Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Naoyuki Murakami"'
Autor:
Shota Isogai, Akira Nishimura, Naoyuki Murakami, Natsuki Hotta, Atsushi Kotaka, Yoichi Toyokawa, Hiroki Ishida, Hiroshi Takagi
Publikováno v:
FEMS Yeast Research. 23
The fruit-like aroma of two valine-derived volatiles, isobutanol and isobutyl acetate, has great impact on the flavour and taste of alcoholic beverages, including sake, a traditional Japanese alcoholic beverage. With the growing worldwide interest in
Autor:
Shota Isogai, Akira Nishimura, Atsushi Kotaka, Naoyuki Murakami, Natsuki Hotta, Hiroki Ishida, Hiroshi Takagi
Publikováno v:
Applied and Environmental Microbiology. 88
Fruit-like flavors of isoleucine-derived volatile compounds, 2-methyl-1-butanol (2MB) and its acetate ester, contribute to a variety of the flavors and tastes of alcoholic beverages. Besides its value as aroma components in foods and cosmetics, 2MB h
Autor:
Naoyuki Murakami, Atsushi Kotaka, Keiko Ashida, Shota Isogai, Akira Nishimura, Hiroshi Takagi, Hiroki Ishida, Yoji Hata, Kengo Matsumura
Publikováno v:
Journal of Industrial Microbiology & Biotechnology
Sake is a traditional Japanese alcoholic beverage brewed with the yeast Saccharomyces cerevisiae. Sake taste is affected by sugars, organic acids, and amino acids. We previously isolated mutants resistant to the proline analogue azetidine-2-carboxyla
Autor:
Naoyuki Murakami, Atsushi Kotaka, Natsuki Hotta, Hiroki Ishida, Hiroshi Takagi, Kengo Matsumura, Yoji Hata, Akira Nishimura, Shota Isogai
Publikováno v:
Journal of industrial microbiologybiotechnology. 49(3)
Sake is a traditional Japanese alcoholic beverage brewed by the yeast Saccharomyces cerevisiae. Since the consumption and connoisseurship of sake has spread around the world, the development of new sake yeast strains to meet the demand for unique sak
Autor:
Hiroyuki ITAMURA, Ningjing SUN, Masayuki NIMURA, Shunsuke SHIMOSAKI, Akira NAKATSUKA, Haruka ANDO, Hiroko NAGAMATSU, Takuya KATSUBE, Yoko TSURUNAGA, Yujiro ASANO, Osami ARAKAWA, Tsutomu KAMEI, Koji MURATA, Katsuaki SUGINAKA, Kenji FUNAKI, Toshikazu MATSUMOTO, Yasunori KOJIMA, Eisuke UEMURA, Naoyuki MURAKAMI, Hajime MATSUZAKI
Publikováno v:
Food Preservation Science. 37:155-165
Publikováno v:
Iryo Yakugaku (Japanese Journal of Pharmaceutical Health Care and Sciences). 33:847-849
Autor:
Naoyuki, MURAKAMI
Publikováno v:
神戸女学院大学論集 = KOBE COLLEGE STUDIES. 40(3):63-71
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Bioenergetics. 1140:1-5
Due to the difficulty in quantitative treatment of the three thermodynamic parameters involved in the Na+/H+-exchange process (the concentration differences of H+ and Na+ across the membrane (ΔpH and ΔpNa)) and the membrane potential (ΔΨ)), an ac
Publikováno v:
Analytical Biochemistry. 198:194-199
A liquid scintillation counting method for simultaneous determination of three radioactive nuclides ( 3 H, 14 C, and 22 Na) of biological interest was studied. By comparing the β spectra of the three nuclides, their counting energy ranges, A, B, and
Autor:
Naoyuki, MURAKAMI
Publikováno v:
論集. 37(3):157-173