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Publications by Shigeki MATSUDA

Study on Fermentation Suitability of Domestic Barly for Mugi Miso Made by Barley Cultivated

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.

Nippon Shokuhin Kagaku Kogaku Kaishi

English

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The Products Were Made by Fermentation Technology

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

On the Toxic Metabolites of the Fungi Isolated From “Home-Made” Miso

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan

Occupational Health

English

Mugi Shochu

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Origin of Worldwide Cultivated Barley Revealed by NAM-1 Gene and Grain Protein Content

Frontiers in Plant Science

English

Impact of a New Type Alcoholic Beverage by Fermentation Without Malt Nor Barley

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Propagation Time Impact of on the Parameters of High Gravity Barley Mash Fermentation

Processes and Food Production Equipment

English

The Effect of Intercropping on Weed Infestation of a Spring Barley Crop Cultivated in Monoculture

Acta Agrobotanica

English

Effect of Enzyme Addition, Germination, and Fermentation on the Nutritive Value of Barley for Growing Japanese Quails

Journal of Animal and Feed Sciences

English

Genetic Diversity of Cultivated Barley Landraces in Iran Measured Using Microsatellites

International Journal of Bioscience, Biochemistry and Bioinformatics

English