Tamotsu YOKOTSUKA

Purification and properties of pectin lyase from Aspergillus japonicus.

Shigetaka Ishii, Tamotsu YOKOTSUKA · Agricultural and Biological Chemistry · 1975 · 56 citations · Full text

Life Sciences, Biochemistry, Biotechnology +17

Studies on flavor components in Shoyu. II. Isolation and identification of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a flavor component in shoyu (soy sauce).

Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO et al. · Agricultural and Biological Chemistry · 1976 · 47 citations · Full text

Agriculture, Chemistry, Food Science +13

Isolation and Identification of 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, as a Flavor Component in<i>Shoyu</i>(Soy Sauce)

Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO et al. · Agricultural and Biological Chemistry · 1976 · 43 citations

Agriculture, Chemistry, Food Science +11

Studies on flavor components in Shoyu. I. Identification of volatile components in Shoyu(soy sauce) by gas chromatography-mass spectrometry.

Nobutake Nunomura, Masaoki SASAKI, Yasuo ASAO et al. · Agricultural and Biological Chemistry · 1976 · 42 citations · Full text

Agriculture, Enology, Food Science +17

Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.

Nobutake Nunomura, Masaoki SASAKI, Tamotsu YOKOTSUKA · Agricultural and Biological Chemistry · 1980 · 41 citations · Full text

Agriculture, Food Science, Food Analysis +12