Masatsune Murata

Tokyo University of Agriculture — Japan

Agricultural and Biological Sciences · Life Sciences

37h-index4.0kcitations174works1.32yr avg
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Research Topics

Food Quality and Safety Studies(25), Phytochemicals and Antioxidant Activities(22), Advanced Glycation End Products research(22), Postharvest Quality and Shelf Life Management(17), Fermentation and Sensory Analysis(14)

Publications174 total

Mechanism of Browning in Foods and Its Regulation
Journal of the Japan Society of Colour Material·2025
2,5-Dimethylpyrazine and 2,3,5-trimethylpyrazine in natto are formed metabolically from threonine through aminoacetone by <i>Bacillus natto</i> during the fermentation
Food Science and Technology Research·2025· 1 citedOpen Access
Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties
Journal of Agricultural and Food Chemistry·2024· 4 cited
A new kennel of a guide dog program based on the health and welfare of dogs and humans
The Proceedings of the Annual Convention of the Japanese Psychological Association·2024Open Access
Nomenclature of chlorogenic acid
Nippon Shokuhin Kagaku Kogaku Kaishi·2023Open Access
What are melanoidins, polymers in food?
Journal of Biological Macromolecules·2022· 4 citedOpen Access
Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction
Bioscience Biotechnology and Biochemistry·2022· 1 cited
Various Pigments Formed through the Maillard Reaction
JOURNAL OF THE BREWING SOCIETY OF JAPAN·2022Open Access
Acrylamide formation during pan-frying of mung bean sprouts
Food Science and Technology Research·2022
Acrylamide formation during pan-frying of mung bean sprouts
Food Science and Technology Research·2022· 3 cited
Food chemistry and biochemistry of enzymatic browning
Food Science and Technology Research·2021· 20 cited
Advances in Glycation: from food to human health and disease
Glycoconjugate Journal·2021· 1 citedOpen Access
Comparative Analysis of the Extradiol Ring-Cleavage Dioxygenase LigB from Arabidopsis and 3,4-Dihydroxyphenylalanine Dioxygenase from Betalain-Producing Plants
Plant and Cell Physiology·2021· 11 cited
Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions
Food Science and Technology Research·2021
Browning of Maillard reaction systems containing xylose and 4-hydroxy-5-methyl-3(<i>2H</i>)-furanone
Bioscience Biotechnology and Biochemistry·2020· 8 cited
Browning and pigmentation in food through the Maillard reaction
Glycoconjugate Journal·2020· 198 cited
Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage
Journal of Nutritional Science and Vitaminology·2020· 6 citedOpen Access
Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage
Bioscience Biotechnology and Biochemistry·2020· 14 citedOpen Access
&lt;i&gt;Coleus forskohlii&lt;/i&gt; Extract Attenuated the Beneficial Effect of Diet-Treatment on NASH in Mouse Model
Journal of Nutritional Science and Vitaminology·2020· 6 citedOpen Access
Food Chemistry Study on Enzymatic Browning and the Maillard Reaction
Nippon Shokuhin Kagaku Kogaku Kaishi·2020· 6 citedOpen Access
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Frequent Co-authors

Seiichi Homma(26), Satoshi Ōmura(6), Yuko Shimamura(4), Miyoshi Haruta(4), Haruo Tanaka(4), Koji Yamauchi(3), Fumiaki Abe(3), Eriko Tanaka(3), Yoko Yamakoshi(3), Makiko Takenaka(3), Wen Xu(3), Mie Tsurutani(2), Makiyo Nishimura(2), Nanae Murai(2), Yuji Itoh(2), Kiyoizumi Hinotozawa(2), Nozomi Kondo(2), Kenji Isshiki(2), Noriyuki Iwabuchi(2), Nobutaka Imamura(2)