Masao Fujimaki - Concepedia

Author

Masao Fujimaki

The University of Tokyo

Also Known As

Fujimaki Masao, M Fujimaki, MASAO FUJIMAKI, Masao FUJIMAKI, Masao Fujimaki, Masao. Fujimaki

578

Publications

Citations

H-Index

166

Concepts

All Affiliations

The University of Tokyo Tokyo University of Agriculture Ochanomizu University Tohoku Medical and Pharmaceutical University Food & Nutrition

About

Masao Fujimaki is an author at The University of Tokyo specializing in biochemistry, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	55	1.3K
2	Health Sciences	22	47	1.3K
3	Medicine	22	57	1.4K
4	Natural Sciences	21	60	1.4K
5	Public Health	4	4	113

Masao Fujimaki

155

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
The role of lymphadenectomy in curative surgery for gastric cancer Jun Soga, Kiyo-o KOBAYASHI, Juichi Saito, World Journal of Surgery	1979	119
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 Food AnalysisAltmetric Attention ScoreSecondary MetaboliteAcidic OligopeptidesFood 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 Muscle FunctionCytoskeletonProtein RefoldingProtein PurificationMuscle Injury	1980	96
Oral Administration of a Kampo (Japanese Herbal) Medicine <i>Juzen‐taiho‐to</i> Inhibits Liver Metastasis of Colon 26‐L5 Carcinoma Cells Yasuharu Ohnishi, Hideki Fujii, Yoshihiro Hayakawa, Japanese Journal of Cancer Research	1998	94
Identification of Flavor Constituents in Carbonyl, Non-Carbonyl Neutral and Basic Fractions of Aqueous Smoke Condensates Kazuko Kim, Tadao KURATA, Masao Fujimaki Agricultural and Biological Chemistry EngineeringFlavoromicsBasic FractionsChemical CompositionOrganic Chemistry	1974	66
Plastein reaction as a method for enhancing the sulfur-containing amino acid level of soybean protein Michiko Yamashita, Soichi Arai, Shun-Jen Tsai, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisPlastein ReactionMolecular BiologyAltmetric Attention Score	1971	62
Studies on Flavor Components in Soybean Part II Soichi Arai, Hideki Suzuki, Masao Fujimaki Agricultural and Biological Chemistry Food ChemistryNutritionSoybean Part IiPolyphenolicsDefatted Soybean Flour	1966	62
Effects of Apple Pectin on Fecal Bacterial Enzymes in Azoxymethane‐induced Rat Colon Carcinogenesis Hideo Ohkami, Kenji Tazawa, Iwao Yamashita, Japanese Journal of Cancer Research DysbiosisColon CarcinogenesisBiochemistryGastroenterologyPathology	1995	60
APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase Soichi Arai, Masatoshi NOGUCHI, SHUKUKO KUROSAWA, Journal of Food Science Food ChemistryAspergillopeptidase AProtein PreparationEngineeringBiochemistry	1970	60
Characterization of a Liver Metastatic Variant of Murine Colon 26 Carcinoma Cells Yasuharu Ohnishi, Takashi Sakamoto, Hideki Fujii, Tumor Biology	1997	57

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