Search Results1-20 of  70

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  • Ohba Toshiteru ID: 9000007873058

    Articles in CiNii:1

    • L-3-Carbxy-6,7-dihydroxy-1-methyl-1,2,3,4-tetrahydroisoquinoline from Blackened Sake-cake (1976)
  • OHBA TOSHITERU ID: 9000004228254

    Bio-oriented Technology Research Advancement Institution (2000 from CiNii)

    Articles in CiNii:1

    • On-Line Measurement of Intracellular ATP of Saccharomyces cerevisiae and Pyruvate during Sake Mashing (2000)
  • OHBA TOSHITERU ID: 9000255995336

    Bio-oriented Technology Research Advancement Institution, 3-18-19 Toranomon, Minato-ku, Tokyo 105-0001, Japan (2000 from CiNii)

    Articles in CiNii:1

    • On-Line Measurement of Intracellular ATP of Saccharomhyces cerevisiae and Pyruvate during Sake Mashing. (2000)
  • OHBA TOSHITERU ID: 9000363302673

    National Research Institute of Brewing (1982 from CiNii)

    Articles in CiNii:2

    • Dimethyl sulfide precursor in rice bran. (1982)
    • Isolation, identification and enzymic decomposition of dimethyl sulfied precursor in rice. (1982)
  • OHBA TOSHITERU ID: 9000363304484

    Articles in CiNii:1

    • Effects of amino acid composition on higher alcohols and isoamyl acetate formation by a yeast. : Studies on the brewing of alcoholic beverage by the system of fermentation following after saccharification (V) (1987)
  • OHBA TOSHITERU ID: 9000363306174

    National Research Institute of Brewing (1990 from CiNii)

    Articles in CiNii:1

    • Concentration of ethanol by liquid-membrane-liquid-type membrane distillation. : Continuous ethanol fermentation with separation of ethanol using liquid-membrane-liquid-type membrane distillation (II). (1990)
  • OHBA TOSHITERU ID: 9000401959053

    Articles in CiNii:1

    • On-Line Measurement of Intracellular ATP of Saccharomhyces cerevisiae and Pyruvate during Sake Mashing. (2000)
  • OHBA Toshiteru ID: 9000004498031

    Articles in CiNii:33

    • Differences of Sensory Identification, Their Recall and Retention of Sake Samples among Three Panel Groups (1996)
    • 第14回本格焼酎鑑評会出品酒の成分と評価 (1991)
    • 第15回本格焼酎鑑評会について (1992)
  • OHBA Toshiteru ID: 9000020871847

    Articles in CiNii:1

    • Identification of Monoterpene Alcohol .BETA.-Glucosides in Sweet Potatoes and Purification of a Shiro-koji .BETA.-Glucosidase. (1991)
  • OHBA Toshiteru ID: 9000021227301

    National Research Institute of Brewing (1981 from CiNii)

    Articles in CiNii:1

    • Identification of a heat-stable precursor of dimethyl sulfide in sake. (1981)
  • OHBA Toshiteru ID: 9000253142057

    Research Institute of Brewing (1971 from CiNii)

    Articles in CiNii:1

    • Identification of L-Dopa and Protocatechuic Acid as Main Precursor of Pigment of Brown Rice-koji (1971)
  • OHBA Toshiteru ID: 9000253145457

    National Research Institute of Brewing (1975 from CiNii)

    Articles in CiNii:1

    • L-3-carboxy-6,7-dihydroxy-1-methyl-1,2,3,4-tetrahydroisoquinoline from blackened sake-cake. (1975)
  • OHBA Toshiteru ID: 9000254774372

    国税庁醸造試験所 (1991 from CiNii)

    Articles in CiNii:1

    • Aging of Sake. (1991)
  • OHBA Toshiteru ID: 9000255844837

    Office of Technical Officers, Fukuoka Regional Taxation Bureau (1988 from CiNii)

    Articles in CiNii:1

    • The Behaviour of Rice Grains and the Loss of Rice Grains during Polishing Process (1988)
  • OHBA Toshiteru ID: 9000255845006

    National Research Institute of Brewing (1991 from CiNii)

    Articles in CiNii:1

    • Analysis of Traditional <I>Shochu</I> Presented to the Contest (1991)
  • OHBA Toshiteru ID: 9000255860287

    National Research Institute of Brewing (1981 from CiNii)

    Articles in CiNii:1

    • Formation of the Dimethyl Sulfide Precursor in Rice by Methylbromide Fumigation (1981)
  • OHBA Toshiteru ID: 9000255860289

    Notional Research Institute of Brewing (1981 from CiNii)

    Articles in CiNii:1

    • Flavor Changes During <I>Saké</I> Aging (1981)
  • OHBA Toshiteru ID: 9000255860326

    National Research Institute of Brewing (1982 from CiNii)

    Articles in CiNii:1

    • Analysis of <I>Saké</I> exported to America (1982)
  • OHBA Toshiteru ID: 9000255860386

    National Research Institute of Brewing (1982 from CiNii)

    Articles in CiNii:1

    • Rapid and Simple Method for Determination of Peptide in Sake (1982)
  • OHBA Toshiteru ID: 9000255860408

    National Research Institute of Brewing (1982 from CiNii)

    Articles in CiNii:1

    • Correlation between the Fining Effect and the Properties of Sake Fining of Sake with Silica Sol (Part 2) (1982)
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