Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mizuo Yajima"'
Publikováno v:
American Journal of Enology and Viticulture. 54:112-118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e9a3c6aa34d6b474ce2a71ce149dc92
https://doi.org/10.5344/ajev.2003.54.2.112
https://doi.org/10.5344/ajev.2003.54.2.112
Autor:
Kotoyoshi Nakanishi, Tomoyoshi Nakajima, Hiroharu Tokuda, Osamu Tanaka, Sadahiro Ohmomo, Tatsuhiko Ando, Mizuo Yajima
Publikováno v:
Japanese Journal of Lactic Acid Bacteria. 13:37-45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b6ed79fade00b93b3fd5025607134e7
https://doi.org/10.4109/jslab1997.13.37
https://doi.org/10.4109/jslab1997.13.37
Autor:
Tsutomu Takayanagi, Tohru Okuda, Koki Yokotsuka, Mizuo Yajima, Toshihide Matsudo, Chikao Otoguro
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 93:671-676
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21581415f2feb95fa316bb3dd7c0fa26
https://doi.org/10.6013/jbrewsocjapan1988.93.671
https://doi.org/10.6013/jbrewsocjapan1988.93.671
Publikováno v:
Food Science and Technology International, Tokyo. 3:105-109
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO2 was added prior to yeast addition to give concen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9914d082fb0d4f119082819bdc037659
https://doi.org/10.3136/fsti9596t9798.3.105
https://doi.org/10.3136/fsti9596t9798.3.105
Publikováno v:
American Journal of Enology and Viticulture. 48:471-481
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::263f7a294c506aa806f050648b0f987f
https://doi.org/10.5344/ajev.1997.48.4.471
https://doi.org/10.5344/ajev.1997.48.4.471
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 91:446-451
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c9a5051bbef7ad01855b0a44b7b6723
https://doi.org/10.6013/jbrewsocjapan1988.91.446
https://doi.org/10.6013/jbrewsocjapan1988.91.446
Publikováno v:
Food Science and Technology Research. 6:99-101
Antimicrobial substances were isolated from the 50% ethanol extract of paprika seeds by ODS open column chromatography and reverse phase HPLC. Ten compounds (1-10) which demonstrated antimicrobial activity against Saccharomyces cerevisiae (MIC=1.3-2.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8db4efaae0715e3d1e3af452108ef0d9
https://doi.org/10.3136/fstr.6.99
https://doi.org/10.3136/fstr.6.99
Publikováno v:
Journal of Fermentation and Bioengineering. 75:389-391
The use of natural food additives to prevent contamination during fermentation under nonsterile conditions was investigated. Direct ethanol production from raw starch with a co-immobilized mixed Aspergillus awamori, Rhizopus japonicus and Zymomonas m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::871469de31e5626a7b03d39f515f6864
https://doi.org/10.1016/0922-338x(93)90141-t
https://doi.org/10.1016/0922-338x(93)90141-t
Publikováno v:
Biotechnology and Bioengineering. 30:22-30
A new immobilized cell system providing protection against toxic solvents was investigated so that normal fermentations could be carried out in a medium containing toxic solvents. The system consists of immobilized growing cells in Ca-alginate gel be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68c52fce158250eb8f6f2be1f598cb5c
https://doi.org/10.1002/bit.260300105
https://doi.org/10.1002/bit.260300105