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Publications by Jannatul Ferdouse

Glycosylceramide Modifies the Flavor and Metabolic Characteristics of Sake Yeast

Molecular Biology

Biological Sciences

English

A New Method for Determining the Mycelial Weight of the Koji-Mold Aspergillus Oryzae by Measuring Its Glycosylceramide Content

Journal of General and Applied Microbiology

Applied Microbiology

English

Related publications

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

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Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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

Journal of the Institute of Brewing

English

^|^ldquo;Characters of the Ethanol-Tolerant Mutant of Sake Yeast^|^rdquo;

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component.

Agricultural and Biological Chemistry

English

Low Alcohol Sake Making Tests With the Use of the Sake Yeast Mutant Producing a Large Amount of Malic Acid

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Characteristics of the Rice Cultivar Koiomachi for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Milk Fat Composition Modifies the Texture and Appearance of Cantal-Type Cheeses but Not Their Flavor

Journal of Dairy Science

English

Merchandizing of Sake Made From ^|^lsquo;Yamaguchi Sakura Yeast^|^rsquo;

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English