Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Hisashi Yazawa"'
Autor:
Takuji Kobayashi, Tsutomu Kumazaki, Kana Morikawa, Yuko Komatsu-Hata, Masaki Okuda, Masayuki Takahashi, Ryota Saito, Ken Oda, Hisashi Yazawa, Kazuhiro Iwashita
Publikováno v:
Journal of Bioscience and Bioengineering. 134:116-124
Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. The characteristics of the grain significantly affect the quality of the final product. Many studies have been performed to evaluate the sake-brewing characteristics of rice.
Autor:
Hisashi Yazawa, Yuko Hata, Shougo Hirata, Kazuhiro Iwashita, Mitsuoki Kaneoke, Dai Hirata, Hiroyasu Tamura, Eri Ichikawa
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 84:1714-1723
In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice-koji. Rice-koji is made from the steamed rice by using koji starter, and its quality is an important determinant of the aroma/taste of sake. The sake rice Koshita
Autor:
Shougo Hirata, Kazuhiro Iwashita, Yuko Hata, Hiroyasu Tamura, Eri Ichikawa, Hisashi Yazawa, Mitsuoki Kaneoke, Dai Hirata
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 83:1570-1582
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as kake-mai) and making koji. The rice is an important determinant for the quality of sake, as the metabolites in sake affect its taste/aroma. The sake rice Koshitanrei (KOS)
Autor:
Kazuhiro Iwashita, Miyuki Umeo, Yutaro Mori, Hisashi Fukuda, Hisashi Yazawa, Ken Oda, Rieko Toyoura, Masafumi Tokuoka, Hajime Kozato
Publikováno v:
Journal of Bioscience and Bioengineering. 128:183-190
We developed a sake metabolome analysis method using liquid chromatography-quadrupole/time-of-flight mass spectrometry to investigate the metabolome of various types of sakes and other alcohol beverages. Our method identified 198 compounds by compari
Autor:
Eri, Ichikawa, Shougo, Hirata, Yuko, Hata, Hisashi, Yazawa, Hiroyasu, Tamura, Mitsuoki, Kaneoke, Kazuhiro, Iwashita, Dai, Hirata
Publikováno v:
Bioscience, biotechnology, and biochemistry. 84(8)
In sake brewing, the steamed rice is used in 2 ways, added to sake-mash and making rice
Autor:
Eri, Ichikawa, Shougo, Hirata, Yuko, Hata, Hisashi, Yazawa, Hiroyasu, Tamura, Mitsuoki, Kaneoke, Kazuhiro, Iwashita, Dai, Hirata
Publikováno v:
Bioscience, biotechnology, and biochemistry. 83(8)
In sake brewing, the steamed rice is used in two ways, added to sake-mash (as
Publikováno v:
Applied Microbiology and Biotechnology. 98:9325-9337
We previously succeeded to obtain a high content of ricinoleic acid (RA), a hydroxylated fatty acid with great values as a petrochemical replacement, in fission yeast Schizosaccharomyces pombe by introducing Claviceps purpurea oleate Δ12-hydroxylase
Publikováno v:
Applied Microbiology and Biotechnology. 98:8697-8706
Polyunsaturated fatty acids have been attracting considerable interest because of their many biological activities and important roles in human health and nutrition. Dihomo-γ-linolenic acid (DGLA; C20: 3n-6) is known to have an anti-inflammatory act
Publikováno v:
東海学院大学紀要 = Bulletin of Tokai Gakuin University. 7:203-214
Autor:
Hisashi Yazawa, Itsuko Ogura
Publikováno v:
The Japanese journal of psychology. 85:80-86
This study investigated the hypothesis that narcissistic personality traits would affect risk-taking behaviors through self-monitoring. The Narcissistic Personality Inventory Short Version (NPI-S), the Self-monitoring Scale (SM), and the Risk-taking