Masatsune Murata

5PUBLICATIONS
2CO-AUTHORS
Medical biochemistry - carbohydratesBeverage chemistry and beverage sensory scienceMedical biochemistry - proteins and peptides (incl. medical proteomics)Polymerisation mechanisms
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Publications (5)

|May 20, 2026
Isolation and identification of a novel Maillard pigment, beer-furpipate, from dark beer.

|Mar 19, 2024
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.

Kyoko Noda, Marin Kishimoto, Yuko Shimamura

|Mar 03, 2022
Formation scheme and some properties of a thiamine-derived pigment, pyrizepine, formed through the Maillard reaction.

Sachiko Kitayama, Asuka Igoshi, Yuko Shimamura

|Sep 10, 2020
Browning and pigmentation in food through the Maillard reaction.

Masatsune Murata

|Oct 20, 2018
Novel Maillard Pigment, Furpenthiazinate, Having Furan and Cyclopentathiazine Rings Formed by Acid Hydrolysis of Protein in the Presence of Xylose or by Reaction between Cysteine and Furfural under Strongly Acidic Conditions.

Kyoko Noda, Ruriko Masuzaki, Yuka Terauchi

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Frequent Collaborators

1 joint publications

Shinji Yamada

1 joint publications

Kyoko Noda