Masatsune Murata

Difficulties and Topics of Food Safety Evaluation

Masatsune Murata, 2011 .

Quality of Cut Lettuce Treated by Heat Shock: Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage

Masatsune Murata, Eriko Tanaka, Emiko Minoura, 2004, Bioscience, biotechnology, and biochemistry.

Browning of Furfural and Amino Acids, and a Novel Yellow Compound, Furpipate, Formed from Lysine and Furfural

Hiroshi Ono, Masatsune Murata, H. Ono, 2007, Bioscience, biotechnology, and biochemistry.