Heat shock and ethanol stress provoke distinctly different responses in 3'-processing and nuclear export of HSP mRNA in Saccharomyces cerevisiae von Izawa, Shingo, Kita, Takeomi, Ikeda, Kayo, Inoue, Yoshiharu

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Formation of cytoplasmic P-bodies in sake yeast during Japanese sake brewing and wine making von Izawa, S.(Kyoto Univ. (Japan)), Kita, T, Ikeda, K, Miki, T, Inoue, Y

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Asr1, an alcohol-responsive factor of Saccharomyces cerevisiae, is dispensable for alcoholic fermentation von Izawa, Shingo, Ikeda, Kayo, Kita, Takeomi, Inoue, Yoshiharu

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DRIED NOODLE PRODUCTION PROCESS von YAMAJI TAKESHI, MIZUKAMI MASAKAZU, TAKEKOSHI YUTARO, KITA TAKEOMI, KAMATA MASAHIKO

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METHOD FOR PRODUCING BREAD PROCESSED PRODUCT von MORINAGA YOSHIKO, KITA TAKEOMI, HIROSE TETSUYA

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WHEAT FLOUR FOR BREAD von ANRAKU TOMOO, KITA TAKEOMI, NOZAWA YUKIE

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TOPPING DOUGH FOR BAKERY von KITA TAKEOMI, NOZAWA YUKIE, TSUKAMOTO ICHITAMI

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METHOD FOR PRODUCING HEAT-TREATED WHEAT FLOUR von SHIGA SEIJI, OBUCHI YASUHIKO, KITA TAKEOMI

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METHOD FOR PRODUCING BREADS von YAMADA TAKASHI, NEZU KYOKO, SHIINA HIDEKI, KITA TAKEOMI

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