Search Results1-20 of  23

  • 1 / 2
  • 西田 淑男 ID: 9000009262515

    Articles in CiNii:1

    • 清酒発酵プロセスへのオンラインバイオセンサ-導入の要件 (1995)
  • 西田 淑男 ID: 9000015086295

    Articles in CiNii:1

    • 吟醸酒および吟醸酒もろみ中のピルビン酸濃度の簡易定量方法 (1999)
  • 西田 淑男 ID: 9000022875604

    Articles in CiNii:1

    • 酵母による菌体外蛋白質生産に関する研究 : <special>Trichosporon</special> sp. X-19 の大量培養 (1985)
  • 西田 淑男 ID: 9000024238567

    Articles in CiNii:1

    • 細胞融合法による酵母 Trichosporon sp. X-19 の高次倍数体の形成と菌体外蛋白質生産への影響 (1986)
  • 西田 淑男 ID: 9000024268867

    Articles in CiNii:1

    • 酵母,Trichosporon X-19 菌,菌体外蛋白質生産に及ぼすアルギニン濃度の影響 (1987)
  • 西田 淑男 ID: 9000024523725

    Articles in CiNii:2

    • Development of a processing method for the lactic acid fermented-pickles using red turnips of Aichi (2010)
    • SDS-PAGE analysis of wheat flour (2010)
  • 西田 淑男 ID: 9000061513064

    Articles in CiNii:1

    • 米味噌麹中のタンパク質分解促進に関する研究 (2001)
  • 西田 淑男 ID: 9000243592811

    Articles in CiNii:1

    • Chemical changes of isoflavones during okara-cookie baking (2013)
  • 西田 淑男 ID: 9000347675402

    Articles in CiNii:1

    • Contribution to the diet of patients with chronic kidney disease: Trial cultivation of vegetables in low potassium soil (2017)
  • 西田 淑男 ID: 9000390435026

    Articles in CiNii:1

    • Study on the wine brewing with Nigaichigo (Rubus microphyllus) fruits and isolation of ethanol-tolerant yeast from the fruit. (2018)
  • 西田 淑男 ID: 9000397956613

    Articles in CiNii:1

    • Cabbage liquor fermentation without sugar addition (2018)
  • NISHIDA Yoshio ID: 9000002564390

    Articles in CiNii:31

    • Isolation and Identification of New Acid-tolerant and Starch-degradable Yeasts (2002)
    • Structural Properties of Amylopectins Corresponding to Physical Properties of Rice Starches Appropriate for Sake (2003)
    • The effect of monoglyceride on steamed rice digestion (2003)
  • NISHIDA Yoshio ID: 9000254439131

    Food Research Center, Aichi Industrial Technology Institute (2005 from CiNii)

    Articles in CiNii:1

    • Comparison of Mirin Made from Japanese, Chinese and Thai Glutinous Rice (2005)
  • NISHIDA Yoshio ID: 9000256487260

    Food Research Center, Aichi Industrial Technology Institute (2005 from CiNii)

    Articles in CiNii:1

    • The effect of monoglyceride on qualities of <I>koji</I> (2005)
  • NISHIDA Yoshio ID: 9000256490248

    Food Research Institute, Aichi Prefectural Government (1997 from CiNii)

    Articles in CiNii:1

    • Experimental Ginjo-Sake Brewing by Using Fuzzy Neural Network (1997)
  • NISHIDA Yoshio ID: 9000256490434

    Food Research institute, Aichi Prefectural Government (1998 from CiNii)

    Articles in CiNii:1

    • Rapid Measurement of Glucose Concentrations in Mororni-mash during Sake Making. (1998)
  • NISHIDA Yoshio ID: 9000256490674

    Food Research Institute, Aichi Prefectural Government (1999 from CiNii)

    Articles in CiNii:1

    • Easy Measurement of the Pyruvic Acid Concentration in Ginjo-sake and Ginjo-Moromi-mash during Sake Making. (1999)
  • NISHIDA Yoshio ID: 9000256491663

    Food Research Center, Aichi Industrial Technology Institute (2004 from CiNii)

    Articles in CiNii:1

    • Characteristics of the Rice Cultivar <I>Yumesansui</I> for Sake Brewing (Part I):Comparison of Its Properties with Other Rice Cultivars used for Sake Brewing (2004)
  • NISHIDA Yoshio ID: 9000308727042

    School of Health and Nutrition, Tokai Gakuen University (2015 from CiNii)

    Articles in CiNii:1

    • Analysis of Sake <i>Moromi</i> Fermentation by Using the Polishing Ratio of Rice Material (2015)
  • NISHIDA Yoshio ID: 9000345263647

    Tokai Gakuen University (2016 from CiNii)

    Articles in CiNii:1

    • Data analysis of Mirin produce conditions and components (2016)
  • 1 / 2
Page Top