Search Results1-20 of  29

  • 1 / 2
  • 小関 卓也 ID: 9000004415172

    Articles in CiNii:2

    • 泡盛中に見いだされたフェノ-ル化合物 (1994)
    • 清酒酵母協会7号の染色体別ジーンバンクの作成(微生物-醸造-) (1988)
  • 小関 卓也 ID: 9000009169879

    Articles in CiNii:2

    • 泡盛における原料に由来する香り成分とその生成機構 (2001)
    • 植物細胞壁に結合したフェノール酸の構造とその利用 (2001)
  • 小関 卓也 ID: 9000009409099

    Articles in CiNii:1

    • Cloning of the xynNB Gene Encoding Xylanase B from Aspergillus niger and Its Expression in Aspergillus kawachii (1996)
  • 小関 卓也 ID: 9000018574005

    Articles in CiNii:1

    • Functional analysis of the components involved in the anti-metabolic syndrome from rice bran treated with cellulolytic enzymes (2009)
  • 小関 卓也 ID: 9000018784571

    Articles in CiNii:1

    • Rhizopus oligosporusIFO8631の生産する抗菌物質の精製とその性質〔英文〕 (1993)
  • 小関 卓也 ID: 9000018791833

    Articles in CiNii:2

    • 東北における最近の吟醸酒の製造について (1990)
    • 実験室酵母からのフェルラ酸耐性株の取得 (2000)
  • 小関 卓也 ID: 9000264861179

    Articles in CiNii:1

    • 麹菌由来のフェルラ酸エステラーゼの開発とその利用 (2014)
  • 小関 卓也 ID: 9000304608611

    Articles in CiNii:1

    • Development of a novel fermentation process for high functionality of rice bran (2014)
  • KOSEKI Takuya ID: 9000004408651

    Faculty of Agriculture, Yamagata University (2013 from CiNii)

    Articles in CiNii:21

    • 酒米の適性を決める要因は何か? (2004)
    • Observation of the Endosperm-mutant Rice Grains having a White Core (Shinpaku) and Analysis of Their Physical and Chemical Properties for Sake Brewing (2004)
    • Pasting and Gelatinization Properties of Endosperm-mutant Rice Grains Having a White Core (Shinpaku) and Analysis of their Suitability for Sake Brewing (2004)
  • KOSEKI Takuya ID: 9000004412826

    Fac. Agric., Yamagata Univ. (2015 from CiNii)

    Articles in CiNii:29

    • Filamentous fungus Aspergillus participates in the production of flavor compounds in shochu (1997)
    • Crystal Structure of GH54 α-L-Arabinofuranosidase and Unique Function of CBM42 Attached to It (2006)
    • 農芸化学会大会 (2010)
  • KOSEKI Takuya ID: 9000014587265

    Fac. Agric., Yamagata Univ. (2008 from CiNii)

    Articles in CiNii:1

    • 1S3p03 Characterization of plant cell wall-degrading enzymes from shochu-koji molds and its application (2008)
  • KOSEKI Takuya ID: 9000255844659

    National Research Institute of Brewing (2005 from CiNii)

    Articles in CiNii:1

    • Decrease in the broken rice ratio at the milling of long-term stored rice grains (2005)
  • KOSEKI Takuya ID: 9000255845254

    National Research Institute of Brewing (1995 from CiNii)

    Articles in CiNii:1

    • Report on the 4th Pacific Rim Biotechnology Conference (1995)
  • KOSEKI Takuya ID: 9000255845598

    National Research Institute of Brewing (2004 from CiNii)

    Articles in CiNii:1

    • Correlation between Structural Properties of Amylopectins and the Sake Brewing or Physicochemical Properties of Rice (2004)
  • KOSEKI Takuya ID: 9000256487219

    National Research Institute of Brewing (2005 from CiNii)

    Articles in CiNii:1

    • Characteristics of Long-term Stored Rice for Sake Brewing (2005)
  • KOSEKI Takuya ID: 9000256487262

    Graduate School of Biosphere Science, Hiroshima University (2005 from CiNii)

    Articles in CiNii:1

    • Effects of low temperatures during grain-filling on characteristics of rice for sake brewing (2005)
  • KOSEKI Takuya ID: 9000256487470

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • Nitrogen balance of the sake mash (2006)
  • KOSEKI Takuya ID: 9000256488663

    Office of Technical Officers, Sendai Regional Taxation Bureau (1990 from CiNii)

    Articles in CiNii:1

    • Recent Ginjo-shu Brewing in the Tohoku District (1990)
  • KOSEKI Takuya ID: 9000256489718

    National Research Institute of Brewing (1994 from CiNii)

    Articles in CiNii:1

    • Phenolic Compounds Found in Awamori (1994)
  • KOSEKI Takuya ID: 9000256490449

    関東信越国税局 (1998 from CiNii)

    Articles in CiNii:1

    • A Mechanism for the Formation and Meaning of Vanillin in Awamori (1998)
  • 1 / 2
Page Top