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1

Relationship between sake making properties of rice grains and meteorological data

OKUDA, Masaki, HASHIZUME, Katsumi, NUMATA, Mineyo, JOYO, Midori, GOTO-YAMAMOTO, Nami, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2009

Fichier:

PDF, 1.13 MB

2009

2

Influence of Starch Characteristics on Digestibility of Steamed Rice Grains under Sake-making Conditions,and Rapid Estimation Methods of Digestibility by Physical Analysis

Okuda, Masaki, Hashizume, Katsumi, Aramaki, Isao, Numata, Mineyo, Joyo, Midori, Goto-Yamamoto, Nami, Mikami, Shigeaki

Journal:

Journal of Applied Glycoscience

Année:

2009

Langue:

english

Fichier:

PDF, 938 KB

english, 2009

3

Diffusion-weighted MR imaging of uterine endometrial cancer

Ken Tamai, Takashi Koyama, Tsuneo Saga, Shigeaki Umeoka, Yoshiki Mikami, Shingo Fujii, Kaori Togashi

Journal:

Journal of Magnetic Resonance Imaging

Année:

2007

Langue:

english

Fichier:

PDF, 298 KB

english, 2007

4

Catalytic asymmetric synthesis and anticancer effects of the novel non-calcemic analog of vitamin D, 2α-fluoro-19-nor-22-oxa-1α,25-dihydroxyvitamin D3 in metastatic lung carcinoma

Kimie Nakagawa, Toshio Okano, Keiichi Ozono, Shigeaki Kato, Noboru Kubodera, Shiho Ohba, Yoshimitsu Itoh, Koichi Mikami

Journal:

Journal of Fluorine Chemistry

Année:

2007

Langue:

english

Fichier:

PDF, 858 KB

english, 2007

5

Cellular localization of acid carboxypeptidase inAspergillus oryzae

Takehiko Nomi, Shigeaki Mikami, Akiko Yamane, Michio Takeuchi, Eiji Ichishima

Journal:

Current Microbiology

Année:

1978

Langue:

english

Fichier:

PDF, 667 KB

english, 1978

6

Molecular analysis of methylmalonyl-CoA mutase deficiency: identification of three missense mutations inmut0patients

Hitoshi Mikami, Masahito Ogasawara, Y. Matsubara, Masahiro Kikuchi, Shigeaki Miyabayashi, Shigeo Kure, Kuniaki Narisawa

Journal:

Journal of Human Genetics

Année:

1999

Langue:

english

Fichier:

PDF, 169 KB

english, 1999

7

Isolation and characterization of phytase isozymes produced byAspergillus oryzae

Jin Fujita, Nisa Budda, Makoto Tujimoto, Yu-ichi Yamane, Hisashi Fukuda, Shigeaki Mikami, Yasuzo Kizaki

Journal:

Biotechnology Letters

Année:

2000

Langue:

english

Fichier:

PDF, 70 KB

english, 2000

8

Country domain governance: an analysis by data-mining of country domains

Katsuko T. Nakahira, Yoshiki Mikami, Hiroyuki Namba, Minehiro Takeshita, Shigeaki Kodama

Journal:

Artificial Life and Robotics

Année:

2011

Langue:

english

Fichier:

PDF, 194 KB

english, 2011

9

Cancer risk and management in a woman with Peutz-Jeghers syndrome

Koji Yasumoto, Ayako Suzuki, Noriomi Matsumura, Tsukasa Baba, Yoko Oiwa, Shin’ichi Miyamoto, Minoru Matsuura, Kazutaka Obama, Aki Kido, Shigeaki Umeoka, Sachiko Minamiguchi, Yoshiki Mikami, Yumiko Yos

Journal:

International Cancer Conference Journal

Année:

2012

Langue:

english

Fichier:

PDF, 2.28 MB

english, 2012

10

Contribution of ethanol-tolerant xylanase G2 from Aspergillus oryzae on Japanese sake brewing

Yuichiro Sato, Hisashi Fukuda, Yan Zhou, Shigeaki Mikami

Journal:

Journal of Bioscience and Bioengineering

Année:

2010

Langue:

english

Fichier:

PDF, 413 KB

english, 2010

11

Aflatoxin non-productivity of Aspergillus oryzae caused by loss of function in the aflJ gene product

Takuro Kiyota, Ryoko Hamada, Kazutoshi Sakamoto, Kazuhiro Iwashita, Osamu Yamada, Shigeaki Mikami

Journal:

Journal of Bioscience and Bioengineering

Année:

2011

Langue:

english

Fichier:

PDF, 1.60 MB

english, 2011

12

Molecular biological researches of Kuro-Koji molds, their classification and safety

Osamu Yamada, Ryo Takara, Ryoko Hamada, Risa Hayashi, Masatoshi Tsukahara, Shigeaki Mikami

Journal:

Journal of Bioscience and Bioengineering

Année:

2011

Langue:

english

Fichier:

PDF, 298 KB

english, 2011

13

Analyses of peptides in sake mash: Forming a profile of bitter-tasting peptides

Yukiko Maeda, Masaki Okuda, Katsumi Hashizume, Midori Joyo, Shigeaki Mikami, Nami Goto-Yamamoto

Journal:

Journal of Bioscience and Bioengineering

Année:

2011

Langue:

english

Fichier:

PDF, 1.23 MB

english, 2011

14

A solid-state culture system using a cellulose carrier containing defined medium as a useful tool for investigating characteristics of koji culture

Yu-Ichi Yamane, Mika Yoshii, Shigeaki Mikami, Hisashi Fukuda, Yasuzo Kizaki

Journal:

Journal of Bioscience and Bioengineering

Année:

2000

Langue:

english

Fichier:

PDF, 897 KB

english, 2000

15

Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation

Yu-Ichi Yamane, Jin Fujita, Shinya Izuwa, Kaoru Fukuchi, Ryu-Ichi Shimizu, Akira Hiyoshi, Hisashi Fukuda, Shigeaki Mikami, Yasuzo Kizaki, Saburo Wakabayashi

Journal:

Journal of Bioscience and Bioengineering

Année:

2002

Langue:

english

Fichier:

PDF, 718 KB

english, 2002

16

Aspergillus oryzae atfA controls conidial germination and stress tolerance

Kazutoshi Sakamoto, Kazuhiro Iwashita, Osamu Yamada, Ken Kobayashi, Akihiro Mizuno, Osamu Akita, Shigeaki Mikami, Hitoshi Shimoi, Katsuya Gomi

Journal:

Fungal Genetics and Biology

Année:

2009

Langue:

english

Fichier:

PDF, 1.94 MB

english, 2009

17

Inhibition of mitochondrial fragmentation during sake brewing causes high malate production in sake yeast

Hiroshi Kitagaki, Taku Kato, Atsuko Isogai, Shigeaki Mikami, Hitoshi Shimoi

Journal:

Journal of Bioscience and Bioengineering

Année:

2008

Langue:

english

Fichier:

PDF, 223 KB

english, 2008

18

Purification and Some Properties of Acid-stable α-Amylases from Shochu koji (Aspergillus kawachii)

Mikami, Shigeaki, Iwano, Kimio, Shiinoki, Satoshi, Shimada, Toyoaki

Journal:

Agricultural and Biological Chemistry

Année:

1987

Langue:

english

Fichier:

PDF, 1.16 MB

english, 1987

19

Influence of Sulfur and Nitrogen Content of Rice Grains on Flavor in Stored Sake

Okuda, Masaki, Isogai, Atsuko, Joyo, Midori, Goto-Yamamoto, Nami, Mikami, Shigeaki

Journal:

Cereal Chemistry

Année:

2009

Langue:

english

Fichier:

PDF, 380 KB

english, 2009

20

Sarin Poisoning on Tokyo Subway

OHBU, SADAYOSHI, YAMASHINA, AKIRA, TAKASU, NOBUKATSU, YAMAGUCHI, TATSUO, MURAI, TETSUO, NAKANO, KANZOH, MATSUI, YUKIO, MIKAMI, RYUZO, SAKURAI, KENJI, HINOHARA, SHIGEAKI

Journal:

Southern Medical Journal

Année:

1997

Fichier:

PDF, 518 KB

1997

21

Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific β-primeverosidase

Sato, Yuichiro, Han, Jinshun, Fukuda, Hisashi, Mikami, Shigeaki

Journal:

Journal of Bioscience and Bioengineering

Année:

2017

Langue:

english

Fichier:

PDF, 948 KB

english, 2017

22

Purification and some properties of hydrolases from Shochu Koji (Aspergillus kawachii).

MIKAMI, Shigeaki, KARITA, Shuichi, IWANO, Kimio, SHIINOKI, Satoshi, SHIMADA, Toyoaki

Journal:

Journal of the agricultural chemical society of Japan

Année:

1988

Fichier:

PDF, 1.15 MB

1988

23

Relationship between the concentrations of nitrogen&frasl;sulfur compounds in sakes before storing and those of polysulfides in sakes after storing

OKUDA, Masaki, ISOGAI, Atsuko, JOYO, Midori, GOTO&ndash, YAMAMOTO, Nami, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2009

Fichier:

PDF, 981 KB

2009

24

Investigation of PCR using primers targeting the minisatellite sequence to discern sake yeast strains

FUKUDA, Hisashi, ZHOU, Yan, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2006

Fichier:

PDF, 1.95 MB

2006

25

Difference in Enzyme Production by Shochu Koji Made with Various Commercial Shochu Seed-koji

IWANO, Kimio, FUKUDA, Kiyoharu, MIKAMI, Shigeaki, SHIINOKI, Satoshi

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1989

Fichier:

PDF, 844 KB

1989

26

PCR using primers targeting the FLO5 and YHR213W to discern sake yeast, shochu yeast, and wine yeast.

FUKUDA, Hisashi, ZHOU, Yam, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2007

Fichier:

PDF, 1.16 MB

2007

27

Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii

NAKAMURA, Akihiro, IIMORI, Naoki, SUDO, Shigetoshi, MIKAMI, Shigeaki, ITO, Kiyoshi, ISHIKAWA, Takeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1990

Langue:

english

Fichier:

PDF, 3.98 MB

english, 1990

28

Influence of Acid Phosphatase and Phytase on Parallel Fermentation in Sake Brewing

SHIMIZU, Hirohito, NAKATANI, Toshitami, OKABE, Masato, MIKAMI, Shigeaki, IWANO, Kimio

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1996

Fichier:

PDF, 844 KB

1996

29

Analysis of Traditional Shochu Presented to the Contest during a Quarter of Century

MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2002

Fichier:

PDF, 1.81 MB

2002

30

Effect of Addition of Acid Phosphatase and Lipase Preparations on Low Temperature Fermentation

IWANO, Kimio, MIKAMI, Shigeaki, ISOGAI, Atsuko, AMANO, Hitoshi, SATO, Miyuki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2000

Fichier:

PDF, 988 KB

2000

31

Awamori Liqueurs and Cocktails

MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1995

Fichier:

PDF, 2.46 MB

1995

32

VARIATION OF PRIMARY PRODUCTION FROM SPRING PHYTOPLANKTON BLOOM TO SNOWMELT FLOOD IN MUKAWA COAST, HOKKAIDO

OHASHI, Masami, MIMORI, Shigeaki, MIKAMI, Nobuo, MIZUGAKI, Shigeru, YAMAMOTO, Jun, MONTANI, Shigeru

Journal:

Journal of Japan Society of Civil Engineers Ser B2 (Coastal Engineering)

Année:

2015

Fichier:

PDF, 822 KB

2015

33

Investigation of PCRs using primers targeting the long terminal repeat region to discern sake yeast strains.

FUKUDA, Hisashi, ZHOU, Yan, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2012

Fichier:

PDF, 1.09 MB

2012

34

Influence of Phytic acid and Related Compounds on the Parallel Fermentation in Sake Brewing

NAKATANI, Toshitami, OKABE, Masato, SHIMIZU, Hirohito, MIKAMI, Shigeaki, IWANO, Kimio

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1996

Fichier:

PDF, 962 KB

1996

35

On Urea Content of Sake Brewed with Enzyme Preparation

SHIINOKI, Satoshi, IWANO, Kimio, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1988

Langue:

english

Fichier:

PDF, 840 KB

english, 1988

36

Properties of Cellulases Produced by Aspergillus oryzae and its Effect on Sake Moromi Fermentation

YAMANE, Yu-ichi, FUKUDA, Hisashi, MIKAMI, Shigeaki, KIZAKI, Yasuzo, WAKABAYASI, Saburo

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2004

Fichier:

PDF, 4.81 MB

2004

37

Coloring of sake in cold storage by fluorescent light

NOMURA, Yoshitsugu, NAITOH, Takafumi, ONO, Akira, MIKAMI, Shigeaki, TAKAHASHI, Toshiro, KISO, Kuniaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2004

Fichier:

PDF, 1000 KB

2004

38

Sake-koji Enzymes Responsible for the Release of Inorganic Phosphate from Rice

OKABE, Masato, SAKURADA, Hirokatsu, SHIMIZU, Hirohito, NAKATANI, Toshitami, MIKAMI, Shigeaki, IWANO, Kimio

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1996

Fichier:

PDF, 997 KB

1996

39

Current Topics on Awamori

MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1994

Fichier:

PDF, 3.49 MB

1994

40

Analysis of the Parallel Fermentation of Barley Shochu

IWANO, Kimio, MIKAMI, Shigeaki, ISHIDA, Kentarou, SHIINOKI, Satoshi

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1988

Fichier:

PDF, 868 KB

1988

41

Purification and some properties of acid-stable .ALPHA.-amylases from shochu koji (Aspergillus kawachii).

MIKAMI, Shigeaki, IWANO, Kimio, SHIINOKI, Satoshi, SHIMADA, Toyoaki

Journal:

Agricultural and Biological Chemistry

Année:

1987

Langue:

english

Fichier:

PDF, 1.11 MB

english, 1987

42

Application of a PCR using primers based on genes encoding cell wall proteins to discern commercial brewing yeast strains

FUKUDA, Hisashi, ZHOU, Yan, MIKAMI, Shigeaki

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2006

Fichier:

PDF, 1.08 MB

2006

43

Mirin Making with the Use of Non-glutinous Rice

IWANO, Kimio, OKADA, Koji, MIKAMI, Shigeaki, SHIINOKI, Satoshi

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

1989

Fichier:

PDF, 868 KB

1989

44

Repression of Fermentation by Glucose Oxidase

IWANO, Kimio, MIKAMI, Shigeaki, OZAKI, Hiromi, AMANO, Hitoshi

Journal:

JOURNAL OF THE BREWING SOCIETY OF JAPAN

Année:

2000

Fichier:

PDF, 993 KB

2000