Masaru Matsuura

β‐Glucosidases from Soybeans Hydrolyze Daidzin and Genistin

Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its Control

Studies on β-Glucosidases from Soybeans That Hydrolyze Daidzin and Genistin: Isolation and Characterization of an Isozyme

Production of isoflavon compound

Process for obtaining malonyl isoflavone glycosides and obtaining isoflavone glycosides or isoflavone aglycons from malonyl isoflavone glycosides

Process for producing an aseptic packed tofu

Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control

Malonylisoflavone glucoside and method for obtaining isoflavone glucoside or isoflavone aglycon from the same substance

Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding

Process for production of sterilized packed tofu