Search Results21-40 of  51

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  • KOIZUMI Yukimichi ID: 9000254762625

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • Studies on the pot vinegar. Part II. Role of floating Koji added on the surface of newly prepared mash for Fukuyama rice vinegar production.:Studies on the Pot Vinegar Part II (1989)
  • KOIZUMI Yukimichi ID: 9000254762676

    Department of Brewing and Fermentation, Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • A study on curry. Part VII. The changes of some components in canned cooked curry during storage.:A Study on Curry Part VII (1989)
  • KOIZUMI Yukimichi ID: 9000254762952

    Department of Brewing and Fermentation, (1990 from CiNii)

    Articles in CiNii:1

    • Screening, isolation and identification of microorganisms with linamarase activity. (1990)
  • KOIZUMI Yukimichi ID: 9000255845226

    Department of Brewing and Fermentation. Tokyo University of Agriculture (1994 from CiNii)

    Articles in CiNii:1

    • Fish Sauce in Vietnam (1994)
  • KOIZUMI Yukimichi ID: 9000255860241

    Department of Brewing, Tokyo University of Agriculture (1981 from CiNii)

    Articles in CiNii:1

    • Studies on Populations of Yeast and Lactic Acid Bacteria during Miso Making (1981)
  • KOIZUMI Yukimichi ID: 9000256488335

    Department of Brewing and Fermentation Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • The Microbial Count and Enzyme Activity of Molds Isolated and Identified from Chinese Kojis:Studies on Chinese Kojis (Part I) (1989)
  • KOIZUMI Yukimichi ID: 9000256488344

    Department of Brewing and Fermentation Tokyo University of Agriculture (1989 from CiNii)

    Articles in CiNii:1

    • Identification of Yeasts and Lactic Acid Bacteria Isolated from Chinese Kojis:Ssudies on Chinese Kojis (Part II) (1989)
  • KOIZUMI Yukimichi ID: 9000256489975

    Department of Brewing Fermentation Tokyo University (1996 from CiNii)

    Articles in CiNii:1

    • Chemical Analysis of Fish Sauce and Salted Shrimp Paste Preserve Made in Viet Nam (1996)
  • KOIZUMI Yukimichi ID: 9000256489985

    Faculty of Agriculture, Tokyo University of Agriculture (1996 from CiNii)

    Articles in CiNii:1

    • Floras of Lactic Acid Bacteria in Chinese Starter “Murcha” from Nepal:Studies on the Microorganisms in Chinese Starter from Nepal (Part 2) (1996)
  • KOIZUMI Yukimichi ID: 9000256489995

    Faculty of Agriculture, Tokyo University of Agriculture (1996 from CiNii)

    Articles in CiNii:1

    • Flomas of Yeasts and Molds in Chinese Starter, “Mumcha” from Nepal:Studies on the Microorganisms in Chinese Starter From Nepal (Part 1) (1996)
  • KOIZUMI Yukimichi ID: 9000256490610

    Department of Fermentation Science, Tokyo University of Agriculture (1999 from CiNii)

    Articles in CiNii:1

    • Effect of the deletion of <I>Saccharomyces cerevisiae</I> amino acid permease on sake brewing (1999)
  • KOIZUMI Yukimichi ID: 9000256491059

    Department of Fermentaion Science, Faculty of Applied Bioscience, Tokyo University of Agriculture (2001 from CiNii)

    Articles in CiNii:1

    • Angiotensin I Converting Enzyme Inhibition by Maillard Reaction Products Prepared from Sugars and Amino Acids (2001)
  • KOIZUMI Yukimichi ID: 9000256537189

    Department of Brewing, Tokyo Univresity of Agriculture (1976 from CiNii)

    Articles in CiNii:1

    • Studies on acetic acid bacteria and their utilization (part 14) (1976)
  • KOIZUMI Yukimichi ID: 9000256537446

    Department of Brewing, Tokyo University of Agriculture (1977 from CiNii)

    Articles in CiNii:1

    • Studies on acetic acid bacteria and their utilization (part 15) (1977)
  • Koizumi Yukimichi ID: 9000002752267

    Dept. Ferment. Sci., Tokyo Univ. Agric. (2015 from CiNii)

    Articles in CiNii:51

    • Marked Antioxidative Activity of Seed Oils Developed by Roasting of Oil Sesame Seeds (Effect of Roasting Conditions on Antioxidative Activity of Roasted Sesame Seed Oil Part 1) (1996)
    • Identification of Lactic Acid Bacteria, Yeasts and Acetic Acid Bacteria Isolated during Manufacturing Process of Pot Vinegar (Studies on the Pot Vinegar Part III) (1996)
    • Synergistic Action of the Antioxidative Components in Roasted Sesame Seed Oil (Marked Antioxidative Activity of Seed Oils Developed by Roasting of Oil Seeds Part 2) (1996)
  • Koizumi Yukimichi ID: 9000238411183

    Dept. Ferment. Sci., Tokyo Univ. Agric. (2011 from CiNii)

    Articles in CiNii:1

    • 2Hp15 Analysis of the binding factor on 5'-flanking region of adh gene in Acetobacter pasteurianus NBRC3283 (2011)
  • Koizumi Yukimichi ID: 9000239876747

    Dept. Ferment. Sci., Tokyo Univ. Agric. (2012 from CiNii)

    Articles in CiNii:1

    • 2Dp07 Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses (2012)
  • Koizumi Yukimichi ID: 9000239879078

    Dept. Ferment. Sci., Tokyo Univ. Agric. (2012 from CiNii)

    Articles in CiNii:1

    • 4Dp04 Function of transcriptional regulator GntR on acetic acid fermentation performed by Acetobacter pasteurianus NBRC3283 (2012)
  • Koizumi Yukimichi ID: 9000242899504

    Dept. Ferment. Sci., Fac. Appl. Biosci., Tokyo Univ. Agric. (2013 from CiNii)

    Articles in CiNii:1

    • 1P-127 Partial purification and identification of quinol peroxidase in Acetobacter pasteurianus NBRC 3283 (2013)
  • Koizumi Yukimichi ID: 9000242902276

    Dept. Ferment. Sci., Fac. Appl. Biosci., Tokyo Univ. Agric. (2013 from CiNii)

    Articles in CiNii:1

    • 3P-164 Preparation of high optically purified L-lactic acid by newly isolated D-lactic acid assimilating bacteria (2013)
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