Characterization of peptides generated in proteolytic digest of steamed rice grains by sake koji enzymes by Hashizume, Katsumi, Okuda, Masaki, Numata, Mineyo, Zhou, Yan, Koseki, Takuya

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Stimulatory effect of ferulic acid on the production of extracellular xylanolytic enzymes by Aspergillus kawachii by Koseki, T.(Yamagata Univ., Tsuruoka (Japan). Faculty of Agriculture), Mimasaka, N, Hashizume, K, Shiono, Y, Murayama, T

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Biochemical characterization of recombinant acetyl xylan esterase from Aspergillus awamori expressed in Pichia pastoris: Mutational analysis of catalytic residues by Koseki, Takuya, Miwa, Yozo, Fushinobu, Shinya, Hashizume, Katsumi

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Bitter-tasting sake peptides derived from the N-terminus of the rice glutelin acidic subunit by Hashizume, K, Okuda, M, Numata, M, Iwashita, K

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Structural and retrogradation properties of rice endosperm starch affect enzyme digestibility of steamed milled-rice grains used in sake production by Okuda, M, Aramaki, I, Koseki, T, Inouchi, N, Hashizume, K

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N-linked oligosaccharides of Aspergillus awamori feruloyl esterase are important for thermostability and catalysis by Koseki, T.(National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)), Takahashi, K, Handa, T, Yamane, Y, Fushinobu, S, Hashizume, K

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Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake by Okuda, Masaki, Joyo, Midori, Tamamoto, Yuki, Sasaki, Motoki, Takahashi, Kei, Goto‐Yamamoto, Nami, Ikegami, Masaru, Hashizume, Katsumi

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Ferulic Acid and Ethyl Ferulate in Sake : Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties by Katsumi HASHIZUME, Toshihiko ITO, Misako SHIMOHASHl, Takahiro ISHIZUKA, Masaki OKUDA

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S-adenosyl-L-methionine-dependent O-methylation of 2-hydroxy-3-alkylpyrazine in wine grapes: A putative final step of methoxypyrazine biosynthesis by Hashizume, K. (National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)), Tozawa, K, Endo, M, Aramaki, I

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Purification and characterization of an O-methyltransferase capable of methylating 2-hydroxy-3-alkylpyrazine from Vitis vinifera L. (cv. Cabernet Sauvignon) by Hashizume, K. (National Research Inst. of Brewing, Higashihiroshima, Hiroshima (Japan)), Tozawa, K, Hiraga, Y, Aramaki, I

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Factors affecting phenolic acid liberation from rice grains in the sake brewing process by Ito, Toshihiko, Suzuki, Nobukazu, Nakayama, Airi, Ito, Masaya, Hashizume, Katsumi

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Methoxypyrazine Content of Japanese Red Wines by Hashizume, Katsumi, Umeda, Norihiko

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Ferulic Acid and Ethyl Ferulate in Sake by HASHIZUME, Katsumi, ITO, Toshihiko, SHIMOHASHI, Misako, ISHIZUKA, Takahiro, OKUDA, Masaki

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An Aspergillus oryzae acetyl xylan esterase: Molecular cloning and characteristics of recombinant enzyme expressed in Pichia pastoris by Koseki, Takuya, Miwa, Yozo, Akao, Takeshi, Akita, Osamu, Hashizume, Katsumi

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Mutational analysis of a feruloyl esterase from Aspergillus awamori involved in substrate discrimination and pH dependence by Koseki, Takuya, Takahashi, Kenji, Fushinobu, Shinya, Iefuji, Haruyuki, Iwano, Kimio, Hashizume, Katsumi, Matsuzawa, Hiroshi

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Mutational analysis of N-glycosylation recognition sites on the biochemical properties of Aspergillus kawachii α- l-arabinofuranosidase 54 by Koseki, Takuya, Miwa, Yozo, Mese, Yuichiro, Miyanaga, Akimasa, Fushinobu, Shinya, Wakagi, Takayoshi, Shoun, Hirofumi, Matsuzawa, Hiroshi, Hashizume, Katsumi

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Green Odorants of Grape Cluster Stem and Their Ability To Cause a Wine Stemmy Flavor by Hashizume, Katsumi, Samuta, Takashi

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Rice Bran Fractions Improve Blood Pressure, Lipid Profile, and Glucose Metabolism in Stroke-Prone Spontaneously Hypertensive Rats by Ardiansyah, Shirakawa, Hitoshi, Koseki, Takuya, Ohinata, Kousaku, Hashizume, Katsumi, Komai, Michio

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Rice Protein Digestion by Sake Koji Enzymes by Hashizume, Katsumi, Okuda, Masaki, Sakurao, Syohei, Numata, Mineyo, Koseki, Takuya, Aramaki, Isao, Kumamaru, Toshihiro, Sato, Hikaru

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Effect of Steam Treatment of Grape Cluster Stems on the Methoxypyrazine, Phenolic, Acid, and Mineral Content of Red Wines Fermented with Stems by Hashizume, Katsumi, Kida, Shigeki, Samuta, Takashi

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