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Shunsuke Muramatsu

Takeda Pharmaceutical Company

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Publication

Featured researches published by Shunsuke Muramatsu.

Bioscience, Biotechnology, and Biochemistry | 1995

Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers

Daisuke Segawa; Kozo Nakamura; Rie Kuramitsu; Shunsuke Muramatsu; Yoshihito Sano; Yasuyuki Uzuka; Masahiro Tamura; Hideo Okai

Food Science and Technology Research | 2007

Study on the Koji Mold Producing Substrate—Possible Application as a Food Supplement

Yoshihito Sano; Yuka Ishikawa; Shunsuke Muramatsu; Yasuyuki Uzuka; Susumu Kokubo; Satoru Omata; Tomohiro Kitamura; Seiichi Matsugo

Bioscience, Biotechnology, and Biochemistry | 1997

Further Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds

Rie Kuramitsu; Daisuke Segawa; Kozo Nakamura; Shunsuke Muramatsu; Hideo Okai

Archive | 1993

Rapid Fermentation of Soy Sauce: Application to Preparation of Soy Sauce Low in Sodium Chloride

Shunsuke Muramatsu; Yoshihito Sano; Yasuyuki Uzuka

Journal of Food Science and Technology-mysore | 1993

Large scale production of soy sauce by the use of soy sauce koji autolyzate prepared at high temperature

Yoshihito Sano; Naruki Ito; Shunsuke Muramatsu; Yasuyuki Uzuka

Journal of the Society of Brewing, Japan | 1992

Selection of Raw Food Materials for Koji Making to Yield High Nitrogen Content in the Hydrolyzate Made by Autodigestion at High Temperature

Shunsuke Muramatsu; Yoshihito Sano; Yasuyuki Uzuka

Journal of Biotechnology | 2008

Antibacterial activity of pyrazine derivatives produced by Aspergillus oryzae in soy sauce production

Yoshihito Sano; Rie Kuramitsu; Shunsuke Muramatsu

Bioscience, Biotechnology, and Biochemistry | 1995

Remodeling of Foodstuffs and Their Application to Food System. Part 1. Preparation of Low Sodium Chloride Containing Soy Sauce Using Amino Acid Based Saltiness Enhancers.

Daisuke Segawa; Kozo Nakamura; Rie Kuramitsu; Shunsuke Muramatsu; Yoshihito Sano; Yasuyuki Uzuka; Masahiro Tamura; Hideo Okai

Journal of the Society of Brewing, Japan | 1992

Selection of Seed Koji for Obtaining Hydrolyzate of High Total-Nitrogen Content in High-Temperature Autodigestion of Soy Sause Koji

Shunsuke Muramatsu; Yoshihito Sano; Yasuyuki Uzuka

Journal of the Society of Brewing, Japan | 1992

Soy Sauce Making from Soy Sauce Koji Autolyzated at High Temperature

Shunsuke Muramatsu; Naruki Ito; Yoshihito Sano; Yasuyuki Uzuka

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Collaboration

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Yasuyuki Uzuka

University of Yamanashi

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Yoshihito Sano

Hiroshima University

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Rie Kuramitsu

Hiroshima University

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Daisuke Segawa

Hiroshima University

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Hideo Okai

Hiroshima University

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Kozo Nakamura

Shinshu University

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Naruki Ito

Takeda Pharmaceutical Company

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Masahiro Tamura

Hiroshima University

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Satoru Omata

University of Yamanashi

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Seiichi Matsugo

University of Yamanashi

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