화학공학소재연구정보센터
검색결과 : 8건
No. Article
1 Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
Taniguchi M, Takao Y, Kawasaki H, Yamada T, Fukusaki E
Journal of Bioscience and Bioengineering, 130(1), 63, 2020
2 Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method
Yazawa H, Tokuoka M, Kozato H, Mori Y, Umeo M, Toyoura R, Oda K, Fukuda H, Iwashita K
Journal of Bioscience and Bioengineering, 128(2), 183, 2019
3 Characteristic features of the unique house sake yeast strain Saccharomyces cerevisiae Km67 used for industrial sake brewing
Takao Y, Takahashi T, Yamada T, Goshima T, Isogai A, Sueno K, Fujii T, Akao T
Journal of Bioscience and Bioengineering, 126(5), 617, 2018
4 Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate
Shimizu M, Yamamoto T, Okabe N, Sakai K, Koide E, Miyachi Y, Kurimoto M, Mochizuki M, Yoshino-Yasuda S, Mitsui S, Ito A, Murano H, Takaya N, Kato M
Applied Microbiology and Biotechnology, 100(7), 3137, 2016
5 Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties
Takahashi K, Kabashima F, Tsuchiya F
Journal of Bioscience and Bioengineering, 121(3), 274, 2016
6 Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake
Mimura N, Isogai A, Iwashita K, Bamba T, Fukusaki E
Journal of Bioscience and Bioengineering, 118(4), 406, 2014
7 Hydrogen bonding of water-ethanol in alcoholic beverages
Nose A, Hojo M
Journal of Bioscience and Bioengineering, 102(4), 269, 2006
8 Proton nuclear magnetic resonance and Raman spectroscopic studies of Japanese sake, an alcoholic beverage
Nose A, Myojin M, Hojo M, Ueda T, Okuda T
Journal of Bioscience and Bioengineering, 99(5), 493, 2005