Author

Masao Fujimaki

Observed names: Fujimaki Masao, M Fujimaki, MASAO FUJIMAKI, Masao Fujimaki2, Masao FUJIMAKI, Masao. Fujimaki, 藤巻雅夫, 藤巻, 雅夫

Observed institutions: Kansai Medical University, Hyogo Medical University, Ochanomizu University, Department of Agriculture, Fukushima Prefectural Asaka High School, RIKEN, University of Toyama, Tottori University, Kobe University, Niigata University, The University of Tokyo

OpenAlex ID: A5111474906

Chemical Deterioration of Proteins

1980 · John R. Whitaker1, Masao Fujimaki2 · ACS symposium series · 140

The role of lymphadenectomy in curative surgery for gastric cancer

1979 · Jun Soga, Kiyoo Kobayashi, et al. · World Journal of Surgery · 117

Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate

1975 · Masatoshi. Noguchi, Soichi. Arai, et al. · Journal of Agricultural and Food Chemistry · 111

Purification and Some Properties of a Myofibrillar Protein-Degrading Protease, Cathepsin L, from Rabbit Skeletal Muscle 1

1980 · Akihiro OKITANI, Ushio MATSUKURA, et al. · The Journal of Biochemistry · 96

Oral Administration of a Kampo (Japanese Herbal) Medicine Juzen‐taiho‐to Inhibits Liver Metastasis of Colon 26‐L5 Carcinoma Cells

1998 · Yasuharu Ohnishi, Hideki Fujii, et al. · Japanese Journal of Cancer Research · 95

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Identification of Flavor Constituents in Carbonyl, Non-Carbonyl Neutral and Basic Fractions of Aqueous Smoke Condensates

1974 · Kazuko Kim, Tadao Kurata, et al. · Agricultural and Biological Chemistry · 90

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Studies on Antioxidant Activity of Nonenzymic Browning Reaction Products

1968 · Norimasa Kirigaya, Hiromichi Kato, et al. · Agricultural and Biological Chemistry · 69

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Studies on Flavor Components in Soybean Part II

1966 · Soichi ARAI, Hideki SUZUKI, et al. · Agricultural and Biological Chemistry · 64

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Effects of Apple Pectin on Fecal Bacterial Enzymes in Azoxymethane‐induced Rat Colon Carcinogenesis

1995 · Hideo Ohkami, Kenji Tazawa, et al. · Japanese Journal of Cancer Research · 62

Plastein reaction as a method for enhancing the sulfur-containing amino acid level of soybean protein

1971 · Michiko. Yamashita, Soichi. Arai, et al. · Journal of Agricultural and Food Chemistry · 61

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase

1970 · SOICHI ARAI, MASATOSHI NOGUCHI, et al. · Journal of Food Science · 61

Pyrolysis of Sulfur-containing Amino Acids

1969 · Masao Fujimaki, Sadao Kato, et al. · Agricultural and Biological Chemistry · 61

Glutamyl Oligopeptides as Factors Responsible for Tastes of a Proteinase-modified Soybean Protein

1972 · Soichi Arai, Michiko Yamashita, et al. · Agricultural and Biological Chemistry · 58

Characterization of a Liver Metastatic Variant of Murine Colon 26 Carcinoma Cells

1997 · Yasuharu Ohnishi, Takashi Sakamoto, et al. · Tumor Biology · 57

Studies on Flavor Components in Soybean

1966 · Soichi Arai, Hideki Suzuki, et al. · Agricultural and Biological Chemistry · 56

A LOW‐PHENYLALANINE, HIGH‐TYROSINE PLASTEIN AS AN ACCEPTABLE DIETETIC FOOD. Method of Preparation by Use of Enzymatic Protein Hydrolysis and Resynthesis

1976 · MICHIKO YAMASHITA, SOICHI ARAI, et al. · Journal of Food Science · 55

Studies on Flavor Components in Soybean

1965 · Masao Fujimaki, Soichi Arai, et al. · Agricultural and Biological Chemistry · 54

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Racemization of amino acid residues in proteins and poly(L-amino acids) during roasting

1975 · Fumitaka. Hayase, Hiromichi. Kato, et al. · Journal of Agricultural and Food Chemistry · 53

Analysis and Comparison of Flavor Constituents in Aqueous Smoke Condensates from Various Woods

1974 · Masao Fujimaki, Kazuko Kim, et al. · Agricultural and Biological Chemistry · 53

Enzymatic Protein Degradation and Resynthesis for Protein Improvement

1977 · MASAO FUJIMAKI, SOICHI ARAI, et al. · Advances in chemistry series · 51

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 3. Diffusable Bitter Peptides and Free Amino Acids in Peptic Hydrolyzate of Soybean Protein

1970 · MASAO FUJIMAKI, MICHIKO YAMASHITA, et al. · Journal of Food Science · 51

Formation of N‐Substituted Pyrrole‐2‐Aldehydes in the Browning Reaction Between D‐Xylose and Amino Compounds

1968 · HIROMICHI KATO, MASAO FUJIMAKI · Journal of Food Science · 51

Volatile Compounds Produced by the Reaction of L -Cysteine or L -Cystine with Carbonyl Compounds

1973 · Sadao Kato, Tadao Kurata, et al. · Agricultural and Biological Chemistry · 48

Studies on Flavor Components in Soybean

1970 · Soichi Arai, Masatoshi Noguchi, et al. · Agricultural and Biological Chemistry · 46

5-Acetyl-2,3-dihydro-1H-pyrrolizines and 5,6,7,8-tetrahydroindilizin-8-ones, odor constituents formed on heating L-proline with D-glucose

1975 · Hitoshi. Shigematsu, Saizo. Shibata, et al. · Journal of Agricultural and Food Chemistry · 44

Works count: 419

Citation count: 4,852

H-index: 37

I10-index: 138