Search Results1-14 of  14

  • IEMURA YOSHITSUGU ID: 9000363303642

    Articles in CiNii:20

    • 超臨界炭酸ガスを利用した原料処理について (醸造技術の現状と将来(第29回日本醸友会シンポジウム)〔含 質疑応答〕) (1989)
    • 千粒重と粗蛋白質および心白面積も含めた表面積による評価法の検討--酒造原料米の評価についての研究-2- (1982)
    • 酒造米の超臨界炭酸ガス処理における最適処理条件の検討および米粒構造の変化 (1987)
  • IEMURA Yoshitsugu ID: 9000004225087

    General Research Laboratories of Kiku-Masamune Sake Brewing Co.Ltd. (1999 from CiNii)

    Articles in CiNii:3

    • Properties of the Peptides Liberated from Rice Protein in Sokujo-moto (1999)
    • Proerties of TCA-Insoluble Peptides in Kimoto (Traditional Seed Mash fro Sake Brewing ) and Conditions for Liberation of the Peptides from Rice Protein (1999)
    • Influence of Amino Acid Content in Seed Mash on Peptide Uptake by Yeast Calls in Main Mash in Sake Brewing Process (1999)
  • IEMURA Yoshitsugu ID: 9000004418192

    Dept Production, Kiku-Masamune Sake Brewing Co. (2004 from CiNii)

    Articles in CiNii:14

    • Effects of Rice Varieties and Polishing Ratio on the Dissolution of Protein from Steamed Rice : Studies of Nitrogen Compounds in Sake Brewing (Part 1) (1995)
    • Effects of the Polishing Ratio of Rice on Nitrogen Content of Sake Mash : Studies on Nitrogen Compounds in Sake Brewing (Part 2) (1996)
    • Effects of Koji-making Sealed Up in Toko Period or Not Sealed Up in Toko Period on Growth of Mycelia and Enzyme Production (1996)
  • IEMURA Yoshitsugu ID: 9000255860429

    Nadashu-Kenkyukai (1982 from CiNii)

    Articles in CiNii:1

    • Evaluation by Weight, Crude Protein and Surface Area (Including Shinpaku) of Rice Granules (1982)
  • IEMURA Yoshitsugu ID: 9000255860431

    Nadashu-Kenkyukai (1982 from CiNii)

    Articles in CiNii:1

    • Characteristics of Rice for Sake Brewing Harvested in Recent Years (1982)
  • IEMURA Yoshitsugu ID: 9000256488945

    Research Laboratories of Kiku-Masamune Sake Brewing Co., Ltd. (1991 from CiNii)

    Articles in CiNii:1

    • Determination of Glucosamine in Rice-<I>koji</I> by High Performance Liquid Chromatography (1991)
  • IEMURA Yoshitsugu ID: 9000256489832

    General Institute of Kiku-Masamune Sake Brewing Co. Ltd. (1995 from CiNii)

    Articles in CiNii:1

    • Effects of Rice Varieties and Polishing Ratio on the Dissolutin of Protein from Steamed Rice:Studies of Nitrogen Compounds in Sake Brewing (Part 1) (1995)
  • IEMURA Yoshitsugu ID: 9000256490013

    General Institute of Kiku-Masamune Sake Brewing Co., Ltd. (1996 from CiNii)

    Articles in CiNii:1

    • Effects of the Polishing Ratio of Rice on Nitrogen Content of Sake Mash:Studies on Nitrogen Compounds in Sake Brewing (Part 2) (1996)
  • IEMURA Yoshitsugu ID: 9000256490098

    General Research Laboratories of Kiku-Masamune Sake Brewing Co., Ltd. (1996 from CiNii)

    Articles in CiNii:1

    • Effects of Koji-making Sealed Up in Toko Period or Not Sealed Up in Toko Period on Growth of Mycelia and Enzyme Production (1996)
  • IEMURA Yoshitsugu ID: 9000256490118

    General Research Laboratories of Kiku-Masamune Sake Brewing Co. Ltd. (1996 from CiNii)

    Articles in CiNii:1

    • Effects of Amylose Content, White-core, and White-belly on the Water-absorption Capacity of Rice Grains Studies on Quality Evaluation of Rice for Sake Brewing (Part 3):Studies on Quality Evaluation of Rice for Sake Brewing (Part 3) (1996)
  • IEMURA Yoshitsugu ID: 9000256490131

    General Research Laboratories of Kiku-Masamune Sake Brewing Co., Ltd. (1996 from CiNii)

    Articles in CiNii:1

    • Evaluation of Polishing Properties of Rice Varieties for Sake Brewing on the Laboratory-scale Polishing Machine:Studies on Quality Evaluation of Rice for Sake wrewing (Part 4) (1996)
  • IEMURA Yoshitsugu ID: 9000256490658

    General Research Laboratories of Kiku-masamune Sake Brewing Co., Ltd. (1999 from CiNii)

    Articles in CiNii:1

    • View of Steamed Rice and <I>Koji</I> using a Variable Pressure Scanning Electron Microscope with a Cooling Stage (1999)
  • IEMURA Yoshitsugu ID: 9000256491202

    Kiku-Masamune Sake Brewing Co., Ltd. (2002 from CiNii)

    Articles in CiNii:1

    • Liberation of Amino acid and Peptide from Rice Protein in <I>Kimoto</I> and in <I>Sokujo-moto</I> (2002)
  • IEMURA Yoshitsugu ID: 9000256540813

    Kiku-masamune Sake Brewing Co., Ltd. (1987 from CiNii)

    Articles in CiNii:1

    • Supercritical CO2 treatment of rice for sake brewing. (Part 1). Optimum conditions for supercritical CO2 treatment of rice for sake brewing and changes in structure of rice grain by the treatment.:Supercritical CO<SUB>2</SUB> Treatment of Rice for Sake Brewing (Part 1) (1987)
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