Beer proteomics analysis for beer quality control and malting barley breeding von Iimure, Takashi, Sato, Kazuhiro

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Proteome analysis of the wort boiling process von Iimure, Takashi, Nankaku, Nami, Kihara, Makoto, Yamada, Shinji, Sato, Kazuhiro

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Construction of a novel beer proteome map and its use in beer quality control von Iimure, Takashi, Nankaku, Nami, Hirota, Naohiko, Tiansu, Zhou, Hoki, Takehiro, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro

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Identification of novel haze-active beer proteins by proteome analysis von Iimure, Takashi, Nankaku, Nami, Watanabe-Sugimoto, Megumi, Hirota, Naohiko, Tiansu, Zhou, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro

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Mutation Analysis of Barley Malt Protein Z4 and Protein Z7 on Beer Foam Stability von Iimure, Takashi, Kimura, Tatsuji, Araki, Shigeki, Kihara, Makoto, Sato, Masahide, Yamada, Shinji, Shigyou, Tatsuro, Sato, Kazuhiro

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Malting quality quantitative trait loci on a high-density map of Mikamo golden × Harrington cross in barley (Hordeum vulgare L.) von Zhou, Tian-su, Takashi, Iimure, Ryouichi, Kanatani, Naohiko, Hirota, Makoto, Kihara, Takehiro, Hoki, Kazuhiro, Sato

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Development of selection methods in malting barley breeding based on proteome analysis von Iimure, Takashi

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Beer proteomics analysis for beer quality control and malting barley breeding : Food-omics von IIMURE, Takashi, SATO, Kazuhiro

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Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability von Iimure, Takashi, Kihara, Makoto, Sato, Kazuhiro, Ogushi, Kensuke

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Accumulation and degradation of two functional constituents, GABA and beta-glucan, and their varietal differences in germinated barley [Hordeum vulgare] grains von Kihara, M.(Sapporo Breweries Ltd., Nittakizaki, Gunma (Japan). Bioresources Research and Development), Okada, Y, Iimure, T, Ito, K

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Novel Prediction Method of Beer Foam Stability Using Protein Z, Barley Dimeric α-Amylase Inhibitor-1 (BDAI-1) and Yeast Thioredoxin von Iimure, Takashi, Takoi, Kiyoshi, Kaneko, Takafumi, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro, Takeda, Kazuyoshi

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Development of DNA markers associated with beer foam stability for barley breeding von Iimure, Takashi, Kihara, Makoto, Ichikawa, Seiichiro, Ito, Kazutoshi, Takeda, Kazuyoshi, Sato, Kazuhiro

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A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate von Iimure, Takashi, Kihara, Makoto, Hirota, Naohiko, Zhou, Tiansu, Hayashi, Katsuhiro, Ito, Kazutoshi

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Mutation Analysis of Barley Malt Protein Z4 and Protein Z7 on Bee Foam Stability von IIMURE, Takashi, KIMURA, Tatsuji, ARAKI, Shigeki, KIHARA, Makoto, SATO, Masahide, YAMADA, Shinji, SHIGYOU, Tatsuro, SAT, Kazuhiro

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Breeding of lipoxygenase-1-less malting barley variety ‘SouthernStar’ and evaluation of malting and brewing quality von Hoki, Takehiro, Saito, Wataru, Iimure, Takashi, Hirota, Naohiko, Takoi, Kiyoshi, Shimase, Masayuki, Coventry, Stewart, March, Timothy, Box, Amanda, Eglinton, Jason, Kihara, Makoto, Ogushi, Kensuke

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Beer Proteome Analysis for Improvement of Foam Quality, and its Application to Malting Barley Breeding von IIMURE, Takashi

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Beer and Wort Proteomics von Iimure, Takashi, Kihara, Makoto, Sato, Kazuhiro

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BEER TASTE BEVERAGE von IIMURE TAKASHI

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The Influence of Barley Malt Protein Modification on Beer Foam Stability and Their Relationship to the Barley Dimeric α-Amylase Inhibitor-I (BDAI-I) as a Possible Foam-Promoting Pr... von Okada, Yoshihiro, Iimure, Takashi, Takoi, Kiyoshi, Kaneko, Takafumi, Kihara, Makoto, Hayashi, Katsuhiro, Ito, Kazutoshi, Sato, Kazuhiro, Takeda, Kazuyoshi

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プロテオーム解析に基づくビールオオムギ品質選抜法の開発 von 飯牟礼, 隆

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