Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Hiroshi Sahara

Global Gene Expression Analysis of Yeast Cells During Sake Brewing

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2006English

Related publications

Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

Phenotypes and Brewing Characteristics of Sake Yeast Kyokai No. 7 Mutants Resistant to Valproate

Journal of the Institute of Brewing
Food Science
2017English

Brewing of a Junmai-Sweet Sake

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1991English

Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1997English

Classification of Streptomycetaceae Isolated in “Sake-Brewing”

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1953English

Investigation of Changes in Antioxidant Activity During Sake Brewing by the ORAC Method

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2012English

Determination of the Global Pattern of Gene Expression in Yeast Cells by Intracellular Levels of Guanine Nucleotides

mBio
VirologyMicrobiology
2019English

Studies on Sake Brewing Water. Part VIII

Journal of the agricultural chemical society of Japan
1962English

Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.

Journal of the agricultural chemical society of Japan
1986English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy