiromichi Kato · Food Reviews International · 1988 · 252 citations

Food Chemistry, Nutrition, Primary Tastes +13

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

Nutrition, Taste Components, Food Analysis +21

Inhibition of Nitrosamine Formation by Nondialyzable Melanoidins

Hiromichi Kato, In Eui Lee, Nguyễn Văn Chuyên et al. · Agricultural and Biological Chemistry · 1987 · 176 citations

Inhibitory Activity, Medicinal Chemistry, Bioorganic Chemistry +14

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

Endogenous Protease, Protein Chemistry, Protein Function +11

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 · 109 citations

Food Analysis, Altmetric Attention Score, Secondary Metabolite +16

Rows per page

1–5 of 105