Search Results1-20 of  26

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  • HASHIZUME Katsumi ID: 9000001862086

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • N-Linked Oligosaccharides of Aspergillus awamori Feruloyl Esterase Are Important for Thermostability and Catalysis (2006)
  • HASHIZUME Katsumi ID: 9000001864053

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins (2006)
  • HASHIZUME Katsumi ID: 9000003032351

    National Research Institute of Brewing (2004 from CiNii)

    Articles in CiNii:1

    • Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration (2004)
  • HASHIZUME Katsumi ID: 9000004167576

    National Research Institute of Brewing (2001 from CiNii)

    Articles in CiNii:3

    • Methoxypyrazine Content of Japanese Red Wines (1996)
    • S-Adenosyl-L-methionine-dependent O-Methylation of 2-Hydroxy-3-alkylpyrazine in Wine Grapes: A Putative Final step of Methoxypyrazine Biosynthesis (2001)
    • Purification and Characterization of a O-Methyltransferase Capable of Methylating 2-Hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon) (2001)
  • HASHIZUME Katsumi ID: 9000006203814

    National Research Institute of Brewing:(Present office)Faculty of Bioresource Sciences, Akita Prefectural University (2011 from CiNii)

    Articles in CiNii:4

    • Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit (2007)
    • Rice Protein Digestion by Sake Koji Enzymes : Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm (2006)
    • Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes (2007)
  • HASHIZUME Katsumi ID: 9000006383130

    National Research Institute of Brewing (2007 from CiNii)

    Articles in CiNii:1

    • Effect of Shading on Proanthocyanidin Biosynthesis in the Grape Berry (2007)
  • HASHIZUME Katsumi ID: 9000017040038

    National Research Institute of Brewing (2009 from CiNii)

    Articles in CiNii:1

    • Characterization of Oriental Cultivars of Grapevine Using a Reference Allele System of Microsatellite Data and Assignment Test (2009)
  • HASHIZUME Katsumi ID: 9000018469816

    National Research Institute of Brewing (2007 from CiNii)

    Articles in CiNii:1

    • Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera) (2007)
  • HASHIZUME Katsumi ID: 9000018470163

    National Research Institute of Brewing (2007 from CiNii)

    Articles in CiNii:1

    • Stimulatory Effect of Ferulic Acid on the Production of Extracellular Xylanolytic Enzymes by Aspergillus kawachii (2007)
  • HASHIZUME Katsumi ID: 9000019241647

    Department of Biological Resource Science, Akita Prefectural University (2012 from CiNii)

    Articles in CiNii:1

    • Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake (2012)
  • HASHIZUME Katsumi ID: 9000019969018

    Department of Biological Resource Sciences, Akita Prefectural University|Department of Biological Resource Sciences, Akita Prefectural University (2012 from CiNii)

    Articles in CiNii:1

    • Taste-Guided Fractionation and Instrumental Analysis of Hydrophobic Compounds in Sake (2012)
  • HASHIZUME Katsumi ID: 9000021147046

    Laboratory of Microbial Biochemistry, Institute for Chemical Research, Kyoto University|Present address : Office of Technical Officers, Nagoya Regional Taxation Bureau (1984 from CiNii)

    Articles in CiNii:1

    • 2-Nitropropane dioxygenase from Hansenula mrakii: Re-characterization of the enzyme and oxidation of anionic nitroalkanes. (1984)
  • HASHIZUME Katsumi ID: 9000262363647

    Department of Biological Resource Sciences, Akita Prefectural University (2013 from CiNii)

    Articles in CiNii:1

    • Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties (2013)
  • Hashizume Katsumi ID: 9000003038739

    Articles in CiNii:71

    • 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)
    • Correlation between Structural Properties of Amylopectins and the Sake Brewing or Physicochemical Properties of Rice (2004)
  • Hashizume Katsumi ID: 9000241964914

    Department of Biological Resource Sciences, Akita Prefectural University (2013 from CiNii)

    Articles in CiNii:1

    • Formation of ethyl ferulate by rice koji enzyme in sake and mirin mash conditions (2013)
  • Hashizume Katsumi ID: 9000255993292

    National Research Institute of Brewing (2006 from CiNii)

    Articles in CiNii:1

    • Rice Protein Digestion by Sake Koji Enzymes: Comparison between Steamed Rice Grains and Isolated Protein Bodies from Rice Endosperm (2006)
  • Hashizume Katsumi ID: 9000255994203

    National Research Institute of Brewing (2007 from CiNii)

    Articles in CiNii:1

    • Characterization of Peptides Generated in Proteolytic Digest of Steamed Rice Grains by Sake Koji Enzymes (2007)
  • Hashizume Katsumi ID: 9000257887211

    National Research Institute of Brewing (2004 from CiNii)

    Articles in CiNii:1

    • Variation of 2-Acetyl-1-Pyrroline Concentration in Aromatic Rice Grains Collected in the Same Region in Japan and Factors Affecting Its Concentration (2004)
  • Hashizume Katsumi ID: 9000290380541

    Department of Biological Resource Sciences, Akita Prefectural University (2014 from CiNii)

    Articles in CiNii:1

    • Factors affecting phenolic acid liberation from rice grains in the sake brewing process (2014)
  • Hashizume Katsumi ID: 9000316620063

    Grad. Sch. Bioresour. Sci., Akita Pref. Univ. (2015 from CiNii)

    Articles in CiNii:1

    • 2P-130 Assay method for resistant starch degrading activity of rice koji enzyme using the high amylose content rice as a substrate. (2015)
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