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Publications by Keitarou Kimura
Flavor Development During Natto Fermentation
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Characterization of Poly- -Glutamate Hydrolase Encoded by a Bacteriophage Genome: Possible Role in Phage Infection of Bacillus Subtilis Encapsulated With Poly- -Glutamate
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Studies on the Flavor of Natto. Part II
Journal of the agricultural chemical society of Japan
Flavor Development in Lactic Fermentation of Ultrafiltered Cottage Cheese Whey
Evaluation of Antioxidant Capacity and Flavor Profile Change of Pineapple Peel Vinegar During Fermentation
Contribution of a Fermentation Process Using Bacillus Subtilis (Natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Study on Antioxidant Activity of Peanut Meal Using Bacillus Natto by Solid State Fermentation
International Journal of Sciences
Differentiation and Improvement in Quality of Natto by Systematic Breading of Natto Bacteria
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Improvement of Itohiki-Natto-Manufacturing Process.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Flavor and Acceptance of Roasted California Almonds During Accelerated Storage
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Flavor Perception in Human Infants: Development and Functional Significance
Digestion
Gastroenterology
