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主要論文・著作等
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(論文・著作等)
Lioe HN, Kinjo A, Yasuda S, Kuba-Miyara M, Tachibana S, and Yasuda M* (2018) Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd. Food Chemistry, 252, 265-270.
Yasuda M* and Tachibana S (2016) Tofuyo in Japan. In: Selin H, (ed), Enclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures (2016-Edition) Springer, Dordrecht, 2016
安田正昭* (2016) 沖縄のユニークな伝統発酵食品—泡盛と豆腐ようの歴史とサイエンス.生物試料分析，39(5), 299-308.
安田正昭 (2012) 発酵豆腐．『発酵食品学』（小泉武夫編著）講談社，東京，pp. 326-333.
Yasuda M＊, Tachibana S, and Kuba-Miyara M (2012) Biochemical aspects of red koji and tofuyo prepared using Monascus fungi. Applied Microbiology and Biotechnology, 96, 49-60.
Lakshman PLN, Toyokawa Y, Tachibana S, Toyama H, Taira T, and Yasuda M* (2011) Reducing the antigenicity of milk whey protein using acid proteinase from Monascus pilosus. Process Biochemistry, 46, 806-810
Lakshman PLN, Tachibana S, Toyama H, Taira T, Suganuma T, Suntrnsuk W, and Yasuda M* (2011) Application of an acid proteinase from Monascus purpureus to reduce antiginecity of bovine milk whey protein. J. Industrial Microbiology and Biotechnology, 38, 1485-1492.
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