Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Kenji Maehashi

Effect of Temperature on Enzymatic Stability in Shio-Koji During the Maturation Process

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Related publications

Characteristics of Shio-Koji, a New Fermented Seasoning

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Change in the Aroma of Sake Koji During Koji-Making

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Effect of Temperature During Grain Development on Stability of Cooking Quality Components in Rice.

Ikushugaku zasshi

English

Effect of Temperature on Ultrasonic Velocities of Unconsolidated Sandstones Reservoirs During the SAGD Recovery Process

EPJ Web of Conferences

English

The Effect of Fluoride on Maturation Process of New Born Rat Calvaria

Nihon Shishubyo Gakkai Kaishi (Journal of the Japanese Society of Periodontology)

English

Effect of Some Process Parameters in Enzymatic Dyeing of Wool

Applied Biochemistry and Biotechnology

Applied Microbiology

Molecular Biology

Environmental Engineering

English

Effect of the Reduction Temperature of PdAg Nanoparticles During the Polyol Process in the Ethanol Electrooxidation Reaction

Journal of Nanomaterials

Materials Science

English

Effect of Limited Proteolysis on the Stability and Enzymatic Activity of Human placentalS-adenosylhomocysteine Hydrolase

Protein Science

Molecular Biology

English

A Rapid Determination of Contaminated Bacteria During Shoyu-Koji Making Process by Luciferase Methods

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English