Structure and Activity of Angiotensin I Converting Enzyme Inhibitory Peptides from Sake and Sake Lees von Saito, Yoshiyuki, Wanezaki (Nakamura), Keiko, Kawato, Akitsugu, Imayasu, Satoshi

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Rapid Assay of Glucoamylase Using a Fluorescence-labeled Glucoamylase Inhibitor, Acarbose von Hata, Yoji, Tanaka, Tatsuyuki, Suizu, Tetsuyoshi, Kawato, Akitsugu, Abe, Yasushisa, Imayasu, Satoshi, Ono, Kazuhisa, Oka, Satoru

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Estimation of mycelial weight in rice koji by near infrared reflectance spectroscopy von Kojima, Y. (Gekkeikan Sake Co. Ltd., Kyoto (Japan)), Asai, Y, Hata, Y, Ichikawa, E, Kawato, A, Imayasu, S

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Angiotensin I Converting Enzyme Inhibitors in Sake and Its By-products von SAITO, Yoshiyuki, NAKAMURA, Keiko, KAWATO, Akitsugu, IMAYASU, Satoshi

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Application of fuzzy control theory to the sake brewing process von Oishi, Kaoru, Tominaga, Mitsunori, Kawato, Akitsugu, Abe, Yasuhisa, Imayasu, Satoshi, Nanba, Akira

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On the importance of calcium and magnesium ions in yeast sporulation von Suizu, Tetsuyoshi, Tsutsumi, Hiroko, Kawado, Akitsugu, Murata, Kousaku, Imayasu, Satoshi

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Absolute Glutathione Requirement for Sporulation of a Yeast Saccharomyces cerevisiae von Suizu, T., Tsutsumi, H., Ohtake, Y., Kawado, A., Imayasu, S., Kimura, A., Murata, K.

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Yeast sporulation induced by lysine during growth in nutrition-rich conditions von Kawado, Akitsugu, Suizu, Tetsuyoshi, Imayasu, Satoshi, Kimura, Akira, Murata, Kousaku

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The Background of Development and The Technolgy in New Sake Brewing System von IMAYASU, Satoshi

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Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity von ICHIKAWA, Eiji, HOSOKAWA, Naomi, HATA, Yoji, ABE, Yasuhisa, SUGINAMI, Koji, IMAYASU, Satoshi

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Highly efficient sporulation induced by glutathione or glutathione thiol esters in sake (Kyokai no. 7) and a wild-type yeast von Kawado, Akitsugu, Suizu, Tetsuyoshi, Imayasu, Satoshi, Shigematsu, Toshiko, Kimura, Akira, Murata, Kousaku

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Development of on-line sensoring and computer aided control systems for sake brewing von Oishi, Kaoru, Tominaga, Mitsunori, Kawato, Akitsugu, Abe, Yasuhisa, Imayasu, Satoshi, Nanba, Akira

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Saké Brewing Using the Liquefied Product of Rice Slurry as Raw Material (Kakemai): Treatment of Rice in Saké Brewing. Part V von IMAYASU, Satoshi, HATA, Yoji, OISHI, Kaoru, KAWATO, Akitsugu, SUGINAMI, Koji

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Regulation of the glucoamylase-encoding gene ( glaB), expressed in solid-state culture (koji) of Aspergillus oryzae von Ishida, Hiroki, Hata, Yoji, Ichikawa, Eiji, Kawato, Akitsugu, Suginami, Koji, Imayasu, Satoshi

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Development of an on-line sensoring system for baumé and alcohol concentration in the Sake fermentation process von Oishi, Kaoru, Tominaga, Mitsunori, Kawato, Akitsugu, Abe, Yasuhisa, Suginami, Kon, Imayasu, Satoshi

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METHOD OF WASHING RICE von ISHIMOTO MICHIROU, IMAYASU SATOSHI

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Lipid Changes and Conditions for Steaming Powdered Polished Rice von IMAYASU, Satoshi, KAWATO, Akitsugu, OISHI, Kaoru, SUGINAMI, Koji

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Comparison of two glucoamylases produced by Aspergillus oryzae in solid-state culture (koji) and in submerged culture von Hata, Yoji, Ishida, Hiroki, Kojima, Yasuhiro, Ichikawa, Eiji, Kawato, Akitsugu, Suginami, Koji, IMayasu, Satoshi

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FUCOSE-SPECIFIC LECTIN von KAWATO SHOJI, HATA YOJI, SUGINAMI KOJI, MORIYA TOSHIYASU, ISHIDA HIROKI, ABE YASUHISA, IMAYASU SATOSHI

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ORNITHINE N5-OXYGENASE GENE PARTICIPATING IN BIOSYNTHESIS OF FERRICHROME OR DEFERRI-FORM THEREOF OF ASPERGILLUS ORYZAE von KAWATO SHOJI, HATA YOJI, SUGINAMI KOJI, ISHIDA HIROKI, ABE YASUHISA, IMAYASU SATOSHI

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