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Publications by Yoshito Kubo
Effect of L-Proline on Sake Brewing and Ethanol Stress in Saccharomyces Cerevisiae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Gene Dosage Effect of L-Proline Biosynthetic Enzymes on L-Proline Accumulation and Freeze Tolerance in Saccharomyces Cerevisiae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Aneuploidy and Ethanol Tolerance in Saccharomyces Cerevisiae
Frontiers in Genetics
Genetics
Molecular Medicine
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
Signalling Oxidative Stress in Saccharomyces Cerevisiae
Roles of URE2 and GLN3 in the Proline Utilization Pathway in Saccharomyces Cerevisiae.
Molecular and Cellular Biology
Cell Biology
Molecular Biology
Studies on Sake Brewing Water. Part VIII
Journal of the agricultural chemical society of Japan
Evaluation of Saccharomyces Cerevisiae Strains Isolated From Non-Brewing Environments in Beer Production
Journal of the Institute of Brewing
Food Science
Effects of Ultrasound on Fermentation of Glucose to Ethanol by Saccharomyces Cerevisiae
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Effect of Mineral Salts on Sake Making. (Part 3). Effect of Minerals on Rice Digestion at Sake Brewing With Puffed Brown Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
