The transfer of radioactive cesium and potassium from rice to sake von Okuda, Masaki, Hashiguchi, Tomokazu, Joyo, Midori, Tsukamoto, Kaori, Endo, Michiko, Matsumaru, Katsumi, Goto-Yamamoto, Nami, Yamaoka, Hiroshi, Suzuki, Kenji, Shimoi, Hitoshi

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Tracing Raw Materials of Commercially-supplied Mirin by Carbon Stable Isotope Analysis von IZU, Hanae, HASHIGUCHI, Tomokazu, HASHIMOTO, Tomoko, MATSUMARU, Katsumi

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Stable Isotope Analysis of Commercially Supplied Honkaku Shochu von IZU, Hanae, HASHIGUCHI, Tomokazu, HORII, Sachie, SUDO, Shigetoshi, MATSUMARU, Katsumi

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Reduction of Ethyl Carbamate in Ume Liqueur by the Removal of Hydrogen Cyanide von HASHIGUCHI, Tomokazu, IZU, Hanae, MATSUMARU, Katsumi

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Components of taru-sake enhance the umami taste in foods von TAKAO, Yoshifumi, TAKAHASHI, Toshinari, FUJITA, Akiko, MATSUMARU, Katsumi, MIZOGUCHI, Haruhiko

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炭素安定同位体比分析によるみりん市販品の原料判別の可能性 von 伊豆, 英恵, 橋口, 知一, 橋本, 知子, 松丸, 克己

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Habitual alcohol consumption contributes to develop of the subjective happiness von IMADA, Sumio, IZU, Hanae, MATSUMARU, Katsumi, HASEGAWA, Tomoko

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A study on methods for analyzing amino acid levels in sake using ethanol von FUJITA, Akiko, TSUKAMOTO, Kaori, HASHIMOTO, Tomoko, ENDO, Michiko, MATSUMARU, Katsumi, FUJII, Tsutomu

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Quantitation of the DMTS precursor, 1,2-dihydroxy-5- (methylsulfinyl) pentan-3-one (DMTS-P1) in alcoholic beverages and fermented solutions by a stable isotope dilution analysis von ISOGAI, Atsuko, KANDA, Ryoko, SUDO, Shigetoshi, MATSUMARU, Katsumi

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本格焼酎市販品の安定同位体比分析 von 伊豆, 英恵, 橋口, 知一, 堀井, 幸江, 須藤, 茂俊, 松丸, 克己

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JPH0524284B von MATSUMARU KATSUMI, OONO MUTSUO

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DEEP WELL BUILDING METHOD AND BAG MOUNTING DEVICE USED THEREFOR von ONO MUTSUO, MATSUMARU KATSUMI

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DEEP WELL SETTING WORK von ONO MUTSUO, MATSUMARU KATSUMI

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METHODS FOR MAKING YEAST WITH LOW 1,2-DIHYDROXY-5-(METHYLSULFINYL)PENTAN-3-ONE PRODUCTIVITY von MATSUMARU KATSUMI, UHARA RYO, NAKAE TAKASHI, YAMAWAKI YOSHIHIRO, IKEDA YURIKO, INOUE TOYOHISA, WAKABAYASHI KO, KANDA RYOKO, FUJII TSUTOMU, ISOTANI ATSUKO

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シアン化水素の除去による梅酒中のカルバミン酸エチルの低減 von 橋口, 知一, 伊豆, 英恵, 松丸, 克己

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樽酒中の成分が食品の旨味に及ぼす影響 von 高尾, 佳史, 高橋, 俊成, 藤田, 晃子, 松丸, 克己, 溝口, 晴彦

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エタノールを使用した清酒のアミノ酸度分析方法の検討 von 藤田, 晃子, 塚本, 香, 橋本, 知子, 遠藤, 路子, 松丸, 克己, 藤井, 力

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習慣的飲酒と幸福感・健康との関連 von 今田, 純雄, 伊豆, 英恵, 松丸, 克己, 長谷川, 智子

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JPH0549268B von MATSUMARU KATSUMI, YAMAMOTO NAMI, TAKAHASHI TOSHIRO, TOTSUKA AKIRA

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Effects of the Lees on the Quality of Ginjo-shu (specially brewed sake) von KAWASE, Naoki, MATSUMARU, Katsumi, NOMOTO, Hidemasa, UEDA, Morikuni, TAKAHASHI, Toshiro, KUWAHARA, Kenji, ITO, Kou

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