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Novel Tripartite Aromatic Acid Transporter Essential for Terephthalate Uptake in Comamonas sp. Strain E6

Applied and Environmental Microbiology, 2013-10, Vol.79 (19), p.6148-6155

2013

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Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatography–time-of-flight/mass spectrometry

Journal of bioscience and bioengineering, 2017-08, Vol.124 (2), p.171-177

2017

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New role of a histone chaperone, HirA: Involvement in kojic acid production associated with culture conditions in Aspergillus oryzae

Journal of bioscience and bioengineering, 2022-03, Vol.133 (3), p.235-242

2022

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New role of a histone chaperone, HirA: Involvement in kojic acid production associated with culture conditions in Aspergillusoryzae

Journal of bioscience and bioengineering, 2022-03, Vol.133 (3), p.235-242

2022

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Transglycosylation Forms Novel Glycoside Ethyl α‑Maltoside and Ethyl α‑Isomaltoside in Sake during the Brewing Process by α‑Glucosidase A of Aspergillus oryzae

Journal of agricultural and food chemistry, 2020-02, Vol.68 (5), p.1419-1426

2020

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Novel glucoamylase-resistant gluco-oligosaccharides with adjacent α-1, 6 branches at the non-reducing end discovered in Japanese rice wine, sake

Carbohydrate polymers, 2021-01, Vol.251, p.116993-116993, Article 116993

2021

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A unique Zn(II) 2 -Cys 6 -type protein, KpeA, is involved in secondary metabolism and conidiation in Aspergillus oryzae

Fungal genetics and biology, 2019-06, Vol.127, p.35

2019

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A unique Zn(II)2-Cys6-type protein, KpeA, is involved in secondary metabolism and conidiation in Aspergillus oryzae

Fungal genetics and biology, 2019-06, Vol.127, p.35-44

2019

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solubilization of unheated cattle achilles tendon with actinidin under neutral and acidic conditions

Food Science and Technology Research, 2004, Vol.10(1), pp.35-37

2004

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All about Sake: Sake and intoxication: enjoying Sake

Nihon Shokuseikatsu Gakkaishi, 2017, Vol.28 (2), p.65-67

Hosaka, Masaru

2017

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All about Sake: Sake and intoxication: enjoying Sake

Journal for the Integrated Study of Dietary Habits, 2017, Vol.28(2), pp.65-67

Hosaka, Masaru

2017

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お酒のはなし: お酒と酔いとお酒を楽しむ

日本食生活学会誌, 2017, Vol.28(2), pp.65-67

穂坂, 賢

2017

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Development of the Black Soybean Beverage Containing Citric Acid and its Function for Health

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2014, Vol.109 (6), p.433-440

2014

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Primary hepatic amyloidosis well delineated by Tc-99m DTPA galactosyl HSA liver SPECT

Clinical nuclear medicine, 1999-04, Vol.24 (4), p.271-273

1999

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Low ratio of iso-amyl alcohol/ iso-butyl alcohol in awamori shōchū

Journal of fermentation technology (Osaka. 1977), 1988, Vol.66 (4), p.479-479

1988

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Effects of fermentation temperature on the formation of aroma components in Awamori Mash

Journal of fermentation and bioengineering, 1990, Vol.70 (2), p.141-141

1990

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Use of Tc-99m DTPA galactosyl human serum albumin to predict postoperative residual liver function

Clinical nuclear medicine, 1999-06, Vol.24 (6), p.428-434

1999

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Characters of yeasts isolated from Kokuto-shochu mashes

JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1987, Vol.82 (3), p.211-212

1987

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Sake brewing characteristics of yeasts isolated from flowers by an enrichment culture method

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2004-10, Vol.99 (10), p.743-749

2004

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Study on formation of high concentration of alcohol in Awamori mash

JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1987, Vol.82 (9), p.641-645

1987

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Taxonomic characters of yeast isolated from soil around the Awamori distilleries by the enrichment culture method

JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1986, Vol.81 (6), p.419-420

1986

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Taxonomic study on Shochu yeasts

JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 1985, Vol.80 (7), p.476-479

1985

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Shochu brewing with strain ND isolated from flowers by the enrichment culture method

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2004, Vol.99 (5), p.381-387

2004

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Plant-seale Sake brewing with Sake type yeasts (strain ND and strain HNG) isolated from flowers by the enrichment culture method

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2000, Vol.95 (11), p.837-842

2000

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Sake brewing test of yeasts isolated from flowers by using koji extract medium

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2005-06, Vol.100 (6), p.454-460

2005

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Novel Tripartite Aromatic Acid Transporter Essential for Terephthalate Uptake in Comamonas sp. Strain E6

Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatography–time-of-flight/mass spectrometry

New role of a histone chaperone, HirA: Involvement in kojic acid production associated with culture conditions in Aspergillus oryzae

New role of a histone chaperone, HirA: Involvement in kojic acid production associated with culture conditions in Aspergillusoryzae

Transglycosylation Forms Novel Glycoside Ethyl α‑Maltoside and Ethyl α‑Isomaltoside in Sake during the Brewing Process by α‑Glucosidase A of Aspergillus oryzae

Novel glucoamylase-resistant gluco-oligosaccharides with adjacent α-1, 6 branches at the non-reducing end discovered in Japanese rice wine, sake

A unique Zn(II) 2 -Cys 6 -type protein, KpeA, is involved in secondary metabolism and conidiation in Aspergillus oryzae

A unique Zn(II)2-Cys6-type protein, KpeA, is involved in secondary metabolism and conidiation in Aspergillus oryzae

solubilization of unheated cattle achilles tendon with actinidin under neutral and acidic conditions

All about Sake: Sake and intoxication: enjoying Sake

All about Sake: Sake and intoxication: enjoying Sake

お酒のはなし: お酒と酔いとお酒を楽しむ

Development of the Black Soybean Beverage Containing Citric Acid and its Function for Health

Primary hepatic amyloidosis well delineated by Tc-99m DTPA galactosyl HSA liver SPECT

Low ratio of iso-amyl alcohol/ iso-butyl alcohol in awamori shōchū

Effects of fermentation temperature on the formation of aroma components in Awamori Mash

Use of Tc-99m DTPA galactosyl human serum albumin to predict postoperative residual liver function

Characters of yeasts isolated from Kokuto-shochu mashes

Sake brewing characteristics of yeasts isolated from flowers by an enrichment culture method

Study on formation of high concentration of alcohol in Awamori mash

Taxonomic characters of yeast isolated from soil around the Awamori distilleries by the enrichment culture method

Taxonomic study on Shochu yeasts

Shochu brewing with strain ND isolated from flowers by the enrichment culture method

Plant-seale Sake brewing with Sake type yeasts (strain ND and strain HNG) isolated from flowers by the enrichment culture method

Sake brewing test of yeasts isolated from flowers by using koji extract medium

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