검색결과 : 17건
| No. | Article |
|---|---|
| 1 |
The relationship between rice protein composition and nitrogen compounds in sake Okuda M, Miyamoto M, Joyo M, Takahashi K, Goto-Yamamoto N, Iida S, Ishii T Journal of Bioscience and Bioengineering, 122(1), 70, 2016 |
| 2 |
Mitochondrial metabolism and stress response of yeast: Applications in fermentation technologies Kitagaki H, Takagi H Journal of Bioscience and Bioengineering, 117(4), 383, 2014 |
| 3 |
Yeast cell lysis enhances dimethyl trisulfide formation in sake Nishibori N, Sasaki K, Okimori Y, Kanai M, Isogai A, Yamada O, Fujii T, Goto-Yamamoto N Journal of Bioscience and Bioengineering, 118(5), 526, 2014 |
| 4 |
The transfer of radioactive cesium and potassium from rice to sake Okuda M, Hashiguchi T, Joyo M, Tsukamoto K, Endo M, Matsumaru K, Goto-Yamamoto N, Yamaoka H, Suzuki K, Shimoi H Journal of Bioscience and Bioengineering, 116(3), 340, 2013 |
| 5 |
The transfer of stable Cs-133 from rice to Japanese sake Okuda M, Joyo M, Tokuoka M, Hashiguchi T, Goto-Yamamoto N, Yamaoka H, Shimoi H Journal of Bioscience and Bioengineering, 114(6), 600, 2012 |
| 6 |
Automatic measurement of sake fermentation kinetics using a multi-channel gas monitor system Watanabe D, Ota T, Nitta F, Akao T, Shimoi H Journal of Bioscience and Bioengineering, 112(1), 54, 2011 |
| 7 |
TLR ligands of Lactobacillus sakei LK-117 isolated from seed mash for brewing sake are potent inducers of IL-12 Masuda Y, Takahashi T, Yoshida K, Nishitani Y, Mizuno M, Mizoguchi H Journal of Bioscience and Bioengineering, 112(4), 363, 2011 |
| 8 |
Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing Izawa S, Ikeda K, Miki T, Wakai Y, Inoue Y Applied Microbiology and Biotechnology, 88(1), 277, 2010 |
| 9 |
Overexpression of MSN2 in a sake yeast strain promotes ethanol tolerance and increases ethanol production in sake brewing Watanabe M, Watanabe D, Akao T, Shimoi H Journal of Bioscience and Bioengineering, 107(5), 516, 2009 |
| 10 |
Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing Wu H, Watanabe T, Araki Y, Kitagaki H, Akao T, Takagi H, Shimoi H Journal of Bioscience and Bioengineering, 107(6), 636, 2009 |