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Publications by Shoji HAGIWARA
Investigation of Changes in Antioxidant Activity During Sake Brewing by the ORAC Method
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections.
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Changes in Compositions and Microorganisms in Dakusyu-Sake Brewing Using the Bodaimoto Method
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Global Gene Expression Analysis of Yeast Cells During Sake Brewing
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Classification of Streptomycetaceae Isolated in “Sake-Brewing”
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Brewing of a Junmai-Sweet Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
A Method of the Poperty Calculation on Sake Brewing Based on Material Balance
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Brewing Industry of Kyoto in the Edo Era (1)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
