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Publications by Satoshi IMAYASU
Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component.
Agricultural and Biological Chemistry
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
Related publications
Isolation of Fluazifop-Resistant Sake Yeast Mutants Producing Higher Amounts of Isoamyl Acetate
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Tetrad Analysis of the Mutants Producing a Large Quantity of ^|^beta;-Phenetyl Alcohol and ^|^beta;-Phenetyl Acetate From Saccharomyces Cerevisiae, and Sake Brewing With Mutants Isolated From Sake Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation of a Bacterium Producing Urease for Treatment of Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation of Sake Yeasts Producing No Urea Without Mutagenesis Treatment
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Effect of Ethanol and Temperature on Partition Coefficients of Ethyl Acetate, Isoamyl Acetate, and Isoamyl Alcohol: Instrumental and Predictive Investigation
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
Isolation of Mutants Producing Lysine in Medium With Molasses.
Kvasny Prumysl
Glycosylceramide Modifies the Flavor and Metabolic Characteristics of Sake Yeast
PeerJ
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Medicine
Agricultural
Neuroscience
Screening of Native Yeast From Agave Duranguensis Fermentation for Isoamyl Acetate Production
Brazilian Archives of Biology and Technology
Multidisciplinary
