Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Atsushi Kitaoka"'
Autor:
Yohei Tatsukami, Hironobu Morisaka, Shunsuke Aburaya, Wataru Aoki, Chihiro Kohsaka, Masafumi Tani, Kiyoo Hirooka, Yoshihiro Yamamoto, Atsushi Kitaoka, Hisashi Fujiwara, Yoshinori Wakai, Mitsuyoshi Ueda
Publikováno v:
PLoS ONE, Vol 13, Iss 1, p e0190040 (2018)
Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of "yamahai-ginjo-shikomi" sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and La
Externí odkaz:
https://doaj.org/article/ef58d2cbc4614cd89ad489bba61a2785
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 109:379-388
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 108:767-777
Publikováno v:
Journal of the American Ceramic Society. 83:1311-1313
NiAl/10-mol%-ZrO2(3Y) composites of almost full density have been fabricated via spark plasma sintering (SPS) for 10 min at 1300°C and 30 MPa. The former intermetallic compound, which contains a trace amount of Al2O3, has been prepared via self-prop
Autor:
Junji Yodoi, Kazuo Murata, Wataru Nomura, Yoshinori Wakai, Yoshifumi Kiyokawa, Yoko Takeuchi, Yoshiharu Inoue, Atsushi Kitaoka, Shingo Izawa, Takumi Ohdate, Shogo Tamasu, Hiroshi Masutani
Publikováno v:
Applied and environmental microbiology. 73(5)
Thioredoxin, an antioxidant protein, is a promising molecule for development of functional foods because it protects the gastric mucosa and reduces the allergenicity of allergens. To establish a method for obtaining an ample amount of yeast thioredox
Publikováno v:
Journal of bioscience and bioengineering. 103(1)
This study was undertaken to analyze the kinetics of water absorption and to derive an equation for the rate at which water is absorbed by rice for brewing sake. We used two rice varieties: Gin-oumi, commonly used as a staple food, and Gohyakumangoku