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Masaru Matsuura

Kikkoman

Publication

Featured researches published by Masaru Matsuura.

Journal of Food Science | 1993

β‐Glucosidases from Soybeans Hydrolyze Daidzin and Genistin

Masaru Matsuura; Akio Obata

Journal of Food Science | 1989

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

Masaru Matsuura; Akio Obata; D. Fukushima

Bioscience, Biotechnology, and Biochemistry | 1995

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

Masaru Matsuura; Jun Sasaki; Sawao Murao

Archive | 1988

Production of isoflavon compound

Hikotaka Hashimoto; Masaru Matsuura; Akio Obata

Archive | 1996

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

Masaru Matsuura; Akio Obata; Kouichiro Tobe; Nobuyuki Yamaji

Archive | 1985

Process for producing an aseptic packed tofu

Masaru Matsuura

Bioscience, Biotechnology, and Biochemistry | 1993

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

Akio Obata; Masaru Matsuura

Archive | 1995

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

Masaru Matsuura; Akio Obata; Kouichirou Tobe; Nobuyuki Yamatsugu; 明雄 小幡; 信幸 山次; 光一朗 戸辺; 勝 松浦

Bioscience, Biotechnology, and Biochemistry | 1996

Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding

Akio Obata; Masaru Matsuura; Keisuke Kitamura

Archive | 1987

Process for production of sterilized packed tofu

Masaru Matsuura

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