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Publications by Hitoshi UTSUNOMIYA

Measurement of Thresholds for Reference Compounds for the Sensory Profiling of Sake (Part 2)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2004English

Investigation of Consumers Motives for Their Choice of Sake, Beer, and Whisky

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2009English

Change in the Aroma of Sake Koji During Koji-Making

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2007English

Related publications

Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1989English

Utilization of a Computer System for Sensory Test of Sake

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1973English

Item Response Models for the Measurement of Thresholds

English

A Procedure for the Determination of Thresholds in Impaired Sensory Fields.

Journal of Neurology, Neurosurgery and Psychiatry
PsychiatryMental HealthNeurologySurgery
1969English

Characteristics of the Rice Cultivar Yumesansui for Sake Brewing (Part I)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2004English

A New Method of Sensory Test for Sake Using a Nose Clip, Its Application to the Evoluation of Sake Maturity, and Characteristics of Unpasteurized Sake

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1989English

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

Effect of Facial Sensory Re-Training on Sensory Thresholds

Journal of Dental Research
Dentistry
2007English

Measurement of Thermal Thresholds.

Journal of Neurology, Neurosurgery and Psychiatry
PsychiatryMental HealthNeurologySurgery
1985English

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