Page 6 - Shimadzu Journal vol.3 Issue2

Insight from Customer

Shiga K, Yamamoto S, Nakajima A, Kodama Y, Imamura
M, Sato T, Uchida R, Obata A, Bamba T,Fukusaki E.
Metabolic Profiling Approach to Explore the Compounds
Related to the Umami of Soy Sauce.
<http://www.ncbi.nlm.nih.gov/pubmed/24954189>
Agric Food Chem. 2014 Jul 23;62(29):7317-22.
doi: 10.1021/jf501173r. Epub 2014 Jul 11.

Yamamoto S, Shiga K, Kodama Y, Imamura M, Uchida R,
Obata A, Bamba T, Fukusaki E. Analysis of the correlation
between dipeptides and taste differences among soy
sauces by using metabolomics-based component profiling.
<http://www.ncbi.nlm.nih.gov/pubmed/24491915>
J Biosci Bioeng. 2014 Jul;118(1):56-63.
doi: 10.1016/j.jbiosc.2013.12.019. Epub 2014 Feb 1.
Here are their recent publications:
Putri SP., Bamba, T., Fukusaki, E. Application of
Jumhawan U, Putri SP, Yusianto, Bamba T, Fukusaki E. metabolomics for discrimination and sensory predictive
Application of gas chromatography/flame ionization modeling of food products. In “Metabolomics - food and
detector-based metabolite fingerprinting for nutrition” (e-book). Future Science, London, UK. Dec 2013.
authentication of Asian palm civet coffee (Kopi Luwak).
<http://www.ncbi.nlm.nih.gov/pubmed/25912451> Putri SP and Fukusaki, E. Mass spectrometry-based
J Biosci Bioeng. 2015 Apr 22. pii: S1389-1723(15)00104-8. metabolomics. CRC Press, Taylor and Francis, Boca Raton,
doi: 10.1016/j.jbiosc.2015.03.005. [Epub ahead of print] USA. 2015

Mimura N, Isogai A, Iwashita K, Bamba T, Fukusaki E. Gas
chromatography/mass spectrometry based component
profiling and quality prediction for Japanese sake.
<http://www.ncbi.nlm.nih.gov/pubmed/25060729>
J Biosci Bioeng. 2014 Oct;118(4):406-14.
doi: 10.1016/j.jbiosc.2014.04.006. Epub 2014 Jul 22.
Note: this paper won best paper of the year from the
Journal of Bioscience and Bioengineering

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