Citations (13)
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Kyoko Noda & Masatsune Murata. (2017) Two novel pyrrolooxazole pigments formed by the Maillard reaction between glucose and threonine or serine. Bioscience, Biotechnology, and Biochemistry 81:2, pages 343-349.
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Kyoko Noda, Shinji Yamada & Masatsune Murata. (2015) Isolation, identification, and formation conditions of a novel Maillard yellowish pigment, pyrrolothiazolate. Bioscience, Biotechnology, and Biochemistry 79:8, pages 1350-1355.
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Articles from other publishers (11)
Yuri Nomi, Kento Yamazaki, Yuki Mori, Hitoshi Matsumoto & Shinji Sato. (2021) Identification of dipyrrolone pigments and their precursors formed in the Maillard reaction of carnosine and pentose under weakly acidic conditions. Bioscience, Biotechnology, and Biochemistry 85:9, pages 2042-2053.
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Masatsune Murata. (2020) Browning and pigmentation in food through the Maillard reaction. Glycoconjugate Journal 38:3, pages 283-292.
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Miki Nakamura, Yoko Mikami, Kyoko Noda & Masatsune Murata. (2021)
Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(
2H
)-furanone
. Bioscience, Biotechnology, and Biochemistry 85:2, pages 401-410.
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Masatsune Murata. (2020) Food Chemistry Study on Enzymatic Browning and the Maillard Reaction酵素的褐変ならびにメイラード反応に関する食品化学的研究 （令和元年度日本食品科学工学会学会賞）. Nippon Shokuhin Kagaku Kogaku Kaishi 67:1, pages 1-12.
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Kyoko Noda, Yuri Amano, Yuko Shimamura & Masatsune Murata. (2020) Distribution of Pyrrolothiazolate, a Pigment Formed through the Maillard Reaction between Cysteine and Glucose, in Foods and Beverages and Some of Its Properties. Food Science and Technology Research 26:6, pages 735-742.
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Kyoko Noda, Ruriko Masuzaki, Yuka Terauchi, Shinji Yamada & Masatsune Murata. (2018) Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions. Journal of Agricultural and Food Chemistry 66:43, pages 11414-11421.
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Yuanyuan Zhu, Xinle Liang, Hong Zhang, Wei Feng, Ye Liu, Fuming Zhang & Robert J Linhardt. (2017) A comparative secretome analysis of industrial Aspergillus oryzae and its spontaneous mutant ZJGS-LZ-21. International Journal of Food Microbiology 248, pages 1-9.
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Yoko Mikami, Miki Nakamura, Shinji Yamada & Masatsune Murata. (2017) 4-Hydroxy-5-Methyl-3(<i>2H</i>)-Furanone (HMFO) Contributes to Browning in the Xylose-Lysine Maillard Reaction System. Food Science and Technology Research 23:2, pages 283-289.
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Yoko Mikami & Masatsune Murata. (2015) Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System. Food Science and Technology Research 21:6, pages 813-819.
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Yuri Nomi, Ruriko Masuzaki, Naoko Terasawa, Makiko Takenaka, Hiroshi Ono, Yuzuru Otsuka & Masatsune Murata. (2013) Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigments. Food & Function 4:7, pages 1067.
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Masatsune MURATA. (2012) 2, 4-Dihydroxy-2, 5-dimethyl-3(2<i>H</i>)-thiophenone as a Low Molecular Weight Yellow Pigment in Soy Sauce. JOURNAL OF THE BREWING SOCIETY OF JAPAN 107:10, pages 733-739.
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