Search Results1-10 of  10

  • OKAMOTO Takemi ID: 9000014585760

    Articles in CiNii:21

    • Evaluation of maturation and the antioxidant activity of sake using chemiluminescence (2009)
    • Developments of Rapid Analysis of Sake Maturation and a New Prevention Method for Deterioration (2011)
    • Development of an evaluatory system for Aspergillus oryzae activity using fluorescence spectroscopy in sake brewing (2011)
  • OKAMOTO Takemi ID: 9000256488387

    Institute for Food Technology of Tochigi Prefecture (1989 from CiNii)

    Articles in CiNii:1

    • Effects of Storage Temperature and Ethanol Concentration on the Inactivation of Glucoamylase in Fresh Sake (1989)
  • OKAMOTO Takemi ID: 9000256488856

    Institute for Food Technology of Tochigi Prefecture (1990 from CiNii)

    Articles in CiNii:1

    • Use of Twin Screw Extruder Cooked Rice in Sake Brewing (1990)
  • OKAMOTO Takemi ID: 9000345377996

    <i>Industrial Technology Center of Tochigi Prefecture</i> (2011 from CiNii)

    Articles in CiNii:1

    • Development of an evaluatory system for <i>Aspergillus oryzae</i> activity using fluorescence spectroscopy in sake brewing (2011)
  • OKAMOTO Takemi ID: 9000377391247

    <I>Industrial Technology Center of Tochigi Prefecture</i> (2012 from CiNii)

    Articles in CiNii:1

    • Investigation of changes in antioxidant activity during sake brewing by the ORAC method (2012)
  • Okamoto Takemi ID: 9000004502685

    Articles in CiNii:12

    • 健康増進機能等を高めた食品の開発に関する研究--GABA含有食品の抗腫瘍性の評価と強化技術の開発 (1999)
    • 酒造用製麹工程の省力化及び制御に関する研究(第1報) (1999)
    • γ-アミノ酪酸を多く含む機能性食品の開発 (2000)
  • Okamoto Takemi ID: 9000004503630

    Faculty of Agriculture, Tokyo Noko University (1986 from CiNii)

    Articles in CiNii:1

    • Waste water treatment under the low temperature and ite effective bacteria. (1986)
  • Okamoto Takemi ID: 9000261655086

    Industrial Technology Center of Tochigi Prefecture (2014 from CiNii)

    Articles in CiNii:1

    • Changes in Antioxidant Capacity During the Maturation of <i>Miso</i> Prepared by Using Soybean <i>Koji</i> (2014)
  • Okamoto Takemi ID: 9000345291492

    Industrial Technology Center of Tochigi Prefecture (2016 from CiNii)

    Articles in CiNii:1

    • Monitoring of Beer Yeast Activity Using Fluorescence Spectroscopy (2016)
  • Okamoto Takemi ID: 9000378111991

    Industrial Technology Center of Tochigi Prefecture (2017 from CiNii)

    Articles in CiNii:1

    • Evaluation of the Physical and Functional Properties of Barley Noodle with Added Gluten (2017)
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