Application of Microbial Proteases to Soybean and Other Materials to Improve Acceptability, Especially through the Formation of Plastein

Contribution of peptides and amino acids to the taste of foods

J. KIRIMURA, Akira Shimizu, Akimitsu Kimizuka et al. · Journal of Agricultural and Food Chemistry · 1969 · 348 citations

Agriculture, Biochemistry, Food Science +13

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

Studies on Flavor Components in Soybean

Masao Fujimaki, Soichi Arai, Norimasa KIRIGAYA et al. · Agricultural and Biological Chemistry · 1965 · 42 citations · Full text

Agriculture, Food Science, Plant Sciences +12

Studies on Flavor Components in Soybean

Soichi Arai, Masatoshi NOGUCHI, Michiko Yamashita et al. · Agricultural and Biological Chemistry · 1970 · 37 citations

Agriculture, Food Science, Plant Sciences +12

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