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Publications by Seiga Taguchi

Glycosylceramide Modifies the Flavor and Metabolic Characteristics of Sake Yeast

Molecular Biology

Biological Sciences

English

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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

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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

Agricultural and Biological Chemistry

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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

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Characteristics of the Rice Cultivar Koiomachi for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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

Journal of Dairy Science

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN

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