M. Imamura

Laser Desorption Ionization–Mass Spectrometry with Graphite Carbon Black Nanoparticles for Simultaneous Detection of Taste- and Odor-Active Compounds

T. Matsui, Mitsuru Tanaka, Keishiro Arima, 2022, ACS Applied Nano Materials.

Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis.

Eiichiro Fukusaki, Takeshi Bamba, E. Fukusaki, 2012, Journal of bioscience and bioengineering.

Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce.

E. Fukusaki, T. Bamba, Shinya Yamamoto, 2014, Journal of agricultural and food chemistry.

Descriptive terminology for the sensory evaluation of soy sauce

M. Imamura, 2016 .

Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling.

E. Fukusaki, T. Bamba, Shinya Yamamoto, 2014, Journal of bioscience and bioengineering.

Suppression of umami aftertaste by polysaccharides in soy sauce.

K. Matsushima, M. Imamura, Kenichiro Matsushima, 2013, Journal of food science.

Development of Sensory Tests in Selecting Descriptive Panelists for Evaluating Soy Sauce and Its Related Products

H. Sato, M. Imamura, 2008 .

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce

E. Sugawara, A. Obata, H. Katayama, 2017, Bioscience, biotechnology, and biochemistry.