R. Kuramitsu

Evaluation in score of the intensity of salty and umami tastes

R. Kuramitsu, 1998 .

Role of basic and acidic fragments in delicious peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the taste behavior of sodium and potassium salts in acidic oligopeptides.

H. Okai, M. Tamura, R. Kuramitsu, 1995, Bioscience, biotechnology, and biochemistry.

Tastes produced by peptides containing ionic groups and by related compounds.

K. Nakamura, H. Okai, M. Takahashi, 1996, Bioscience, biotechnology and biochemistry.

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

D. Segawa, Shunsuke Muramatsu, H. Okai, 1997 .