Marutomo (Japan)

Recent papers from Marutomo (Japan)

1. Salt‐tolerant endopeptidases from xerophilic Aspergillus sydowii for potential applications in meat processingJournal of the Science of Food and Agriculture · 2026
2. Isolation and characterization of an aspartic protease able to hydrolyze and decolorize heme proteins from Aspergillus glaucusJournal of the Science of Food and Agriculture · 2018
3. Mode of Action of the Immunostimulatory Effect of Collagen from JellyfishBioscience Biotechnology and Biochemistry · 2008
4. Protease-Resistant Fraction of Smoked, Dried Bonito Alleviates Atopic Dermatitis-Like Skin Lesions in NC/Nga MiceJournal of Nutritional Science and Vitaminology · 2007
5. Hypocholesterolemic Effect of Katsuobushi, Smoke-Dried Bonito, Prevents Ovarian Hormone Deficiency-Induced HypercholesterolemiaJournal of Nutritional Science and Vitaminology · 2007
6. Hypocholesterolemic Effects of Microbial Protease-Resistant Fraction of Katsuobushi in Ovariectomized Rats Depend on the Both Oil and Undigested ProteinJournal of Nutritional Science and Vitaminology · 2007
7. Immunostimulation Effect of Jellyfish CollagenBioscience Biotechnology and Biochemistry · 2006
8. Changes in Thickness and Weight of Shell Portion of Egg and in Weight and Size of Whole Egg during the Stay in the Uterine Part of the Oviduct (Shell Gland) in the Guineafowl: Comparison with White Leghorn Hens.The Journal of Poultry Science · 2002
9. Optical Analysis of Reduction Products of 2-Methylcyclohexanone byAspergillus repensMA0197Bioscience Biotechnology and Biochemistry · 1996
10. Oxidation of Acetophenone byAspergillusSpecies and Their Possible Contribution toKatsuobushiFlavorBioscience Biotechnology and Biochemistry · 1995
11. Degradation and O-methylation of phenols among volatile flavor components of dried bonito (katsuobushi) by Aspergillus species.Agricultural and Biological Chemistry · 1989