Hara S | General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
スポンサーリンク
概要
関連著者
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
Office Of Technical Officers Osaka Regional Taxation Bureau
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HARA Shodo
National Research Institute of Brewing
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Hara Shodo
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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Furukawa K
General Res. Lab. Of Kiku‐masamune Sake Brewing Co. Ltd. Kobe Jpn
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Tamura G
Department Of Agricultural Chemistry The University Of Tokyo
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Tamura Gakuzo
Research Institute Of Brewing Resources Co. Ltd.
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Tamura Gakuzo
Nuclear Receptor Institute Ksp
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Furukawa K
Kiku‐masamune Sake Brewing Co. Ltd. Hyogo Jpn
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Furukawa K
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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FURUKAWA KEIJI
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
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Furukawa Keiji
General Research Laboratories Of Kiku-masamune Sake Brewing Co. Ltd.
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Mizoguchi Haruhiko
General Research Laboratory of Kiku-Masamune Sake Brewing Co., Ltd.
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Mizoguchi H
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Mizoguchi Haruhiko
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Mizoguchi Haruhiko
General Research Labolatories Of Kiku-masamune Sake Brewing Co. Ltd.
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GOMI Katsuya
National Research Institute of Brewing
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Gomi K
Tohoku Univ. Miyagi Jpn
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Yamada T
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada Tasuku
General Res. Lab. Of Kiku-masamune Sake Brewing Co. Ltd.
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Yamada Tasuku
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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YOSHIZAWA Kiyoshi
National Research Institute of Brewing
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Yoshizawa K
Tokyo Univ. Agriculture Tokyo Jpn
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Iimura Yuzuru
National Research Institute of Brewing
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Shibuya I
Nikka Distilling Co. Ltd. Chiba Jpn
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Iimura Y
National Research Institute Of Brewing:(present Address) Department Of Applied Biochemistry Yamanash
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Takahashi T
Brewing Research Laboratories Sapporo Breweries Ltd.
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SHIBUYA Ichiro
Research Institute of Brewing Resources Co., Ltd.
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Takahashi Toshinari
General Research Laboratories Of Kiku-masamune Sake Brewing Co.ltd.
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Takahashi Toshinari
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Akita O
Fac. Of Human Life Sciences Dep. Of Food And Health Sciences Jissen Women's Univ.
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Akita Osamu
National Research Institute Of Brewing
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Amachi T
Kyoto Univ. Kyoto Jpn
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Yamauchi H
Marutomo Co. Ltd. Ehime Jpn
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Takahashi T
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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YAMAUCHI Hiromasa
National Research Institute of Brewing
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Obata Takaji
National Research Institute of Brewing
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Obata T
National Res. Inst. Brewing Tokyo Jpn
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AKITA Osamu
National Research Institute of Brewing (NRIB)
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ISHIKAWA TAKEAKI
National Research Institute of Brewing
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Tsuchiya Kozo
Research Institute of Brewing Resources Co.
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Obata T
National Research Institute Of Brewing
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Tsuchiya K
Nisshin Oil Mills Ltd. Yokohama‐shi Jpn
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TAKAHASHI Kojiro
National Research Institute of Brewing
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KUMAGAI Chieko
National Research Institute of Brewing
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AMACHI Teruo
Laboratories of Applied Microbiology, Research Center, Suntory Ltd.
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Takahashi K
Life Science Research Laboratory Japan Tobacco Inc.
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Kumagai C
National Research Institute Of Brewing
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Kumagai Chieko
General Research Laboratories Ozeki Corp.
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HASUO Tetsuo
National Research Institute of Brewing
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Kitamoto K
Univ. Tokyo Tokyo Jpn
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Kitamoto K
National Research Institute Of Brewing
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Tamura G
Research Institute Of Brewing Resources Co. Ltd.
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Kitamoto Katsuhiko
Department Of Biotechnology University Of Tokyo
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Kitamoto Katsuhiko
National Research Institute Of Brewing
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TADA Setsuzo
Research Institute of Brewing Resources Co., Ltd.
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KITANO KAZUYOSHI
National Institute for Brewing
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SHIMAZAKI TAKAYUKI
National Institute for Brewing
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IEMURA YOSHITSUGU
General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd.
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KITANO HIDEYUKI
General Research Laboratory of Kiku-Masamune Sake Brewing Co., Ltd.
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NOZAWA MICHIYO
General Research Laboratory, Kiku-Masamune Sake Brewing Co., Ltd.
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Nozawa Michiyo
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Kitano Hideyuki
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Kimura K
Department Of Biomedical Sciences Graduate School Of Veterinary Medicine Hokkaido University
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Hata Yoji
Research Institute, Gekkeikan Sake Co. Ltd.
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Hata Yoji
Research Institute Of Brewing Resources Co. Ltd.
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Shimizu K
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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SUIZU Tetsuyoshi
Research Institute of Brewing Resources, Co., Ltd.
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Hata Yoji
Research Institite Of Gekkeikan Gekkeikan Sake Co. Ltd.
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AMACHI Teruo
Institute for Fundamental Research, Research Center
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SHIMA Harumasa
National Research Institute of Brewing
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GOTO ETSUO
National Research Institute of Brewing
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Dittrich Helmut
Institut Fur Mikrobiologie Und Biochemie Forschungsanstalt Geisenheim
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Adachi Tetsuo
Research Laboratory Sainte Neige Wine Co. Ltd.
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SHIMIZU KENICHI
Research Laboratory, Sainte Neige Wine Co., Ltd.
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TOTSUKA AKIRA
National Institute for Brewing
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HARA SHODO
Office of Technical Officers, Osaka Regional Taxation Bureau
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Hara S
National Research Institute Of Brewing
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Amachi Teruo
Institute For Fundamental Research Research Center Suntory Ltd.
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Tada Sumihiko
Department Of Marine Bioresources Chemistry Faculty Of Fisheries Hokkaido University
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Totsuka A
National Institute For Brewing
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Tsuchiya Kozo
Research Institute Of Brewing Resources Co. Ltd.
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KATAOKA KOUHEI
General Research Laboratory of Kiku-Masamune Sake Brewing Co. Ltd.
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Shimizu Kenichi
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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YAMAUCHI Hiromasa
Institute for Fundamental Research, Suntory Limited
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AMACHI Teruo
National Research Institute of Brewing
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SUZUKI Syuzi
National Research Institute of Brewing
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Okazaki N
National Res. Inst. Brewing Higashi‐hiroshima Jpn
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FURUKAWA AKIHISA
General Research Laboratory, Kiku-Masamune Sake Brewing Co. Ltd.
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Tada Suguru
Research Institute Of Brewing Resources Co. Ltd.
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HOSAKA DAIJIRO
National Research Institute of Brewing
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OKAZAKI NAOTO
Office of Technical Officers, Kanto Shin-etsu Regional Taxation Bureau
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TANAKA TOSHIO
Office of Technical Officers, Kanto Shin-etsu Regional Taxation Bureau
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Suizu T
Gekkeikan Sake Co. Ltd. Kyoto Jpn
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Suizu Tetsuyoshi
Research Institute Gekkeikan Sake Co. Ltd.
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UZU Hiroshi
National Research Institute of Brewing
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SATO MASAHIKO
National Research Institute of Brewing
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Furukawa A
General Research Laboratory Kiku-masamune Sake Brewing Co. Ltd.
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Tanaka Toshio
Office Of Technical Officers Kanto Shin-etsu Regional Taxation Bureau
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SATO Masahiko
National Institute for Fusion Science, Toki 509-5292, Japan
著作論文
- Construction of Urea Non-producing Yeast Saccharomyces cerevisiae by Disruption of the CAR1 Gene(Microbiology & Fermentation Industry)
- Identification of the Promoter Region of the Taka-amylase A Gene Required for Starch Induction(Microbiology & Fermentation Industry)
- The Glucoamylase cDNA from Aspergillus oryzae : Its Cloning, Nucleotide Sequence, and Expression in Saccharomyces cerevisiae(Microbiology & Fermentation Industry)
- Overproduction of an α-Amylase/Glucoamylase Fusion Protein in Aspergillus oryzae Using a High Expression Vector
- Construction of an α-Amylase/Glucoamylase Fusion Gene and Its Expression in Saccharomyces cerevisiae
- Characteristics of Koji Prepared from the Transformant of Aspergillus oryzae with the Glucoamylase Gene of Aspergillus shirousamii, and Its Utilization for Sake-Brewing
- Cloning of the α-Amylase cDNA of Aspergillus shirousamii and Its Expression in Saccharomyces cerevisiae
- Killer Properties of Wine Yeasts and Characterization of Killer Wine Yeasts
- Molecular Cloning of the Glucoamylase Gene of Aspergillus shirousami and Its Expression in Aspergillus oryzae(Microbiology & Fermentation Industry)
- Cloning and Nucleotide Sequence of the Genomic Taka-amylase A Gene of Aspergillus oryzae(Microbiology & Fermentation Industry)
- Isolation of Copper-Tolerant Mutants of Sake Yeast with Defective Peptide Uptake(BREWING AND FOOD TECHNOLOGY)
- Effect of Amino Acids on Peptide Transport in Sake Yeast(Brewing and Food Technology)
- Effect of Cellular Inositol Content on Ethanol Tolerance of Saccharomyces cerevisiae in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- Increased Alcohol Acetyltransferase Activity by Inositol Limitation in Saccharomyces cerevisiae in Sake Mash
- Increased Ethyl Caproate Production by Inositol Limitation in Saccharomyces cerevisiae
- Specific Expression and Temperature-Dependent Expression of the Acid Protease-Encoding Gene (pepA) in Aspergillus oryzae in Solid-State Culture (Rice-Koji)
- Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Cells in Main Mash in Sake Brewing Process
- Properties of the Peptides Liberated from Rice Protein in Sokujo-moto
- Aroma Production by Neurospora sp. Affected by Light Irradiation
- Production of Characteristics Odors by Neurospora(Microbiology & Fermentation Industry)
- Purification and Some Properties of Alcohol Acetyltransferase from Sake Yeast(Biological Chemistry)
- Production and Application of a Fruity Odor in a Solid-state Culture of Neurospora sp. Using Pregelatinized Polished Rice(Microbiology & Fermentation Industry)
- Purification and Characterization of Acyl Coenzyme A: Alcohol Acyltransferase of Neurospora sp.(Biological Chemistry)
- Cell-free Synthesis of Ethyl Hexanoate by Extract from Neurospora sp., Containing a Novel Acyl Coenzyme A: Alcohol Acyltransferase(Biological Chemistry)
- Isolation and Characterization of Sake Yeast Mutants Deficient in γ-Aminobutyric Acid Utilization in Sake Brewing(BREWING AND FOOD TECHNOLOGY)
- High Fidelity Segregation of a YEp Vector in [cir^0] Strains of the Yeast Saccharomyces cerevisiae
- A Role of Saccharomyces cerevisiae Fatty Acid Activation Protein 4 in Palmitoyl-CoA Pool for Growth in the Presence of Ethanol
- Production of a Fruity Odor by Neurospora sp.(Microbiology & Fermentation Industry)
- Production of Fungal Cell Wall Lytic Enzymes by Oerskovia sp. CK and Some Propertics of the Crude Enzymes.
- Transformation of Aspergillus oryzae through Plasmid-mediated Complementation of the Methionine-auxotrophic Mutation(Microbiology & Fermentation Industry)
- Occurrence of Wild Killer Yeasts in Japanese Wineries and Their Characteristics