Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Jinshun Han"'
Autor:
Yukio Osafune, Kenji Toshida, Jinshun Han, Toru Kishimoto, Sachiko Iizuka-Furukawa, Atsuko Isogai, Nobuhiko Mukai
Publikováno v:
Journal of bioscience and bioengineering. 133(6)
Honkaku shochu and awamori are traditional Japanese spirits. 2-Furanmethanethiol (2FM), a volatile thiol, was identified as a roast aroma compound in honkaku shochu and awamori. The detection threshold of 2FM in 25% (v/v) ethanol water solutions was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdbdc0e017eb132884e8367ef193b0ad
https://pubmed.ncbi.nlm.nih.gov/35396186
https://pubmed.ncbi.nlm.nih.gov/35396186
Publikováno v:
Journal of the Institute of Brewing. 126:131-135
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47b0fe8f934d0dbd963c2ddf076ad267
https://doi.org/10.1002/jib.589
https://doi.org/10.1002/jib.589
Publikováno v:
Journal of Bioscience and Bioengineering. 125:218-223
Monoterpene alcohols (MTAs) are characteristic flavour-imparting compounds in sweet potato shochu (Japanese distilled spirit) that are liberated following hydrolysis by specific enzymes during fermentation. In the present study, we evaluated the effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::635dfe69ba931d95f9fa7ee65eb5e458
https://doi.org/10.1016/j.jbiosc.2017.08.012
https://doi.org/10.1016/j.jbiosc.2017.08.012
Autor:
Hisashi FUKUDA, Jinshun HAN
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:423-431
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a6ff667017689d25612f620ba17f674
https://doi.org/10.6013/jbrewsocjapan.112.423
https://doi.org/10.6013/jbrewsocjapan.112.423
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:343-349
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18ee133545c9c924b5907d8f193807fc
https://doi.org/10.6013/jbrewsocjapan.112.343
https://doi.org/10.6013/jbrewsocjapan.112.343
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:273-314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::045b9164b2d6df2fc1317f36c9748759
https://doi.org/10.6013/jbrewsocjapan.112.273
https://doi.org/10.6013/jbrewsocjapan.112.273
Publikováno v:
Bioscience, biotechnology, and biochemistry. 84(1)
High glycosidase-producing strains of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0d9de7af00aa8ff08067dffce141541f
https://pubmed.ncbi.nlm.nih.gov/31566090
https://pubmed.ncbi.nlm.nih.gov/31566090
High glycosidase-producing strains of Aspergillus luchuensis were isolated from 2-deoxyglucose (2-DG) resistant mutants. α-Amylase, exo-α-1,4-glucosidase, β-glucosidase and β-xylosidase activity in the mutants was ~3, ~2, ~4 and ~2.5 times higher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4930b98f970c80783fb94129b455534
Autor:
Jinshun Han, Hisashi Fukuda
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111:750-757
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::682b6c683a3ea2efb6d187a3610cbb80
https://doi.org/10.6013/jbrewsocjapan.111.750
https://doi.org/10.6013/jbrewsocjapan.111.750
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 111:841-873
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef16159ff0bc9aded47d6b09f71e3744
https://doi.org/10.6013/jbrewsocjapan.111.841
https://doi.org/10.6013/jbrewsocjapan.111.841