Okuda Masaki | National Res. Inst. Brewing Higashihiroshima Jpn
スポンサーリンク
概要
関連著者
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Okuda Masaki
National Res. Inst. Brewing Higashihiroshima Jpn
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HASHIZUME Katsumi
National Research Institute of Brewing
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SHIMOI Hitoshi
National Research Institute of Brewing
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Okuda M
National Research Institute Of Brewing
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ARAMAKI ISAO
National Research Institute of Brewing
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Joyo Midori
National Research Institute of Brewing
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NUMATA Mineyo
National Research Institute of Brewing
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KOSEKI Takuya
National Research Institute of Brewing
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Goto-yamamoto Nami
National Res. Inst. Of Brewing
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YAMAOKA Hiroshi
National Laboratory for High Energy Physics (KEK)
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Koseki T
National Research Institute Of Brewing
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Koseki Takuya
Department Of Bioresource Engineering Faculty Of Agriculture Yamagata University
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HASHIGUCHI Tomokazu
National Research Institute of Brewing
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Ito Toshihiko
Department Of Biological Resource Science Akita Prefectural University
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Shimohashi Misako
Department Of Biological Resource Science Akita Prefectural University
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Hashizume Katsumi
Department Of Biological Resource Science Akita Prefectural University
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Tsuchiya Takao
Hiroshima Agricultural Extension Center
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Tamaki Masahiko
School of Bioresources, Hiroshima Prefectural University
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Tamaki Masahiko
School Of Bioresources Hiroshima Prefectural University
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Tamaki Masahiko
Fac. Of Agriculture Meiji Univ.
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Tokuoka Masafumi
National Research Institute Of Brewing
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Tokiwano Tetsuo
Department Of Biological Resource Science Akita Prefectural University
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Kokita Atsufumi
Department Of Biological Resource Science Akita Prefectural University
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Iwano Kimio
Department of Biotechnology, Faculty of Bioresource Science, Akita Prefectural University
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GOTO YAMAMOTO
National Research Institute of Brewing
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ITANI Tomio
School of Bioresources, Hiroshioma Prefectural University
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Iwano K
Department Of Biotechnology Faculty Of Bioresource Sciences Akita Prefectural University
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Iwano Kimio
Department Of Biotechnology Faculty Of Bioresource Science Akita Prefectural University
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Mori Hiroaki
Department Of Agricultural Chemistry The University Of Tokyo
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猪谷 富雄
広島県大
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IWASHITA Kazuhiro
National Research Institute of Brewing
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Okuda Masaki
National Research Institute Of Brewing
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ITO KIYOSHI
National Research Institute of Brewing
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MATSUZAWA Hiroshi
Department of Biotechnology, The University of Tokyo
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Zhou Yan
National Research Institute Of Brewing
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Mikami Shigeaki
National Research Institute of Brewing
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Kumamaru Toshihiro
Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Itani Tomio
School Of Bioresources Hiroshima Prefectural University
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Ishizuka Takahiro
Department Of Medicine And Molecular Science Gunma University Graduate School Of Medicine
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Takahashi Koetsu
Department Of Bioresource Engineering Faculty Of Agriculture Yamagata University
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Yamaoka Hiroshi
National Research Institute Of Brewing
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Kurita Shingo
School of Bioresources, Hiroshima Prefectural University
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Toyomaru Miyuki
School of Bioresources, Hiroshima Prefectural University
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KIZAKI YASUZO
National Research Institute of Brewing
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SUDOH SHIGETOSHI
National Research Institute of Brewing
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Matsuzawa H
Department Of Bioscience And Biotechnology Aomori University
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Kihara Rie
School of Bioresources, Hiroshima Prefectural University
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Katsuba Zennosuke
Hiroshima Prefecture Agriculture Research Center
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Sakurao Syohei
National Research Institute of Brewing
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Sato Hikaru
Institute of Genetic Resources, Faculty of Agriculture, Kyushu University
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Itani Tomio
Fac. Of Life And Environmental Sciences Prefectural Univ. Of Hiroshima
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Kihara Rie
School Of Bioresources Hiroshima Prefectural University
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Kurita Shingo
School Of Bioresources Hiroshima Prefectural University
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TOKIWANO Tetsuo
Department of Biological Resource Sciences, Akita Prefectural University
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Ye Zhao-yang
The State Key Laboratory Of Bioreactor Engineering East China University Of Science And Technology
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Zhou Yan
The State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology
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Katsuba Zennosuke
Hiroshima Prefecture Agriculature Research Center
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Sato Hikaru
Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Toyomaru Miyuki
School Of Bioresources Hiroshima Prefectural University
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猪谷 富雄
県立広島大学
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Matsuzawa Hiroshi
Department Of Biotechnology And Biotechnology Research Center The University Of Tokyo
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Goto-yamamoto Nami
National Research Institute Of Brewing:graduate School Of Biosphere Sciences Hiroshima University
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Maeda Yukiko
National Research Institute Of Brewing:graduate School Of Biosphere Sciences Hiroshima University
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Hashizume Katsumi
National Research Institute Of Brewing:(present Office)faculty Of Bioresource Sciences Akita Prefect
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HASHIZUME Katsumi
Department of Biological Resource Science, Akita Prefectural University
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SHIMOHASHI Misako
Department of Biological Resource Science, Akita Prefectural University
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KOKITA Atsufumi
Department of Biological Resource Science, Akita Prefectural University
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Matsuzawa Hiroshi
Department of Bioscience and Biotechnology, Aomori University
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KOKITA Atsufumi
Department of Biological Resource Sciences, Akita Prefectural University
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Endo Michiko
National Research Institute of Brewing
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Tsukamoto Kaori
National Research Institute of Brewing
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Matsumaru Katsumi
National Research Institute of Brewing
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Suzuki Kenji
Fukushima Technology Centre
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HASHIZUME Katsumi
Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo
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ITO Toshihiko
Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo
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MATSUZAWA Hiroshi
Department of Agricultural Chemistry, The University of Tokyo
著作論文
- Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes(BREWING AND FOOD TECHNOLOGY)
- Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties(Post Harvest Physiology)
- Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)
- Properties of Starch and Protein of "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
- Rice Protein Digestion by Sake Koji Enzymes : Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm(BREWING AND FOOD TECHNOLOGY)
- Molecular Cloning and Application of a Gene Complementing Pantothenic Acid Auxotrophy of Sake Yeast Kyokai No.7
- Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
- Analyses of peptides in sake mash : Forming a profile of bitter-tasting peptides(BREWING AND FOOD TECHNOLOGY)
- Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
- Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake
- The transfer of stable ^Cs from rice to Japanese sake(BREWING AND FOOD TECHNOLOGY)
- Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties
- The transfer of radioactive cesium and potassium from rice to sake(BREWING AND FOOD TECHNOLOGY)
- The transfer of stable ^Cs from rice to Japanese sake