Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.668
Atsushi Kurahashi, Yoshifumi Oguro
{"title":"Ingredients in Koji Amazake","authors":"Atsushi Kurahashi, Yoshifumi Oguro","doi":"10.6013/jbrewsocjapan.112.668","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.668","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73432845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.758
Munekazu Kishimoto, Tetsunan Yamamoto
{"title":"Cabernet SauvignonおよびMerlotの副梢果房を用いた赤ワインの醸造","authors":"Munekazu Kishimoto, Tetsunan Yamamoto","doi":"10.6013/jbrewsocjapan.112.758","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.758","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77304032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.378
Hiroto Homma, H. Tokuda
{"title":"Production of Fermented Food using Mushrooms ~ Screening of mushrooms having alcohol-tolerant amylase activity for making “Mirin”~","authors":"Hiroto Homma, H. Tokuda","doi":"10.6013/jbrewsocjapan.112.378","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.378","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77572750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.655
Mayuko Sakamoto, Mai Sakatani, J. Ferdouse, H. Hamajima, Keisuke Tsuge, M. Nishimukai, Teruyoshi Yanagita, K. Nagao, S. Mitsutake, H. Kitagaki
{"title":"麴で造られる醸造食品のグリコシルセラミド定量手法の検討とそれを用いた定量","authors":"Mayuko Sakamoto, Mai Sakatani, J. Ferdouse, H. Hamajima, Keisuke Tsuge, M. Nishimukai, Teruyoshi Yanagita, K. Nagao, S. Mitsutake, H. Kitagaki","doi":"10.6013/jbrewsocjapan.112.655","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.655","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81224391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.90
M. Yokobori
{"title":"Sake Making Test of High Temperature of Mash Using SAITAMA Yeast","authors":"M. Yokobori","doi":"10.6013/jbrewsocjapan.112.90","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.90","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89190551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.718
Haruyuki Yamashita, T. Asakura
{"title":"Indentification of Bitterness masking Substances contained in Food, and Investigation for Interaction between Food Substances","authors":"Haruyuki Yamashita, T. Asakura","doi":"10.6013/jbrewsocjapan.112.718","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.718","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86673341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.442
M. Kishimoto, M. Otoguro, F. Yanagida, Masahiko Abe
{"title":"Chemical composition of must and wine in red winemaking using lateral shoot grapes of Muscat Bailey A","authors":"M. Kishimoto, M. Otoguro, F. Yanagida, Masahiko Abe","doi":"10.6013/jbrewsocjapan.112.442","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.442","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86367525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.717
洋 山岡
{"title":"目指せ，地域活性化！","authors":"洋 山岡","doi":"10.6013/jbrewsocjapan.112.717","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.717","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79706507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Cross-breeding sake yeast strains to improve the fermentative capacity and ethyl caproate production for the 13BY strain of Hiroshima Ginjo yeast","authors":"Tomoko Fujiwara, Risa Yamasaki, Ritsushi Ohdoi, Hiroo Hokazono","doi":"10.6013/jbrewsocjapan.112.641","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.641","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82808504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.6013/jbrewsocjapan.112.563
Yohei Shiraishi, Yuka Ando, Kayu Okutsu, Yumiko Yoshizai, Taiki Futagami, H. Tamaki, Y. Wagu, Kazunori Takamine
{"title":"Effects of amino acids on the flavor formation of imo-shochu.","authors":"Yohei Shiraishi, Yuka Ando, Kayu Okutsu, Yumiko Yoshizai, Taiki Futagami, H. Tamaki, Y. Wagu, Kazunori Takamine","doi":"10.6013/jbrewsocjapan.112.563","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.563","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78604620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：