Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Shigeyoshi NAKANO"'
Autor:
Michiko Endo, Akiko Fujita, Hiroshi Iwata, Shigeyoshi Nakano, Hitoshi Utsunomiya, Atsuko Isogai
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:4414-4420
In order to evaluate sensory compatibility of alcoholic beverages with food, beverages and dried squid, namely, "surume", a common Japanese accompaniment, were consumed together. White wine and dried squid pairings had a more undesirable taste and mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1178fd390fd4fd05e604234ad2989b8a
https://doi.org/10.1021/jf9041547
https://doi.org/10.1021/jf9041547
Autor:
Shigeyoshi Nakano
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 102:162-167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f0dac52994b0ef1be53c4119007ddef
https://doi.org/10.6013/jbrewsocjapan1988.102.162
https://doi.org/10.6013/jbrewsocjapan1988.102.162
Autor:
Akira Totsuka, Hitoshi Utsunomiya, Takeo Koizumi, Shigeyoshi Nakano, Atsuko Isogai, Mie Takahashi
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 102:403-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccc9eb848001425c751613223353a66d
https://doi.org/10.6013/jbrewsocjapan1988.102.403
https://doi.org/10.6013/jbrewsocjapan1988.102.403
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 101:125-131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97ab17d06e84264ee99d964e7cfd48f7
https://doi.org/10.6013/jbrewsocjapan1988.101.125
https://doi.org/10.6013/jbrewsocjapan1988.101.125
Autor:
Mie Takahashi, Takeo Koizumi, Hitoshi Utsunomiya, Shigeyoshi Nakano, Atsuko Isogai, Akira Totsuka
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 101:957-963
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::298c68b25d41758f95b71f977634c9d8
https://doi.org/10.6013/jbrewsocjapan1988.101.957
https://doi.org/10.6013/jbrewsocjapan1988.101.957
Autor:
Shigeyoshi Nakano
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 101:207-212
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fdb366001dd2c9488ec041105bd4c90
https://doi.org/10.6013/jbrewsocjapan1988.101.207
https://doi.org/10.6013/jbrewsocjapan1988.101.207
Publikováno v:
Agricultural and Biological Chemistry. 42:1-5
Yeast killer factor, an unstable protein-containing macromolecule, was found to be markedly stabilized by ammonium sulfate and polyhydric alcohols such as glycerol, erythritol and mannitol. Quantitative studies on the effects of glycerol were further
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::818089e7a377df7dbd728d109955fe64
https://doi.org/10.1080/00021369.1978.10862913
https://doi.org/10.1080/00021369.1978.10862913
Autor:
Shigeyoshi NAKANO, Kazuyuki SATO, Shigeru CHIDA, Seiya WAKITA, Yoshimasa SAITO, Yasuhiko SUDA, Makoto NAGANAWA, Kozo OUCHI
Publikováno v:
JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 79:695-699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f888e545694411c516a2d2946cab4f1e
https://doi.org/10.6013/jbrewsocjapan1915.79.695
https://doi.org/10.6013/jbrewsocjapan1915.79.695
Autor:
Yoshiyuki TSUTSUI, Kazuki KURONAGA, Kazuyuki SATO, Masahiko SATO, Yukitomi SATO, Wataru TSUMURA, Shigeyoshi NAKANO, Seitaro Dot, Tomio SAITO
Publikováno v:
JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 79:685-690
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a505fdf61f353bd3a8ff39bc9c6cb15
https://doi.org/10.6013/jbrewsocjapan1915.79.685
https://doi.org/10.6013/jbrewsocjapan1915.79.685
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