Search Results1-20 of  48

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  • KIZAKI YASUZO ID: 9000004120898

    National Research Institute of Brewing (2003 from CiNii)

    Articles in CiNii:5

    • Production of Two Types of Phytase from Aspergillus oryzae during Industrial Koji Making (2003)
    • A Solid-State Culture System Using a Cellulose Carrier Containing Defined Medium as a Useffl Tool for Investigating Characteristics of Koji Culture (2000)
    • Production of Cellulose- and Xylan-Degrading Enzymes by a Koji Mold, Aspergillus oryzae, and Their Contribution to the Maceration of Rice Endosperm Cell Wall (2002)
  • KIZAKI YASUZO ID: 9000004122081

    National Research Institute of Brewing (2003 from CiNii)

    Articles in CiNii:1

    • Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori (2003)
  • KIZAKI YASUZO ID: 9000255693273

    National Research Institute of Brewing (2002 from CiNii)

    Articles in CiNii:1

    • Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation. (2002)
  • KIZAKI YASUZO ID: 9000255693636

    National Research Institute of Brewing (2003 from CiNii)

    Articles in CiNii:1

    • Production and Properties of Phytase and Acid Phosphatase from a Sake Koji Mold, Aspergillus oryzae (2003)
  • KIZAKI YASUZO ID: 9000255693737

    National Research Institute of Brewing (2003 from CiNii)

    Articles in CiNii:1

    • Production of Two Types of Phytase from Aspergillus oryzae during Industrial Koji Making (2003)
  • KIZAKI YASUZO ID: 9000255693824

    National Research Institute of Brewing (2003 from CiNii)

    Articles in CiNii:1

    • Role of Two .ALPHA.-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori (2003)
  • KIZAKI YASUZO ID: 9000255996374

    National Research Institute of Brewing (2002 from CiNii)

    Articles in CiNii:1

    • Production of Cellulose- and Xylan-Degrading Enzymes by a Koji Mold, Aspergillus oryzae, and Their Contribution to the Maceration of Rice Endosperm Cell Wall. (2002)
  • KIZAKI YASUZO ID: 9000401960771

    Articles in CiNii:1

    • Properties of Cellulose-Degrading Enzymes from Aspergillus oryzae and Their Contribution to Material Utilization and Alcohol Yield in Sake Mash Fermentation. (2002)
  • KIZAKI YASUZO ID: 9000401960921

    Articles in CiNii:1

    • Production of Cellulose- and Xylan-Degrading Enzymes by a Koji Mold, Aspergillus oryzae, and Their Contribution to the Maceration of Rice Endosperm Cell Wall. (2002)
  • KIZAKI YASUZO ID: 9000401961564

    Articles in CiNii:1

    • Production and Properties of Phytase and Acid Phosphatase from a Sake Koji Mold, Aspergillus oryzae (2003)
  • KIZAKI YASUZO ID: 9000401961684

    Articles in CiNii:1

    • Production of Two Types of Phytase from Aspergillus oryzae during Industrial Koji Making (2003)
  • KIZAKI YASUZO ID: 9000401962017

    Articles in CiNii:1

    • Role of Two α-L-Arabinofuranosidases in Arabinoxylan Degradation and Characteristics of the Encoding Genes from Shochu Koji Molds, Aspergillus kawachii and Aspergillus awamori (2003)
  • KIZAKI Yasuzo ID: 9000004499027

    独立行政法人酒類総合研究所 (2012 from CiNii)

    Articles in CiNii:17

    • Recognition Research for Information Expressed on Sake Labels (2005)
    • Research of Price and Label of Sake (2005)
    • 醸造技術の新たな展開への期待 (2008)
  • KIZAKI Yasuzo ID: 9000018764549

    Articles in CiNii:5

    • Changes in Components of Kijou-shu, a Type of Sake, during Aging (1998)
    • 原料処理と白米タンパク質の挙動 (第34回国税庁醸造研究所講演会要旨) (1999)
    • 独立行政法人制度と醸造研究所--酒類総合研究所への名称変更と研究・業務の方向 (2000)
  • KIZAKI Yasuzo ID: 9000255844653

    National research Institute of Brewing (2005 from CiNii)

    Articles in CiNii:1

    • Research of Price and Label of Sake (2005)
  • KIZAKI Yasuzo ID: 9000255844975

    National Research Institute of Brewing (1991 from CiNii)

    Articles in CiNii:1

    • Estimation of True Polishing Ratio of Rice by Near Infrared Reflectance Spectrophotometric Analysis:Estimation of Rice for Sake Brewing by Near Infrared Reflectance Spectrophotometric Analysis (Part 1) (1991)
  • KIZAKI Yasuzo ID: 9000255844977

    National Research Instritute of Brewing (1991 from CiNii)

    Articles in CiNii:1

    • Isolation and Determination of Protein Bodies (PB-I, PB-II) in Polished Rice Endosperm (1991)
  • KIZAKI Yasuzo ID: 9000255845084

    National Research Institute of Brewing (1993 from CiNii)

    Articles in CiNii:1

    • Report of 24 th European Brewery Convention (1993)
  • KIZAKI Yasuzo ID: 9000255845174

    National Research Institute of Brewing (1994 from CiNii)

    Articles in CiNii:1

    • Evaluation of Polishing Properties on the Compact Testing Mill (1994)
  • KIZAKI Yasuzo ID: 9000256488620

    National Research Institute of Brewing (1990 from CiNii)

    Articles in CiNii:1

    • Evaluation of Rice Flour from the Viewpoint of Sake Making.:Effective Usege of Rice Flour (Part 2) (1990)
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