Yokotsuka Koki | The Institute Of Ecology And Viticulture Yamanashi University

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著作論文

Preventive Effects of the Plant Isoflavones, Daidzin and Genistin, on Bone Loss in Ovariectomized Rats Fed a Calcium-Deficient Diet
Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
Changes in Isoflavone Compositions of Soybean during Soaking in Water
Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
Turbidity Formation Caused by Interaction of Must Proteins with Wine Tannins : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XVII).
Characterization of a Class III Chitinase from Vitis vinifera cv. Koshu(GENETICS,MOLECULAR BIOLOGY,AND GENE ENGINEERING)
Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
Isolation and Structure of Antimicrobial Substances from Paprika Seeds
Comparison of Composition of Wines Made Using Liquid Starters of Saccharomyces cerevisiae W3 and OC2 and Active Dry Yeast Forms of the Same Strains
An Improved Method for Fluorometric Amino Acid Analysis Including Proline and Hydroxyproline : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XIV)
Contents of Resveratrol, Piceid, and Their Isomers in Commercially Available Wines Made from Grapes Cultivated in Japan
A New Method for Fluorometric Measurement of Proline in Grapes and Wines
Purification and Properties of Invertase from Muscat Bailey A Grapes
Inhibitory Effect of Paprika Seed Extract on the Growth of Yeast.
Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations.

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