ON THE BITTER‐MASKING ACTIVITY OF A GLUTAMIC ACID‐RICH OLIGOPEPTIDE FRACTION

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase

Soichi Arai, Masatoshi NOGUCHI, SHUKUKO KUROSAWA et al. · Journal of Food Science · 1970 · 61 citations

Life Sciences, Biochemistry, Biocatalysis +16

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein

Masao Fujimaki, Michiko Yamashita, Yukio Okazawa et al. · Journal of Food Science · 1970 · 50 citations

Life Sciences, Biochemistry, Food Science +17

Enzymatic Modification of Proteins in Foodstuffs

Masao Fujimaki, Michiko Yamashita, Soichi Arai · Agricultural and Biological Chemistry · 1970 · 36 citations · Full text

Agriculture, Biochemistry, Food Science +17

Enzymatic Modification of Proteins in Foodstuffs

Michiko Yamashita, Soichi Arai, Jun Matsuyama et al. · Agricultural and Biological Chemistry · 1970 · 27 citations · Full text

Agriculture, Biochemistry, Food Science +17

Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties

Soichi Arai, Michiko Yamashita, Masatoshi NOGUCHI et al. · Agricultural and Biological Chemistry · 1973 · 27 citations · Full text

Agriculture, Biochemistry, Food Science +10