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1 . Academic Journal
Traditional microbial control methods used in sake brewing effectively suppress predominant bacteria emerging during production of rice koji
저자
by
Kota Naganuma
;
Youji Nakagawa
;
Susumu Kokubo
;
Takuya Hashimoto
;
Kayo Higuchi
, et al.
소스
Biotechnology & Biotechnological Equipment, Vol 37, Iss 1 (2023)
Open Access (DOAJ)
Open Access (T&F)
Web of Science
Scopus
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7 . Academic Journal
Study of bread making quality using wholemeal flour in Yamanashi prefecture / 山梨県産小麦全粒粉の製パン適性の検討
저자
by
Kayo Higuchi
;
Kota Naganuma
;
Naoko Ariizumi
;
Takuya Hashimoto
;
有泉 直子
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :113
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7 . Academic Journal
STUDY ON AIRCRAFT EVACUATION AND AIRPORT TEMPORARY PARKING CAPACITY IN THE EVENT OF A LARGE-SCALE TYPHOON / 大規模台風時の航空機避難の実態と空港の臨時駐機容量に関する研究
저자
by
Daiki WATANABE
;
Kota NAGANUMA
;
Terumitsu HIRATA
;
平田 輝満
;
永沼 宏太
, et al.
소스
土木学会論文集 / Japanese Journal of JSCE. 2023, 79(1):22-00062
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7 . Academic Journal
Study of cooking and processing for peaches with new flesh texture / 新しい肉質のモモの調理・加工適性の検討
저자
by
Katsuhiro Shinya
;
Kayo Higuchi
;
Kota Naganuma
;
Michiko Yamashita
;
Miki Ogata
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :91
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7 . Academic Journal
Changes in Chemical Components during the Pressing Process of ‘Muscat Bailey A’ in a Traditional Method of Sparkling Wine Production / ‘マスカット・べーリーA’ の圧搾過程の成分推移
저자
by
Kota Naganuma
;
Masato Kojima
;
Takumi Onda
;
小嶋 匡人
;
恩田 匠
, et al.
소스
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2021, 68(5):212
Web of Science
Scopus
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7 . Academic Journal
Study on Setting Method of Best-Before Date for Plum Jam / スモモジャムを対象とした賞味期限設定に関する検討
저자
by
Hideo KIMURA
;
Kayo HIGUCHI
;
Kota NAGANUMA
;
Masato KOJIMA
;
Miki OGATA-SAITO
, et al.
소스
日本食品保蔵科学会誌 / Food Preservation Science. 2021, 47(1):37
Open Access (JSTAGE)
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7 . Academic Journal
Analysis of bread making and noodle making quality using wholemeal flour in Yamanashi prefecture / 山梨県産小麦全粒粉の製パン・製麺適性
저자
by
Hideo Kimura
;
Kayo Higuchi
;
Kazuki Mochizuki
;
Kota Naganuma
;
Masakazu Komatsu
, et al.
소스
Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2021, :50
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7 . Academic Journal
Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A / マスカット・べーリーAを原料とした直接圧搾法によるロゼ原酒ワインの製成と瓶内二次発酵法によるロゼスパークリングワイン製成
저자
by
Kota Naganuma
;
Masato Kojima
;
Takumi Onda
;
小嶋 匡人
;
恩田 匠
, et al.
소스
日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2019, 66(12):459
Web of Science
Scopus
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7 . Academic Journal
Tartrate Stabilization Using Carboxymethyl Cellulose for Sparkling Wine Production by a Traditional Method / 瓶内二次発酵法によるスパークリングワイン製造におけるカルボキシメチルセルロースを用いた酒石安定化
저자
by
Kota NAGANUMA
;
Masato KOJIMA
;
Takumi ONDA
;
小嶋 匡人
;
恩田 匠
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2019, 114(7):457
Open Access (JSTAGE)
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7 . Academic Journal
Technical Improvements of Malo-lactic Fermentation for the Production of Sparkling Wine from Wines with High Acidity / スパークリングワイン製造のための高酸度果汁からの原酒醸造におけるマロラクティック発酵生起技術
저자
by
Kota NAGANUMA
;
Masato KOJIMA
;
Takumi ONDA
;
小嶋 匡人
;
恩田 匠
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2019, 114(5):281
Open Access (JSTAGE)
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